WO2022093122A1 - Impression d'aliments en 3d de légumes frais à l'aide d'hydrocolloïdes alimentaires pour patients dysphagiques - Google Patents

Impression d'aliments en 3d de légumes frais à l'aide d'hydrocolloïdes alimentaires pour patients dysphagiques Download PDF

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Publication number
WO2022093122A1
WO2022093122A1 PCT/SG2021/050654 SG2021050654W WO2022093122A1 WO 2022093122 A1 WO2022093122 A1 WO 2022093122A1 SG 2021050654 W SG2021050654 W SG 2021050654W WO 2022093122 A1 WO2022093122 A1 WO 2022093122A1
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WIPO (PCT)
Prior art keywords
puree
ink
vegetable
food
inks
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PCT/SG2021/050654
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English (en)
Inventor
Chee Kai Chua
Hooi Chuan Gladys WONG
Yi Zhang
Pant AAKANKSHA
Jia AN
Original Assignee
Singapore University Of Technology And Design
Nanyang Technological University
Alexandra Health Pte Ltd
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Application filed by Singapore University Of Technology And Design, Nanyang Technological University, Alexandra Health Pte Ltd filed Critical Singapore University Of Technology And Design
Priority to CN202180073334.XA priority Critical patent/CN116583196A/zh
Publication of WO2022093122A1 publication Critical patent/WO2022093122A1/fr

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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y70/00—Materials specially adapted for additive manufacturing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/253—Coating food items by printing onto them; Printing layers of food products

Definitions

  • the present disclosure relates to an edible and 3D printable plant-based ink composition for consumption by dysphagic patients.
  • the present disclosure also relates to a method of forming the edible and 3D printable plant-based ink composition.
  • Three-dimensional food printing allows the creation of dishes by adding food layer by layer to construct edible three-dimensional (3D) structures from digital designs.
  • 3DFP may offer several advantages, including personalized diets with individualized nutrition for health benefits, enhance visual appeal of alternative protein source, automate food preparation, and reduce food wastage.
  • 3DFP may utilize four of the seven established additive manufacturing processes, which are material extrusion, material jetting, binder jetting, and powder bed fusion.
  • the most popular 3DFP technique may involve extrusion-based 3D printing.
  • Food inks used for extrusion-based printing may have to exhibit shear thinning rheological properties and sufficient mechanical strength to maintain structural integrity of the deposited food structure.
  • 3DFP Natively printable inks made from chocolates, hydrogels, cheese, dairy products may have been researched more extensively compared to non-natively extrudable inks e.g. meat.
  • 3DFP may be able to deal with and fulfill a consumer’s food purchase consideration, such as cost, taste, convenience, nutrition and experience.
  • 3DFP may target the general populace as well as specific groups like prosumers (consumers who produce), people with special nutritional requirements (e.g. in hospitals and nursing facilities, athletes), and defence and aerospace industries and spearhead digital gastronomy.
  • One example of such groups may be patients suffering from dysphagia.
  • Dysphagia refers to the difficulty in swallowing food, which manifests as an abnormal delay in moving food in the form of an alimentary bolus, solid, or liquid during swallowing.
  • Oropharyngeal dysphagia (OD) causes coughing, choking, and difficulty in initiation of swallow because of food residue being left in the oral cavity. All these conditions may lead to poor nutrition, dehydration, and weight loss due to less food intake by patients.
  • food is preferably made soft enough to chew and safe to swallow. This is done by changing textural properties of the food, e.g. making pureed foods that are soft and easy to swallow or modifying the viscoelastic properties of fluids to thicken them for better uptake.
  • these pureed, minced, moist and mashed foods are visually unappealing, and therefore unappetizing to the patients (e.g. dysphagic patients), i.e.
  • 3DFP with freeze-drying may be specifically viable for foods with high water content, and not for food with low carbohydrates and fats which may be difficult for solely 3DFP due to their rheological properties.
  • an edible and 3D printable plant-based ink composition for consumption by dysphagic patients includes: a vegetable puree and/or a fruit puree, wherein the vegetable puree and the fruit puree are not freeze-dried and contain one or more hydrocolloids; or a vegetable puree and/or a fruit puree, wherein the vegetable puree and the fruit puree are not freeze-dried; wherein each of the one or more hydrocolloids is present in an amount of 10 wt% or less based on the vegetable puree and/or the fruit puree.
  • the method includes: providing a puree of a vegetable and/or a fruit; sieving the puree to remove any solid particles which blocks a nozzle of a 3D printer; and cooling the puree to room temperature for 3D printing.
  • FIG. 1A shows plots of viscosity versus shear rate for food inks of peas, carrots, and bok choy (inks 1 to 5).
  • FIG. IB shows plots of yield stress of food inks of peas, carrots, and bok choy (inks 1 to 5). * p ⁇ 0.05.
  • FIG. 1C shows recovery of food inks by measuring viscosity with changing shear rate over time.
