MFD processing could disrupt the short-range ordered structure of yam starch. Among the MFD flours, samples dried by MFD at 1.5 W/g presented the highest ratio of peak intensity at 1047 and 1022 cm−1 (R1047/1022) value, gelatinization enthalpy, and resistant starch content. These results gave a theoretical foundation for the novel freeze-drying method that MFD applied to foods with a high starch content, enabling the production of a product with the desired quality.Microwave freeze-drying (MFD) is a new freeze-drying technique, which differs from single microwave treatment; it involves simultaneous effects of microwave power, time, and the moisture state applied to the materials. In this study, the effects of MFD under various microwave power densities  on the drying characteristics of Chinese yam slices and the physicochemical, pasting, and thermal properties as well as the starch digestibility of the flour were investigated using conventional hot air drying (HAD) at 50 °C as a control. Compared to HAD, MFD shortened the drying time up to 14.29~35.71%, with a higher drying efficiency at a high microwave power density (1.5 W/g). MFD yam flours provided benefits over HAD products in terms of color, water/oil absorption capacity, and solubility, exhibiting high hot-paste viscosity but low resistant starch content. The content of total starch and free glucose of the yam flour and its iodine blue value were significantly influenced by the drying method and the MFD process parameters ( Dioscorea opposita Thunb.) is the tuber of Dioscorea opposita, a medicine–food homology species with excellent antibacterial, anti-inflammatory, and immunomodulatory properties [Chinese yam (operties . It has Hot air drying (HAD) is a common method for large-scale processing in the food industry. However, the technical defects of long drying time and substantial quality loss for HAD are prominent . Freeze-Dried yams can be consumed as a dish after cooking or further processed into powder form (such as flour), which can be added to various food formulations as a functional food additive. Starch is the main component of yams, with a content of up to approximately 80%. The starch-related quality of yam flour is highly dependent on the drying method, which plays a crucial role in food formulations. Ahmed and Al-Attar  reportedStarch digestibility has been widely researched at present. Foods with low starch digestibility are considered to be healthy for their hypoglycemic effect. Several studies focused on the in vitro digestibility of starchy foods as affected by drying. Chen et al.  reportedEven though the effects of microwave treatment on starch or starch-based foods have been extensively studied, focusing on microwave intensity or treatment time ,13,14, tDioscorea opposita Thunb.) were purchased from the local farmers in Wenxian County, Jiaozuo City, Henan Province. They were stored in a refrigerator at 4 ± 1 °C for later use. Before drying, the yams were washed, peeled, and then cut into slices with a thickness of 3 ± 0.5 mm.Fresh Chinese yams  of the sample was calculated by the following Equation (1):The color of samples was measured by a colorimeter  after calibration. Results were recorded as One gram of flour sample and 10 mL of distilled water/peanut oil were mixed by a vortex mixer  for 5 min. After centrifuging at 4000 r/min for 10 min at room temperature, the supernatant was poured out. The mass of water/oil adsorbed by the sample was calculated. Water-absorption capacity (WAC) and oil-absorption capacity (OAC) were expressed as the weight of water/oil absorbed per gram of dry matter, respectively.S) was expressed as the weight of dissolved solids in supernatant per gram of dry matter.Distilled water (20 mL) was transferred to about 2.0 g of yam flour in a 100 mL beaker and stirred for 0.5 h at 50 °C using a magnetic heated stirrer. The resultant mixture was centrifuged at 3000 r/min for 10 min at room temperature. Then, the dry matter in 2 mL supernatant was measured. Solubility (BD) was calculated according to the following equation:m is the sample mass (g); V is the volume of the sample (mL).About 5.0 g of yam flour was accurately weighed and poured into a 10 mL graduated cylinder. After gentle shaking until the flour stopped falling, the volume was recorded. The bulk density , peak time (tp), peak viscosity (PV), trough viscosity (TV), final viscosity (FV), breakdown viscosity (BD), and setback viscosity (SB) were obtained.The pasting properties of yam flours were measured by a Brabender viscometer . Yam flour suspension with a moisture content of 6% (dry basis) was prepared for testing. The temperature program was set as follows: heating from 50 °C to 95 °C at a rate of 3 °C/min, followed by holding at 95 °C for 10 min, then cooling from 95 °C to 50 °C at a rate of 3 °C/min, and maintenance at 50 °C for 10 min. The pasting temperature (To), peak temperature (Tp), endpoint temperature (Te), and gelatinization enthalpy change (ΔH) were recorded.The yam dispersion was prepared by mixing flour and distilled water in a ratio of 1:3 (g/mL), which was sealed in an aluminum pan and equilibrated at room temperature for 24 h. The thermal properties were measured using a differential scanning calorimeter , as described in the previous study . The gel−1 with KBr as background.The samples were homogeneously mixed with KBr at a mass ratio of 1:100. Then, the tablets to be tested were made using a special mold. A Fourier transform infrared spectrometer  was employed to measure the spectrum in the range of 400~4000 cm20 and G120 are the weight of hydrolyzed glucose after 20 and 120 min, respectively (mg). FG and TS are the weight of free glucose and total starch in samples (mg), respectively.In vitro starch digestion of yam flour cooked at 95 °C for 10 min was measured according to the method of Englyst et al. . The perThe total starch content was determined by enzymatic hydrolysis using total starch assay kit .A scanning electron microscope  was used to measure the micromorphology of yam flour at a magnification of 1000× and 2000× and an accelerating voltage of 15 kV.p < 0.05) were performed using SPSS 19.0.  to evaluate the significant difference among the groups.All tests were repeated three times, and the results were expressed as mean ± standard deviation. One-way analysis of variance (ANOVA) and Duncan’s multiple range tests with a 95% confidence level  of yam flour obtained by HAD and MFD (p < 0.05), while microwave power density had no significant effect on sample color (p ≥ 0.05). Compared to HAD samples, high L* and WI values of the MFD samples were observed, indicating better brightness and whiteness. MFD operated at low temperatures and low-oxygen conditions, so the yams suffered less oxidation or/and enzymatic browning, which made MFD yams appear bright and white in color and more acceptable to consumers.Color is the intuitive perception of quality that food brings to the consumer and influences consumer preference and acceptance. The effects of different drying conditions on the color of dried yam flour were evaluated as shown in p < 0.05). A high bulk density (0.67 g/mL) was observed in HAD-treated yam flour. The reason was that HAD caused the material to shrink seriously, resulting in the compact particle structure in the sample after pulverization, while MFD could better maintain the original shape of the material due to the sublimation drying [p ≥ 0.05).Bulk density is a complex character of powdered foods that is of great importance from the view of economy and functionality. It can be seen from n drying . Howeverp ≥ 0.05). For HAD, a drying temperature of 50 °C favored the hydrolysis of starch to glucose by endogenous α-amylase and glucosidase in plants, as they had the highest enzyme activity at 55–60 °C [Total starch content, free glucose content, and IBV were determined to estimate the effects of different drying methods on starch in yams . The tot55–60 °C . Howeverp < 0.05) in the IBVs of yam samples treated with MFD at different microwave power levels, with the lowest IBV observed in samples dried by MFD at 1.0 W/g. This may be attributed to the longer drying time of MFD at 0.5 W/g and the higher microwave energy of MFD at 1.5 W/g, which resulted in more breakage of the short chain in amylopectin and increased amylose content.IBV is an indicator to evaluate the amylose content in starch-based foods because of its ability to complex with iodine. Results showed that the drying method had significant effects on the IBV of samples b. Higherp < 0.05). The WAC is highly correlated with the integrity of the crystalline structure in starch, with lower crystallinity starches exhibiting a higher WAC [p ≥ 0.05). It demonstrated that the microwave power level and duration of the MFD did not have significant effects on the WAC of the yam flour.The functional properties of yam flours were evaluated as presented in gher WAC . Accordigher WAC , the crygher WAC . Likewisgher WAC . Both ofp ≥ 0.05).Since fats in food often act as flavor retainers and promote oxygen-mediated deterioration reactions, the oil-absorption capacity is important. As affected by drying methods, similar trends with WAC were found in OAC of yam flours. The lowest OAC obtained in the HAD sample was 0.24 ± 0.07 g/g of dry matter. OAC of the yam flours was affected by the structure of starch and protein. Starch does not contain polar groups, and its adsorption to oil is a physical capture depending on the shape and sizes of the starch [p < 0.05), with higher solubility in MFD-treated yam flours. When subject to microwave treatment, the damage of starch granules was enhanced, thus increasing the solubility of the starch [Solubility is of great interest as an important characteristic in food processing. As shown in e starch . Further−1 are considered to a probe band of short-range order of starch. The absorbance at 995 cm−1 is associated with the single-helical crystal structure of starch. The bands at 1047 cm−1 and 