3D Printing Starch Gel Loaded With β-carotene And Its Release Characteristics

β-carotene is the precursor of vitamin A,has a variety of physiological functions,and plays an important role in improving the body’s immunity,maintaining vision,and preventing chronic diseases such as cardiovascular disease.However,β-carotene is unstable in nature and low in absorption and utilization,which limits its application in food.Encapsulating β-carotene through a nutrient delivery system and giving it a certain structural form to achieve its stability has become a current research hotspot.3D printing technology is a kind of additive manufacturing technology,which shows obvious advantages in precise nutrition configuration and personalized customization,and provides new development ideas for the development of functional foods.Therefore,this project constructs a starch gel 3D printing system to load β-carotene;studies the influence of different hydrocolloids on the 3D printing characteristics of β-carotene starch gel,optimizes the printing system;simulates the gastrointestinal tract in vitro Digest,explore the effect of the multi-scale structure of 3D printing starch gel on the release characteristics ofβ-carotene,and provide a theoretical basis for the development of new β-carotene functional foods.The main research contents are as follows:1.Using wheat starch(A),potato starch(B)and yam starch(C)as raw materials,three typical crystalline starches are used to analyze the effects of starch types and concentrations on gel rheological properties and 3D printing moldability.Construct a starch gel 3D printing system and optimize the printing process.The results show that starch concentration is positively correlated with rheological properties.Yam starch shows the largest storage modulus and loss modulus.When its concentration is 16%,the gel extrusion lines are smooth,the lines are clear,and the printability is the best.Excellent;by analyzing the influence of nozzle diameter,printing speed,printing height and other parameters on the effect of starch gel 3D printing,it can be seen that under the conditions of nozzle diameter0.6 mm,printing speed 25 mm/s,and printing height 5 mm,16% of the yam The starch gel printing has the best effect.2.Using yam starch as the gel matrix to load β-carotene,research different colloidal guar gum,xanthan gum,compound gum(xanthan gum: guar gum=3:2),carrageenan,chitosan,The effect of gum arabic on the 3D printing properties of β-carotene starch gel.The results show that hydrocolloids can increase the gelatinization temperature ofβ-carotene-loaded starch gel;the apparent viscosity,storage modulus and loss modulus ofβ-carotene starch gel with xanthan gum are small,and the loss factor larger,smaller gel hardness,thinner extruded monofilament,and sample structure easy to collapse and deform;β-carotene starch gel with carrageenan added has larger apparent viscosity,storage modulus,loss modulus,and loss factor smaller,the gel has the largest hardness,the extrusion line has the worst fluidity,and the printed sample structure is not shaped;adding chitosan can significantly improve the rheological properties,texture properties,and printing moldability of β-carotene-loaded starch gel,improve printing accuracy and stability,and the best printing quality.3.Using β-carotene starch gel with chitosan as the printing system,3D printing technology is used to construct four geometric shapes of tetrahedron,pentagon,hexagon and cylinder,and three internal filling structures of rectilinear,line and honeycomb.β-carotene yam starch gel,to study the effect of the multi-scale structure of starch gels with different specific surface area and porosity on the release characteristics of β-carotene.The results show that the inner filling structure of the four geometric shapes of tetrahedron,pentagon,hexagon and cylinder have the smallest hardness and the largest porosity.The inner filling structure of rectilinear has the largest hardness and the smallest porosity;with the digestion time extension,the water gradually migrates to the inside of the structure.When digested for 6 h,the internal structure of the gel is obviously broken.Among them,the skeleton of the line filling structure has the fastest dissolution rate,and the internal filling structure of rectilinear is the slowest.When it reaches 12 h,all the gel structure is completely disintegrated;in the in vitro simulated gastrointestinal digestion process,the gel structure is a cylinder,and when the interior is filled with rectilinear,the release rate ofβ-carotene is the slowest,and the cumulative release rate reaches 12 h after the simulated digestion 94.89%,β-carotene is gradually released by matrix erosion,through correlation analysis and factor analysis,it can be seen that the release rate of β-carotene has a significant correlation with the specific surface area and porosity of the preparation.The larger the specific surface area,the more the pores.The greater the rate,the faster the release rate of β-carotene.