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: 2021
• 资助国家: 加拿大
• 起止时间: 2021-01-01 至 2022-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=738030
• 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，我提出了一个长期的研究计划，寻求发展食品添加剂制造的过程-结构-性质关系。食物3D打印技术应用于“数字化美食”，探索新的形状、味道、质地和创新的食谱。然而，它最有趣的关注点可能是改善医疗保健，它可以根据个人需求调整食物的营养价值、形状和质地，比如老年人的需求。正如NASA所说的那样，它需要“一流的食品流变学专业知识”，NASA表示，作为一项可以帮助机组人员在长期任务中获得食物的技术，它具有重要意义。我的团队在了解复杂流体的流变性方面处于领先地位，我们在多糖基水凝胶3D打印方面的最新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。主要目的是加深我们对食品3D打印中材料行为的理解，更具体地说，是在水凝胶形成挤出过程中，以扩大其作为食品加工补充技术的潜在用途。本研究旨在以多糖-蛋白质亲水胶体为模型体系，有助于对其大分子组装的基本认识。这项研究计划的预期结果包括(1)制定印刷适宜性指数和(2)确定稳定印刷结构的最佳参数。它将考虑可食用油墨与多糖类(复合碳水化合物)、蛋白质和纤维(不溶性纤维素添加剂)组合而增加的复杂性。最后，将针对(3)建立关系以指导食品3D打印，并开发多种添加剂制造方法。鉴于人口老龄化，这项研究计划对加拿大人的影响可能是相当大的。例如，打印果泥食物类型可以帮助老年人咀嚼和吞咽问题(吞咽困难)，并受到维生素缺乏的影响。此外，根据儿童、孕妇或运动员的个人情况、活动水平和个人喜好，使用适应其个人情况、活动水平和个人喜好的食物成分，为儿童、孕妇或运动员印制定制膳食，可促进全球健康和加拿大人民的福祉。从长远来看，随着通过血液测试和先进的诊断工具获得关于个人的生物特征数据，将有可能根据日常确定的需求和通过3D打印等食品的自动化生产来控制维生素、营养素、过敏原、卡路里含量和份量。最后，通过获得3D打印、流变学、物理化学表征、食品加工和批判性思维方面的专业知识，为未来的食品行业培训高素质的人才，所有这些都是该行业寻求的资格证书。这项研究的结果可能有助于加拿大发展这一前景看好的新兴科技食品市场。