1022 cm−1 are related to the short-range ordered structure and amorphous structure of starch, respectively. The ratio of peak intensity at 1047 and 1022 cm−1 (R1047/1022), which indicates the short-range order of starch, was determined  and ΔH (from 2.27 to 2.96 J/g) were observed. The higher Tp and Te of yam flours may be due to the more short-range ordered structure of the starch, which was confirmed by FTIR results. However, the fact that high-power microwave treatment caused greater disruption in the crystal structure of maize and potato starch than the low-power microwave was reported by Xu et al. [Starch gelatinization is the most significant functional attribute in food processing. The effect of microwave power density in MFD on the thermal properties of yam flour is shown in u et al. . In contu et al.  stated tH of yam flour as microwave power increased was obtained. Compared to the MFD samples, the HAD samples displayed higher Tp, Te, and ΔH values. This was because molecule chains rearranged during HAD in both the crystalline and amorphous regions. As the thermal movement intensified, the internal chemical bond strength and cross-linking of the molecular chains also increased, resulting in a more compact and ordered crystal structure that required more energy to break.Due to the enhancement in short-range order of the starch in yam flour with increased microwave power, more heat was required for starch gelatinization. Furthermore, other components such as protein and non-starch polysaccharides in the flour competed with the starch for water . As a reIn vitro starch digestibility of yam flours subjected to MFD and HAD was evaluated . The RDSStarch digestibility is largely dependent on its morphological, crystalline, and helical structures. Xu et al.  reportedHAD is similar to an annealing process in that it causes the destruction and rearrangement of amorphous regions, increasing the ordered structure of the starch molecules and thus making the product more resistant to enzymatic hydrolysis . In contThis study showed that, as a freeze-drying technology, MFD took a shorter drying time than HAD, showing outstanding advantages in terms of high efficiency. Meanwhile, MFD gave the product good color and higher water/oil-absorption capacity and solubility for better processing applicability. Among the yam flours treated by MFD, samples dried at 1.5 W/g had the lowest total starch content but the highest amylose content and resistant starch content, which was characterized by the highest gelatinization temperature and enthalpy change. This perhaps resulted from the relative larger granules and the higher degree of short-range order of starch in MFD 1.5 W/g samples. Microwave treatment could cause the breakage, rearrangements, and degradation of starch molecular chains and reduce the short-range ordered structure. Although the microwave intensity was highest at MFD 1.5 W/g, the drying time was the shortest. This study offered a detailed report on the effects of MFD with different microwave intensities on starch-related characteristics of yam flours, and it was speculated that the effects of MFD were comprehensively affected by microwave power, time of action, and even material moisture state and content. It provides a theoretical basis for the production of yam flour for different applications . Considering the different moisture states of the material at various stages of drying in MFD, further research is required to determine the effect of microwave intensity on the quality characteristics associated with the starch of Chinese yam.


Depending on the 3D printing conditions, eithergelatinization was attained (“moderate” condition) orsingle-amylose helix formation was induced (“extreme”condition). The stiff amylopectin crystallites in starch granuleswere more susceptible to thermo-mechanical degradation compared toflexible amorphous amylose. The crystalline morphology of the starchvarieties varied from B-type crystallinity for the starch 3D printingat the “moderate” condition to a mixture of C- and V-typecrystallinity regarding the “extreme” condition. The“extreme” condition reduced the viscoelasticity of 3D-printedstarches but increased the starch digestibility rate/extent. In contrast,the “moderate” condition increased the viscoelasticmoduli, decreasing the starch digestion rate/extent. This was moreconsiderable mainly regarding the waxy starch varieties. Finally,normal starch varieties presented a well-defined shape fidelity, beingable to form a stable structure, whereas waxy starches exhibited anon-well-defined structure and were not able to maintain their integrityafter printing. The results of this research allow us to monitor thedegradability of a variety of starch cultivars to create starch-based3D structures, in which the local structure can be controlled basedon the 3D printing parameters.Extrusion-based 3D printing has emerged as the most versatileadditivemanufacturing technique for the printing of practically any material.However, 3D printing of functional materials often activates thermo-mechanicaldegradation, which affects the 3D shape quality. Herein, we describethe structural changes of eight different starch sources  as a consequence of the temperature of an extrusion-based 3Dprinting system through in-depth characterization of their molecularand structural changes. The combination of size-exclusion chromatography,small-angle X-ray scattering, X-ray diffraction, dynamic viscoelasticitymeasurements, and  Compared to conventionally fabricated 3D structures, DIW-printedones have more complex shapes, greater precision, enhanced productivity,and even improved performances that arise from well-designed architectures.5 It is apparent that the DIW parameters  and printing environments have a strong impact on the 3D printing process. Only proper parametersand environments can make the printable ink form a stable 3D structure.6Three-dimensional (3D)printing technology is a promising leadingrapid prototyping process to manufacture highly intricate 3D objects.The extrusion-based printing technique has become one of the mostused 3D printing technologies in the field of pharmaceutical and foodresearch thanks to its inexpensive and small equipment, the possibilityof drawing prototypes with a wide range of intricated geometries,and the non-use of organic solvents.8 As a general rule, if the depolymerization favorably proceeds throughchain cleavage, the molar mass distribution plot shifts toward thelower molar masses.7 The outcome is thereverse of the degradation performed by the crosslinking reaction.9 As a result, the physicomechanical and structural features of thematerials are altered. The nature of these changes and the extentof polymer degradation are strongly related to the inherent featuresof the materials and the degradation environment.10The processing of biopolymers through DIWprinting commonly inducesconsistent mechanical and thermal stresses to the biomaterials. Thehigh values of shear and heat to which the biopolymers are exposedupon 3D printing cause thermo-mechanical degradation.11 As a biodegradablepolymer, it is a promising resource for an innovative generation ofbiomaterials to replace some petroleum-based polymers. Accordingly,there is increasing attention to understanding the interaction relationshipbetween the molecular and structural behavior properties of starchesused for the 3D printing process. It has been reported that the molecular,crystalline, and mechanical features of 3D-printed starch-based constructsdirectly relate to the ratio of amylose (AM) and amylopectin (AP).12 The starches obtained from different cerealsources have different levels of AM and AP,13 which consequently can rationally affect printability and shapefidelity. During the 3D printing process, the starch granules arehydrated, swollen, and broken down, and the starch polysaccharidesare partially depolymerized.7 Therefore,they are converted to a viscoelastic gel, accompanied by a changein the molecular or supramolecular level and rheological propertiesof starch. Since extrusion 3D printing contains high-shear and high-pressurestresses, starch gelatinization can be commonly processed at a lowmoisture content as the extrusion shearing force physically breaksdown the granules, which offers quicker water transmission into theinternal components. In this case, the reduced crystallinity doesnot result from the water penetration upon 3D printing but from themechanical breakdown of the intermolecular linkages as a result ofthe severe shearing force upon the process.14 Reportedly, following the application of high shear at the low moisturecontent, minor extents of melted or gelatinized granules, along withgranule disintegration, exist simultaneously.7Starch has a wide range of applications in 3D printingdue to itslow cost and availability.14 Thermal depolymerization of starch is also induced with a randomchain cleavage, although after unzipping and development of low molarmass portions. According to the literature, there are at least fivemolecular levels for starch.15 The formationof linear branches of anhydroglucose units (AGU) by α-(1–4)-glycosidicbonds (level 1) linked together with α-(1–6)-glycosidiclinkages as a branching point to develop a completely branched separatemolecule (level 2), mostly AM and AP. AM is typically linear witha few long branches, whereas AP has a highly branched structure withbranch points of about 5% and a high level of short branches. Theclusters of double helices are formed by external parts of AP branchesthat build up the crystalline lamellae.7 On the other hand, the amorphous lamellae contain internal partsaccompanied by branching points .15 The alternating amorphous and crystalline lamellae(level 3) with a repeat distance of about 10 nm16 together develop the semi-crystalline growth rings (level4) within the starch granules (level 5).17 AM exists in either a single helical conformation or an amorphousstate that is interspersed between AP components.18The