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Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels
Cheng, Yuting Wang, Bo Lv, Weiqiao Zhong, Yuanliang Li, Guohua
Cheng, Yuting
Wang, Bo
Lv, Weiqiao
Zhong, Yuanliang
Li, Guohua
Abstract
The effects of xanthan gum (XG) concentration (0, 0.32%, 0.64%, 0.96%, 1.28%) on the rheological properties, microstructure, and 3D printing characteristics of emulsion-filled starch gels containing curcumin (XG-EFGs) were investigated. The results showed that the interaction between starch and XG led to an increase in mechanical strength with increasing XG concentration. The gels exhibited weak strain overshoot in large amplitude oscillatory shear tests, and the Lissajous curve shifted from elastic dominance to viscous dominance in the transition from linear to nonlinear behavior. The nonlinear parameters also demonstrated that the addition of XG led to strain stiffening and shear thinning behavior. Combining the rheological properties and 3D printing results, it was concluded that the addition of XG effectively improved the dimensional accuracy and stability of the printed products. Also, the addition of XG decreased the hardness, springiness, and gumminess of the XG-EFGs, changed the color brightness,and resulted in a superior delivery system for curcumin. This research contributes to the development of 3D printed gel foods fortified with lipophilic nutrients.
Keywords
Xanthan gum, Emulsion-filled gels, 3D printing, Rheological properties, Printing properties
Date
2024
Type
Journal article
Journal
Book
Volume
149
Issue
Page Range
1-12
Article Number
ACU Department
School of Behavioural and Health Sciences
Faculty of Health Sciences
Faculty of Health Sciences
Relation URI
Event URL
Open Access Status
License
All rights reserved
File Access
Controlled
Notes
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