Page 124 - IJB-7-2

Effect of Oil Content on the Printability of Coconut Cream
The oil separation ratio increased as the concentration 3. Liu Z, Zhang M, Bhandari B, 2018, Effect of Gums on
of the oil increased. Rheological characterization of the the Rheological, Microstructural and Extrusion Printing
selected formulation of the coconut inks was performed Characteristics of Mashed Potatoes. Int J Biol Macromol,
to determine the yield stress and storage modulus 117:1179–87.
of the inks. The textural properties of the inks were https://doi.org/10.1016/j.ijbiomac.2018.06.048
characterized to determine the hardness, adhesiveness,
cohesiveness, and chewiness indexes. Coconut cream 4. Liu Z, Bhandari B, Prakash S, et al., 2018, Creation of
inks of 25% water content with 10% (w/w) added coconut Internal Structure of Mashed Potato Construct by 3D Printing
oil did not exhibit oil separation and were suitable for and its Textural Properties. Food Res Int, 111:534–43.
DIW 3D printing with a yield stress of 216 Pa and https://doi.org/10.1016/j.foodres.2018.05.075
storage modulus of 2520 Pa. Using the ink, we fabricated 5. Pant A, Lee AY, Karyappa R, et al., 2021, 3D Food Printing
various 3D structures, and all printed structures were of Fresh Vegetables Using Food Hydrocolloids for Dysphagic
able to maintain its shape. Patients. Food Hydrocoll, 114:106546.
The nutrients of coconut cream are considered
to be advantageous to human health. The antioxidant https://doi.org/10.1016/j.foodhyd.2020.106546
properties of coconut cream boost the immune system 6. Kim HW, Lee JH, Park SM, et al., 2018, Effect of Hydrocolloids
that could prevent and treat infections. Coconut oil serves on Rheological Properties and Printability of Vegetable Inks
as an alternative source of oil that reduces the risk of for 3D Food Printing. J Food Sci, 83:2923–32.
cardiovascular disease. This method offered a simple route https://doi.org/10.1111/1750-3841.14391
to control the rheological properties and stability of the 7. Zheng LM, Yang J, Zhang C, et al., 2020, Effect of Oil Content
food inks and fabricate 3D colloidal food with personalized and Emulsifier Type on the Properties and Antioxidant
oil content. Our study demonstrated 3D printing of high-
oil-content foods, which offers potential applications in the Activity of Sea Buckthorn Oil-in-Water Emulsions. J Food
personalization of foods tailored for individual nutritional Qual, 2020:8.
needs and preferences through 3D food printing. https://doi.org/10.1155/2020/1540925
8. Shapiro AA, Borgonia JP, Chen QN, et al., 2016, Additive
Acknowledgments Manufacturing for Aerospace Flight Applications. J Spacecr
C.P.L. acknowledged the financial support from the Rockets, 53:952–9.
President’s Graduate Fellowship awarded by Ministry 9. Wang X, Ao Q, Tian X, et al., 2017, Gelatin-Based Hydrogels
of Education (MOE), Singapore. The authors thank for Organ 3D Bioprinting. Polymers, 9:401.
International Design Centre (IDC) at Singapore University 10. Noor N, Shapira A, Edri R, et al., 2019, 3D Printing of
of Technology and Design (SUTD) for the project support
(IDG11700103) and SUTD Growth Plan, Healthcare Personalized Thick and Perfusable Cardiac Patches and
Sector Thrust 3-3 3D Food Printing (SGPHCRS1907). Hearts. Adv Sci, 6:1900344.
https://doi.org/10.1002/advs.201900344
Conflict of interest 11. Shin SR, Farzad R, Tamayol A, et al., 2016, A Bioactive

There are no conflicts to declare. Carbon Nanotube-Based Ink for Printing 2D and 3D Flexible
Electronics. Adv Mater, 28:3280–89.
Author contributions https://doi.org/10.1002/adma.201506420
C.P.L., J.Y.H., and M.H. planned the experiments. C.P.L. 12. Ching T, Li Y, Karyappa R, et al., 2019, Fabrication of
and J.Y.H. carried out the experiments. M.H. supervised Integrated Microfluidic Devices by Direct Ink Writing (DIW)
the experiments. C.P.L. and M.H. wrote the paper. 3D Printing. Sens Actuators B Chem, 297:126609.

References https://doi.org/10.1016/j.snb.2019.05.086
13. Goh WH, Hashimoto M, 2018, Fabrication of 3D
1. Liu Z, Zhang M, Yang CH, 2018, Dual Extrusion 3D Printing Microfluidic Channels and In-Channel Features Using 3D
of Mashed Potatoes/Strawberry Juice Gel. LWT, 96:589–96. Printed, Water-Soluble Sacrificial Mold. Macromol Mater
https://doi.org/10.1016/j.lwt.2018.06.014 Eng, 303:1700484.
2. Liu Z, Zhang M, Bhandari B, et al., 2018, Impact of https://doi.org/10.1002/mame.201700484
Rheological Properties of Mashed Potatoes on 3D Printing. 14. Voon SL, An J, Wong G, et al., 2019, 3D Food Printing: A
J Food Eng, 220:76–82. Categorised Review of Inks and their Development. Virtual
https://doi.org/10.1016/j.jfoodeng.2017.04.017 Phys Prototyp, 14:203–18.

120 International Journal of Bioprinting (2021)–Volume 7, Issue 2