main objectives of most starch processing techniques aremeltingand mixing, which are adjusted to minimize molecular degradation.Upon extrusion 3D printing, starch fragmentation is reasonably inevitable,which depends on 3D printing parameters including temperature, nozzlediameter, and moisture content, as well as the starch source. Oncesubjected to moderately elevated temperatures, starch shows depolymerizationcaused by chain cleavage and transfer reactions, comprising an initialquick reduction of molecular mass. It was reported that thermal degradationbelow gelatinization temperature is very restricted and often negligible.7 However, this simulation does not fully representthe starch multi-level structural changes during printing processing,where different contents of AM from starch botanical source varietiesare commonly used during processing. Furthermore, it is not well understoodhow the thermal printing process affects starch structures at eachlevel. Therefore, a thorough understanding of the decomposition ofstarch from different botanical sources is critical to evaluatingthe macromolecular and conformational properties of starch.Extrusion 3D printing is frequently applied for processingstarch,offering a stable and semi-continuous process. However, starch printingis more complicated compared to synthetic polymers because of thecomplex structure of starch and molecular alterations upon 3D printing.Furthermore, the final functionality of starch is associated withmore than one structural level, including molar mass and crystallinestructure. Therefore, it is imperative to understand the multi-levelstructural changes during 3D printing to enhance the functional featuresof starch polymers. In a very recent study, we evaluated the phasetransition of starch (such as the gelatinization mechanism) underthe different temperatures of an extrusion-based 3D printing system.Considering this fact, there is no study reporting the changesin molecular properties of different starch types as affected by the3D printing process. Herein, we aimed to assess the printing qualityand molecular behavior of the 3D-printed starches based on eight starchvarieties as influenced by the temperature of an extrusion-based 3Dprinter. Starches with different AM/AP ratios are of interest as thesetwo polymer fractions act very uniquely from a technological viewpoint.The printing performance and molecular/supramolecular properties of3D-printed structures can be strongly affected by the type of starchand therefore that of the AM/AP ratio. The thermo-mechanical degradationeffects of DIW 3D printing under “mild”, “moderate”,and “extreme” temperatures on the molecular behaviorof starch varieties were discussed profoundly.22.1Supporting Information (Section S1). Dimethyl sulfoxide (DMSO) was purchased from Sigma-Aldrich. para-Hydroxybenzoic acid hydrazideassay was performed . Isoamylase from Pseudomonas sp. was obtained from Megazyme International,Bray, Co. . Milli-Q water was used in all instances.All other chemicals were used as received without further purification.The starch samplesused and their respective sources were regular maize starch (RM),high-amylose maize starch (HAM), waxy maize starch (WM) , regular potato (RP) and waxy potato (WP) starches, regular wheatstarch (RW), barley (RB), and native waxy barley (WB) starches , which are a selection of importantstarches for the pharmaceutical application and food industry. Theinvestigations of chemical and physicochemical properties of starchvarieties, such as AM/AP ratio, water-holding capacity (WHC), anddamage starches, and the determination of lipid, protein, and watercontents are included in the 2.27 The native starches were completely dispersedin Milli-Q water (100 g L–1) at ambient temperatureand gently stirred using a magnetic stirrer for 60 min. Then, thestarch suspension was sheared using a high-speed rotor-stator device at a shear rateof 56 s–1 for 10 min. After completing the process,the sheared samples were collected and dried in an oven at 40 °Cfor 36 h. Next, the dried samples were ground to disrupt the clumps/agglomerationsand filtered using a sieve to attain a particle size of about 30 μm.All the native starches were obtained as freeze-driedpowders that were simply redispersed in water through the applicationof a shear force process. However, there was evidence of some clumpsduring the storage of starch powders with the attendance of the largeaggregates. For this reason, a pre-treatment method was employed todevelop the fine powders, which were used in the printing process.2.3slic3r.org, consulted on November 2021) from the STL (.stl) file. The extrusionprinter was a micro-dispensing pump system  equipped with a syringe pump . The printable starch-based inks were filled with astainless-steel container (10 mL) and stirred with a Vortex mixer for 5 min, therefore eliminatingany air bubbles from the ink. The nozzle tip was elevated by 1 mmupon completion of the construction of each layer and before beginningthe fabrication of the subsequent layer. The printing process wasperformed at three different processing conditions . In addition to theseconditions, the native starches were also printed with no heating-inducedprinting temperature (at the ambient conditions) in order to bettercompare the effect of printer temperatures. The process continueduntil a proper 3D structure was printed in each case. The number ofdeposited layers was 8, and the width of the tip was 1 mm.7 Each 3D-printed starch was immediately used foranalytical and instrumental measurements to avoid retrogradation.For ease of understanding, different codes were used for the starchvarieties and samples that had been printed at different printer temperatures.For example, the codes RW-40, RW-80, and RW-120 were considered forthe RW starches that were 3D-printed at 40, 80, and 120 °C, respectively.The non-printed samples were the native starches with no printingprocess.Before the 3D printing process, the tested starch was initially conditionedin a desiccator including a saturated potassium sulfate solution (relativehumidity of 97%) at ambient temperature for 6 days to reach a moisturecontent of 44 g/100 g. For the printing process, three typical 3Dmodels were designed and selected to further evaluate the printingfidelity of the starch ink. In this regard, computer-aided designsoftware  was used to modelthe lattice matrix, lattice square, and gradient spacing objects,which converted them to a stereolithography (.stl) file. To controlXYZ direction instruction for the printers, a print path was obtainedby the development of the G-code files, offered by the open-sourceCAM software Slic3r  to a pH of about 7. Then, they were freeze-dried using a freeze-dryerdevice  and finallyredissolved in the DMSO/lithium bromide dispersion through a magneticstirrer for 120 min at 80 °C.To produce a reliable route for monitoring the molecular stateof starch, the 3D-printed objects (5 mg) were dissolved in DMSO (2mL) including lithium bromide (0.5 wt %), which was vigorously stirredusing an Ultra-Turrax  at 80 °Cfor 20 min. This step was considered “level 2” to characterizethe fully branched starch (intact molecular structure). The next stepwas devoted as “level 1” to the evaluation of separatechain branches of starch. In this phase, the 3D-printed objects (10mg) were dissolved in the prepared DMSO/lithium bromide dispersion.After that, it was debranched using the enzyme isoamylase in an acetatebuffer (pH 3.5).2.5Rh) or hydrodynamic volume (Vh). For a complex branched polymer such as fullybranched starch, there is no unique relationship between size andmolar mass. The SEC weight distributions w(log Vh) include the fully branched starch (wbr(log Vh)) or debranchedstarch (wde(log Vh)). Moreover, the degree of polymerization (DP) of debranchedstarch (“level 1”) and the average hydrodynamic radius(R̅h) of fully branched starch (“level2”) were determined according to the procedures set out indetail elsewhere. Then, the molecular structures of starches weremonitored through an SEC device  coupled with an isocratic pump, a series of separation columns, and a refractive index detector . The mobile phase was DMSOcontaining 0.5% (w/w) lithium bromide solution, which was filteredwith a hydrophilic Teflon membrane filter . The separationcolumns were kept at 80 °C, and the RI detector was set at 48°C. The flow rate was adjusted at 0.6 mL min–1. A series of pullulan standards  with different average molar masses ranging from 0.342 to16,600 kDa were utilized for conventional calibration. The specificRI increment value, dn/dc, for adefinite linear polysaccharide was obtained to be identical to thatof amylose, 0.0689 mL g–1, as they are debranched.Each pullulan standard (2 mg) was dissolved in the DMSO/lithium bromidesolution (2 mL) with a magnetic stirrer for 150 min at 80 °C.The Mark–Houwink parameters for this eluent at 80 °C are K = 2.424 × 10–4 d L g–1 and α = 0.68.19 For convenience,the results of hydrodynamic volume (Vh) are offered based on the assigning hydrodynamic radius (Rh) as followsSize-exclusion chromatography (SEC) separatesmacromolecules according to their respective corresponding hydrodynamicradius (w(log Vh)), which were plotted againstlog Rh.19 Thisoffers the size distribution as a function of Vh or Rh, which is a molecular quantityindependent of the SEC set-up. This allows the resulting data to bereproduced, while showing such data as elugrams in terms of volumeor elution time cannot since the elution differs with the specificSEC setup.Each SEC chromatogram was evaluatedby PSS WINGPC Unity Software , normalizing to obtain a similar AP peak height. Thedetector signal provides the size distribution values , and viscous or loss modulus as a function of angular frequency were investigated.21To accomplish dynamic analyses of viscoelastic systems, a stress-controlledrheometer, AR 2000ex rheometer , equippedwith a 2, 20 mm diameter cone plate at a controlled temperature of37 ± 0.5 °C was used. The