Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on "Cochayuyo" Durvillaea antarctica Seaweed Flour

Abstract

This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste's rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food's extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s^-1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile.

Keywords: 3D food printing; cochayuyo; differential scanning calorimetry (DSC); printing capacity; rheology; texture profile.

Figure 1

Rheological properties of formulated (rice and Cochayuyo) pastes: (a) apparent viscosity dependence of shear rate; (b) flow curve modeling by Herschel–Bulkley; (c) storage module (G′) and loss modulus (G″); and (d) loss tangent (tan δ).

Figure 1

Rheological properties of formulated (rice and Cochayuyo) pastes: (a) apparent viscosity dependence of shear rate; (b) flow curve modeling by Herschel–Bulkley; (c) storage module (G′) and loss modulus (G″); and (d) loss tangent (tan δ).

Figure 2

Deformation rate of 3D-printed samples under different Cochayuyo concentrations and printing speeds. Different letters mean significant differences at p < 0.05 (lower case letters between different formulations at the same printing speed and capital letters between the same formulation at different printing speeds).

Figure 3

Thermograms of 3D-printed samples under different Cochayuyo concentrations.