{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T00:33:01Z","timestamp":1790728381334,"version":"4.1.0"},"reference-count":65,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2025,8,15]],"date-time":"2025-08-15T00:00:00Z","timestamp":1755216000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The study aimed to evaluate the influence of ink composition, a blend of blueberry and banana pur\u00e9e with hydrocolloids such as xanthan gum and carrageenan in concentrations ranging from 1 to 4%, on various physical properties. These parameters included dry matter, water activity, density, syneresis index, and rheological and textural attributes of fruit inks. Additionally, the stability of the inks post-printing and after 60 min was examined using image analysis method. Increased hydrocolloid additives from 1 to 4% caused the increase of the viscoelastic modulus G\u2032 and G\u2033, force and extrusion work values extrudability of inks. The stability and fidelity of the inks were enhanced, resulting in a notable reduction in syneresis during storage. The modulus of elasticity exceeded the modulus of viscosity for all ink formulations evaluated, thereby ensuring structural stability. Notably, the formulation comprising 4% xanthan gum and 4% carrageenan exhibited the highest values in both viscoelasticity and extrudability indices, indicating superior performance characteristics within the studied parameters. The shape of the printed objects remained comparable to the designed model over time. Considering the constraints associated with the use of carrageenan, it is possible to attain a comparable effect by utilising reduced concentrations of hydrocolloids. For instance, formulations incorporating 3% xanthan gum in tandem with either 3% carrageenan or 2% carrageenan can achieve similar functionalities. The 3D printing of fruit pur\u00e9es, including blueberries and bananas, represents a significant innovation in personalising food products in terms of consistency. This is particularly relevant for individuals with dysphagia, children, and the elderly.<\/jats:p>","DOI":"10.3390\/molecules30163394","type":"journal-article","created":{"date-parts":[[2025,8,15]],"date-time":"2025-08-15T14:24:28Z","timestamp":1755267868000},"page":"3394","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Pur\u00e9es with Hydrocolloid Molecules"],"prefix":"10.3390","volume":"30","author":[{"given":"Zuzanna","family":"Dom\u017calska","sequence":"first","affiliation":[{"name":"Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4080-8851","authenticated-orcid":false,"given":"Ewa","family":"Jakubczyk","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"113411","DOI":"10.1016\/j.lwt.2022.113411","article-title":"A review on customized food fabrication process using Food Layered Manufacturing","volume":"161","author":"Soni","year":"2022","journal-title":"LWT"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1679","DOI":"10.1021\/acsbiomaterials.6b00121","article-title":"Designing biomaterials for 3D printing","volume":"2","author":"Guvendiren","year":"2016","journal-title":"ACS Biomater. 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