A.R.A. Pertiwi, S. Ristiarini, C.Y. Trisnawati, I. Nugerahani, I. Srianta
Heightened awareness for healthy, nutritious, and sustainable food has emerged post-pandemic. The application of 3D food printing (3DFP) technology holds significant potential for producing functional and sustainable food products. This study aimed to investigate the effect of printing temperatures on the viability of Lactiplantibacillus plantarum Dad-13 within protein-based 3D-printed food products. The protein-based food-ink was formulated with defatted tempeh flour, isolated soy protein, probiotic culture L. plantarum Dad-13, gelatine and sodium alginate. The 3DFP used in this study was an extrusion-based Foodbot 3D Food Printer, with the following conditions: 2 mm nozzle, 7 mm/s printing speed, and dimensions of 150×150×70 mm. Different printing temperatures were applied (30°C, 35°C, 40°C, 45°C, and 50°C). The printed results were analyzed for probiotic viability and microstructure. Lactiplantibacillus plantarum Dad-13 viability in the 3DFP products ranged from 8.8004 to 10.2453 log CFU/g. The printing temperature significantly affected the viability of L. plantarum Dad-13 within protein-based 3DFP products. Probiotic viability decreased with increasing printing temperature from 30℃ to 50℃. Microscopic observations revealed that elevated temperatures decrease in cell size and the appearance of damaged or incomplete cells. Microstructural analysis revealed variations in matrix compactness within the 3DFP samples, influenced by printing temperature. Higher printing temperatures lead to greater exposure of the probiotic bacteria to direct heat stress. This direct heat exposure contributes to the significant decrease in probiotic viability. Printing temperature of 30℃ was the most suitable temperature to produce protein-based 3DFP product. © 2025 The Authors.
Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia