Germination-driven modifications in pulse carbohydrates for optimized 3D food printing inks and structures

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Developing sustainable 3D food printing (3DFP) inks is crucial for novel food production.
• Pulse byproducts offer a potential source for 3DFP ingredients but require modification for optimal functionality.

Purpose of the Study:

• To investigate the impact of germination on carbohydrate-rich flours from lentil and pea byproducts for 3DFP ink development.
• To evaluate how germination affects the rheological, textural, and printability properties of these pulse-based inks.

Main Methods:

• Carbohydrate-rich flours from lentil and pea byproducts were prepared before and after one-day germination.
• Rheological, textural, and printing parameters were analyzed for the developed 3DFP inks.
• Scanning electron microscopy (SEM) and micro-computed tomography (micro-CT) were used to characterize printed structures.

Main Results:

• Germination improved the rheological and textural properties of 3DFP inks, particularly pea carbohydrate-rich flour (PCRF).
• Germinated pea carbohydrate-rich flour (PCRFG) exhibited enhanced shear-thinning behavior and viscoelasticity, improving printability.
• PCRFG-printed objects showed increased mechanical strength and uniform pore structures compared to germinated lentil flour (LCRFG).

Conclusions:

• Short-term germination is an effective natural method to enhance the functional and rheological properties of pulse byproducts for 3DFP.
• Germinated pulse flours, especially PCRFG, show significant potential for improving the printability and structural integrity of 3D printed foods.