Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions

Autor(es)

Maniglia, Bianca C. ^{[1, 2, 3, 4]} ; Lima, Damaris C. ^[4] ; Matta Junior, Manoel D. ^[4] ; Le-Bail, Patricia ^{[2, 3]} ; Le-Bail, Alain ^{[1, 2]} ; Augusto, Pedro E. D. ^{[5, 4]}

Afiliação do(s) autor(es)

^[1] CNRS, UMR 6144, ONIRIS, GEPEA, Nantes - France

^[2] CNRS 4202, INRA, SFR IBSM, Nantes - France

^[3] INRA, BIA, UR 1268, Nantes - France

^[4] Univ Sao Paulo, Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil

^[5] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 128, FEB 2020.
• Citações Web of Science: 0

Resumo

3D printing is a technology capable of presenting creative, unique and intricate items in an attractive format, with specific compositions. However, novel ingredients must be developed to satisfy this new technological requirement. This work proposes dry heating treatment (DHT), a simple physical technique, as a method for modifying cassava starch, with particular focus on its use for 3D printing. DHT processing was conducted at 130 degrees C for 2 and 4 h (named DHT\_2h and DHT\_4h, respectively). Different gelatinization conditions (65, 75, 85, and 95 degrees C) were applied, and the hydrogels were evaluated considering different storage periods (1 and 7 days). Cassava starch properties were evaluated, focusing on the application of its hydrogels to 3D printing. The increase of DHT time produced a starch with higher carbonyl content and bigger granule size. It also reduced the water absorption index, increased the water solubility index, affected granule crystallinity and reduced molecular size. The longest storage period increased gel firmness. Increasing the temperature used in the gelatinization process reduced the gel strength of the native and DHT\_2h. DHT\_4h showed the lowest peak apparent viscosity and provided the strongest gels for all the evaluated conditions. Gels produced with DHT starches exhibited better printability than the native starch, mainly for the DHT\_4h. This treatment was chosen to print 3D stars, and displayed better resolution than the native gels. Therefore, by using DHT, it was possible to obtain hydrogels with enhanced pasting properties, gel texture, and printability, thereby expanding the potential of applying cassava starch to 3D printing. (AU)

• Processo FAPESP: 16/18052-5 - +Pro²FOOD: tecnologias emergentes para melhoria de processos e propriedades de alimentos
• Beneficiário: Pedro Esteves Duarte Augusto
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 19/05043-6 - NewDRYING: novas estratégias para melhoria da secagem de alimentos
• Beneficiário: Maria Antonia Calori
• Modalidade de apoio: Auxílio à Pesquisa - Regular