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Improvement of 3D printing properties of rose‐sodium alginate heterogeneous gel by adjusting rose material
Author(s) -
Feng Chunyan,
Zhang Min,
Bhandari Bhesh,
Wang Yuchuan,
Wang Bin
Publication year - 2021
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13583
Subject(s) - rose (mathematics) , petal , sodium alginate , limiting , food science , materials science , chemistry , chemical engineering , sodium , horticulture , organic chemistry , biology , engineering , mechanical engineering
The main purpose of this work was to use the sodium alginate gel (NaAlg) to explore the influencing factors of 3D food printing of large‐particle heterogeneous food materials. For edible rose petals, the main factors limiting the application of roses to 3D printing are the material's non‐shear thinning characteristics, the roses being much larger in size than the nozzle diameter, and the poor stability of anthocyanins. NaAlg gel as a model system to help roses to realize 3D printing was applied. The edible rose petals needed to be color‐protected due to the high moisture content of alginate. The results showed that 1% wt./vol. chitosan treatment had the best color protection effect. In addition, the effect of sizes (<0.2, 0.2–0.5, 0.5–1.2 cm) and amount of rose petal pieces (1, 3, and 6% wt./wt.) on 3D printing behavior of heterogeneous materials were investigated. Results indicated that rose petals with a plane diameter of less than 0.5 cm and an addition of less than 6% wt./wt. can be successfully printed to exquisite shaped rich rose‐fragrance products. Practical Applications 3D printing of roses combining with sodium alginate could produce a new type of snack food. The application of roses provides the basis for the development of heterogeneous systems for 3D food printing.