Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing.

Three-dimensional (3D) printing, as an emerging digital production technology, has recently been receiving increasing attention in food processing. It is important to understand the effect of key ingredients of food materials on the printing, which makes it possible to achieve a wider range of structures using few nozzles and to provide tailored nutrition and personalization. This comprehensive review delves into the latest research on 3D-printed lipid-based foods, encompassing a variety of products such as chocolate, processed cheese, as well as meat. It also explores the development and application of food bioinks that incorporate lipids as a pivotal component, including those based on starch, protein, oleogels, bigels, and emulsions, as well as emulsion gels. Moreover, this review identifies the current challenges and presents an outlook on future research directions in the field of 3D food printing, especially the research and application of lipids in food 3D printing.

Dynamic Viscoelastic Behavior of Maize Kernel: Application of Frequency-Temperature Superposition.

Maize kernels were treated using two varieties of drying methodologies, namely combined hot air- and vacuum-drying (HAVD) and natural drying (ND). We performed frequency sweep tests, modified Cole-Cole (MCC) analysis, and frequency-temperature superposition (FTS) on these kernels. The kernels' elastic and viscous properties for ND were higher than those for HAVD. The heterogeneous nature of maize kernel may account for the curvature in MCC plot for the kernel treated by HAVD 75 °C and the failure of FTS. MCC analysis was more sensitive than FTS. The kernel treated by HAVD 75 °C demonstrated thermorheologically simple behavior across the entire temperature range (30-45 °C) in both MCC analysis and FTS. The frequency scale for the kernel treated using HAVD 75 °C was broadened by up to 70,000 Hz. The relaxation processes in the kernel treated by HAVD 75 °C were determined to be mainly associated with subunits of molecules or molecular strands. The data herein could be utilized for maize storage and processing.

Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes).

Dried shiitake mushrooms offer rich nutritional value and unique sensory properties, prompting further investigation. The effects of different drying techniques (hot air drying (HAD), infrared hot air drying (IRHAD), pulsed vacuum drying (PVD), vacuum freeze drying (VFD), and natural drying (ND)) combined with enzymatic hydrolysis on the release of flavor compounds and nutrients from shiitake mushrooms were explored. The combination of HAD with cellulase hydrolysis yielded notably high levels of umami amino acids (5.4723 ± 0.1501 mg/g) and 5'-nucleotides (4.0536 ± 0.0062 mg/g), and superior volatile flavors. Combined with cellulase hydrolysis, IRHAD achieved the highest level of total sugars (6.57 ± 0.34 mg/mL), VFD resulted in the greatest soluble protein content (153.21 ± 0.23 µg/mL), PVD yielded the highest total phenolics content (93.20 ± 0.41 µg GAE/mL), and ND produced the maximum reducing sugar content (5.79 ± 0.13 mg/mL). This study addresses crucial gap in the post-drying processing of shiitake mushrooms, offering valuable insights for further product development of shiitake mushrooms.

Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism.

In current work, the effect of ripening stages (I, II, and III) on pulsed vacuum drying (PVD) behavior of goji berry was explored. The shortest drying time of goji berry was observed at stage I (6.99 h) which was 13.95 %, and 28.85 % shorter than those at stages II, and III, respectively. This phenomenon was closely associated with the ripening stage, as contributed by the initial physiochemical differences, ultrastructure alterations, and moisture distribution. In addition, lower maturity suffered more severe browning, primarily due to the enzymatic and non-enzymatic reactions of phenolics, followed by pigment degradation and the Maillard reaction. Additionally, the PVD process promoted the rupture and transformation of the pectin fractions, also causing browning either directly or indirectly through participation in other chemical reactions. These findings suggest that the appropriate ripening stage of goji berry should be considered as having a significant impact on drying behaviors and quality attributes.