starch samples (exactly 2 g) weretransferred to the cone plate and softly packed to eliminate air.Two dynamic assays were carried out: (a) an oscillatory strain sweepanalysis was made to set the upper limit of the linear viscoelasticregion (LVR) in the range of 0.01–100% with a constant frequencyof 1 Hz at 37 °C. (b) A frequency sweep test over a range of0.1–100 Hz at 37 °C was performed within the oscillatorystrain sweep within LVR. Viscoelastic parameters, elastic or storagemodulus (2.7It) and the areaunder X-ray diffraction (XRD) peaks (Ip) were obtained via the software supplied by themanufacturer , and the RCD was determined by thefollowing equationTo monitor thecrystalline structure of starch samples as affected by DIW 3D printing,X-ray analytical instrumentation  was used.Initially, starch samples were conditioned in a desiccator containinga saturated NaCl solution (relative humidity of 75.1%) at 25 °Cfor 36 h to reach a moisture content of 13.6 g/100 g. The sampleswere exposed to the X-ray beam at 200 mA and 40 kV. The scanning regionof the diffraction angle (2θ) was from 3 to 45° with astep size of 0.03°. To measure relative crystallinity degree(RCD), the total area (2.8–1 (367 G-force) at ambient conditions overnight. Next, it was centrifuged at 5000 G-force for5 min, and the wet precipitate was collected. A Bruker small-angleX-ray scattering (SAXS) instrument  was used to record the two-dimensional (2D) scattering patternof printed starches at 50 kV and a 30 W Cu Kα radiation wavelengthof 1.5418 Å. The SAXS instrument was equipped with a Vantec 2000detector and pinhole collimation for point focus geometry. The one-dimensional(1D) scattering curves were obtained in the range of 0.2 < q < 1.4 nm–1 from the 2D scatteringpatterns through the built-in software. The SAXS curves were furtheranalyzed with the help of the 1D linear correlation function L(r)  is the scattering intensity, r is the distance in real space, and the denominator isthe scattering invariant.Each3D-printed starch sample was dispersed into distilled water to forma slurry (40% w/w) and slightly stirred with 56 sion L(r) 33Here, q2.9in vitro digestion, 100 mg of starch (powder)was dispersed in 2 mL of distilled water and incubated at 37 °Cfor 5 min in a 50 mL centrifuge tube. Then 8 mL of an enzyme solutioncontaining 0.67 mg of pancreatin and 33.3 μL of amyloglucosidasein sodium acetate buffer  was added with moderate magneticstirring. Volumes of 0.1 mL aliquots were then placed into 0.9 mLof absolute ethanol at 0–250 min, and the glucose concentrationwas determined by the d-glucose (GOPOD Format) assay. Theconcentration of glucose so obtained was transformed into the concentrationof starch digested by multiplying by 162/180, which is the molar massratio between glucose and AGU (the starch monomer unit). Starch digestioncurves were then plotted as the percentage of starch digested versus time.7For 2.10t is the percentage of starchdigested at time t (min), C∞ isthe percentage of starch digested by the end of reaction time, C0 is the starch digested at t = 0, and k is the starch digestion rate coefficient. Different digestionphases, if present, were identified by using the logarithm-of-slope(LOS) analysis method described in detail elsewhere22 through a transformed equation  fit methodto avoid the inaccuracy of numerical derivatives in the LOS method.The values of 2.113 to be photographed using a digital camera.Each3D-printed object was transferred into a specific chamber of (20 ×20 × 20) cm2.12p < 0.05) were observed.All instrumentalexperiments were carried out in triplicate with the arithmetic meanand standard deviation of the data calculated and reported. Analysisof variance was utilized in the determination of the main effectsand to examine the independence or the interactions between variousfactors on the instrumental and sensory data. Duncan’s multiplerange test was applied to separate means of data when statisticallysignificant differences , respectively, withan AM/AP ratio of 1:4.4, 1:6.1, 1:4.2, 1:1.3, and 1:3.6, respectively(p > 0.05). The obtained results revealed a notable difference inAMcontent between the starch varieties, where the HAM starch was therichest in AM, as expected, and the poorest AM content occurred inthe RP starch. Although the obtained values were in the reported rangefor the starch varieties,23 differencesrelated to the cultivar or origin could be detected.The chemical composition of starch importantly influences its functionalproperties, including the formation of a starch polymer network, enzymesusceptibility, capacity of water binding, and crystallinity.observed1. Starchectively1. The AM25 or theinhibitor of AP water uptake.26 The lowestWHC among all studied starches was related to the RM and RB starches(p < 0.05), and there was no significant differencebetween these samples in the case of WHC (p >0.05).Compared to RM and RB, a higher WHC was detected regarding RP andRW starches  possessed the lowest starch damage levels amongall tested starch samples. A similar result was reported by Schirmeret al.24 The obtained distinctive propertyis likely related to milder extraction and refining processes comparedto the isolation of cereal starches.24Because of the intrinsic imprecisionsof the Soxhlet techniqueassociated with the low-lipid amount measurement, the lipid levelsof different starches could not be precisely detected. The Soxhletdata showed that the levels of lipids in the different starches werelow as reported in the literature.o starch 1. In thio starch 1. There l stress 1. Beside3.2Supporting Information, Section S2). Native RW granules showed a large portion of regularspherical or ellipsoidal shapes with smooth edges and diameters inthe range of 8–18 μm. The RM granules (size 4–12μm) possessed a characteristic oval or polyhedral shape withmostly smooth, although occasionally porous, surfaces. Native HAMgranules (size 2–10 μm) showed considerably heterogeneousshape  fractions. Native WM granules showed a polyhedral shape withrather uneven structures, possessing diameters in the range of 7–18μm. In this case, there was no obvious difference between waxyand normal maize starches for the original granules in either theirshape or the appearance of their surfaces. The native RP granules(size 12–35 μm) had oval or spherical shapes, with relativelypolydispersed sizes and smooth surfaces. Compared to RP, the shellstructures detected on the surface of granules WP (with diametersranging from 9 to 26 μm) were found to be thinner and smoother.This shows a more even shell structure with a more ordered shell packingin the granule for WP in comparison with RP. Native RB granules (size2–14 μm) consisted of a mixture of large and small granules,which were rather smooth, and had an elliptical-shaped morphology.Furthermore, some granules had small visible cracks in the centralparts. The native WB granules (diameter ranging from 5 to 18 μm)were a mixture of spherical/disk/lenticular shapes. Moreover, thesegranules, particularly the bigger ones, had moderately small depressions.The morphological properties of the original granules were exploredthrough scanning electron microscopy (SEM) 1 . In the present work, CLSM could detect the internalchannels, growth rings, and central amorphous areas of granules  can beused as a versatiletechnique to explore the internal and cross-sectional structures ofstarch granules without disorganizing the microstructural propertiesof starch. The specific dye of aminofluorophore, 8-amino-1,3,6-pyrenetrisulfonicacid, was utilized to react with the reducing ends of AM and AP inthe starch granules .32 However, aunique relation between Rh and molar mass exists concerning a linear polymer fractionsuch as debranched starch.33 The SEC separationof the whole AP compound suffers from unavoidable shear-induced moleculardegradation and calibration problems, so this component of wbr(log Rh) is notconsidered further.19 The AM componentof the whole molecule distributions was expressed as the value of Rh at the peak and the average Rh (R®h) of this component.19wbr(log Rh), of whole (fully branched) starch varietiestreated at different temperatures of the DIW 3D printing. All thenon-printed (native) regular starches  were less affected by the DIW 3D printingprocess compared to the wheat and potato starches. Meanwhile, thepeak of whole-molecule distribution regarding the waxy starches wasdecreased more by the 3D printing process. It should be noted thatthere was no significant difference among the Rh positions of the AM peak of 3D-printed starches. It has beenreported that the AM molecule is adequately small to be stable againstshear degradation under this DIW 3D printing condition.7 Therefore, the observations suggest that starcheswith comparably high AP content were more sensitive to the appliedtemperatures upon extrusion-based 3D printing than the amylose-richstarches.As shown in  printer 2f–h. TheRh (R®h), obtainedby theSEC weight distributions of the fully branched starch molecules, alsoconfirmed the specific molecular degradation upon application of highertemperatures during the 3D printing process . This representsthat the elevated temperature causes greater damage to the polymericstructure, which was also consistent with the weight molecular sizedistributions of fully branched starch, wbr(log Rh), the result obtained from theprevious research study.7 It was also reportedthat AP is more susceptible to shear degradation than the AM componentowing to its comparatively inflexible structure and great molecularsize.17 Thus, the R®h and Rh reductionof AP could have some contribution from the degradation of a smallnumber of AP chains.The result of the average  process 2. In thiwde(log Rh), arepresented in 19 The SEC weight distributions of waxy starches showedonly molecules of the AP fraction with a peak DP ranging between 1and 1200 nm  and viscous(G″) moduli was determined through dynamicfrequency sweep experiments in the limit of the LVR (G′(ω) values continuouslyprevail