  • FIG. 2A shows representative images of 3D printed shapes with five formulations of one food ink type, images with box drawn around them represent the optimized formulations of the inks.
  • FIG. 2B shows pictures assembled by 3D printed designs of garden peas, carrots and com.
  • FIG. 2C shows storage modulus (G’, triangle) and loss modulus (G”, square) represented as a function of applied oscillatory shear stress for carrot ink 4, black arrow depicts the linear viscoelastic region (LVER). Yield stress calculated from the cross over point of G’ and G”.
  • FIG. 2D is a table indicating printability of food inks assessed by precision and shape stability.
  • FIG. 3A shows plots that demonstrate spreading of food inks measured in area covered by the liquid leaking from food inks on filter paper, * p ⁇ 0.05.
  • FIG. 3B shows representing image of carrot inks 1 and 2 depicting syneresis.
  • FIG. 3C shows spreading of carrot inks. Red square of 1 x 1 cm 2 used as a reference for measuring area covered by the liquid spread.
  • FIG. 4A is a panel of four images depicting garden peas ink 1 (images i, ii) and ink 5 (images iii, iv). Images (ii) and (iv) are magnified images (1500x) of images (i) and (iii) (500x), respectively. Scale bar in images (i) and (iii) denote 50 pm and scale bar in images (ii) and (iv) denote 10 pm.
  • FIG. 4B is a panel of four images depicting carrots ink 1 (images i, ii) and ink 2 (images iii, iv). Images (ii) and (iv) are magnified images (1500x) of images (i) and (iii) (500x), respectively. Scale bar in images (i) and (iii) denote 50 pm and scale bar in images (ii) and (iv) denote 10 pm.
  • FIG. 4C is a panel of four images depicting bok choy ink 1 (images i, ii) and ink 4 (images iii, iv).
  • Images (ii) and (iv) are magnified images (1500x) of images (i) and (iii) (500x), respectively.
  • Scale bar in images (i) and (iii) denote 50 pm and scale bar in images (ii) and (iv) denote 10 pm.
  • FIG. 5 shows the textural properties of 3D printed samples of garden peas, carrots and bok choy inks. Values are normalized against the highest value and reported between 0 and 1.
  • FIG. 6A demonstrates a fork pressure test on soft and bite sized 3D printed samples of food inks (pea ink 1, carrot ink 2 and bok choy ink 4) is carried out as per IDDSI (International Dysphagia Diet Standardization Initiative, 2019).
  • FIG. 6B shows a spoon tilt test on food inks of pea ink 1, carrot ink 2 and bok choy ink 4 from top to bottom row images, respectively, as per IDDSI (International Dysphagia Diet Standardization Initiative, 2019).
  • IDDSI International Dysphagia Diet Standardization Initiative
  • FIG. 6C shows a fork pressure test as per IDDSI (International Dysphagia Diet Standardization Initiative, 2019) on soft and bite sized 3D printed samples of different food inks.
  • IDDSI International Dysphagia Diet Standardization Initiative
  • FIG. 6D shows a spoon tilt test as per IDDSI (International Dysphagia Diet Standardization Initiative, 2019) on different food inks.
  • FIG. 7A shows 3D printed structures using pea inks, control (pea puree with 80% water content) in left image versus ink 5 (pea puree with 80% water content and 0.3% XG and 0.3% KC) in right image.
  • FIG. 8A shows plots of viscosity against shear rate and comparing the shear thinning for food inks of garden peas. Compositional details of the inks are described in example 12 A.
  • FIG. 8B shows a plot of yield stress for the different pea food inks in FIG. 8A.
  • FIG. 9A shows syneresis measurement for food inks of garden peas using Whatman filter paper grade 4. Compositional details of the inks are described in example 12A.
  • FIG. 9B is a table for syneresis measurement wherein distance spread of water is measured in cm for the pea inks of FIG. 9A.
  • FIG. 10A shows 3D prints of different formulation of carrot inks, including control print (ink 1 -left image) versus configured prints (ink 2, ink 3 - center and right images).
  • Compositional destails of the inks are described in example 12A.
  • FIG. 11 shows syneresis measurement using Whatman filter paper grade 4 for carrot inks. Compositional details of the inks are also described in example 12A.
  • FIG. 12 is a table showing distance spread of water measured in cm for the carrot inks of FIG. 11.
  • FIG. 13 A shows plots of viscosity against shear rate and comparing the shear thinning for carrot inks. Compositional details of the inks are described in example 12A.
  • FIG. 13B shows a plot of yield stress for the different carrot inks of FIG. 13A.
  • FIG. 14 shows 3D prints of different bok choy inks. Compositional details of the inks are described in example 12A.
  • the present method involves three-dimensional food printing (3DFP), which offers advances in digital gastronomy by targeting consumers’ specific requirements for nutrition customization and visual appeal.
  • Dysphagia i.e. difficulty swallowing, may be prevalent in elderly people and patients suffering from debilitating illnesses.
