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: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=753743
• 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，寻求开发食品添加剂制造的过程-结构-性质的关系。食品3D打印在“数字化美食”中找到了应用，探索了新的形状、口味、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，在那里它可以调整食物的营养价值，形状和质地，以满足老年人的个人需求。正如NASA所说，它需要“一流的食品流变学专业知识”，NASA表示它作为一种技术的重要性，可以帮助在长期任务中为机组人员提供食物。我的团队是了解复杂流体流变特性的领导者，我们最近在多糖基水凝胶3D打印方面的进展代表了开展这项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，是在水凝胶成型挤出中，以扩大其作为食品加工补充技术的潜在用途。该研究旨在利用多糖-蛋白质水胶体作为模型体系，并有助于对其大分子组装的基本理解。本研究计划的预期结果包括（1）印刷适性指数的发展和（2）最佳参数的确定，以稳定印刷结构。它将考虑与多糖（复合碳水化合物），蛋白质和纤维（不溶性纤维素添加剂）组合的可食用油墨的复杂性增加。最后，它的目标是（3）建立关系，以指导食品的3D打印和开发多种增材制造方法。考虑到人口老龄化，这项研究计划对加拿大人的影响可能是相当大的。例如，打印糊状食物类型可以帮助患有咀嚼和吞咽问题（吞咽困难）以及受维生素缺乏影响的老年人。此外，使用适合儿童、孕妇或运动员个人情况、活动水平和个人喜好的食品成分，为他们印制定制的膳食，有助于加拿大人口的全球健康和福祉。从长远来看，随着通过血液测试和先进的诊断工具获得有关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打印等自动化生产食品来控制维生素，营养素，过敏原，卡路里含量和份量。最后，高素质的人才将通过获得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，为未来的食品行业进行培训，这些都是行业所追求的资格。这项研究的结果可能有助于加拿大开发这个有前途的新兴技术食品市场。