Prediction of 3D printability and rheological properties of different pineapple gel formulations based on LF-NMR.

ABSTRACT: In this study, a pineapple-starch-xanthan gum system was prepared using fresh pineapple juice, maize starch, and xanthan gum (XG). The feasibility of using low-field nuclear magnetic resonance (LF-NMR) to predict pineapple gels' rheological properties and printability was evaluated. Results indicated that as maize starch and XG increased, the gel transformed from unable to support printed models to a stable shape, eventually becoming too viscous for printing. Principal component analysis and Fisher discriminant analysis classified the gels into four categories based on their rheological properties, aligning with the actual printing results. Pearson correlation analysis showed a strong correlation between the LF-NMR parameters and the rheological properties of gels. The partial least square

SUBMITTER: Bao Y 

PROVIDER: S-EPMC11533049 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature