Impact of viscoelastic and structural properties from starch-mango and starch-arabinoxylans hydrocolloids in 3D food printing

In this study, the printability of different starch-mango and starch-arabinoxylan blends was assessed. A visco-elastic analysis of the blends as a 3D-printing material was carried out, considering their behavior during extrusion (dependent on viscosity and thixotropy) and self-recovery after printing (dependent on viscosity-recovery, thixotropy, and storage modulus G'). Also, a microstructural characterization was performed through cryofracture in SEM. The results showed that high starch content in starch-mango and starch-arabinoxylans (AX) blends makes them more suitable for 3D food printing. This is related to a solid-like behavior (G' slope 0 at low frequencies) and high thixotropy. Also, microstructure examination showed that starch content increases the structural integrity of the blends by giving rise to a mesh-like arrangement without distortions and a cell size <10 mu mwhich self-supports the printed structure. Highly desirable materials for extrusion during 3D food printing are materials with a gel-like structure, high thixotropy, and a mesh-like arrangement without distortions in their microstructure. This study provides a reference for evaluating gel-like and entangled materials for 3D printing.