  • Dysphagic diets tend to require textural modifications to render them soft and safe to swallow. Additionally, the diets may need to be visually pleasing to help in greater food uptake and prevent malnutrition in patients. 3DFP so far utilized only freeze-dried vegetable powders for shaping 3D designs. However, the present disclosure provides diets that include not only frozen, but also fresh vegetables, offering better nutritional profile and low costs. Three different categories of vegetables are usable based on the number of hydrocolloids (HCs) required to render them printable. Garden pea, carrot and bok choy are chosen as representatives in each category, which may require no HC, one type of HC and two types of HCs, respectively. In the present disclosure, food inks may be prepared by the addition of HCs, e.g.
  • xanthan gum XG
  • KC kappa carrageenan
  • LBG locust bean gum
  • IDDSI International dysphagia diet standardisation initiative
  • the present ink formulations has excellent 3D printability, minimal water seepage, and dense microstructures with minimal amount of HCs.
  • fresh vegetables can be included, without solely relying on freeze-dried foods, thereby preserving flavour and nutrition just like real food. This in turn brings 3DFP of at least vegetables closer to being adopted in hospitals and nursing home kitchens.
  • an edible and 3D printable plantbased ink composition for consumption by dysphagic patients.
  • the plantbased ink composition is herein interchangeably referred to as “food ink composition”, “ink composition”, “ink formulation”, “food ink”, or simply “ink”.
  • the term “plantbased” herein means that the present food ink is absent of meat, seafood and diary products.
  • the present plant-based ink composition is advantageous in that it can maintain its printed structure for at least 15 minutes. Said differently, in the context of the present disclosure, a plant-based ink composition is deemed 3D printable if its printed structure can be maintained for at least 15 minutes.
  • the editable and 3D printable plant-based ink composition may include a vegetable puree and/or a fruit puree.
  • the vegetable and/or fruit is pureed directly from fresh vegetables and/or fruits, respectively. In other words, the vegetable and/or fruit is absent of powdered or processed vegetables and fruits.
  • the vegetable puree and fruit puree are not freeze-dried.
  • the vegetable puree and fruit puree may contain at least 50% of water, 80 wt% of water, at least 85 wt% of water, at least 90 wt% of water, at least 95 wt% of water, etc.
  • the term “freeze-dried” herein differs from “freezed” in that freeze-drying involves removal of water but freezing does not.
  • the editable and 3D printable plant-based ink composition may be absent of hydrocolloids.
  • the editable and 3D printable plant-based composition may include one or more hydrocolloids.
  • Each of the one or more hydrocolloids may be present in an amount of 10 wt% or less, 5 wt% or less, 3 wt% or less, 2 wt% or less, 1 wt% or less, 0.7 wt% or less, 0.5 wt% or less, 0.3 wt% or less, etc., based on the vegetable puree and/or the fruit puree.
  • weight percentages said differently, refer to concentration of a hydrocolloid in the vegetable and/or fruit puree.
  • the editable and 3D printable plant-based ink composition may include a vegetable puree and/or a fruit puree, wherein the vegetable puree and the fruit puree are not freeze- dried and contain one or more hydrocolloids, wherein each of the one or more hydrocolloids may be present in an amount of 10 wt% or less based on the vegetable puree and/or the fruit puree.
  • the vegetable puree and/or fruit puree may include a starchy vegetable, a root vegetable, or a leafy vegetable.
  • the vegetables which the vegetable puree is directly obtained from can be divided into three categories depending on their water and starch content. Each category may undergo a different treatment to be configured or enhanced for 3D printability into various shapes.
  • the present plant-based food ink is better than traditional moulds that were employed for shaping purees for patients, as the present plant-based food ink provides for 3D printed food that looks and feels aesthetically pleasing with higher replicability, no compromise in safety, lesser man hours required and hence a better alternative to moulded foods regardless of the types of vegetables.
  • the three categories of vegetables may be (1) starchy vegetables with less water content and high starch content, e.g. potatoes, corn, peas, sweet potatoes, (2) root vegetables with high water content and moderate starch content, e.g. carrots, beets, turnips, and (3) green leafy vegetables with highest water content and least starch content, e.g. bok choy, spinach, kale.
  • This categorization approach may be applied for fruits.
  • the present plant-based ink composition is not limited to the vegetables mentioned above, and other vegetables and fruits may be configurable into the present plant-based ink composition.
  • the one or more hydrocolloids may include xanthan gum, kappa carrageenan, and/or locust bean gum.
  • the vegetable puree may include pea (e.g. a garden pea), and the one or more hydrocolloids may include xanthan gum and/or kappa carrageenan.
  • the xanthan gum and the kappa carrageenan may be respectively present in an amount of 0.1 to 0.3 wt% based on the vegetable puree (e.g. pea puree).
  • the xanthan gum and the kappa carrageenan may be respectively present in an amount of 0.1 wt%, 0.2 wt%, or 0.3 wt%, based on the vegetable puree.
