EVALUATION OF THE APPLICABILITY OF GAMMA IRRADIATION  IN PRESERVING 3D-PRINTED LETTUCE INK

Lê Thị Thu Thủy; Trần Thị Ngọc Mai; Vũ Ngọc Bích Đào; Phạm Hồ Thuật Khoa; Nguyễn Thị Huỳnh Nga; Nguyễn Minh Hiệp

doi:10.34238/tnu-jst.11284

EVALUATION OF THE APPLICABILITY OF GAMMA IRRADIATION IN PRESERVING 3D-PRINTED LETTUCE INK

About this article

Received: 11/10/24 Revised: 13/11/24 Published: 13/11/24

Authors

1. Le Thi Thu Thuy, Center of Radiation Technology and Biotechnology - Dalat Nuclear Research Institute
2. Tran Thi Ngoc Mai, Center of Radiation Technology and Biotechnology - Dalat Nuclear Research Institute
3. Vu Ngoc Bich Dao, Center of Radiation Technology and Biotechnology - Dalat Nuclear Research Institute
4. Pham Ho Thuat Khoa, Center of Radiation Technology and Biotechnology - Dalat Nuclear Research Institute
5. Nguyen Thi Huynh Nga, Dalat University
6. Nguyen Minh Hiep , Center of Radiation Technology and Biotechnology - Dalat Nuclear Research Institute

Abstract

The study aimed to evaluate the potential of gamma irradiation to extend the shelf life of 3D-printed vegetable ink, specifically lettuce ink. In this research, 3D-printed lettuce ink combined with hydrocolloid was irradiated and assessed for chemical, biological, printing, and mechanical properties. The results showed that irradiation at a dose of 7 kGy significantly reduced the total number of aerobic microorganisms in the sample and extended the shelf life of the ink to 14 days without affecting the soluble solids content, water content, printing ability, or mechanical stability of the 3D-printed ink. Additionally, the results demonstrated that irradiation did not significantly affect the chlorophyll, β-carotene content, or color of the 3D-printed lettuce ink compared to the control sample (non-irradiated). This indicates that irradiation has great potential for preserving 3D-printed vegetable ink, particularly lettuce ink, and advancing the field of 3D food printing.

Keywords

3D Printing Ink; Hydrocolloid; Irradiation; Lettuce; Preservation

Full Text:

PDF (Tiếng Việt)

References

[1] S. C. Ligon, R. Liska, J. Stampfl, M. Gurr, and R. Mülhaupt, “Polymers for 3D printing and customized additive manufacturing,” Chemical Reviews, vol. 117, no. 15, pp. 10212-10290, 2017.

[2] D. Periard, N. Schaal, M. Schaal, E. Malone, and H. Lipson, “Printing food,” in Proceedings of the 18th Solid Freeform Fabrication Symposium, Austin, TX, USA, 2007, pp. 564-574.

[3] T. Pereira, S. Barroso, and M. M. Gil, “Food texture design by 3D printing: A review,” Foods, vol. 10, no. 2, p. 320, 2021.

[4] H. W. Kim, J. H. Lee, S. M. Park, M. H. Lee, et al., “Effect of hydrocolloids on rheological properties and printability of vegetable inks for 3D food printing,” Journal of Food Science, vol. 83, no. 12, pp. 2923-2932, 2018.

[5] S. L. Voon, J. An, G. Wong, Y. Zhang, and C. K. Chua, “3D food printing: A categorised review of inks and their development,” Virtual and Physical Prototyping, vol. 14, no. 3, pp. 203-218, 2019.

[6] I. Tomašević, P. Putnik, F. Valjak, B. Pavlić, et al., “3D printing as novel tool for fruit-based functional food production,” Current Opinion in Food Science, vol. 41, pp. 138-145, 2021.

[7] E. M. Brouwer-Brolsma, B. Brandl, M. E. Buso, T. Skurk, and C. Manach, “Food intake biomarkers for green leafy vegetables, bulb vegetables, and stem vegetables: a review,” Genes & Nutrition, vol. 15, no. 1, pp. 1-12, 2020.

[8] M. J. Kim, Y. Moon, J. C. Tou, B. Mou, and N. L. Waterland, “Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.),” Journal of Food Composition and Analysis, vol. 49, pp. 19-34, 2016.

