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Functional Changes in 5D Printed Starch-Based Gel Systems Caused by Spontaneous Growth of Probiotics

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Abstract

Following the development trend of intelligentialize and vitalization in the additive manufacturing field, five-dimensional (5D) printing has emerged. 5D printing is a life-active material that changes in the life dimension in the three-dimensional (3D) printed model over time, thus showing favorable changes in structure, performance, or function. In this study, probiotics were used as life materials to explore the feasibility of starch-based gel systems for 5D printing. With the evolution of time, probiotics spontaneously grew and multiplied in the 5D printed model. The number of probiotics in the 100% filled printed model increased from 5.57 × 107 to 3.11 × 1011 CFU/g within 8 h, realizing the dynamic change of the nutritional function. With the decrease of pH and the increase of titratable acidity, casein gelation improved the texture properties of printed samples. The redness of the printed model increased in the spontaneous change process of probiotics, and the flavor function and antioxidant ability were raised. Due to the micro-oxygen requirement of probiotic growth, the probiotic proliferation capacity of 50% and 75% filled printed samples was weaker than that of 100% filled printed samples. In addition, the microbiological differences between printed samples and mold-made samples were discussed. This study aimed to provide some data support and theoretical basis for the application of 5D printing technology.

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Data Availability

The data are available from the corresponding author upon suitable request.

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Funding

The authors acknowledge financial supports from the National Key R&D Program of China (No. 2022YFF1101300), National Natural Science Foundation Program of China (No. 31872902), and Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003), which enabled them to carry out this study.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Resources, Jiangnan University, 214122, Wuxi, Jiangsu, China

    Xiaohuan Chen, Xiuxiu Teng & Min Zhang

  2. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122, Wuxi, Jiangsu, China

    Xiaohuan Chen

  3. China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122, Wuxi, Jiangsu, China

    Min Zhang

  4. Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada

    Arun S. Mujumdar

  5. Changxing Shiying Science & Technology Co., Changxing, Zhejiang, China

    Jingyuan Li

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  1. Xiaohuan Chen
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  2. Xiuxiu Teng
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Xiaohuan Chen, Xiuxiu Teng, Min Zhang, Arun S. Mujumdar, and Jingyuan Li wrote the main manuscript text and Xiaohuan Chen prepared Figs. 1, 2, 3 and 4. All authors reviewed the manuscript.

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Correspondence to Min Zhang.

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Chen, X., Teng, X., Zhang, M. et al. Functional Changes in 5D Printed Starch-Based Gel Systems Caused by Spontaneous Growth of Probiotics. Food Bioprocess Technol (2023). https://doi.org/10.1007/s11947-023-03267-y

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