engleski

3D-printing as a novel tool for the production of functional products based on strawberry

Consumers today are better informed about functional foods (e.g., functional fruit juices) and are more interested in improved health through the foods they consume. They are also increasingly interested in ensuring that the foods they consume are produced using sustainable technologies. Recently, 3D printing technology (3DP) has been extensively developed as it is being proposed and used in many industries as a novel sustainable solution for personalized food production. The 3DP of food is a technology that can use alternative raw materials with lower energy requirements for producing functional products according to personalized consumers’ preferences. Such eco- friendly solution allows flexibility in design, creation and production of products such as functional 3D fruit juices without plastic packaging. However, due to the high-water content, fruit juices cannot be printed without the addition of hydrocolloids, which increase the mechanical strength of 3D-printed food products. Therefore, the aim of this work was to develop 3DP strawberry snacks by separately adding different proportions of wheat and corn starch (10, 15, 20%). In addition, different printing parameters (i.e., printing speed, ingredient flow speed, first-layer-nozzle height and line thickness) were investigated for the printability of 3DP strawberry snacks. The content of total phenolic compounds, monomeric anthocyanins and antioxidant capacity were investigated in all 3DP products to gauge nutritive added-value. The results showed that the incorporation of hydrocolloids in the 3DP strawberry juice greatly affected the dimensional stability, as all 3DP products could be printed easily and smoothly while maintaining their 3D design shape after processing. Different starch contents and starch types influenced bioactive compound content and antioxidant activity. Both starches were found to be suitable hydrocolloids that could be used for the production of functional strawberry 3DP-snacks. Since the results show that 3DP products retain their functional properties compared to fresh strawberries, further research is needed to investigate the sensory acceptability and shelf life of these products.

3D printing ; Strawberry ; Functional food ; Bioactive compounds

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