Work

Physicochemical Properties and 3D Printability of Pregelatinized Corn Starch Were Modulated Through Pulsed Electric Fields and Ultrasonic Treatments

Year: 2025

Type: article

Abstract: ABSTRACT While US and PEF treatments have been studied for native corn starch, their effects on the 3D printing behavior of pregelatinized corn starch (PGCS) remain largely unexplored. This study is among the first to link these non‐thermal treatments to enhanced functionality and printability of PGCS. Therefore, this study focused on the impact of US and PEF treatments on the physicochemical properties and 3D printability of PGCS, which is significant for the development of customized food products and innovative applications in the food industry. PGCS was subjected to US at amplitudes of 60%–90% for 30 min in 0.5 s on and off cycles and PEF at an electric field of 9.4 kV/cm, 20 µs pulse width at a frequency of 20 Hz for 100–400 pulses. Both treatments disrupted native granular architecture and induced changes in structural organization. US promoted amylose leaching, resulting in higher amylose contents (up to 36.18%) and improved water and oil absorption capacities (up to 3.86 and 5.37 g/g, respectively). PEF had minimal effect on composition but improved pasting viscosities and gel texture. X‐ray diffraction (XRD) and differential scanning calorimetry (DSC) results revealed reduced crystallinity and elevated gelatinization temperatures for modified PGCS. PEF‐treated PGCS hydrogels exhibited improved gel hardness and rheological parameters correlated to high‐fidelity, superior 3D printed constructs compared to weak US counterparts. Overall, modifications from both techniques enhanced functionalities, with PEF conferring rheological attributes preferable for 3D bioprinting PGCS‐based foods. The findings highlight the potential for rationally manipulating the physicochemical and processing behavior of starch through non‐thermal technologies.

Source: Food Frontiers

DOI: 10.1002/fft2.70126

Authors: Saqib Gulzar, Núria Farràs Moragues, Pedro Elez‐Martínez, Olga Martín‐Belloso, Robert Soliva‐Fortuny

Institutions: Universitat de Lleida, Agrotecnio - Centre for Food and Agriculture Research

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,700