Prediction of 3D printability and rheological properties of different pineapple gel formulations based on LF-NMR

Yunfei Bao; Linlin Li; Junliang Chen; Weiwei Cao; Wenchao Liu; Guangyue Ren; Zhenjiang Luo; Lifeng Pan; Xu Duan

Food Chemistry: X (Dec 2024)

Prediction of 3D printability and rheological properties of different pineapple gel formulations based on LF-NMR

Yunfei Bao,
Linlin Li,
Junliang Chen,
Weiwei Cao,
Wenchao Liu,
Guangyue Ren,
Zhenjiang Luo,
Lifeng Pan,
Xu Duan

Affiliations

Yunfei Bao: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
Linlin Li: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Agricultural Product Drying Equipment Engineering Technology Research Center in Henan Province, Henan University of Science and Technology, Luoyang 471023, China; R&D Center, Haitong Ninghai Foods Co., Ltd., Ninghai, Zhejiang, China; School of Public Health, Qingdao University, Qingdao 266071, China; Correspondence to: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China.
Junliang Chen: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Agricultural Product Drying Equipment Engineering Technology Research Center in Henan Province, Henan University of Science and Technology, Luoyang 471023, China
Weiwei Cao: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Agricultural Product Drying Equipment Engineering Technology Research Center in Henan Province, Henan University of Science and Technology, Luoyang 471023, China
Wenchao Liu: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Agricultural Product Drying Equipment Engineering Technology Research Center in Henan Province, Henan University of Science and Technology, Luoyang 471023, China
Guangyue Ren: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Agricultural Product Drying Equipment Engineering Technology Research Center in Henan Province, Henan University of Science and Technology, Luoyang 471023, China
Zhenjiang Luo: R&D Center, Haitong Ninghai Foods Co., Ltd., Ninghai, Zhejiang, China
Lifeng Pan: R&D Center, Haitong Ninghai Foods Co., Ltd., Ninghai, Zhejiang, China
Xu Duan: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Agricultural Product Drying Equipment Engineering Technology Research Center in Henan Province, Henan University of Science and Technology, Luoyang 471023, China; Correspondence to: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.

Journal volume & issue: Vol. 24
p. 101906

Abstract

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In this study, a pineapple-starch-xanthan gum system was prepared using fresh pineapple juice, maize starch, and xanthan gum (XG). The feasibility of using low-field nuclear magnetic resonance (LF-NMR) to predict pineapple gels' rheological properties and printability was evaluated. Results indicated that as maize starch and XG increased, the gel transformed from unable to support printed models to a stable shape, eventually becoming too viscous for printing. Principal component analysis and Fisher discriminant analysis classified the gels into four categories based on their rheological properties, aligning with the actual printing results. Pearson correlation analysis showed a strong correlation between the LF-NMR parameters and the rheological properties of gels. The partial least squares (PLS) and back-propagation artificial neural network (BP-ANN) models constructed using the LF-NMR parameters can effectively predict the rheological properties of pineapple gels. Therefore, LF-NMR is a valuable, non-destructive method for quickly assessing pineapple gels' 3D printing suitability.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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