Effect of Pre-gelation on 3D Printing and in Vitro Release Properties of Pea Protein-sodium Alginate Composite Gel

Abstract

The present research employed sodium alginate (SA) and pea protein isolate (PPI) as primary materials to explore the impact of pre-gelation time on the rheological properties, 3D printability, and swallowing properties of SA-PPI composite gel. Additionally, in vitro release capabilities of 3D printed products carrying curcumin (Cur) were studied. The results illustrated that adjusting the pre-gelation time could enhance the rheological properties, 3D printability, swallowing ability, encapsulation efficiency, and slow-release capabilities of the composite gel. Specifically, the SA-PPI composite gel (SA-PPI22) with pre-gelled for 22 min, displayed the optimal viscosity and recovery, which facilitated extrusion and shape retention during the 3D printing process. Moreover, SA-PPI22 exhibited a smooth surface quality in its 3D printed structures, along with exceptional self-supporting ability and swallowing performance meeting grade 5 fine filling food standards. Furthermore, SA-PPI22 delayed its release rate in vitro. This study could contribute to the advancement of hydrogel applications in the field of 3D printing and offer the theoretical groundwork for the development of SA-PPI composite gels in dysphagia-friendly food products.

Keywords

• sodium alginate
• pea protein
• curcumin
• pre-gelation
• 3d printing