over the G″(ω) curves alongwith the whole frequency sweep test (G′(ω) and G″(ω) moduli in comparison with “mild”and “extreme” conditions. In the “mild”printing condition (40 °C), the starch still upheld its granularstructure in the system as an intact and unbroken matrix. However,the collision between swollen granules and the motion of starch polymerchains would both be enhanced as the temperature rises in the “moderate”condition. A further increase in the printer temperature to the “extreme”condition caused a decline in both viscoelastic moduli. This can beowing to the greater extent of molecular degradation of the starchpolymers as a result of advanced shearing force and temperature.38 Concerning the regular starchtypes , the G′(ω)and G″(ω) moduli of tuber starch werelower than those of the cereal starches but still retained the dominanceof elastic feature throughout the frequency measurement. The dynamicrheological data also revealed that HAM and RB starches presentedthe highest viscoelastic moduli among all evaluated starch varieties.In these cases, their G′(ω) values werecomparatively independent of the frequency (0.05 < slope < 0.1),although the G″(ω) values were appreciablydependent on the frequency with always G′(ω)> G″(ω) (0.1 < slope < 0.3).Thistype of spectrum is occasionally related to weak-gel behavior.39 Based on their mechanical spectra, gels canbe usually classified into two major categories, strong and weak gels.40 Strong gels have the characteristics of truegels where under small deformation conditions, they manifest typicalbehavior of viscoelastic solids, and above a critical deformationvalue, they rupture rather than flow. Weak gels, on the other hand,possess intermediate rheological properties between solutions andstrong gels. Under small deformation, weak gels resemble strong gelsin their mechanical behavior, but as deformation increases, the 3Dnetworks undergo a progressive breakdown into smaller clusters.The frequencydependence of the elastic ( the LVR 3. The noeep test 3a–e. IrrG′(ω) and G″(ω) moduli of starch notably decreased. It was shownthat the macromolecules are susceptible to thermomechanical depolymerizationwhile printing, causing the loss of their elastic gel-like character.7 At higher temperatures, the mobility of starchchains is increased, making the chain interactions less efficientand accordingly resulting in weakened strength.With regard to the 3D printer temperature, increasingthe temperatureto 80 °C (“moderate” condition) induces granule–granulecollision and the collision between the swollen starch granules. Followingthe extrusion printing at the temperature of 120 °C (“extreme”condition), G′(ω)> G″(ω)for a small range of frequency sweep (<10 Hz), revealing an elasticor solid-like behavior of the system in this range. In this respect,the G′(ω) values of 3D-printed waxysamples were much lower than those detected in normal starch varieties or HAM starch. This could be due to a lower levelof the AM fraction in waxy starches. Case et al.41 reported that there is a positive correlation between theelastic modulus and the AM content of the starch, which agrees withthe obtained results. The G′(ω) of thewaxy samples also decreased as the printing temperature increased.In the low-frequency region (0.01 < ω < 1 Hz), the G′(ω) showed almost no dependence on the frequency(0.05 < slope < 0.1), and G″(ω)exhibited a slight dependent on the frequency (0.1 < slope <0.2). However, an important crossover (ωc) was notedbetween G′(ω) and G″(ω) curves at the higher frequencies (>10 Hz). Thefact that the G″(ω) values notably increasedis a good sign of a breakdown of any stress-supporting structure/networkin the system. In this scenario, a maximum in G″(ω)indicates the point at which an adequate extent of such a stress-supportingstructure is degraded to transform the gel-like system into a viscousfluid. Moreover, as the 3D printing temperature was increased to 120°C, a huge shift in the crossover point to the lower frequencywas also detected. At the low-frequency rate, the intermolecular interactionsare in dynamic equilibrium and the network acts as a viscoelasticsolid. As the frequency rate increases, the degradation of structureoccurs more quickly compared to its reformation rate  and the system displays increasedviscous fluid behavior.About the waxystarches, the mechanical spectra showed that 3.542 Therefore, RW-80 and RW-120exhibited a V-type crystalline structure.43 As can be seen in The XRD patternsof 3D-printed starches were collected to gain further informationon the possible rearrangement changes as a consequence of DIW 3D printing. 45 Similar to the wheatstarch, a V-type crystallinity was formed after “moderate”and “extreme” printing processes with strong reflectionsat around 2θ = 13 and 20.0°. This could be due to the creationof amylose–lipid complexes following the higher temperatureof 3D printing, which could hinder the AM rearrangements (retrogradation),as previously reported.7 This suggeststhat 3D-printed maize starches presented slower short-term retrogradation.A higher amount of lipids was detected in normal maize starch mitigated a slight decrease of characteristic peaks, offering a ratherlower crystallinity degree than the native HAM (RCD = 39%). However,the “moderate” 3D printing conditions caused a nearlyfully gelatinized starch as indicated by the loss of Bragg peaks.Surprisingly, the HAM printed with “extreme” conditions exhibits not only some of the reflectionsfrom the B-pattern crystallinity preserved upon 3D printing but alsonew peaks occurring around 2θ = 7°, 2θ = 13°,and 2θ = 20°, which are associated with AM single helicesorganized in a V-type crystallinity type.The HAM 3k shows 49 The weak B-type diffraction asthe original crystallites partially retained in the starch printedwith “mild” conditions. As the printer temperature increasedto the “moderate” and “extreme” condition,the diffraction peak intensity of native potato starch disappeared.According to this, the printer temperature governs the crystallinestructure of 3D-printed potato starches, in which an “extreme”temperature entirely gelatinized starch upon the DIW printing process.The diffractogramof RP as influenced by different DIW printingconditions is shown in 50 The diffractogram ofRB printed with a “mild” condition (RB-40) was similarto that of RB with minor differences. In contrast, “moderate”and “extreme” printing processes  led to the complete disappearanceof the typical reflection of barley, signifying that the DIW printinghad typically demolished the initial crystalline structure of barley.Interestingly, the intensity of peaks around 2θ = 7° and2θ = 20° for RB-80 and RB-120 increased, denoting the developmentof a V-pattern crystalline structure. This is related to the presenceof fatty acid within the single-AM helix. It seems that the formationof AM single helices is favored during 3D printing with higher temperatureconditions.The RB shows a typical A-type crystalline with characteristic reflectionsat 2θ = 13, 15, 17, 18, 19, and 23° 3m, and t51Compared with the normal (non-waxy) starch, theintensity of diffractionpeaks near 2θ = 20° as a sign of V-pattern polymorphismis weaker for the corresponding waxy types 3n–p. Thi52Concerning WM, a characteristic A-typecrystalline structure wasobserved, including characteristic reflections around 2θ = 15and 23°, along with a dual adjacent shoulder peak near 2θ= 17 and 18° 3o. As ex52WB starch showed a characteristic B-typecrystalline structurewith the diffraction peaks at 2θ = 5°, 2θ = 15°,an uncertain doublet at 17 and 18, and 23°, and a dual adjacentshoulder peak near 2θ = 22 and 24° 3p. WB st3.6I(q) versus scatteringwave vector q. At the low q, allthe SAXS curves are characterized by an intense scattering, followedby a quick reduction at the high q with a typicalreflection at a q-value of 0.6–0.7 nm–1. This characteristic reflection is related to theperiodic arrangement of alternating amorphous and crystalline lamellaeof highly branched starch polymers, which correlates well with the9–10 nm starch semi-crystalline lamellar matrix.53 The only exception from presenting the interferencepeak was RP, whose SAXS pattern showed the lowest absolute intensity, which was obtained by calculatingthe Porod constant at the lowest q values, underthe limiting assumption of q–4 behavior.54 From r = ρc – ρa, where ρc andρa are the electron densities of the crystallineregions and the amorphous regions in the semi-crystalline lamellae)between crystalline and amorphous lamellae.Thechanges in the lamellar structures of different starch varieties asaffected by the DIW printing process were further explored throughSAXS measurements. ntensity4d. It waq intensity, consistent with a previous report.53 The SAXS patterns also show that the 9 nm scattering peakbecomes less prominent after DIW printing with “extreme”conditions. This denotes a disruption of the lamellar structure ofgranular starch upon the 3D printing process with a correspondingdecrease in the long-range order. The partial disruption of crystallinelamellae by DIW 3D printing could lead to the loss of the periodiclamellar structure. Temperature and shear primarily hydrolyzed theamorphous regions of the starch granule.7 Therefore, it was expected that there is no possibility of developinga periodic lamellar structure resulting from a significant level ofglycosidic bond cleavage and breaking of the crystalline lamellae.Concerning the effect of the 3D printing process,the native starchesshowed a well-defined SAXS peak, suggesting the periodic lamellararrangement of starches in the semi-crystalline state with a repeatdistance of ca. 9–10 nm 4a–h. On The obtained 2D scattering images also revealed that the 3D printingprocess caused a notable change in the starch lamellar structures4i–p.In 3.755There is a strong relationship between the starch molecular structureand the digestibility, in which starches with short AP branches aremore susceptible to enzymatic digestion compared to