Effect of protein-polysaccharide hybrid gelator system on the material properties and 3D extrusion printability of mashed potatoes.

Mashed potatoes (MP) are famous as ready-to-eat products due to their excellent taste and texture. Problems such as complex injection occur when MP is used as a 3D printing material. To improve the smoothness of MP loading into a 3D syringe barrel and its 3D extrusion printability, the effects of the protein-polysaccharide hybrid gelator developed with different gelatin-B (GB, 2%, 4%, 6%) and κ-carrageenan (KG, 1%) on the rheology and 3D extrusion printability of MP were studied. The rheological results showed that the MP developed a glass transition temperature by adding the hybrid gelator. Adding 1% KG+6% GB (w/w, dry base) to the hybrid gelator has good shear thinning and self-supporting properties and showed the best geometric accuracy. In the extrusion stage, the yield stress, the consistency index (K), and the flow behavior index (n) of MP were 470.69 Pa, 313.48 Pa·sn, and 0.159, respectively. In the recovery stage, the shear recovery time is 30 s. In the self-supporting stage, the storage modulus and loss modulus are significantly higher than those of other groups and have the strongest mechanical properties. Moreover, water distribution, Fourier transform infrared spectroscopy, X-ray diffraction analysis, and microstructure of printed MP with different hybrid gelators were observed. The addition of hybrid gelators reduced the content of free water in MP. Hybrid gelators did not produce new functional groups in the printed materials and did not change the structure of starch. These results provide new insights for applying protein and polysaccharide hybrid gelators in 3D printing.

Rapid and non-invasive detection of cystic echinococcosis in sheep based on serum fluorescence spectrum combined with machine learning algorithms.

Cystic echinococcosis (CE) is a grievous zoonotic parasitic disease. Currently, the traditional technology of screening CE is laborious and expensive, developing an innovative technology is urgent. In this study, we combined serum fluorescence spectroscopy with machine learning algorithms to develop an innovative screening technique to diagnose CE in sheep. Serum fluorescence spectra of Echinococcus granulosus sensu stricto-infected group (n = 63) and uninfected E. granulosus s.s. group (n = 60) under excitation at 405 nm were recorded. The linear support vector machine (Linear SVM), Quadratic SVM, medium radial basis function (RBF) SVM, K-nearest neighbor (KNN), and principal component analysis-linear discriminant analysis (PCA-LDA) were used to analyze the spectra data. The results showed that Quadratic SVM had the great classification capacity, its sensitivity, specificity, and accuracy were 85.0%, 93.8%, and 88.9%, respectively. In short, serum fluorescence spectroscopy combined with Quadratic SVM algorithm has great potential in the innovative diagnosis of CE in sheep.

Effect of insoluble dietary fiber on printing properties and molecular interactions of 3D-printed soy protein isolate-wheat gluten plant-based meats.

Insoluble dietary fiber (IDF) has been characterized to prevent chronic diseases and improve gastrointestinal health, and it has been added to 3D printing plant-based meats (PM) to enhance texture and increase nutritional properties. Therefore, the aim of this study was to investigate the effects of IDF on 3D printing properties and molecular interactions of soy protein isolate (SPI) - wheat gluten (WG) PM. Without the participation of IDF, PM appeared to collapse. When the IDF concentration increased from 0 to 10 %, PM displayed good printing properties, water holding capacity, tensile strength, and elongation at break were increased. Tensile strength and elongation at break reached a maximum at 10 % IDF, and clearly similar results were found for texture attribute indices such as hardness, gumminess, chewiness, and cohesiveness after cooking. All printing inks exhibited shear-thinning behavior and solid-like viscoelasticity, but the structural recovery properties of 3D-printed PM deteriorated when the IDF content was over 10 %. Intermolecular forces indicated that the addition of IDF enhanced the disulfide bonds so that 10 % IDF presented better printing properties. These results indicated the potential for developing PM with dietary fiber functionality through 3D printing technology.