  • the vegetable puree may include carrot
  • the one or more hydrocolloids may include xanthan gum and/or kappa carrageenan.
  • the xanthan gum and the kappa carrageenan may be respectively present in an amount of 0.3 to 0.7 wt% based on the vegetable puree (e.g. carrot puree).
  • the xanthan gum and the kappa carrageenan may be respectively present in an amount of 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%, or 0.7 wt%, based on the vegetable puree.
  • the vegetable puree may include bok choy
  • the one or more hydrocolloids may include xanthan gum and/or locust bean gum.
  • the xanthan gum and the locust bean gum may be respectively present in an amount of 0.5 to 2 wt% based on the vegetable puree (e.g. bok choy puree).
  • the xanthan gum and the kappa carrageenan may be respectively present in an amount of 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, 1.0 wt%, 1.5 wt%, 2.0 wt%, etc., based on the vegetable puree.
  • the edible and 3D printable plant-based ink composition may have yield stress ranging from 20 to 360 Pa, 24.8 to 355 Pa, etc.
  • the edible and 3D printable plant-based ink composition may have a viscosity profile which decreases with increasing shear rate. That is to say, the viscosity decreases when shear rate increases. In various embodiments, such a viscosity profile may be exhibited with the shear rate in a range of 0.001 to 1000 s’ 1 .
  • the viscosity profile may include a viscosity range of 1000 to 100,000 Pa.s, 2900 to 16700 Pa.s, 2992.1 to 16607.47 Pa.s, etc.
  • the present disclosure also provides a method of forming the edible and 3D printable plant-based ink composition described in various embodiments of the first aspect.
  • Embodiments and advantages described for the plant-based ink composition of the first aspect can be analogously valid for the present method subsequently described herein, and vice versa.
  • the various embodiments and advantages have already been described above and examples demonstrated herein, they shall not be iterated for brevity.
  • the present method may include providing a puree of a vegetable and/or a fruit, sieving the puree to remove any solid particles which may block a nozzle of a 3D printer, and cooling the puree to room temperature (e.g. 20 to 30°C, 22 to 26°C, etc.) for 3D printing.
  • room temperature e.g. 20 to 30°C, 22 to 26°C, etc.
  • providing the puree may include boiling or steaming the vegetable and/or the fruit, and blending the vegetable and/or the fruit after the boiling or the steaming to form the puree. Blending may be carried out by hand mixing or using a mechanical food blender.
  • the method may further include mixing the puree with one or more hydrocolloids.
  • the one or more hydrocolloids may include more than one hydrocolloid, (e.g. two hydrocolloid).
  • the method may further include dry mixing of the more than one hydrocolloid prior to mixing with the puree. In other words, two or more hydrocolloids may be directly mix without adding any liquid before contacting the vegetable or fruit puree.
  • the method may further include incubating a mixture at a temperature of 65 to 75°C (e.g.
  • the method may further include incubating a mixture at a temperature of 85 to 95°C (e.g. 90°C, 90 to 95°C), wherein the mixture may include the puree and the one or more hydrocolloids, and wherein the one or more hydrocolloids may include locust bean gum.
  • the incubation may take around 20 to 40 minutes (e.g. 30 minutes). Such incubation may advantageously hydrate a hydrocolloid, improving its gelling effect and control the micro structure of the 3D printed plant-based ink composition.
  • the present ink composition and method provides for the use of fresh vegetables in 3D food printing.
  • the present disclosure establishes a versatile approach for configuring different vegetable types for 3D printing, wherein each vegetable type can have different water and starch content to form self-supporting 3D printed structures.
  • the present disclosure broadly identifies the vegetables as three different categories and not specific vegetables for 3D printed food for dysphagia patients.
  • the present ink composition and method utilize fresh vegetables and not vegetable powders, thus providing more nutritional benefits of the respective vegetables. There is minimal or no additives (other than hydrocolloids) added to make food 3D printable.
  • the present ink composition of garden peas can be 3D printed without even using hydrocolloid.
  • only one hydrocolloid may be used to prevent syneresis (e.g. carrot inks with high water and moderate starch content).
  • only two hydrocolloids may be needed to prevent syneresis and provide structural stability (e.g. bok choy inks relatively having the highest water and least starch content).
  • the present method can be applied to other vegetables and fruits having similar starch and water content.
  • Garden peas may represent the starchiest vegetable of the food chosen in the present disclosure as a non-limiting example for demonstrating 3D printing of vegetables having the least water content at around 80%.
  • the peas could be printed after boiling and grinding and adjusting water content to form nice and stable shapes via a FOODINI printer, absent the use of any stabilizers or thickeners. Water leakage was observed to be minimal on the prints and viscosity was also suitable for printing.
  • the articles “a”, “an” and “the” as used with regard to a feature or element include a reference to one or more of the features or elements.
  • the present disclosure relates to food ink compositions which are plant-based.
  • the present disclosure also relates to a method of processing fresh vegetables and/or fruits.