[9] S. A. Mir, M. A. Shah, M. M. Mir, B. N. Dar, et al., “Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens,” Food Control, vol. 85, pp. 235-244, 2018.

[10] C. K. Carstens, J. K. Salazar, and C. Darkoh, “Multistate outbreaks of foodborne illness in the United States associated with fresh produce from 2010 to 2017,” Frontiers in Microbiology, vol. 10, p. 2667, 2019.

[11] M. S. Rahman, “Food preservation: an overview,” in Handbook of Food Preservation, CRC Press, 2020, pp. 7-18.

[12] S. K. Amit, M. M. Uddin, R. Rahman, S. R. Islam, and M. S. Khan, “A review on mechanisms and commercial aspects of food preservation and processing,” Agriculture & Food Security, vol. 6, pp. 1-22, 2017.

[13] S. Sharma, “Food preservatives and their harmful effects,” International Journal of Scientific and Research Publications, vol. 5, no. 4, pp. 1-2, 2015.

[14] V. P. Singh, “Recent approaches in food bio-preservation-a review,” Open Veterinary Journal, vol. 8, no. 1, pp. 104-111, 2018.

[15] H. M. Lung, Y. C. Cheng, Y. H. Chang, H. W. Huang, et al., “Microbial decontamination of food by electron beam irradiation,” Trends in Food Science & Technology, vol. 44, no. 1, pp. 66-78, 2015.

[16] T. Prokopov and S. Tanchev, “Methods of food preservation,” in Food Safety: A Practical and Case Study Approach, vol. 1, pp. 3-25, 2007.

[17] A. Pant, A. Y. Lee, R. Karyappa, C. P. Lee, et al., “3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients,” Food Hydrocolloids, vol. 114, p. 106546, 2021.

[18] M. Pérez-Patricio, J. L. Camas-Anzueto, A. Sanchez-Alegría, A. Aguilar-González, et al., “Optical method for estimating the chlorophyll contents in plant leaves,” Sensors (Basel, Switzerland), vol. 18, no. 2, p. 650, 2018.

[19] M. Hagos, M. Redi-Abshiro, B. S. Chandravanshi, and E. E. Yaya, “Development of analytical methods for determination of β-carotene in pumpkin (Cucurbita maxima) flesh, peel, and seed powder samples,” International Journal of Analytical Chemistry, vol. 2022, p. 9363692, 2022.

[20] I. Viera, M. Herrera, and M. Roca, “Influence of food composition on chlorophyll bioaccessibility,” Food Chemistry, vol. 386, p. 132805, 2022.

[21] S. Pareek, N. A. Sagar, S. Sharma, V. Kumar, et al., “Chlorophylls: Chemistry and biological functions,” in Fruit and Vegetable Phytochemicals: Chemistry and Human Health, E. M. Yahia,
Ed., 2nd ed. John Wiley & Sons, 2017, pp. 269-284.

[22] L. Calucci, C. Pinzino, M. Zandomeneghi, A. Capocchi, et al., “Effects of γ-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices,” Journal of Agricultural and Food Chemistry, vol. 51, no. 4, pp. 927-934, 2003.

[23] R. Khalili, N. Ayoobian, M. Jafarpour, and B. Shirani, “The effect of gamma irradiation on the properties of cucumber,” Journal of Food Science and Technology, vol. 54, no. 13, pp. 4277-4283, 2017.

[24] B. Maherani, M. Harich, S. Salmieri, and M. Lacroix, “Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities,” European Food Research and Technology, vol. 245, pp. 1095-1111, 2019.

[25] J. Seow, R. Ágoston, L.Phua, and H. G. Yuk, “Microbiological quality of fresh vegetables and fruits sold in Singapore,” Food Control, vol. 25, no. 1, pp. 39-44, 2012.

[26] M. Kumar, S. Ahuja, A. Dahuja, R. Kumar, and B. Singh, “Gamma radiation protects fruit quality in tomato by inhibiting the production of reactive oxygen species (ROS) and ethylene,” Journal of Radioanalytical and Nuclear Chemistry, vol. 301, pp. 871-880, 2014.

[27] Z. Liu, M. Zhang, B. Bhandari, and C. Yang, “Impact of rheological properties of mashed potatoes on 3D printing,” Journal of Food Engineering, vol. 220, pp. 76-82, 2018.

DOI: https://doi.org/10.34238/tnu-jst.11284

Refbacks

There are currently no refbacks.



Remember me