EVALUATION OF THE APPLICABILITY OF GAMMA IRRADIATION IN PRESERVING 3D-PRINTED LETTUCE INK

Abstract

The study aimed to evaluate the potential of gamma irradiation to extend the shelf life of 3D-printed vegetable ink, specifically lettuce ink. In this research, 3D-printed lettuce ink combined with hydrocolloid was irradiated and assessed for chemical, biological, printing, and mechanical properties. The results showed that irradiation at a dose of 7 kGy significantly reduced the total number of aerobic microorganisms in the sample and extended the shelf life of the ink to 14 days without affecting the soluble solids content, water content, printing ability, or mechanical stability of the 3D-printed ink. Additionally, the results demonstrated that irradiation did not significantly affect the chlorophyll, β-carotene content, or color of the 3D-printed lettuce ink compared to the control sample (non-irradiated). This indicates that irradiation has great potential for preserving 3D-printed vegetable ink, particularly lettuce ink, and advancing the field of 3D food printing.