  • the food ink compositions and the method consider the starch and water content of the fresh vegetables and/or fruits, rendering 3D printable inks that is at least consumable (e.g. for dysphagia patients) using minimal food additives while preserving flavour and nutrition.
  • the vegetables and/or fruits can be categorized into three categories, and the present food inks and method even when based on these categories are still versatile in that different approaches can be adopted in terms of processing with hydrocolloids to render self-supporting 3D printable shapes.
  • the present method which involves 3DFP, offers an advantageous solution to standardize and automate the preparation of visually appealing pureed food with a high consistency and repeatability. It provides an avenue by shaping texturally modified foods for a wholesome mealtime experience. Texture modification can be accomplished through the addition of food additives, stabilizers, thickeners, viscoelasticity modifiers like agar, gellan gum, locust bean gum, pectin, kappa carrageenan, and xanthan gum among others.
  • the present food inks and method also address issues of using food powders, as the present food inks and method are able to 3D print unprocessed vegetables (whether fresh or frozen).
  • Food inks prepared from fresh or frozen vegetables are used to automatically print food that are visually stimulating and texturally safe for consumption by dysphagic patients.
  • Vegetables and fruits are an important source of vitamins, minerals, water, and antioxidants in our food, making them an excellent and necessary choice for dietary inclusion. However, they are difficult to print (non-natively extruding inks) due to their high water content with very low carbohydrates and fats.
  • the vegetables and fruits may be broadly classified into three categories, and each category may require a different treatment to be printable.
  • HCs hydrocolloids
  • XG xanthan gum
  • KC kappa carrageenan
  • LBG locust bean gum
  • Example 1 Formulation of Food Inks
  • Vegetables (garden pea, carrot and bok choy) were purchased from local supermarkets, refrigerated at 4°C (carrot and bok choy) for a maximum of two days or frozen (garden pea) till used. Vegetables were peeled when required, washed and manually diced. Garden peas and carrots were washed and boiled in water for 15 minutes (or allowed to sit in hot water for additional 5 minutes), and bok choy was steamed for 15 minutes till tender. Water was drained, and boiled/steamed vegetables were blended thoroughly for 5 to 10 minutes to a puree-like consistency in a food processor. The pureed vegetables were then sieved to avoid the inks from blocking the nozzle of the printer, and the resulting sieved puree was measured for its water content (WC).
  • WC water content
  • the WC % for each vegetable was adjusted to a standardized value, i.e. garden peas (Pisum sativum) adjusted to 80%, carrot (Daucus carota) adjusted to 90%, bok choy (Brassica rapa) adjusted to ⁇ 96%.
  • the WC % was calculated by the following formula:
  • WC % Weight of sample before drying- weight of sample after drying x 100 Weight of sample before drying
  • HCs Food grade HCs were purchased from a local food store. Different amounts of HCs, namely xanthan gum (XG), kappa carrageenan (KC) and locust bean gum (LBG), were added to the purees at desired concentrations. HCs for each formulation were measured based on the weight of the puree, dry mixed if more than one HCs were used, then added to the puree, and homogenised thoroughly by a handheld blender. Beakers containing the inks were sealed with food grade clingwrap to avoid loss of moisture due to evaporation during incubation.
  • XG xanthan gum
  • KC kappa carrageenan
  • LBG locust bean gum
  • WC water content
  • HCs hydrocolloids
  • XG Xanthan Gum
  • KC kappa Carrageenan
  • LBG Locust Bean Gum
  • a 3D painting was put together from 3D designs printed with carrot, garden pea and com inks on the Wiiboox Sweetin chocolate printer, another extrusion-based printer, using 0.84 mm nozzle size.
  • Syneresis was analyzed using a method modified from filter-paper blotting that is typically used for syneresis analysis of hydrogel. Syneresis experiments were performed by placing 1 g of food ink at the centre of a piece of Whatman grade 4 filter paper. The purees were flattened to cover a circle of 1 cm radius. The filter papers were left undisturbed for 30 minutes for fluid to seep and then photographed. Area covered by the fluid was measured in cm and analysed using an in-house Python program that automatically detected the edge and the water ring. A 1x1 cm 2 red square was photographed together with the filter paper to be used as a reference for image analysis. Each sample was done in triplicates.
  • Example 6 Textural Properties Characterization
  • Texture Pro CT VI.3 Build 15 (Brookfield Engineering Labs, Inc) was used for double-cycle compression tests to obtain force-time curves. For this test, a hexagonal prism sample of 6 layers was printed using the FOODINI and stably fixed at the centre of the platform. The test parameters were as follows: block probe with trigger load of 5 g, pre-test speed at 2.0 mm/s, test and post-test speed at 2.0 mm/s and the compressive strain was at 45%. Each test was repeated at least three times per sample. Hardness, chewiness, adhesiveness, gumminess, springiness and stringiness were reported by normalizing against the highest value in the compared group.
