Abstract
Despite intensive studies on 4D printing to induce evolutions of various properties of foods, limited information exists on the use of this technology to allow nutritional changes of printed foods. Here, ergosterol was incorporated into purple sweet potato pastes, which served as the base material for 3D printing; 4D printing was realized through UV-C irradiation to convert ergosterol into vitamin D2. Experiments were first conducted to compare printability of the pastes of different compositions. Maximum amount of ergosterol that could be added was determined. Schemes to allow minimal use of printing materials, while enhancing the conversion of ergosterol into vitamin D2 were also proposed. Pastes with ergosterol concentrations lower than 0.65 mg/g could be well printed. Reducing internal filling ratio was noted as an effective means to improve the conversion. When such a ratio was 70%, more formation of vitamin D2 at minimal use of raw materials could be realized.
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