ArticleCurrent research in food science2023
An extrusion-based 3D food printing approach for generating alginate-pectin particles.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Article
- pH-Responsive Inulin-Sodium Alginate Hydrogel Beads for Sustained Oral Delivery of Bacterial Serine Protease.Bioengineering (Basel, Switzerland) · 2026Article
- A Critical Review: Gel-Based Edible Inks for 3D Food Printing: Materials, Rheology-Geometry Mapping, and Control.Gels (Basel, Switzerland) · 2025Review
- Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach.Food science & nutrition · 2024Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the present study, alginate-pectin (Al-P) hydrogel particles containing varied total gum concentrations (TGC) at a constant Al:P ratio of 80:20 were formed utilizing an innovative extrusion-based 3D food printing (3DFOODP) approach. The 3DFOODP conditions, namely, TGC (1.8, 2.0, and 2.2 wt%) and nozzle size (0.108, 0.159, and 0.210 mm) were investigated. The 3DFOODP approach was compared with the conventional bead formation method via a peristaltic pump. All Al-P printing inks exhibited a shear-thinning behavior. The increased apparent viscosity, loss and storage moduli were associated with the increase in the TGC. The size of the wet 3D-printed Al-P hydrogel particles ranged between 1.27 and 1.59 mm, which was smaller than that produced using the conventional method (1.44-1.79 mm). Freeze-dried Al-P particles showed a porous structure with reduced crystallinity. No chemical interaction was observed between alginate and pectin. This is the first report on generating Al-P-based beads using a 3DFOODP technique that can create delivery systems with high precision and flexibility.
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