Notícia

Tech Wulizixun (China)

食物原料实现3D打印 - Ingredientes alimentares para impressão 3D

Publicado em 07 dezembro 2020

用3D打印机生产食物已经成为可能,有望提供符合消费者口味和营养偏好的产品。

  巴西圣保罗大学路易斯·德·奎罗斯学院(ESALQ-USP)研究人员与合作者,开发了以变性淀粉为基础的水凝胶,用作3D打印食品的“墨水”。相关成果近日发表于《国际食品研究》。

  “在过去的几年里,我们开发了不同的技术来修改淀粉,以获得具有理想特性的凝胶,作为3D打印食品生产的‘墨水’。”该项目负责人、ESALQ-USP教授Pedro Esteves Duarte Augusto说。

  研究人员生产的第一批凝胶是以木薯淀粉为基础的。在之前的一个项目中,他们开发了用臭氧修改淀粉结构和性质的方法,他们通过对氧气进行放电产生臭氧,将气体与水和木薯淀粉混合液放在一个容器中使之冒泡,然后除去水分使混合物变干,结果就产生了变性淀粉。

  通过改变臭氧浓度、温度和时间,研究人员能够获得具有不同性质的凝胶用于3D打印。

  “对条件的控制使我们能够获得用于其他目的的较软凝胶,以及用于3D打印的较硬凝胶,后者能保持打印结构的形状,而不会流动或失去水分。”Augusto说。

  利用这种新方法,研究人员还能够获得以变性淀粉为基础的凝胶,这种凝胶具有最佳的可打印性,并在打印后保持其结构。干燥热处理也扩展了以小麦淀粉水凝胶为基础的打印样品的结构可能性。

  “这些方法取得了良好的效果。它们简单、廉价,易于在工业规模上实施。”Augusto 说。

  相关论文信息:http://dx.doi.org/10.1016/j.foodres.2020.109731

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