Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

Abstract

This study examined the effects of different gums viz. gum arabic (GA), guar gum (GG), k-carrageenan gum (KG), and xanthan gum (XG) on rheological and 3D printing characteristics of vitamin D (Vit D) enriched orange concentrate (OC) wheat starch (WS) blends. The textural and microstructural properties of printed objects from above mixture were evaluated and compared. The addition of gums induced an increase in apparent viscosity, storage modulus (G′), and loss modulus (G″) of the OC-WS mixtures, while GA decreased the apparent viscosity and G′. Nuclear magnetic resonance (NMR) analysis of 3D printed samples revealed that the movement of transverse time (T2) toward closer to 0 ms indicated an increase in immobilized and bound water populations suggesting the gel formation. The slight shift toward shorter wavelength in FT-IR results for the broadband centered around 3400 cm−1 after addition of gums possibly caused an increase of G′ and load bearing capacity of the blends. 3D printing characteristics revealed that the objects printed using KG containing blend possessed maximum fidelity to the target geometry and good loading bearing capacity, preventing collapsing over time due to the proper G′ value. At tanδ of 0.238, OC-WS-KG mixture achieved the best printing condition. Higher tanδ of GA (0.038) containing samples led to an unwanted collapse of the printed constructs. The objects printed using KG also exhibited the smoothest visible surface as well as microstructure and best mastication properties. Considering the studied features, vitamin D enriched OC with WS-KG was found to be the best match for orange fruit concentrate-based 3D food printing. This work demonstrates the novel ways to develop fortified 3D printed foods.