Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability
Abstract
:1. Introduction
2. Results and Discussion
2.1. Temperature and Time Sweep: Gels Rheological Behavior during Thermal Cycle
2.2. Frequency Sweeps: Gels Characteristics
2.3. Flow Curves: Gel Viscosities
2.4. Printed Gels
3. Conclusions
4. Materials and Methods
4.1. Materials and Sample Preparation
4.2. Three-Dimensional-Printing Process
4.3. Rheology Characterization
4.4. Fourier Transform Infrared (FTIR) Spectroscopy
4.5. Scanning Electron Microscope (SEM)
4.6. Statistical Analysis
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Seaweed Extract | LBG (%) | tgel (s) | Tgel (°C) | G′gel (Pa) |
---|---|---|---|---|
C. crispus | 0.0 | 257.39 ± 23.88 a | 35.45 ± 3.99 a | 64.17 ± 19.36 c |
0.5 | 244.15 ± 12.05 a | 37.19 ± 2.64 a | 85.47 ± 8.65 c | |
1.0 | 229.13 ± 16.10 a | 39.31 ± 2.67 a | 179.83 ± 8.72 b | |
1.5 | 225.59 ± 46. 39 a | 39.90 ± 7.72 a | 358.43 ± 41.90 a | |
G. gracilis | 0.0 | 298.92 ± 31.93 b | 27.88 ± 5.06 a | 2.66 ± 0.50 a |
1.5 | 318.84 ± 2.11 b | 25.73 ± 2.11 a | 45.27 ± 10.30 b | |
2.0 | 397.79 ± 0.02 a | 24.99 ± 0.02 a | 116.90 ± 13.29 c | |
2.5 | 394.61 ± 0.01 a | 25.00 ± 0.01 a | 325.64 ± 15.52 d | |
G. corneum | 0.0 | No crosspoint | ||
1.0 | 298.54 ± 12.27 c | 29.89 ± 2.68 a | 23.02 ± 3.19 a | |
1.5 | 328.92 ± 8.17 b | 25.36 ± 1.32 b | 32.34 ± 5.03 b | |
2.0 | 377.16 ± 3.73 a | 25.03 ± 0.01 b | 56.74 ± 11.73 b | |
2.5 | 387.76 ± 12.25 a | 25.01 ± 0.01 b | 422.33 ± 52.79 b |
Seaweed Extract | LBG (%) | G′ 80 °C (Pa) | G′ 25 °C (Pa) | tan δ 80 °C | tan δ 25 °C |
---|---|---|---|---|---|
C. crispus | 0.0 | 3.95 ± 0.76 b | 30,746.25 ± 5277.21 a | 3.91 ± 1.55 a | 0.07 ± 0.00 b |
0.5 | 5.73 ± 1.03 b | 20,580.05 ± 1413.15 b | 4.16 ± 0.71 a | 0.09 ± 0.00 a | |
1.0 | 36.54 ± 6.65 b | 27,675.65 ± 23,10.27 a,b | 2.12 ± 0.22 b | 0.10 ± 0.01 a | |
1.5 | 129.75 ± 60.01 a | 30,137.03 ± 4766.15 a | 1.53 ± 0.26 b | 0.10 ± 0.01 a | |
G. gracilis | 0.0 | 0.32 ± 1.14 b | 446.99 ± 309.49 a | 1.03 ± 1.79 a | 0.18 ± 0.18 b |
1.5 | 5.47 ± 5.11 b | 579.51 ± 110.26 a | 2.60 ± 1.13 a | 0.19 ± 0.02 b | |
2.0 | 5.45 ± 0.13 b | 429.84 ± 80.71 a | 3.56 ± 0.25 a | 0.40 ± 0.02 a,b | |
2.5 | 39.14 ± 3.19 a | 662.01 ± 44.31 a | 2.35 ± 0.02 a | 0.62 ± 0.01a | |
G. corneum | 0.0 | 3.17 ± 0.42 b | 737.84 ± 65.50 e | 0.29 ± 0.17 d | 0.05 ± 0.01 c |
1.0 | 5.97 ± 0.31 b | 943.61 ± 136.30 d | 1.28 ± 0.00 c | 0.07 ± 0.00 b | |
1.5 | 6.44 ± 0.50 b | 1259.55 ± 30.00 c | 1.35 ± 0.06 c | 0.09 ± 0.00 b | |
2.0 | 5.88 ± 2.07 b | 1718.15 ± 123.68 b | 1.78 ± 0.2 b | 0.09 ± 0.00 b | |
2.5 | 66.50 ± 30.17 a | 2338.98 ± 22.61 a | 2.32 ± 0.41 a | 0.24 ± 0.00 a |
Seaweed Extract | LBG (%) | η100 (Pa·s) |
---|---|---|
C. crispus | 0.0 | 1.29 ± 0.05 d |
0.5 | 2.09 ± 0.19 c | |
1.0 | 3.48 ± 0.04 b | |
1.5 | 2.83 ± 0.15 a | |
G. gracilis | 0.0 | 0.04 ± 0.03 c |
1.5 | 0.71 ± 0.04 b | |
2.0 | 1.70 ± 0.48 a | |
2.5 | 1.93 ± 0.65 a | |
G. corneum | 0.0 | 0.11 ± 0.02 c |
1.0 | 0.49 ± 0.02 b,c | |
1.5 | 0.65 ± 0.04 b,c | |
2.0 | 1.37 ± 0.11 b | |
2.5 | 4.32 ± 1.00 a |
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Oliveira, S.; Sousa, I.; Raymundo, A.; Bengoechea, C. Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability. Gels 2024, 10, 166. https://doi.org/10.3390/gels10030166
Oliveira S, Sousa I, Raymundo A, Bengoechea C. Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability. Gels. 2024; 10(3):166. https://doi.org/10.3390/gels10030166
Chicago/Turabian StyleOliveira, Sónia, Isabel Sousa, Anabela Raymundo, and Carlos Bengoechea. 2024. "Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability" Gels 10, no. 3: 166. https://doi.org/10.3390/gels10030166