Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food
2023
Schiell, Coline | Portanguen, Stéphane | Scislowski, Valérie | Astruc, Thierry | Mirade, Pierre-Sylvain | Association pour le Développement de l'Industrie de la Viande (ADIV) | Qualité des Produits Animaux (QuaPA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | BPI (grant No. DOS0191062/00), Joint technological unit NEWCARN (UMT 17.02) | ANR-06-POGM-0003,GICOGM,La gouvernance internationale du commerce des OGM. Entre le face-à-face Etats-Unis / Union Européenne et la stratégie des acteurs économiques des PED.(2006)
International audience
Mostrar más [+] Menos [-]Inglés. In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food product blending plant-source and animal-source protein ingredients for iron-deficient populations. Using a commercial 3D-food printer, two different-shaped products composed mainly of pork and chicken liver and red lentils were designed. After baking at 180 °C with 70% steam, the 3D-printed products were packed under two different modified atmospheres (MAP): O2-MAP (70% oxygen + 30% carbon dioxide) and N2-MAP (70% nitrogen + 30% carbon dioxide) and stored at 4 °C. pH, water content, aw, lipid oxidation, heme iron and non-heme iron contents and textural properties were measured after 0, 7, 14 and 21 days in storage. After 21 days in storage, the 3D-printed hybrid products had an iron content of around 13 mg/100 g, regardless of the product form and packaging method. However, O2-MAP products showed significant (p < 0.05) time–course changes from day 0 to day 7, i.e., an increase in lipid oxidation, a decrease in heme iron content and an increase in product hardness, gumminess and chewiness. This work opens prospects for developing hybrid food products that upvalue animal by-products.
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