those with longbranch chains such as “high-amylose” starches. k), LOSfitting test was used for digestion kinetic profiles. The fitted digestionrate coefficient (k) and percentage of total starchdigested at a long time (C∞) aresummarized in R2 > 0.960) was revealed for the tested3D-printedstarches, offering a good fit to the experimental data. The digestionrate presented a considerable digestion difference, where increasingthe printer temperature caused a higher digestion rate to the greatestextent (To measure the first-order coefficients (textent 3. Moreovtextent 1. Among 3.856 The high temperature (<120°C) and shearing force during extrusion processing in the presenceof water could disrupt the highly ordered granular structure of thestarch, which is based primarily on AP crystallites. After this disruptionof the granular structure, the AM can rearrange  into more thermallystable forms. In the current study, the extreme applied printer temperaturewas 120 °C, which is lower than the melting temperature of retrogradedAM (a melting point of ∼155 °C), which is known to beenzyme-resistant.57 Thus, the printer conditionsmight promote the annealing of ordered structures  contributing to considerable resistance to enzymatichydrolysis. In addition, it is possible that partially hydrolyzedstarch polymers may have been incorporated into a dense/crystallinestructure contributing toward enzyme resistance.To highlight the adaptability of manufactured printed starch samples,we established the competence of different starch inks to generate3D-printed architectures. Accordingly, a geometrical shape of thelattice matrix (lattice square) was printed. The lattice square geometryresulted in a proper assessment of the printing performance and shapequality properties (edge aspect and shape reliability), simplifyingthe structural characterization. All starch inks were effectivelyextruded from the nozzle tip and manufactured into a lattice matrix6. In thii.e., improved G′), a stable molecular structure,and enhanced crystalline features of these starch varieties. In contrast,the 3D lattice square structures fabricated by all types of WM, WP,and WB starches showed low shape fidelity and poor printing performance of starches result in an important differencein the rheological properties and crystalline characteristics andhence a diverse 3D printing quality. It was also revealed that theprinter temperature plays an important role in impacting the molecularsize of starch. SEC experiments revealed that the AM fraction wasmore flexible toward extrusion shearing force during the applicationof high temperatures. This made them not easily degraded, and theAM fraction was less affected during the 3D printing process. In contrast,AP was much less flexible due to its branched structure and huge molecularsize which made them more susceptible to thermo-mechanical degradationduring the printing process. It has been observed that depending onthe extrusion conditions used, different degrees of gelatinizationare obtained. “Moderate” processing of the starchesresulted in almost fully gelatinized starches, and during digestion,an A- or B-type crystallinity was developed. In contrast, “extreme”processing led to the formation of single-AM helices which resistedthe digestion process and to a lower degree of gelatinization. Amongthe different starches and varieties, the molecular degradation wasthe highest in waxy starch samples , and also, itgot degraded maximally at a comparatively lower (80 °C) temperaturecompared to the non-waxy varieties, which showed a maximum degradationat 120 °C. The results revealed that the AM/AP ratio and theprinter temperature have a noteworthy effect on the 3D printing process.This information can be developed further and applied to optimizea printing process to fabricate better quality printed starch-basedproducts by choosing a suitable variety of starch cultivars and optimumextrusion system parameters.


Green innovation culture is essential to the Chinese 14th five-year plan aligned with sustainable development goal 9. This study examines the relationship between green innovation culture and market performance of Chinese small and medium-sized enterprises (SMEs). We evaluated hypothesis by taking a sample of 564 SMEs employees in China through an online survey. The structural equation modelling (SEM) method is used to analyze data. The findings showed that green innovation culture positively influence product and marketing innovation. Similarly, marketing innovation positively affects product innovation and market performance. In addition, product innovation has a substantial effect on market performance. The outcomes of this study imply that SMEs in emerging economies should concentrate on green innovation culture to improve their market performance. In addition, the identification of study limitations and suggestions for further research are also addressed for all stakeholders involved with SMEs. Over the years, regulators across the globe have been eager to set legislation and standards for green goods and services . Due to Therefore, several businesses have acknowledged the significance of green innovation culture (GIC) and adopted it as a viable strategy for competitive advantage . China’sPrior research has shown that core skills are vital to enhancing organizational performance through knowledge-based initiatives to promote GIC . AdditioIn the current market of China, it is evident that the significance of SMEs has been expanding. The majority of China’s SMEs were founded within the previous three decades. Following China’s opening to the market economy in the 1980s as part of Deng Xiaoping’s market-oriented reforms, private SMEs were finally regarded as crucial to the nation’s economic growth . Large sTo date, extensive research has concentrated on examining the relationship under the following domains. Although SMEs seem to be a trendy subject today, limited research studies have examined this phenomenon from emerging countries’ perspectives . For insThis study has significant contributions, which are as follows. The first contribution is to underline the significance of GIC and MRI to product innovation (PRI) in SMEs. It is essential to remember that GIC is required throughout all stages of rivalry and it creates wealth in the business sector . NumerouThe rest of the research is organized as follows: The second section describes the literature review and formulation of hypotheses. The third section describes the methodology and research design. The fourth section contains findings and analysis. Section 5 concludes with a discussion of research results and policy implications, identification of study limitations, and recommendations for further research.As stated earlier, GIC leads to the invention of a novel technique, whether the organization is tangible  or intangible . AlternaConsequently, investigations usually emphasize the factors that adversely impact or impede the market performance of SMEs. However, according to the research conducted in Korea , uncertaChina, the country with the fastest-growing market worldwide, is one of the most significant places to investigate GIC and its accompanying phenomenon. The government classifies SMEs primarily by the number of workers, frequently fewer than 500 in most situations . The SMEThis research investigates the links between MRI, GIC, PRI, and MRP in Chinese SMEs. Consequently, the rationale for investigating the creative pursuits of Chinese SMEs is strengthened because several SMEs from developing nations indicate that GIC, PRI and MRI are essential for MRP. This study aims to find the critical building elements for improving a theoretical framework by analyzing studies on GIC in SMEs. A resource-based view (RBV) illustrates how internal resources impact MRP and enhance competitiveness in SMEs. RBV is a perspective that examines how high-performing companies allocate their attributes to their personnel. In addition, the RBV may assist in acquiring a greater knowledge of the success of these SMEs than other organizations.According to most academics, GIC-related structures affect the SME’s MRP. This strategy was modified to accommodate the innovative character of SMEs from a creative standpoint. Several investigations used a variety of GIC-related structures as potential factors for model restriction. A business strategy, rivalry, technology, and culture are examples . On the SMEs’ personel, assets, and income all drop below the specific level. The definition of SMEs varies by nation and, in certain instances, by business type . In ChinOperational distinctions between SMEs and large businesses have been widely studied previously. As described in the preceding paragraph, these distinctions develop concerning available resources and restrictions, ownership, decision-making, and the entire organization’s size. As in similar businesses globally, the absence of leadership, financial limits, and opposition to transformation usually fail too many SMEs . Due to GIC as a shared set of beliefs, concepts, and values produced by a management group to mold corporate behavioral patterns toward accomplishing shared objectives. GIC can be regarded as a systematic organizational culture that perceives environmental protection as foundational and a cornerstone of the company’s values , assimilvia its GIC. However, GIC is only effective if a company can address environmental concerns  . To ensuH3: PRI significantly influences the SME’s MRP.This research investigates four factors: GIC, PRI, MRI, and MRP among SMEs. All the factors were derived from earlier studies. The MRI items are taken from Primary data was gathered through an online questionnaire survey to investigate the hypotheses mentioned above. The participants of this study are managers, owners, salespeople, and R&D directors from SMEs working in China who are responsible for implementing innovative business strategies. Six hundred sixty-eight persons from various SMEs were asked to