  • Example 7 Scanning Electron Microscopy
  • Example 8 International Dysphagia Diet Standardisation Initiative (IDDSI) tests
  • Fork pressure test was employed where the printed samples were pressed by thumb until it blanched using a fork (pressure of about 17 kPa), equivalent to the tongue pressure used while swallowing. The spoon tilt test was performed on all the ink formulations for testing the adhesiveness and cohesiveness.
  • Example 10A Results - Rheological Properties of Food Inks
  • ink 1 had 90% WC, and the rest of the carrot inks had the same WC % but varying amounts of HCs.
  • Carrot ink 2 had only 0.3% (w/w) XG, ink 3 had 0.3% (w/w) XG and KC each, ink 4 contained 0.3% and 0.5% (w/w) XG and KC respectively, and ink 5 had the highest concentration of HCs with 0.3% (w/w) XG and 0.7% (w/w) KC.
  • Bok choy ink 1 was the control puree with WC ⁇ 96%
  • ink 2 had 1% (w/w) XG
  • ink 3 had 0.7% (w/w) XG and 0.5 % (w/w) LBG
  • ink 4 contained 1% (w/w) XG and LBG each
  • ink 5 contained 1% and 2% (w/w) XG and LBG, respectively.
  • WC and HCs are controlled to render different rheological properties of the food inks.
  • HCs have been used because of their ability to modify the rheological properties of the food.
  • Successful 3DFP may be affected by ability of the inks to flow easily under a high shear stress during printing and to maintain the structural integrity after printing.
  • All the food ink formulations displayed desired shear thinning pseudoplastic behaviour. The viscosity of all the food inks decreased with increasing shear rates between 0.001 to 1000 s 1 (FIG. 1A).
  • All bok choy inks had WC ⁇ 96% and displayed shear thinning properties.
  • the control puree (ink 1) was not printable because it behaved like a non- viscous fluid (FIG. 2A).
  • bok choy ink 1 and ink 2 displayed higher starting viscosities which may be attributed to the phase separation.
  • yield stress the minimal stress required to break the microstructure of the inks and to make them flow during extrusion, was determined by taking the stress value at the cross-point of G’ and G” (FIG. IB).
  • the yield stress value of ink 2 decreased compared to ink 1, which also corroborated the decreased viscosity observed in FIG. 1A.
  • the yield stress of carrot ink 3 increased significantly compared to ink 2 containing XG only.
  • Another desired property of food ink is the reversibility of the viscosity.
  • ink formulations - ink 1 of garden peas, ink 2 of carrots and ink 4 of bok choy (FIG. 2A). These inks were subjected to three stress levels that mimic the three stages of extrusion-based printing - inks stored in the syringe with no pressure, extrusion through nozzle upon applied shear stress, and restructuring of the inks after deposition when the extrusion pressure is removed.
  • the viscosity of these three inks exhibited a high reversibility. After the shear stress was removed after printing, the viscosity restored to almost the same level as the initial stage, indicating that the food inks were able to maintain the structural integrity after printing (FIG. 1C).
  • Example 10B Results - 3D Printed Structures
  • Table 2 Printability of food inks assessed by shape fidelity and shape stability.
  • pea ink formulations 2 and 3 exhibited syneresis with visible accumulation of fluid at the base of the printed structure. This syneresis was eliminated by keeping the WC low at 80% (ink 1) or by adding XG and KC at concentrations of 0.1% and 0.3% (w/w) in inks 4 and 5, respectively. Pea inks 1, 4 and 5 showed good print scores but inks 2 and 3 are still deemed 3D printable (FIG. 2D). Though food HCs are deemed safe, a general perception among elderly patients is that HCs may introduce a furry/non-natural taste, which may hinder the consumption and acceptance of 3D printed food.
  • inks with the least amount of HCs were chosen as the formulations of the food type amongst the ones with the same print scores (see Table 2 above).
  • Pea ink 1 was able to form stable self-supporting structures without requiring any additives.
  • the best garden pea ink was ink formulation 1 with no HCs.
  • Pea represents the starchiest vegetable in the three defined categories.
  • Starch by itself is used as a thickener hence explaining the good printing outcome in pea ink 1 without any HC addition.
  • the starch content of peas ranges from 44.11% to 46.70% in different cultivars of wrinkled peas.
  • Starch granules have the capability of swelling up on heating and rupturing near boiling point causing marked thickening.
  • Carrots have a relatively higher WC % and a median starch content as compared to garden peas.
  • Starch content in carrots has been known to vary, ranging from 8-15 mg/g dry weight, whereas decrease of starch content in carrot from 152 ⁇ 18 mg/g dry weight to 11 ⁇ 7 mg/g dry weight may occur in cold storage conditions. This variability may be attributed to the difference in the cultivars examined, extraction methods as well as the storage conditions.
  • Carrot ink 1 extruded but there was severe syneresis (FIG. 3A and 3B). Also, the shape fidelity and surface quality were poorer than expected.
