Effect of oxygen content in printing environment on browning of banana gel system during 3D printing

Abstract

Abstract 3D printing is an important way of food processing. However, some fruit and vegetable inks are prone to oxidative browning during 3D printing. In this study, different mass ratios of banana paste and potato powder were used as printing inks to investigate the effects of different oxygen content on the browning of banana-based gel system. The results showed that the optimal printing ink ratio of banana paste and potato powder was 87.5%: 12.5%. With the lower the oxygen content in the environment, the degree of browning of banana-based ink during the printing process was smaller, and the loss of polyphenols, flavonoids and antioxidant capacity was less. When the oxygen content was below 1%, there was no visual browning. This study has certain reference significance for inhibiting the browning of highly oxidative systems during 3D printing.