3D Printing of Foods Using Carob Byproducts
Author Information
Author(s): Capellà Antoni, Umaña Mónica, Dalmau Esperanza, Cárcel Juan A., Femenia Antoni, Torchio Alessandro, Boffito Monica
Primary Institution: Department of Chemistry, University of the Balearic Islands
Hypothesis
This study aimed to evaluate the potential use of cellulose-rich gels derived from carob pulp waste in 3D food printing.
Conclusion
The study demonstrates that carob cellulose-based gels can be effectively used in 3D printing to create fiber-rich foods, contributing to food waste reduction.
Supporting Evidence
- The cellulose-rich fraction contained about 24% cellulose and showed promising functional properties for food applications.
- Printability improved with 2% to 4% CRF, while higher percentages led to decreased printability.
- Gels with 3% to 4% CRF exhibited the most suitable printing values.
- Adding CRF significantly impacted the viscosity and textural properties of the gels.
Takeaway
The researchers found that using carob pulp, which is usually thrown away, can help make new, healthy foods using 3D printing.
Methodology
The study involved extracting a cellulose-rich fraction from carob pulp and formulating gels with varying proportions of this fraction for 3D printing.
Limitations
The study primarily focused on specific proportions of carob fiber and may not account for all possible formulations.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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