Designing and utilizing 3D printed chitosan/halloysite nanotubes/tea polyphenol composites to maintain the quality of fresh blueberries

Abstract In this study, we prepared a composite of chitosan (CS), halloysite nanotubes (HNTs), and tea polyphenols (TP) using 3D printing technology. The intermolecular interactions between the components and the printability of the ink were analyzed via Fourier transform infrared (FTIR) spectroscopy and rheological properties. The prepared CS/HNTs-TP composite container exhibited high fidelity and precision. The effects of printing parameters, such as nozzle diameter, air pressure, nozzle height, printing speed, and layer height, on the precision of printed CS/HNTs-TP composite containers were examined. The optimal parameters for printing 3D constructs were found to be 0.8-mm nozzle diameter, 0.4-MPa air pressure, 0.5-mm nozzle height, 30-mm/s printing speed, and 0.3-mm layer height, matching the target model with fine resolution, smooth surface texture, and high precision. The printed CS/HNTs-TP composite container was used for storing blueberries. After 12 days of storage, the blueberries preserved in the CS/HNTs-TP composite maintained a 41.87% weight loss ratio, a 59% decay rate, 9.1% total soluble solids (TSS), 4.1 N firmness, 0.43% titratable acidity (TA), and 14.27% ascorbic acid when compared with those of the control group and CS group. The results indicate that CS/ HNTs-TP composites are highly effective in maintaining the quality of blueberries.