Multiscale Fabrication and Rheological Characterization of Plant-Based Food Gels

Abstract

Three-dimensional (3D) printing is an emerging additive manufacturing technology that uses computer-designed digital model files and various raw materials to construct objects through layer-by-layer addition. An important application of additive manufacturing is in the food manufacturing industry. 3D printed food provides many advantages to traditional food manufacturing processes including sustainability, reduction of food waste, increased shelf life and customizability. It also provides a solution to patients with dysphasia, or trouble chewing, who are limited to eating unappealing purred or mashed foods. The goal of this honors thesis is to 3D print plant-based edible materials in an alginate-based ink to produce an edible gel compatible with patients with dysphagia, using the International Dysphasia Diet Standardization Initiative (IDDSI) characterization methods. Currently, a critical challenge in this field is limited ability to produce food inks with the biochemical composition and biophysical properties to be compatible with 3D printing. Many food materials do not have naturally occurring structural properties necessary for accurate 3D printing. We hypothesize by using plant-based materials and additives, it will be possible to construct an edible 3D printed food gel. This Honors thesis aims to use extrusion-based bioprinting and a range of material characterization techniques to evaluate the printability of plant-based food gels.