  • Ink 2 with 0.3% (w/w) XG had a remarkable improvement in printing quality and reduced syneresis. Similar observations were reported for ink 3 (XG, KC 0.3% w/w). In carrot inks 4 and 5, XG concentration was kept at 0.3% while KC concentration was increased to 0.5% w/w and 0.7% w/w, respectively. The increased KC resulted in overly thickened inks that were difficult to extrude (FIG. 2A), albeit still printable. Again, both inks 2 and 3 had excellent print results with a smooth surface and clearly defined shape without drooping at the layer edges. Since carrots required only one HC (XG) to be printed, ink 2 may be considered the most desirable ink formulation.
  • ink 1 with no HCs was essentially a liquid that spread after extrusion. Hence, this ink was not used for either textural profile analysis (TPA) or IDDSI tests.
  • Example 10C Syneresis (Water Spreading) of Food Inks
  • Syneresis refers to the undesired leakage of water from foods that gives a nonappealing visual presentation (FIG. 3B).
  • the spreading of the water affects the overall integrity of the printed food structure and leads to non-stable prints that collapse easily.
  • an approach was employed to quantitatively determine the amount of water leaking from the 3D printed food by measuring the area wetted by water on a piece of Whatman filter paper (FIG. 3C).
  • Carrot ink 2 with XG alone showed smaller wetted area compared to the rest of the inks.
  • XG works as a thickener and weak gelling agent that was adequate to prevent the syneresis on its own in the case of carrot ink 2 (FIG. 3B).
  • Carrot ink 2 showed significantly reduced syneresis compared to the control ink 1.
  • the combination of two HCs increased the water seepage as compared to ink 2, possibly because KC hindered the water swelling capacity of XG.
  • Bok choy inks exhibited a pattern of less fluid seepage with increasing HC concentrations (FIG. 3A).
  • Example 10D Microstructure of Food Inks
  • Example 10E Textural Properties
  • TPA texture profile analysis
  • Pea ink 1 which was able to be printed in nice 3D shapes, had the highest adhesiveness and gumminess. High adhesiveness may be responsible for pea ink 1’s excellent print score. Semi-solid foods are represented by gumminess with low hardness and high cohesiveness values, ideal for dysphagic diets. Ink 1 had the highest gumminess value. For carrots, ink 3 with the least concentration of XG and KC had the highest hardness.
  • Ink 2 with XG alone was the gummiest among all carrot inks, again indicating its suitability as dysphagic food.
  • XG and LBG can form soft elastic gels and work in a synergistic manner. Rest of the bok choy inks showed similar pattern.
  • IDDSI classifies foods into 8 levels (0-7): levels 0-3 for thickened drinks and levels 4-7 for pureed, minced and moist, soft-bite-size and easy-to-chew foods. Food can be classified by a number of IDDSI tests. Since purees can flow and the 3D prints also resemble soft foods ready for chewing, further characterization of the food inks was done using both IDDSI fork pressure and spoon tilt tests. Representative results are shown in FIG. 6A and 6B, and the full testing results are shown in FIG. 6C and 6D. The spoon tilt test was used to determine the stickiness of foods (adhesiveness) and the ability to hold together (cohesiveness).
  • the food inks are transitional foods (IDDSI, 2019) as they started with a soft and solid 3D printed structure but disintegrated or flattened upon the application of pressure.
  • the printed food may also melt and transform on water/saliva contact.
  • these 3D- printed food need to be certified by relevant regulotary bodies.
  • the perceived flavour perception is lower and a longer time is needed to establish the taste as compared to softer gels.
  • the present method based on vegetable purees can involve a low overall usage of HCs of not more than 2% w/w. Utilizing no or very low amounts of HCs may be beneficial to the patients to alter their perception about the taste of 3D printed foods, making the food more palatable.
  • Beets and turnips with median starch content can be treated in a similar manner as carrots (using only a single HC), whereas green leafy vegetables like spinach, kale with low starch and high water content can be processed for printing by adding a combination of two HCs.
  • the desirable formulation for any food ink may be configured accordingly based on the specific food type, HC, and type of printer used, because each food may have a different physical and chemical of interaction with the HCs.
  • Example 12A Further Examples and Comparison Using Other Amounts of Hydrocolloids with Garden Peas, Carrot and Bok Choy
  • the inks in this example differ from Table 1 above in that carrot ink 4 (which include 0.5% XG), carrot ink 5 (which include 0.7% XG), and bok choy ink 3 (which includes 0.7% XG and 0.7% LBG) from this example, are additionally tested.
  • Example 12B Discussion of Garden Peas in Example 12A
  • FIG. 9A represents the spread of water (syneresis) by the food inks on filter paper. With increasing WC %, the distance travelled by water present in the food inks increases and addition of hydrocolloids prevents the extent of spreading.
