Effect of Apple Polyphenols on the Antioxidant Activity and Structure of Three-Dimensional Printed Processed Cheese

• Published in: Foods Vol. 12; no. 8; p. 1731
• Main Authors: Deng, Yiqiu, Zhao, Guangsheng, Cheng, Kewei, Shi, Chuanchuan, Xiao, Gongnian
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.04.2023; MDPI
• Subjects: 3-D printers; Additives; antioxidant activity; Antioxidants; Apple; apple polyphenols; Apples; Biotechnology; Cheese; Chemical properties; Dairy products; Ethanol; Fluorescence spectroscopy; Food research; Food science; Fourier transforms; Free radicals; Fruits; Functional foods & nutraceuticals; Infrared analysis; Infrared spectroscopy; Polyphenols; Porosity; processed cheese; Processed foods; Proteins; Rheological properties; Rheology; Sodium; Spectrum analysis; Structural stability; Sulfonic acid; Three dimensional printing; Viscosity; China; Japan; structural stability; processed cheese; antioxidant activity; three-dimensional printing; apple polyphenols
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12081731

Additives can influence the processability and quality of three-dimensional (3D)-printed foods. Herein, the effects of apple polyphenols on the antioxidant activity and structure of 3D-printed processed cheese were investigated. The antioxidant activities of processed cheese samples with different contents of apple polyphenols (0%, 0.4%, 0.8%, 1.2%, or 1.6%) were evaluated using 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-di(4- -octylphenyl)-1-picrylhydrazyl (DPPH) assays. In addition, the rheological properties and structural characteristics of the processed cheeses were investigated using rheometry, Fourier transform infrared spectroscopy, and fluorescence spectroscopy. Then, the final printed products were analyzed for comparative molding effects and dimensional characteristics. it was found that apple polyphenols can significantly improve the antioxidant activity of processed cheese. When the amount of apple polyphenols added was 0.8%, the 3D shaping effect was optimal with a porosity rate of 4.1%. Apple polyphenols can be used as a good antioxidant additive, and the moderate addition of apple polyphenols can effectively improve the antioxidant and structural stability of 3D-printed processed cheese.