Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers

Abstract

Three-dimensional (3D) printing technology is innovatively used in creating customized healthy food for different population groups. This study provided two appropriate food-ink systems with common bean protein extract (CBPE) for the syringe-based 3D food printer (0.5 g of sodium alginate, 6 g of gelatin, and 40 g of CBPE in 100 mL of water) and the gear-based 3D food printer (3.5 g of agar, 0.05 g of xanthan, and 12 g of CBPE in 100 mL of water), respectively. Superfine grinding significantly (p < 0.05) decreased the particle size of CBPE and resulted in a reduction in the printability mainly through increasing (p < 0.05) the adhesiveness and the swell powder of food-ink systems, respectively for the syringe-based 3D food printer and the gear-based 3D food printer. The decrease in the stability of printed products by the syringe-based 3D food printer was mainly due to the reduced water binding capacity (p < 0.05) by superfine grinding. Besides, the syringe-based 3D food printer was more suitable for printing CBPE based foods due to its weaker effects on the α-AI activity (p < 0.05). These findings were expected to provide new ideas for the potential application of white common bean protein in 3D food printing technology.