Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization

被引：1

作者：

Liu, Rui ^{[1
]}

Hu, Qiuhui ^{[1
]}

Ma, Gaoxing ^{[1
]}

Pei, Fei ^{[1
]}

Zhao, Liyan ^{[2
]}

Ma, Ning ^{[1
]}

Yang, Fan ^{[1
]}

Liu, Xiao ^{[2
]}

Su, Anxiang ^{[1
]}

机构：

[1] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Nanjing 210023, Peoples R China

[2] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

来源：

CURRENT RESEARCH IN FOOD SCIENCE | 2024年 / 8卷

关键词：

3D printing; Pleurotus ostreatus; Stability; Molecular interaction; Rheological properties; MOISTURE; MODEL;

D O I：

10.1016/j.crfs.2024.100688

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The 3D printing (3DP) technology shows great potential in the food industry, but the development of edible ink is currently insufficient. Pleurotus ostreatus (P. ostreatus) emerges as a novel promising candidate. In this study, a mixed ink was obtained by incorporating butter into P. ostreatus. The effects of different ratios of P. ostreatus and butter, as well as the influence of ink steaming were investigated on 3D printed products. The results indicated that all inks of the P. ostreatus system exhibited positive shear-thinning behavior, and the system maintained stable intermolecular hydrogen bonding when P. ostreatus powder concentration was 40 % (w/v). Furthermore, the L* value of the system was elevated for butter adding. The system with steaming exhibited superior stabilized molecular structure compared to the native system, particularly with a steaming duration of 5 min, showcasing its outstanding supporting capacity. This study suggests that P. ostreatus is a promising candidate in 3DP for the development of an edible ink that promotes innovation and nutritional food.

引用

页数：10

共 49 条

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