Structure and rheology of mixed hydrocolloid gels as model systems for food 3D printing

作为食品 3D 打印模型系统的混合水胶体凝胶的结构和流变学

• 批准号: RGPIN-2019-05048
• 负责人: Heuzey, MarieClaude
• 金额: $ 3.35万
• 依托单位: École Polytechnique de Montréal
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=714992
• 关键词: Structure; rheology; mixed; hydrocolloid; gels

In the following, I propose a long-term research program seeking to develop process-structure-property relationships for food additive manufacturing. Food 3D printing finds applications in “digitalized gastronomy”, with the exploration of new shapes, flavors, textures and innovative recipes. However its most interesting focus might be in improving healthcare, where it can adapt food nutritional value, shape and texture to individual needs such as those of elderly people. It requires “premier food rheology expertise” as stated by NASA, who signaled its importance as a technology that could help feeding the crew over long duration missions. My group is a leader in understanding rheological properties of complex fluids, and our recent developments on 3D printing of polysaccharide-based hydrogels represent the perfect expertise to carry out the work proposed in this research program. The main objective is to deepen our understanding of material behavior in food 3D printing, more specifically in hydrogel-forming extrusion, in order to expand its potential use as a complementary technology for food processing. The research proposed aims at using polysaccharide-protein hydrocolloids as model systems and contribute to the fundamental understanding of their macromolecular assembly. Expected results of this research program include (1) the development of a printability index and (2) the determination of optimal parameters to stabilize the printed structures. It will consider increased complexity of edible inks with combination of polysaccharides (complex carbohydrates), proteins and fibers (insoluble cellulose additives). Finally it will aim at (3) establishing relationships to guide 3D printing of food and develop multiple additive manufacturing methods. The impact of this research program could be considerable for Canadians, in view of the aging population. For example, printing pureed food-type could help seniors with chewing and swallowing problems (dysphagia) and affected by vitamin deficiencies. Furthermore, printing customized meals for children, expectant mothers or athletes using food ingredients adapted to their individual condition, activity level and personal preferences could contribute to global health and well-being of the Canadian population. On a longer term, as biometric data about individuals become available through blood tests and advanced diagnosis tools, it will become possible to control the vitamins, nutrients, allergens, caloric content and portion size according to daily determined needs and through the automated production of food such as 3D printing. Finally, highly qualified personnel will be trained for the food industry of tomorrow by gaining expertise in 3D printing, rheology, physicochemical characterization, food processing and critical thinking, all qualifications sought by the industry. Results from this research may help Canada to develop this promising emerging technological food market.

在下文中，我提出了一项长期研究计划，旨在开发食品添加剂制造的工艺-结构-性能关系。食品3D打印在“数字化美食”中得到应用，探索新的形状、味道、质地和创新食谱。然而，它最有趣的焦点可能是改善医疗保健，它可以根据老年人等个人需求调整食物的营养价值、形状和质地。正如美国宇航局所说，它需要“一流的食物流变学专业知识”，这表明它作为一项技术的重要性，可以帮助长期任务中的宇航员提供食物。我的团队在了解复杂流体的流变特性方面处于领先地位，我们最近在多糖基水凝胶的3D打印方面的进展代表了开展本研究计划中提出的工作的完美专业知识。