ArticleFood chemistry: X2025
Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems.Gels (Basel, Switzerland) · 2026Review
- Effects of Green Rice Husk Dietary Fiber and Hydrocolloids on the Physicochemical, Structural, Bioactive, and Sensory Properties of Gummy Products.Foods (Basel, Switzerland) · 2026Article
- The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules.Molecules (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The rheological properties and 3D printing effects of different composite gels were explored, and the results revealed that the viscosity of the peach gum polysaccharide and gelatin composite gel (PGP/GE)was moderate, and had the best 3D printing quality and stability. Using PGP/GE as the 3D printing substrate and adding five types of freeze-dried fruit powders. Strawberries, mangoes, and yellow peaches had better water binding abilities than sea buckthorn and mulberries did; as the amount of fruit powder added increased, its ability to bind water increased. The 3D printing quality of mulberries and sea buckthorn was inferior to that of yellow peaches, strawberries, and mangoes. The printing effect of the low-dose fruit powder groups (5 g, 16.67 % w/v) were better than those of the high-dose groups (10 g, 33.33 % w/v). Through texture and sensory analysis, the low-dose fruit powder groups had better taste, especially the low-dose strawberry compound gel group.
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Registered trials
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