Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink

The study determined the effect of incorporating Momordica charantia leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient. The effects of the particle size (75, 131, and 200 μm) and quantity of MCLP on 3D printing performance, structural, textural, and rheological properties of corn starch gel were evaluated with different concentrations (5, 10, and 15 % (w/w)) of corn starch. The viscoelastic properties of food inks were determined considering their behavior during extrusion and self-recovery after printing. Scanning electron microscope was used to characterize the microstructure. Based on the results, a high starch content (15 %) with 5 % MCLP was more favorable for 3D food printing. In addition, 3D printing performance, textural and rheological properties of formulated ink was mainly governed by the particle size of MCLP. The food ink with a 5 % mass fraction of 200 μm MCLP had the highest printing precision and the best masticatory properties. [Display omitted] •Momordica charantia leaf powder (MCLP) was incorporated into corn starch to formulate functional 3D food printing ink.•Particle size of MCLP governed the textural, rheological, and 3D printing performance (3DPP).•Content of corn starch and MCLP determined the 3DPP.•At high corn starch content particle size significantly affect the textural properties.