Version 1
: Received: 1 November 2024 / Approved: 1 November 2024 / Online: 1 November 2024 (13:48:33 CET)
How to cite:
Capellà, A.; Umaña, M.; Dalmau, E.; Cárcel, J. A.; Femenia, A. 3D Printing of New Foods Using Cellulose‐Based Gels Obtained from Cerotonia siliqua L. Byproducts. Preprints2024, 2024110064. https://doi.org/10.20944/preprints202411.0064.v1
Capellà, A.; Umaña, M.; Dalmau, E.; Cárcel, J. A.; Femenia, A. 3D Printing of New Foods Using Cellulose‐Based Gels Obtained from Cerotonia siliqua L. Byproducts. Preprints 2024, 2024110064. https://doi.org/10.20944/preprints202411.0064.v1
Capellà, A.; Umaña, M.; Dalmau, E.; Cárcel, J. A.; Femenia, A. 3D Printing of New Foods Using Cellulose‐Based Gels Obtained from Cerotonia siliqua L. Byproducts. Preprints2024, 2024110064. https://doi.org/10.20944/preprints202411.0064.v1
APA Style
Capellà, A., Umaña, M., Dalmau, E., Cárcel, J. A., & Femenia, A. (2024). 3D Printing of New Foods Using Cellulose‐Based Gels Obtained from <em>Cerotonia siliqua</em> L. Byproducts. Preprints. https://doi.org/10.20944/preprints202411.0064.v1
Chicago/Turabian Style
Capellà, A., Juan A. Cárcel and Antoni Femenia. 2024 "3D Printing of New Foods Using Cellulose‐Based Gels Obtained from <em>Cerotonia siliqua</em> L. Byproducts" Preprints. https://doi.org/10.20944/preprints202411.0064.v1
Abstract
Carob pulp is a valuable source of cellulose-rich fraction (CRF) for many food applications. This study aimed to obtain and characterize a CRF derived from carob pulp waste, after sugar removal, and to evaluate its potential use in the 3D printing of cellulose-rich foods. Thus, extraction of the CRF present in carob pulp (by obtaining the alcohol-insoluble residue) was carried out, accounting for nearly 45 % dm (dry matter) of this by-product. The CRF contained about 24 % dm of cellulose. The functional properties (swelling capacity, water retention and fat adsorption) related to this fraction were determined, which showed a value of 5.9 mL/g of CRF, 4.0 and 6.5 g/g of CRF, respectively. Different gels were formulated with a total solids content of 15 % wm (wet matter), using potato peel flour as a base and partially substituting with CRF (0-8 % wm). The cellulose-based gels were characterized in terms of viscosity, water distribution (low-field NMR), and printability, while the 3D-printed samples were assessed for their textural properties. As the percentage of added CRF increased, the viscosity decreased while the water retention increased. Printability improved when small proportions of CRF (2-4%) were used, while deteriorated for higher percentages (6-8 %). The textural properties (hardness, adhesiveness, cohesiveness, and gumminess) showed significant changes caused by the addition of CRF, with gels containing 3-4 % CRF exhibiting the most suitable printing values. In summary, CRF extracted from carob pulp waste can be used as an ingredient in the 3D printing of novel cellulose-rich foods, reducing food waste within the framework of the circular economy.
Keywords
carob byproduct; cellulose‐rich fraction; 3D food printing; cellulose‐based gel
Subject
Chemistry and Materials Science, Food Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
