{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T12:33:46Z","timestamp":1791722026007,"version":"4.3.4"},"reference-count":55,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,1,6]],"date-time":"2026-01-06T00:00:00Z","timestamp":1767657600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>\n                    In this study, the effects of three hydrocolloids, xanthan gum (XG), arabica gum (AG) and carboxymethylcellulose (CMC), at two concentrations on the rheological, water mobility and 3D printing characteristics of pitaya fruit-based inks were investigated. The results showed that hydrocolloids restricted water mobility by increasing the immobilized water (T\n                    <jats:sub>22<\/jats:sub>\n                    ) with higher content in CMC (97.5%\u221298.01%), AG (96.28%\u221297.26%), and XG (95.35%\u221295.38%), at 9 g\/100 g than 6 g\/100 g hydrocolloid concentration in the hydrocolloid-fruit inks. The rheological properties, based on the apparent viscosity, G\u2032 and G\n                    <jats:sup>\u2032\u2032<\/jats:sup>\n                    were increased in the pitaya fruit inks, especially in presence of CMC, then AG and XG at higher than lower concentration. Moreover, the printing precision improved, while the textural profile based on hardness and resilience increased, adhesiveness and springiness decreased, and influenced the color profiles in the hydrocolloid-fruit ink printed objects containing XG, then CMC and AG at 9 g\/100 g than 6 g\/100 g concentration. These changes were attributed to the increased water holding capacity in presence of different hydrocolloids at higher concentrations which reduced water mobility, slow water molecules re-orientation, and increased pseudoplastic and solid-like (G\u2032 higher than G\n                    <jats:sup>\u2032\u2032<\/jats:sup>\n                    ) character in the hydrocolloid-fruit inks: this could have led to the better retention of the 3D printed structure. The results presented demonstrated the influence of different types of hydrocolloids at varying concentrations on altering the physicochemical and technological properties of high moisture content fruit substrate-based inks for 3D food printing applications. In addition, these findings pave the way for further studies on the development of natural and health-promoting fruit substrate-based 3D printed snack food products.\n                  <\/jats:p>","DOI":"10.3389\/fnut.2025.1668661","type":"journal-article","created":{"date-parts":[[2026,1,6]],"date-time":"2026-01-06T05:19:20Z","timestamp":1767676760000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":9,"title":["Effect of type and concentration of hydrocolloids on the rheology, water mobility, and 3D printing properties of pitaya fruit-based ink"],"prefix":"10.3389","volume":"12","author":[{"given":"Jacob Ojobi","family":"Omedi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cheng","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Angelo","family":"Uriho","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuning","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Liang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qibo","family":"Zou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Min","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuchuan","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weining","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,1,6]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"15","DOI":"10.1016\/j.foodres.2017.06.046","article-title":"The role of wild fruits and vegetables in delivering a balanced and healthy diet","volume":"99","author":"Bvenura","year":"2017","journal-title":"Food Res Int."},{"key":"B2","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.ifset.2013.07.002","article-title":"Fresh fruits and vegetables - An overview on applied methodologies to improve its quality and safety","volume":"20","author":"Ramos","year":"2013","journal-title":"Innov Food Sci Emerg Technol."},{"key":"B3","doi-asserted-by":"publisher","first-page":"116283","DOI":"10.1016\/j.foodres.2025.116283","article-title":"Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: a comprehensive review","volume":"209","author":"Dissanayake","year":"2025","journal-title":"Food Res Int."},{"key":"B4","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/molecules24061114","article-title":"Metabolic profiling of pitaya (hylocereus polyrhizus) during fruit development and maturation","volume":"24","author":"Wu","year":"2019","journal-title":"Molecules."},{"key":"B5","doi-asserted-by":"publisher","first-page":"e08290","DOI":"10.1016\/j.heliyon.2021.e08290","article-title":"Heliyon Suitability of pitaya fruit fermented by sourdough LAB strains for bread making : its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread","volume":"7","author":"Ojobi","year":"2021","journal-title":"Heliyon."},{"key":"B6","doi-asserted-by":"publisher","first-page":"3416","DOI":"10.3390\/foods11213416","article-title":"Potential health benefits of Yeast-Leavened Bread Containing undatus): both in vitro and in vivo aspects","volume":"11","author":"Omedi","year":"2022"},{"key":"B7","doi-asserted-by":"publisher","first-page":"289","DOI":"10.1016\/j.foodhyd.2014.03.021","article-title":"High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel","volume":"42","author":"Muhammad","year":"2014","journal-title":"Food Hydrocoll"},{"key":"B8","doi-asserted-by":"publisher","first-page":"107173","DOI":"10.1016\/j.foodhyd.2021.107173","article-title":"Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation","volume":"123","author":"Xing","year":"2022","journal-title":"Food Hydrocoll."},{"key":"B9","doi-asserted-by":"publisher","first-page":"109300","DOI":"10.1016\/j.foodhyd.2023.109300","article-title":"Stratakos A. 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