participate in the survey; 564 valid and complete questionnaires were received, with a 84.4 percent response rate. All survey respondents were briefed on the purpose of the investigation. Thity-five percent of the sample comprised company owners, whereas 27% had no more than 5 years of experience. Approximately 75% of the enterprises surveyed are small businesses with 1 to 50 workers (the number of working people).There are various reasons to focus specifically on SMEs. Firstly, they contribute significantly to international economic growth and wealth creation. In addition, SMEs foster the development of jobs, leading to the most positive atmosphere in expanding marketplaces. Ultimately, innovative initiatives provide SMEs with the requisite skills to shorten production cycles, increase their probability of survival, and compete in fierce competition.AMOS (version 26) and SPSS (version 26) software packages are utilized to conduct statistical analysis. Structural equation modelling (SEM) is performed to examine the proposed hypotheses. SEM is a practical method for finding the connection between diverse variables that delivers reliable and valuable results  And has SEM enables the development of distinct indicator constructs per component and generates reasonable conclusions . In addiDuring the investigation, significant correlations between the variables were identified. The average variance extracted (AVE) square root was utilized to test the discriminant validity. AVE’s square root is more significant than its correlation with other factors, supporting the findings’ discriminant validity . CompariThe reliability of the item was evaluated using Cronbach’s alpha. The reliability of the data was validated by Cronbach’s alpha values that exceeded the suggested minimum level of 0.70 . Using tf-value, suggesting that all links are linear. Several fitness tests were also conducted to guarantee that the data matched the structural framework (see p < 0.1). As a result, H2a was accepted. The MRI estimates  reveal a substantial correlation with MRP, indicating that MRI favorably influences MRP. Consequently, H2c was confirmed. H3a was also approved, since PRI affects MRP strongly . The results of the hypothesis are shown in We used SEM and covariance-based curve assessment techniques to examine the model’s connections. The study yielded a high work see . The gooGIC seems to be the driving force behind attaining organizational objectives in the current competitive marketplace. In China’s SMEs, GIC looks crucial for developing R&D and implementing market strategy. Likewise, MRI knowledge may result in PRI and enhanced SMEs MRP. A corporation requires produced items to be efficient. Customers want a high-quality product at a low price, and future generations need a safe environment. Awareness of environmental issues has expanded due to the global climate catastrophe, which has led both consumers and governments to enact legal rules on this topic. Consequently, the accompanying pressure intensified market rivalry and prompted businesses to seek inventive solutions. The literature emphasizes that GIC gives a competitive advantage by enhancing the creation of new products and processes . HoweverIn addition to these factors, the conviction that GIC helps create environmentally friendly goods and processes and improves MRP inspired us to undertake this research. We analyzed the impact of GIC, MRI, and PRI on the MRP of Chinese SMEs. The findings showed that GIC could help SMEs to meet diverse customer needs, provides a unique product advantage, facilitates the development of new business models and better business opportunities, enhances the corporate image and improves MRP, and can help businesses gain a competitive advantage , companiSMEs’ survival depends on their culture, capabilities, and values. This study discusses Chinese SMEs’ success in considering GIC, MRI, and PRI. The findings of this research are meant to contribute to the current literature on organizational dimensions, SMEs, and GI from a Chinese perspective. It significantly contributes to research on the SMEs MRP by exploring GIC frameworks in depth. This research model describes the relationship between SME GIC, PRI, MRI, and MRP. The findings indicate that GIC leads to MRI and PRI (H1a and H1b). Moreover, GIC is necessary for managerial, marketing, and organizational growth in competitive marketplaces.GIC in Chinese SMEs had a favorable effect on their products’ marketing, R&D, and performance. When a company’s GIC is well-developed and diversified, it may not only foster the creation of creative concepts and goods but also devise marketing methods that capture customers’ attention. Additionally, GIC usually facilitates design and development procedures. According to the study, MRI shows a significant and positive connection with PRI and MRP (H2a and H2b). As per prior research, MRI significantly impacts MRP, firm profitability, and SMEs growth.In contrast, this work improves previous studies by investigating MRI in an integrated approach focusing on SMEs MRP. When the creation and new product marketing are performed correctly, they are productive. Consumer awareness is lacking when a commodity is initially launched into the marketplace. Consequently, firms will want cutting-edge items to display and support them, culminating in MRI. Several studies have shown that PRI is crucial for the sustainable development of new goods, operational efficiencies, and market share expansion. This research shows a strong and substantial relationship between PRI and MRP (H3).Moreover, the outcomes of this study indicate that GIC and MRI are closely related to PRI in SMEs settings. The research outcomes offer academics a valuable perspective, suggesting that GIC promotes SMEs to differentiate their goods from their rivals. This research contributes to the current GIC literature by enhancing knowledge of the relationship between GIC and the MRP of SMEs. Particularly, it investigates the impact of MRI and PRI on MRP.This research examines the effects of PRI, MRI methods, and market expansion on the administrators of SME organizations. Initially, SMEs should make efforts on their MRI to gain a competitive advantage by fostering a GIC inside the firm. In the context of generating innovative and novel items, the management of SMEs must create new products and attain exceptional MRP. The research results also suggest that SMEs must attempt to maintain their assets to develop GIC, MRI, and innovative processes. These insights help managers to achieve improved MRP. SMEs must invest in promotional methods and build more substantial marketing initiatives throughout their firms to enhance their PRI skills. Furthermore, SMEs should be receptive to this GIC due to their technological environment and corporate branding activities, strengthening this ability to promote GIC for effective MRP.As shown, the approach outlined in the research enables managers to adopt a new vantage point on how SMEs blend MRI and GIC to create effective MRP. Product and marketing development may flourish from incorporating a GIC into the firm’s structure. Therefore, managers may shape workers’ perceptions, attitudes, and acceptance of creative ideas to enhance MRP.This research employed the RBV theory to comprehend how GIC, PRI, and MRI may enhance the MRP of Chinese SMEs. The results demonstrate that managers in emerging economies must pay more attention to the GIC, MRI, and PRI. They must increase their GIC spending. This research reveals the relationship between GIC and emphasizes the significance of MRI and PRI for SMEs’ MRP. SEM tests have supported the link between GIC, MRI, PRI, and MRP. In addition, Chinese SMEs are less sophisticated and superior at embracing GIC than their counterparts in industrialized countries. Several Chinese SMEs are subject to stringent environmental restrictions imposed by the government and local and international consumers. Due to consumers’ belief that GIC is a fast answer to these issues, GIC has been employed primarily to meet customers’ desires, needs, and requirements. The developed countries, on the other hand, put a heavy focus on the GIC, PRI, and MRI because they recognize that without applying these factors, they would fail to achieve their intended objectives. They will not fulfill the client’s requirements.In contrast to earlier studies, this study includes limitations that provide areas for further exploration. It was difficult to obtain data through direct surveys because of the COVID-19 epidemic. Thus, we employed social media or email for data gathering, and future studies on the targeted respondents may include direct surveys. Second, it is suggested that a random sample method be employed to collect data since the snowball technique used in this study offered a risk of brief demonstration and might influence the interpretation of findings. The generalization restriction is the third. This research is conducted in an emerging country (China). The GIC, MRI, PRI, and MRP may vary in industrial environments and be influenced by the unpredictability of environmental contingency. Future researchers must include other potential variables in the relationship between GI and MRP, such as corporate social responsibility, environmental strategy, and green intellectual capital.The original contributions presented in the study are included in the article/supplementary material, further inquiries can be directed to the corresponding author.This study was reviewed and approved by Ocean University of China (protocol code 704–3 on 13-09-2021). The patients/participants provided their written informed consent to participate in this study.CW: conceptualization and writing – original draft. XC: formal analysis, data handling. XS: variable construction, software, methodology, and writing – review and editing. All authors contributed to the article and approved the submitted version.The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.


