Effect of the addition of beeswax on the gel properties and microstructure of white mushroom powder-based hybrid gelator system for 3D food printing

Using white mushroom powder as a raw material,this study proposes a new strategy to apply it to 3D food printing and improve its printing application.The effects of beeswax-gelatin-carrageenan hybrid gelator on the gel strength,rheological properties,microstructure and thermal stability of white mushroom powder-based inks were investigated.The results showed that the addition of beeswax could significantly increase the gel strength of the ink(p<0.05),and enable 3D food printed objects(cubes and seals)with a smoother surface and greater self-supporting capacity.The rheological results revealed that the hybrid gelator system was a pseudoplastic fluid with shear-thinning behavior,and beeswax addition could increase its elastic modulus and loss modulus.This rheological property was caused by the formation of new crystal forms of beeswax after mixing with the ink in a water bath.It could be seen from the microstructure that the added beeswax was evenly distributed in the network structure,which affected the printing performance during the printing process.Furthermore,the addition of beeswax could reduce the thermal stability of the ink,but had little effect at room temperature.These results suggest that the addition of beeswax had positive effects on the gel properties of the hybrid gelator system,and this work facilitates the practical application of white mushroom in 3D food printing.

Effects of germination and aeration treatment following segmented moisture conditioning on theγ-aminobutyric acid accumulation in germinated brown rice

Brown rice was treated by segmented moisture conditioning to reach the suitable water content and aerated with air for germination.The effects of germination and aeration treatment on theγ-aminobutyric acid(GABA)content in germinated brown rice were studied.The results showed that the germination rate,glutamic acid,glutamate decarboxylase activity and GABA content in germinated brown rice increased significantly and then decreased with the increase of germination and aeration treatment parameters.Correlation analysis also revealed that there was a significant positive correlation between GABA accumulation and glutamic acid content,glutamate decarboxylase activity.These results suggested that the aeration treatment during germination following segmented moisture conditioning could contribute to a high GABA content of germinated brown rice.

Nondestructive determination of GABA in germinated brown rice with near infrared spectroscopy based on wavelet transform denoising

The objective of this study was to analyze the content ofγ-aminobutyric acid(GABA)in germinated brown rice(GBR)by using near-infrared spectroscopy(NIRS)and the pretreatment method of wavelet de-noising(WD).The prediction accuracy of the NIRS model established by the Daubechies5 wavelet basis function at 3 level denoising treatment is the highest,the correlation coefficient for calibration(rc)is 0.931,the root mean square error of calibration(RMSEC)is 0.4038 mg/100 g,the Bias of calibration is 0.006,the correlation coefficient for prediction(rp)is 0.916,the root mean square error of prediction(RMSEP)is 0.4329 mg/100 g,the Bias of prediction is 0.010,and the ratio of performance to deviation(RPD)is 4.911.Results showed that the predicted and actual values had high correlation.Therefore,these results indicate that the NIRS model treated by WD is feasible to detect GABA content in GBR rapidly and nondestructively.