ArticleMolecules (Basel, Switzerland)2025
The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study aimed to evaluate the influence of ink composition, a blend of blueberry and banana purée with hydrocolloids such as xanthan gum and carrageenan in concentrations ranging from 1 to 4%, on various physical properties. These parameters included dry matter, water activity, density, syneresis index, and rheological and textural attributes of fruit inks. Additionally, the stability of the inks post-printing and after 60 min was examined using image analysis method. Increased hydrocolloid additives from 1 to 4% caused the increase of the viscoelastic modulus G' and G″, force and extrusion work values extrudability of inks. The stability and fidelity of the inks were enhanced, resulting in a notable reduction in syneresis during storage. The modulus of elasticity exceeded the modulus of viscosity for all ink formulations evaluated, thereby ensuring structural stability. Notably, the formulation comprising 4% xanthan gum and 4% carrageenan exhibited the highest values in both viscoelasticity and extrudability indices, indicating superior performance characteristics within the studied parameters. The shape of the printed objects remained comparable to the designed model over time. Considering the constraints associated with the use of carrageenan, it is possible to attain a comparable effect by utilising reduced concentrations of hydrocolloids. For instance, formulations incorporating 3% xanthan gum in tandem with either 3% carrageenan or 2% carrageenan can achieve similar functionalities. The 3D printing of fruit purées, including blueberries and bananas, represents a significant innovation in personalising food products in terms of consistency. This is particularly relevant for individuals with dysphagia, children, and the elderly.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.