Effect of type and concentration of hydrocolloids on the rheology, water mobility, and 3D printing properties of pitaya fruit-based ink.

ABSTRACT: In this study, the effects of three hydrocolloids, xanthan gum (XG), arabica gum (AG) and carboxymethylcellulose (CMC), at two concentrations on the rheological, water mobility and 3D printing characteristics of pitaya fruit-based inks were investigated. The results showed that hydrocolloids restricted water mobility by increasing the immobilized water (T₂₂) with higher content in CMC (97.5%-98.01%), AG (96.28%-97.26%), and XG (95.35%-95.38%), at 9 g/100 g than 6 g/100 g hydrocolloid concentration in the hydrocolloid-fruit inks. The rheological properties, based on the apparent viscosity, G' and G^'' were increased in the pitaya fruit inks, especially in presence of CMC, then AG and XG at higher than lower concentration. Moreover, the printing precision improved, while

SUBMITTER: Omedi JO 

PROVIDER: S-EPMC12815879 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature