{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,11]],"date-time":"2026-08-11T17:45:46Z","timestamp":1786470346183,"version":"build-2736575974"},"reference-count":56,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2024,1,4]],"date-time":"2024-01-04T00:00:00Z","timestamp":1704326400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006769","name":"Russian Science Foundation","doi-asserted-by":"publisher","award":["22-24-01060"],"award-info":[{"award-number":["22-24-01060"]}],"id":[{"id":"10.13039\/501100006769","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>The aim of the study was to develop ink enriched with a high content of lupine callus tissue (CT) suitable for 3D printing. Printable ink obtained using mashed potatoes (20 g\/100 mL) and a 3% agar solution was used as the parent CT-free ink (CT0). Viscosity increased from 9.6 to 75.4 kPa\u00b7s during the cooling of the CT0 ink from 50 to 20 \u00b0C, while the viscosity of the ink with 80 g\/100 mL of CT (CT80) increased from 0.9 to 5.6 kPa\u00b7s under the same conditions. The inclusion of CT was shown to decrease the hardness of 3D-printed food gel from 0.32 \u00b1 0.03 to 0.21 \u00b1 0.03 N. The storage modulus G\u2019 value was 7.9 times lower in CT80 samples than in CT0 samples. The values of fracture stress for CT80 and CT0 inks were 1621 \u00b1 711 and 13,241 \u00b1 2329 Pa, respectively. The loss tangent and the limiting strain did not differ in CT0 and CT80, although the value of the fracture strain was 1.6 times higher in the latter. Thus, the present study demonstrates that CT may be added to printing ink in order to enhance food with plant cell material and enable the 3D printing of specially shaped foods.<\/jats:p>","DOI":"10.3390\/gels10010042","type":"journal-article","created":{"date-parts":[[2024,1,4]],"date-time":"2024-01-04T04:05:38Z","timestamp":1704341138000},"page":"42","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food"],"prefix":"10.3390","volume":"10","author":[{"given":"Elena","family":"Dushina","sequence":"first","affiliation":[{"name":"Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1763-8898","authenticated-orcid":false,"given":"Sergey","family":"Popov","sequence":"additional","affiliation":[{"name":"Institute of Physiology of Federal Research Centre \u201cKomi Science Centre of the Urals Branch of the Russian Academy of Sciences\u201d, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrey","family":"Zlobin","sequence":"additional","affiliation":[{"name":"Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ekaterina","family":"Martinson","sequence":"additional","affiliation":[{"name":"Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nikita","family":"Paderin","sequence":"additional","affiliation":[{"name":"Institute of Physiology of Federal Research Centre \u201cKomi Science Centre of the Urals Branch of the Russian Academy of Sciences\u201d, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fedor","family":"Vityazev","sequence":"additional","affiliation":[{"name":"Institute of Physiology of Federal Research Centre \u201cKomi Science Centre of the Urals Branch of the Russian Academy of Sciences\u201d, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kseniya","family":"Belova","sequence":"additional","affiliation":[{"name":"Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8583-5274","authenticated-orcid":false,"given":"Sergey","family":"Litvinets","sequence":"additional","affiliation":[{"name":"Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,1,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1017\/S0029665121003748","article-title":"Plant-based diets and long-term health: Findings from the EPIC-Oxford study","volume":"81","author":"Key","year":"2022","journal-title":"Proc. Nutr. Soc."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"297","DOI":"10.1016\/j.foodres.2018.02.045","article-title":"Plant cells as food\u2014A concept taking shape","volume":"107","author":"Nordlund","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1002\/elsc.202000078","article-title":"Recent applications of plant cell culture technology in cosmetics and foods","volume":"21","author":"Krasteva","year":"2021","journal-title":"Eng. Life Sci."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1002\/elsc.202000077","article-title":"Food ingredients and food made with plant cell and tissue cultures: State-of-the art and future trends","volume":"21","author":"Gubser","year":"2021","journal-title":"Eng. Life Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"5722","DOI":"10.1111\/1541-4337.12849","article-title":"Advances and prospective applications of 3D food printing for health improvement and personalized nutrition","volume":"20","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Jayaprakash, S., Paasi, J., Pennanen, K., Flores Ituarte, I., Lille, M., Partanen, J., and Sozer, N. (2020). Techno-Economic Prospects and Desirability of 3D Food Printing: Perspectives of Industrial Experts, Researchers and Consumers. Foods, 9.","DOI":"10.3390\/foods9121725"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Tejada-Ortigoza, V., and Cuan-Urquizo, E. (2022). Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach. Foods, 11.","DOI":"10.3390\/foods11091191"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"109300","DOI":"10.1016\/j.foodhyd.2023.109300","article-title":"Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals","volume":"147","author":"Ekonomou","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"111371","DOI":"10.1016\/j.jfoodeng.2022.111371","article-title":"Extrusion-based 3D printing of food biopolymers: A highlight on the important rheological parameters to reach printability","volume":"342","author":"Outrequin","year":"2023","journal-title":"J. Food Eng."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"100803","DOI":"10.1016\/j.cofs.2021.12.012","article-title":"Formulated food inks for extrusion-based 3D printing of personalized foods: A mini review","volume":"44","author":"Ma","year":"2022","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"7184","DOI":"10.1080\/10408398.2021.1911929","article-title":"3D food printing: Applications of f-based materials in extrusion-based food printing","volume":"62","author":"Wang","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Belova, K., Dushina, E., Popov, S., Zlobin, A., Martinson, E., Vityazev, F., and Litvinets, S. (2023). Enrichment of 3D-Printed k-Carrageenan Food Gel with Callus Tissue of Narrow-Leaved Lupin Lupinus angustifolius. Gels, 9.","DOI":"10.3390\/gels9010045"},{"key":"ref_13","unstructured":"Stephen, A.M., Phillips, G.J., and Williams, P.A. (2006). Food Polysaccharides and Their Applications, Taylor & Francis Group, LLC."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Phillips, G.O., and Williams, P.A. (2009). Handbook of Hydrocolloids, Taylor & Francis Group, LLC.","DOI":"10.1533\/9781845695873"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.carbpol.2017.09.059","article-title":"Gut microbiota fermentation of marine polysaccharides and its effects on intestinal ecology: An overview","volume":"179","author":"Shang","year":"2018","journal-title":"Carbohydr. Polym."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/j.foodhyd.2017.09.031","article-title":"Influence of viscosity on the growth of human gut microbiota","volume":"77","author":"Tamargo","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"3452","DOI":"10.1039\/C9FO00485H","article-title":"Physical effects of dietary fibre on simulated luminal flow, studied by in vitro dynamic gastrointestinal digestion and fermentation","volume":"10","author":"Tamargo","year":"2019","journal-title":"Food Funct."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Dankar, I., Haddarah, A., Sepulcre, F., and Pujol\u00e0, M. (2020). Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing. Foods, 9.","DOI":"10.3390\/foods9010021"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"e05859","DOI":"10.1016\/j.heliyon.2020.e05859","article-title":"Rheological and mechanical properties of edible gel materials for 3D food printing technology","volume":"6","author":"Rahman","year":"2020","journal-title":"Heliyon"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"589","DOI":"10.1016\/j.lwt.2018.06.014","article-title":"Dual extrusion 3D printing of mashed potatoes\/strawberry juice gel","volume":"96","author":"Liu","year":"2018","journal-title":"LWT Food Sci. Technol."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Mirazimi, F., Saldo, J., Sepulcre, F., Gr\u00e0cia, A., and Pujol\u00e0, M. (2022). Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing. Foods, 11.","DOI":"10.3390\/foods11152244"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1080\/17452759.2019.1603508","article-title":"3D food printing: A categorised review of inks and their development","volume":"14","author":"Voon","year":"2019","journal-title":"Virtual Phys. Prototyp."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"3159","DOI":"10.1105\/tpc.113.116053","article-title":"Plant Callus: Mechanisms of Induction and Repression","volume":"25","author":"Ikeuchi","year":"2013","journal-title":"Plant Cell"},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Qiang, B., Miao, J., Phillips, N., Wei, K., and Gao, Y. (2020). Recent Advances in the Tissue Culture of American Ginseng (Panax quinquefolius). Chem. Biodivers., 17.","DOI":"10.1002\/cbdv.202000366"},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Pathi, K.M., and Sprink, T. (2023). From Petri Dish to Field: Plant Tissue Culture and Genetic Engineering of Oats for Improved Agricultural Outcomes. Plants, 12.","DOI":"10.3390\/plants12213782"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"639","DOI":"10.1002\/jsfa.9226","article-title":"Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass","volume":"99","author":"An","year":"2019","journal-title":"Sci. Food Agric."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"116389","DOI":"10.1016\/j.carbpol.2020.116389","article-title":"Egg-box model-based gelation of alginate and pectin: A review","volume":"242","author":"Cao","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Popov, S., Smirnov, V., Paderin, N., Khramova, D., Chistiakova, E., Vityazev, F., and Golovchenko, V. (2022). Enrichment of Agar Gel with Antioxidant Pectin from Fireweed: Mechanical and Rheological Properties, Simulated Digestibility, and Oral Processing. Gels, 8.","DOI":"10.3390\/gels8110708"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"e13179","DOI":"10.1111\/jfpe.13179","article-title":"3D printing of Cordyceps flower powder","volume":"42","author":"Teng","year":"2019","journal-title":"J. Food Process. Eng."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"110116","DOI":"10.1016\/j.jfoodeng.2020.110116","article-title":"Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom","volume":"287","author":"Keerthana","year":"2020","journal-title":"J. Food Eng."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"2335","DOI":"10.1080\/10408398.2018.1514363","article-title":"3D food printing: Main components selection by considering rheological properties","volume":"59","author":"Jiang","year":"2018","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"338","DOI":"10.1016\/j.lwt.2018.12.053","article-title":"Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing","volume":"102","author":"Liu","year":"2019","journal-title":"LWT Food Sci. Technol."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Liu, Z., Bhandari, B., Guo, C., Zheng, W., Cao, S., Lu, H., Mo, H., and Li, H. (2021). 3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet. Foods, 10.","DOI":"10.3390\/foods10092189"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1179","DOI":"10.1016\/j.ijbiomac.2018.06.048","article-title":"Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes","volume":"117","author":"Liu","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_35","first-page":"101891","article-title":"Impact of viscoelastic and structural properties from starch-mango and starch-arabinoxylans hydrocolloids in 3D food printing","volume":"39","author":"Montoya","year":"2021","journal-title":"Addit. Manuf."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"4752","DOI":"10.1080\/10408398.2021.1878103","article-title":"Advancements in 3D food printing: A comprehensive overview of properties and opportunities","volume":"62","author":"Zhang","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"2923","DOI":"10.1111\/1750-3841.14391","article-title":"Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing","volume":"83","author":"Kim","year":"2018","journal-title":"J. Food Sci."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"250","DOI":"10.1007\/s11483-018-9531-x","article-title":"Effect of different gums on features of 3D printed object Based on vitamin-D enriched orange concentrate","volume":"13","author":"Azam","year":"2018","journal-title":"Food Biophys."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.foodhyd.2019.04.011","article-title":"Designing hydrocolloid based food-ink formulations for extrusion 3D printing","volume":"95","author":"Norton","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1917","DOI":"10.1111\/1750-3841.15727","article-title":"Internal structure and textural properties of a milk protein composite gel construct produced by three-dimensional printing","volume":"86","author":"Yang","year":"2021","journal-title":"J. Food Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1016\/j.jfoodeng.2019.03.016","article-title":"Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing","volume":"261","author":"Chena","year":"2019","journal-title":"J. Food Eng."},{"key":"ref_42","first-page":"64123","article-title":"Effect of Different Bulk Sweeteners on the Dynamic Oscillatory and Shear Rheology of Chocolate","volume":"27","author":"Kiumarsi","year":"2017","journal-title":"Appl. Rheol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"1919","DOI":"10.1007\/s11947-023-03040-1","article-title":"An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations","volume":"16","author":"Thakur","year":"2023","journal-title":"Food Bioprocess Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.jfoodeng.2017.04.034","article-title":"Applicability of protein and fiber-rich food materials in extrusion-based 3D printing","volume":"220","author":"Lille","year":"2018","journal-title":"J. Food Eng."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Johansson, M., Nilsson, K., Knab, F., and Langton, M. (2022). Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods. Processes, 10.","DOI":"10.3390\/pr10030466"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"1141","DOI":"10.1080\/10408398.2018.1559796","article-title":"Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies","volume":"60","author":"Derossi","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1111\/jtxs.12459","article-title":"Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties","volume":"50","author":"Alghooneh","year":"2019","journal-title":"J. Texture Stud."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"852","DOI":"10.1111\/jtxs.12545","article-title":"Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gum","volume":"51","author":"Strother","year":"2020","journal-title":"J. Texture Stud."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"428","DOI":"10.1016\/j.foodchem.2017.12.023","article-title":"Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin","volume":"246","author":"Huang","year":"2018","journal-title":"Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"393","DOI":"10.1111\/j.1745-4603.1971.tb00589.x","article-title":"Applicability of rheological models to the interpretation of flow and processing behavior of fluid food products","volume":"2","author":"Holdsworth","year":"1971","journal-title":"J. Texture Stud."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"517","DOI":"10.1111\/j.1745-4603.1996.tb00092.x","article-title":"Relaxation behavior and the application of integral constitutive equations to wheat dough","volume":"27","author":"Ramkumar","year":"1996","journal-title":"J. Texture Stud."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"619","DOI":"10.1016\/j.foodhyd.2008.05.002","article-title":"Characterization of dairy emulsions by NMR and rheological techniques","volume":"23","author":"Gabriele","year":"2009","journal-title":"Food Hydrocoll."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodhyd.2017.09.023","article-title":"Enhanced mechanical properties and gelling ability of gelatin hydrogels reinforced with chitin whiskers","volume":"75","author":"Ge","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"624","DOI":"10.1111\/jtxs.12277","article-title":"Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures","volume":"48","author":"Mojarrad","year":"2017","journal-title":"J. Texture Stud."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"1157","DOI":"10.1111\/1750-3841.13714","article-title":"The Young\u2019s Modulus, Fracture Stress, and Fracture Strain of Gellan Hydrogels Filled with Whey Protein Microparticles","volume":"82","author":"Lam","year":"2017","journal-title":"J. Food Sci."},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Popov, S., Paderin, N., Chistiakova, E., and Ptashkin, D. (2023). Serosal Adhesion Ex Vivo of Hydrogels Prepared from Apple Pectin Cross-Linked with Fe3+ Ions. Int. J. Mol. Sci., 24.","DOI":"10.3390\/ijms24021248"}],"container-title":["Gels"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2310-2861\/10\/1\/42\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T13:39:33Z","timestamp":1760103573000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2310-2861\/10\/1\/42"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,1,4]]},"references-count":56,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2024,1]]}},"alternative-id":["gels10010042"],"URL":"https:\/\/doi.org\/10.3390\/gels10010042","relation":{},"ISSN":["2310-2861"],"issn-type":[{"value":"2310-2861","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,1,4]]}}}