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Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing : Increasing oil content
Mu, Rongyi Wang, Bo Lv, Weiqiao Yu, Jie Li, Guohua
Mu, Rongyi
Wang, Bo
Lv, Weiqiao
Yu, Jie
Li, Guohua
Abstract
This work investigated the mechanism of increasing oil content in synchronously enhancing extrudability and self-support of β-carotene loaded starch-based emulsion-filled gels (S-EFG) during 3D printing in terms of gel properties. Increasing emulsion oil content enhanced the storage modulus, relaxation modulus, and hardness of gels, which indicated sodium caseinate-stabilized emulsions were active fillers in the starch gel. Thus, printed products with high oil content were less prone to collapse when selecting models with higher height. In addition, lower yield stress, relaxation time, and higher frequency dependence were observed in S-EFG with higher oil content (30–50 %) due to the lubricating/plasticizing effect of oils, which corresponded to the smoother extruded filament. Furthermore, the retention of β-carotene in high oil content gel was higher after heat treatment due to denser microstructure. These results indicated that the extrudability and self-supporting of S-EFG were simultaneously improved by increasing oil content under the active filling effect and lubricating/plasticizing effect of emulsions.
Keywords
3D printing, emulsion-filled gel, starch, rheological properties, extrudability, self-support
Date
2023
Type
Journal article
Journal
Carbohydrate Polymers
Book
Volume
301
Issue
Part A
Page Range
1-11
Article Number
Article 120293
ACU Department
School of Behavioural and Health Sciences
Faculty of Health Sciences
Faculty of Health Sciences
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Source URL
Event URL
Open Access Status
License
All rights reserved
File Access
Controlled