Riya Sharma

CSIO-CSIR Chandigarh, India

Abstract Title: Ash Gourd as a Sustainable Substrate for 3D Food Printing: Rheological and Functional Optimization Using Guar Gum

Biography:

My name is Riya Sharma, and I am a food science researcher specializing in 3D food printing, functional food formulation, and the sustainable use of agro-industrial by-products. My work focuses on developing innovative, nutrient-rich food matrices using natural hydrocolloids and plant-based ingredients. I have conducted extensive research on muskmelon, ash gourd, corn silk, and other underutilized resources, aiming to convert them into value-added, printable food systems. My research experience includes rheological and textural analysis, mineral profiling, antioxidant assays (TPC, TFC, DPPH, ABTS, FRAP), and advanced characterization techniques such as FTIR, XRD, and SEM. I am particularly interested in improving printability, structural stability, and nutrient retention using hydrocolloids such as guar gum and pectin. I am passionate about sustainability and personalised nutrition, and my work focuses on designing functional 3D-printed foods for children, the elderly, and clinical populations. My long-term goal is to contribute to innovative, sustainable food engineering solutions that reduce waste while improving health and nutrition.

Research Interest:

The ability to create customized, aesthetically pleasing, and nutritionally enriched foods with 3D food printing has revolutionized healthcare nutrition, sustainable product creation, and the efficiency of the food supply chain. However, in order to guarantee smooth extrusion and stable shape retention, successful 3D printing significantly depends on optimizing formulation qualities, particularly rheology and structural integrity. The present study investigates the development of a 3D-printable, nutrient-rich ash gourd formulation using varying concentrations of guar gum as a natural structuring and stabilizing agent. Five formulations were prepared with guar gum levels of 0.5%, 1.0%, 1.5%, 2.0%, and 2.5% (w/w) to determine their suitability for extrusion-based 3D food printing. Comprehensive analyses—including rheology, texture profiling, FTIR spectroscopy, X-ray diffraction (XRD), scanning electron microscopy (SEM), mineral profiling, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS/DPPH/FRAP), chlorophyll content, and vitamin C estimation—were performed to assess structural, functional, and nutritional characteristics. Rheological and textural evaluations indicated that increasing guar gum concentration enhanced viscosity, gel strength, and mechanical stability, thereby improving printability. Among all formulations, the sample containing 2% guar gum demonstrated optimal performance, yielding well-defined 3D structures with minimal deformation during and after printing. FTIR and XRD analyses revealed improved molecular interactions and moderate increases in structural ordering with higher gum levels. SEM micrographs further confirmed a more cohesive and uniform microstructure at 2% guar gum, correlating strongly with the observed rheological and textural behaviour. Nutritional assessment showed that bioactive components (TPC, TFC, antioxidant activity) and mineral content were retained across all formulations, while vitamin C and chlorophyll stability were highest in the optimized sample. Overall, the study demonstrates that ash gourd fortified with 2% guar gum achieves an ideal balance of printability, structural fidelity, and nutritional quality, underscoring its potential for producing customized, functional, and sustainable 3D-printed foods.