Citrus or apple inks for the 3D printing - the influence of the low methylated pectin structure and the standardized sugar type on their printability

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389013%3A_____%2F25%3A00640174" target="_blank" >RIV/61389013:_____/25:00640174 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0141813025082297?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0141813025082297?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.ijbiomac.2025.147672" target="_blank" >10.1016/j.ijbiomac.2025.147672</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Citrus or apple inks for the 3D printing - the influence of the low methylated pectin structure and the standardized sugar type on their printability

Popis výsledku v původním jazyce

In this study, the potential use of low methylated amidated pectin for the preparation of hydrogel bioinks was investigated. The pectins used were derived from various fruits and were characterized by differences in molecular weight, monosaccharide composition, degree of esterification, degree of amidation and the type of sugar additive (sucrose or glucose). The focus was on analyzing the influence of polymer structure and sugar type on the 3D printability and thermal properties of the developed formulations. The results showed that the type and amount of sugar seem to be the most crucial factors. It was observed that in the presence of sucrose, pectin crosslinking occurs not only through ionic and hydrogen interactions (sugar-pectin-metal ion), but also through chemical crosslinking, most likely as a result of the Millard reaction between amidated pectin and fructose formed via sucrose hydrolysis. This phenomenon is not observed in the presence of glucose in the system, where the polymer forms reversible gels. Printability tests indicated that using biopolymer standardized with glucose and optimizing its amount in the system is beneficial to obtain inks based on amidated pectin with a low degree of esterification.

Název v anglickém jazyce

Citrus or apple inks for the 3D printing - the influence of the low methylated pectin structure and the standardized sugar type on their printability

Popis výsledku anglicky

In this study, the potential use of low methylated amidated pectin for the preparation of hydrogel bioinks was investigated. The pectins used were derived from various fruits and were characterized by differences in molecular weight, monosaccharide composition, degree of esterification, degree of amidation and the type of sugar additive (sucrose or glucose). The focus was on analyzing the influence of polymer structure and sugar type on the 3D printability and thermal properties of the developed formulations. The results showed that the type and amount of sugar seem to be the most crucial factors. It was observed that in the presence of sucrose, pectin crosslinking occurs not only through ionic and hydrogen interactions (sugar-pectin-metal ion), but also through chemical crosslinking, most likely as a result of the Millard reaction between amidated pectin and fructose formed via sucrose hydrolysis. This phenomenon is not observed in the presence of glucose in the system, where the polymer forms reversible gels. Printability tests indicated that using biopolymer standardized with glucose and optimizing its amount in the system is beneficial to obtain inks based on amidated pectin with a low degree of esterification.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10404 - Polymer science

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Biological Macromolecules

ISSN

0141-8130

e-ISSN

1879-0003

Svazek periodika

330

Číslo periodika v rámci svazku

Part 2

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

15

Strana od-do

147672

Kód UT WoS článku

001592467700023

EID výsledku v databázi Scopus

2-s2.0-105017702435