تأثیر روش‌های غیرحرارتی بر قابلیت چاپ و خواص عملکردی جوهر غذایی مبتنی بر پروتئین کینوا

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

مژده صراف ¹

سارا ناجی طبسی ¹

بهروز قرآنی ¹

بهاره عمادزاده ²

عمرسعید توکر ³

¹ گروه نانوفناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

² گروه فیزیک مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

³ دانشکده شیمی و متالورژی، مهندسی مواد غذایی، دانشگاه فنی ییلدیز، استانبول، ترکیه

10.22067/ifstrj.2026.97432.1545

چکیده

در دهه گذشته، صنعت غذا شاهد تمرکز فزاینده‌ای بر روی طرح‌های متنوع و کاربردی بوده است. بر همین اساس، این تحقیق با هدف استفاده از تولید افزایشی برای ایجاد ساختارهای ژل از منظری جدید انجام شده است. در این مطالعه، پروتئین کینوا (QP)، چه بدون تیمار (B) و چه تحت تیمار با پلاسمای سرد (CP) یا میدان‌های الکتریکی پالس (PEF)، در دو غلظت (9 و 12 درصد وزنی/وزنی)، با پلی‌ساکاریدها (آلژینات و آگار) ترکیب شد تا ژل‌ها تهیه شوند. سپس قابلیت چاپ و خواص فیزیکوشیمیایی (فعالیت آبی، ماده خشک، ظرفیت نگهداری آب و آنالیز رنگ)، خواص بافتی و رئولوژیکی ژل‌ها مورد بررسی قرار گرفت. ارزیابی خصوصیات بافتی نشان داد که بالاترین میزان سختی مربوط به نمونه‌های 12 درصد B (g 530.27)، 12 درصد CP (g 416.52) و 9 درصد PEF (g 334.82) می‌باشد. با این حال، در بررسی نتایج فرکانس متغیر، نمونه 9 و 12 درصد CP کمترین مدول ذخیره را در بین سایر ژل‌ها نشان داد. نتایج چاپ سه‌بعدی ژل‌ها، قابلیت چاپ و پایداری بالا در طول ۲۴ ساعت در دمای محیط را نشان داد. علاوه بر این، جداسازی فازی در معرض تنش شدید در هیچ یک از تیمارها رخ نداد. بنابراین، بهینه‌سازی ژل‌های پروتئین کینوا برای فرآیند چاپ سه‌بعدی نیاز به هماهنگی پارامترهای پردازش با ترکیب فرمولاسیون دارد. این امر می‌تواند طراحی های غذایی نوین همراه با ارتقای بافت و پایداری را توسعه داده و با تمرکز صنعت غذا بر راه حل‌های نوآورانه و عملی همسو باشد.

کلیدواژه‌ها

پروتئین کینوا

پلاسمای سرد

چاپ سه بعدی محصولات غذایی

میدان الکتریکی پالس

هیدروکلوئید

موضوعات

• مهندسی مواد غذایی

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عنوان مقاله English

The Impact of Non-Thermal Technologies on the Printability and Functional Properties of Quinoa Protein-Based Food Ink

نویسندگان English

Mozhdeh Sarraf ¹

Sara Naji-Tabasi ¹

Behrooz Ghorani ¹

Bahareh Emadzaeh ²

Omer Said Toker ³

¹ Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

² Department of Food Physics, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

³ Chemical and Metallurgical Faculty Food Engineering, Yildiz Technical University, Istanbul, Turkey

چکیده English

In the past decade, the food industry has seen increased focus on diverse and practical designs. Accordingly, this research aims to use additive manufacturing to create gel structures from a new perspective. In this study, quinoa protein (QP), either untreated (B) or treated with cold plasma (CP) or pulsed electric fields (PEF), at two concentrations (9 and 12% w/w), was combined with polysaccharides (alginate and agar) to prepare gels. The printability and physicochemical (water activity, dry matter, water holding capacity, and color analyses), textural, and rheological properties of gels were then compared. Evaluation of the textural properties revealed that the highest hardness was observed 530.27, 416.52, and 334.82 g for the 12% B, 12% CP, and 9% PEF samples, respectively. However, in examining the results of the frequency sweep, 9% and 12% CP had the lowest storage modulus among the other gels. The 3D printing results of gels indicated that they are printable and showed high stability over 24 hr. In addition, phase separation did not occur in all treatments when gels were exposed to severe stress. Therefore, optimizing quinoa protein gels for 3D printing requires coordinating processing parameters with the composition of the formulation. This could advance the development of novel food designs with enhanced texture and stability, aligning with the food industry’s focus on innovative and practical solutions.

کلیدواژه‌ها English

3D food printing

Cold-Plasma

Hydrocolloids

Quinoa protein

Pulsed electric field

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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