Effect of black rice anthocyanins on texture and sensory properties of 3D printed arrowroot starch gel
Year: 2025
Type: article
Abstract: This study investigated the effects of black rice anthocyanins (BRA) on the properties of 3D-printed arrowroot starch gels (AS gels). BRA exhibited greater stability when embedded in the AS gels. Compared to the control group, where BRA content peaked on day 2 before rapidly degrading, BRA-AS gels showed a delayed peak on day 4, with concentrations 11.91 mg/L higher in dark conditions and 13.06 mg/L higher in light conditions. Color stability analysis confirmed that BRA was effectively retained within the gel matrix, suggested that BRA-AS gels maintained better sensory color stability during storage. Compared to the control AS gels, the BRA-AS gels exhibited higher printing precision, particularly under lower pH conditions. Moreover, the Young's modulus of BRA-AS gels decreased from 204,711 KPa at pH 5.5 to 102,181 KPa at pH 7.0, indicating enhanced resistance to deformation in acidic environments. Texture analysis also revealed improved elasticity of BRA-AS gels under low-pH conditions. Sensory evaluation further supported that BRA-AS gels were softer and more elastic than the controls. These findings support advancements in 3D food printing and functional food development by improving texture, elasticity, and stability. • Black rice anthocyanins (BRA) incorporation improves the storage stability and color stability of arrowroot starch with BRA gels. • BRA incorporation enhanced the printing precision of arrowroot starch gels compared to the control group. • BRA enhanced gel hardness and elasticity, while improving sensory attributes, particularly in terms of softness and texture.
Source: LWT
Authors: Junjie Liu, Meihong Zhang, Yihui Wu, Guiying Huang, Qingrong Huang
Language: English
Subfield: Automotive Engineering
Field: Engineering
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,240
OpenAlex ID: W4410700993