Effect of 3D Food Printing Processing on Polyphenol System of Loaded Aronia melanocarpa and Post-Processing Evaluation of 3D Printing Products

Abstract

Aronia melanocarpa polyphenols (AMP) have good nutritional values and functions. This study aimed to explore the printability and storage properties of AM gels in 3D food printing (3DFP). Therefore, 3DFP was performed on a loaded AMP gel system to determine its textural properties, rheological properties, microstructure, swelling degree and storage performance. The results revealed that the best loading AMP gel system to meet the printability requirements of 3DFP processing was AM fruit pulp:methylcellulose:pea albumin: hyaluronic acid = 100:14:1:1. Compared with other ratios and before 3DFP processing, the best loading AMP gel system processed by 3DFP exhibited the lowest deviation of 4.19%, the highest hardness, the highest elasticity, the least adhesion, a compact structure, uniform porosity, difficulty in collapsing, good support, a high degree of crosslinking, and good water retention. Additionally, they could be stored for 14 d at 4 °C. After post-processing, the AMP gel had a favorable AMP release rate and good sustained release effect in gastrointestinal digestion, which conformed to the Ritger–Peppas equation model. The results revealed that the gel system had good printability and applicability for 3D printing; as well, 3DFP products had good storage properties. These conclusions provide a theoretical basis for the application of 3D printing using fruit pulp as a raw material.