  • Yield stress is the minimum amount of stress applied to start the flow of material, in terms of 3D printing the stress should be adequate to allow for the material to extrude out of the nozzle and not so strong that the food ink cannot reform again. Higher yield stress generally leads to a well-formed print. Pea food ink 1’s yield stress measured was significantly higher than ink 2 and ink 3, corelating to the fact that it could be extruded uniformly and the structure retained it’s shape. With the addition of hydrocolloids at 0.3% w/w, the ink could be extruded but the texture of the model printed was not smooth (FIG. 8B).
  • the 3D-printed shapes are self-supporting with good layered structuring that are stable for more than 30 minutes with not much syneresis. Since there is no HC, the additional step of double heating/boiling is not required thereby preventing any moisture or nutrient loss. Moreover, the taste of the 3D printed food is of primary importance for dysphagia patients. If the 3D-printed pureed food tastes like the original starting material, it can be better consumed in their diet and also consumer perception is in favour of nonaddition of any HCs. Garden peas vegetable may have optimal 3D prints by different ink formulations. In this case, the one with the least external modifiers can be selected.
  • Example 12C Discussion of Carrots in Example 12A
  • Example 12D Discussion of Bok Choy in Example 12A
  • Bok choy comes under the leafy green vegetables with a high-water content.
  • Three different formulations of inks were tested for printing by adding three HCs- XG, LBG and LG in different w/w percentages (FIG. 14).
  • Ink 3 with LG and LBG had visible syneresis
  • Ink 1 and Ink 2 prints had no water leakage, however ink 2 had comparatively better structure and layering. So, the addition of two HCs may be necessary to 3D print Bok choy.
  • the present food ink composition and method offer a categorized approach to prepare food inks from fresh vegetables and/or fruit for 3D food printing. This is advantageous at least for improving dietary requirements of dysphagia patients.
  • Dysphagia is a condition that results in an abnormal delay in the passage of food during oropharyngeal or esophageal stages of swallowing with a periodicity varying yearly or with every attempt.
  • One of the approaches may be through nutrition and dietary modification.
  • the texturally modified food shapes made by using silicone moulds are not very appealing to the senses and tends to have problems with reproducibility, costs, time consumption, and safety.
  • the present method, involving 3D food printing can be employed to increase the food intake of such patients by customizing food designs and personalize nutrition. Enhanced visually appealing foods with modified textural properties safe for consumption for elderlies are very advantageous.
  • 3D printed vegetables confer an entirely new dining experience to dysphagia patients, visually and nutritionally.
  • existing sources of vegetables involved specifically processed vegetable powder, which requires the addition of a higher content of hydrocolloids for 3D printing and may be perceived as "canned vegetables”.
  • 3D printing of fresh raw vegetables may remain a challenge due to mixed results when existing methods/technologies are used.
  • Some vegetables e.g. corn
  • Some vegetables appear to be more printable than many others after blending.
  • use of different water and fresh vegetables with different starch content were studied for different rheological behaviours after blending, resulting in printability variation. Therefore, the present method configures fresh vegetables to have rheological behaviours for printability based on their water and starch content.
  • the present approach addresses the mixed results when printing specific vegetables using existing technologies.
  • the present food inks and method establish a unique way of categorizing different vegetables, each having dissimilar water and starch content, to render them 3D printable. The higher the starch content and the lower the water percentage of the vegetables, the less HC needed in the ink formulation.
  • One of the significance of the present food ink and method is in the use of undehydrated vegetables along with the least amount of HCs to print aesthetically pleasing and palatable food while preserving the nutrition and flavours.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Materials Engineering (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Une composition d'encre à base de plante comestible et imprimable en 3D destinée à être consommée par des patients dysphagiques qui comprend une purée de légume et/ou une purée de fruit est divulguée ici, la purée de légume et la purée de fruit n'étant pas lyophilisées et contenant un ou plusieurs hydrocolloïdes, ou une purée de légume et/ou une purée de fruit, la purée de légume et la purée de fruit n'étant pas lyophilisées, le ou les hydrocolloïdes étant présents en une proportion inférieure ou égale à 10 % en poids sur la base de la purée de légume et/ou de la purée de fruit. Un procédé de formation de la composition d'encre à base de plante comestible et imprimable en 3D est également divulgué. Le procédé consiste à fournir une purée d'un légume et/ou d'un fruit, à tamiser la purée pour éliminer les éventuelles particules solides qui bloquent une buse d'une imprimante 3D, et à refroidir la purée à la température ambiante en vue d'une impression 3D.
PCT/SG2021/050654 2020-10-26 2021-10-26 Impression d'aliments en 3d de légumes frais à l'aide d'hydrocolloïdes alimentaires pour patients dysphagiques WO2022093122A1 (fr)

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CN115886238A (zh) * 2022-10-20 2023-04-04 浙江工业大学 一种复合铁皮石斛淀粉凝胶3d打印材料的制备方法

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CN115886238A (zh) * 2022-10-20 2023-04-04 浙江工业大学 一种复合铁皮石斛淀粉凝胶3d打印材料的制备方法

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