Increasing the sintering temperature is suggested by some manufacturers as a way to enhance the translucency of monolithic zirconia crowns. Meanwhile, its effect on the marginal fit and compressive strength of the restoration is not fully understood. This study aimed to evaluate the effect of sintering temperature on the marginal fit and compressive strength of monolithic zirconia crowns.in vitro study, thirty crowns of pre-sintered monolithic zirconia were milled and sintered in a special furnace at either 1450°C or 1550°C (n=15 per group). The marginal gaps were measured at 18 spots on the dies with a digital microscope. To evaluate the compressive strength, the specimens were cemented on brass dies by using conventional glass ionomer cement. Vertical load was applied by a universal testing machine until fracture. One-way ANOVA test was used to analyze the results (α=0.05). In this p= 0.062). A significantly higher mean value of compressive strength was observed in crowns sintered at 1550°c (1988.27±635.09 N) than those sintered at 1450 °c (1514.27±455.11 N) (p= 0.026). The marginal gap was not significantly different between the two groups ( Although increasing the sintering temperature would not affect the marginal gap of monolithic zirconia crowns, it could significantly improve the compressive strength of zirconia restorations. Zirconia-based restorations are very popular due to their supreme strength, outstanding fracture resistance and excellent biocompatibility  - 3. ZiBeing highly opaque, zirconia cores are generally veneered with veneering porcelain. Clinically, the veneer is much more vulnerable to chipping and failure  . AimingThese restorative solutions have no porcelain overlay material to jeopardize the shear or to cause fracture. Moreover, they do not require specialized pressing techniques and equipment. Constructing mono-block restorations from zirconia could enhance the mechanical stability and extend the domain of applications. There are significant advantages for monolithic crowns including reduced fabrication time, cost-effectiveness, and elimination of the core-veneer interface  - 8, asSintering temperature generally spans from 1400°c to 1600°c based on the manufacturer’s instructions. Some manufacturers suggest increasing the sintering temperature as a way to enhance the translucency of monolithic zirconia crowns. Higher sintering temperature and time results in larger grain size, which is more likely to experience stress-induced transformation to a balanced structure and consequently increase the material toughness. The maximum toughness is achieved close to 1µm grain size. Beyond this critical threshold, the material transforms from tetragonal to monoclinic phase spontaneously, and consequently, diminishes in stability  . SinterSeveral studies have inspected the effects of changing sintering parameters (temperature and time) on the grain size, translucency, and biaxial flexural strength of zirconia materials  - 19; hin vitro experimental study, 30 CNC  machined standard brass master models (7×5 mm height × diameter)were constructed, with 90-degree 1-mm shoulder margin, 10-degree over all convergence angle  and anti-rotational surface on the model and a small diamond fissure bur. The scan spray  was applied to the dies and they were scanned using a 3 dimensional laser scanner . The scanned datawere transported into the CAD software , in which a 30-µm cement space was assumed for the axialand occlusal surfaces of the abutment, with zero cement space at the finish line. 2, Dental Direkt, Industriezentrum, Spenge,Germany). They were categorized into two groups (n=15) to be sintered at either 1450°C or 1550°C (as recommended by the manufacturer) in a dental furnace. The sintered crowns were examined and rejected in case of any imperfection.The crowns thickness was considered 1 mm for the axial walls and 1.5 mm for the occlusal surface. All machined products were deliberated to be dimensionally 20% biggerthan the real dies to gratify the sintering shrinkage. The design output was converted appropriately and conveyed to the processing machine to mill  30 crowns from pre-sintered Y-TZP monolithic zirconia blanks was used to certify the long axis of the dies was perpendicular to the horizontal plane. The zirconia crowns were seated on the dies, using a specific holdingdevice , with a The crowns were cemented with conventional glass ionomer cement  on the brass dies, which was already cleaned withsteam and alcohol. Then, they were ﬁlled with the luting cement and loaded with firm finger pressure to allow the flow of excess cement. Thirty crowns were clampedin the holder of universal testing machine  and vertically loaded on the occlusal surface  with a tStatistical analysis was performed using SPSS software . The mean values and standard deviations were assessed,and one-way ANOVA test was applied to analyze the results (α=0.05). p= 0.062) (p= 0.026). The results of one-way ANOVA revealed that, while increasing the sintering temperature had no considerable impact on the marginal gapof monolithic zirconia crowns, it significantly improved the compressive strength  .The meastrength .The absence of statistically significant difference between the marginal gaps of the test groups partially supports the null hypothesis, as increasing the sintering temperature did not affect the marginal discrepancy.However, that part of null hypothesis addressing the compressive strength was rejected, since higher sintering temperature improved the compressive strength.Different sintering temperatures are likely to alter the marginal fit as the ceramic materials shrink when cooling down to room temperature  . This sVarious ranges of marginal gap are reported to be acceptable for all ceramic restorations. Previous studies reported a marginal gap range of 34 to 119μm or <120μm to be clinically acceptable  - 26. LThe marginal discrepancy of restorations has been assessed with various methods, the most common of which are direct microscopic view and the replica method  - 30. AThe current study also detected a direct relationship between the sintering temperature and compressive strength of monolithic zirconia crowns. Despite the narrow temperature range (100°C), the compressive strength significantly improved, substantiating the fact that even small sintering temperature variations can significantly affect the compressive strength of zirconia crowns.et al. [ et al. [ et al.oolllll [ In line with the present study, Ersoy et al.   noticed et al.   studiedoolllll   reporteoolllll   documenTransformation toughening in zirconia ceramics depends on the grain size  - 15, wThe failure load in complete crowns was reported to range from 980 to 1400 N  - 37; win vitro nature of this study did not allowed precise simulation of clinical conditions; thus, clinical studies are necessary to confirm in vitro findings. Studies are also required to investigate the influence of increasing the sintering temperature on other mechanical properties of zirconia ceramic restorations. This study examined only one zirconia brand, which restricts applying the findings for another zirconia brands with various grain sizes and compositions. Beside, only two sintering temperatures were investigated; while, there is an urge to assess the effect of higher sintering temperatures on the mechanical characteristic of zirconia restorations.The in vitro study, it can be driven that increasing the sintering temperature would not considerably influence themarginal gap of monolithic zirconia crowns. However, it can significantly improve their compressive strength.Considering the restrictions of this This article was based on the thesis by Dr. Sajad Baseri in partial fulfillment of MSc. degree. The authors would like to thank the Vice-Chancellery of Research of Shiraz University of Medical Sciences for supporting this research study (Grant#18039). Appreciations are also expressed to Dr. Mehrdad Vosoughi from the Dental Research Development Center for his contributions in statistical analyses and Ms. Farzaneh Resole for proofreading, editing, and improving the English structure of this manuscript.Vice-Chancellery of Research of Shiraz University of Medical Sciences (Grant#18039)The authors declare no conflicting interest.


Correction to: International Journal of Legal Medicine (2022) 136:577–589https://doi.org/10.1007/s00414-021-02717-6The online version contains an error in Fig.


The adhesion of zirconia and soft tissue is very important for the success of zirconia implants. The aim of this study was to characterize the effects of excimer laser treatment of zirconia on the adhesion of L929 fibroblasts. In this study, polished zirconia disks treated with an excimer laser were the experimental group and untreated zirconia disks were the control group. Surface roughness and contact angles of zirconia disks were measured. mRNA expression levels of integrin β1 and collagen type I α1 in L929 fibroblasts cultured on zirconia disks were measured using qRT-PCR. Cell morphology was evaluated using 3D laser microscopy and the expression of vinculin was characterized using confocal microscopy. There was no significant difference in the surface roughness of zirconia disks, but contact angles were significantly lower. mRNA expression of integrin β1 was significantly higher at 3, 6 and 24 h and of collagen type I α1 was significantly higher at 6 and 24 h. L929 fibroblasts tended to form elongated microspikes and vinculin colocalization in those microspikes. Furthermore, vinculin was strongly expressed in filopodia of L929 fibroblasts at 24 h. These results suggest that excimer laser treatment improves adhesion between zirconia disks and L929 fibroblasts. The standard material used for dental implant systems is titanium, but some studies have reported that when titanium releases trace amounts of metal ions in the body, it can cause adverse effects such as metal allergies ,2. MoreoThe main cause of dental implant failure is peri-implantitis infections because of the penetration of bacterial plaques into the peri-implant sulcus. Therefore, for the long-term success of dental implants, it is important not only to obtain osseointegration between the implant and the bone, but also to obtain an effective biological seal against microorganisms between the abutment and the gingival soft tissue ,7. To acCurrently, in clinical practice, photofunctionalization by UV treatment using low-pressure mercury lamps is used to improve the adhesion between dental implant bodies and cells of the surrounding tissue. Furthermore, excimer laser treatment is attracting attention as a new approach to photofunctionalization. An excimer laser lamp externally excites xenon, which is one of the noble gases and irradiates the laser with a light energy of 7.21 eV, which corresponds to a wavelength of 172 nm, which is shorter than conventional UV lasers. Conventional UV lamps emit wavelengths by evaporating mercury in the lamp tube due to the temperature rise associated with the discharge of the filament electrode, so the illuminance of the lamp increases with temperature and reaches the maximum illuminance. On the other hand, an excimer UV lamp does not increase in illuminance with temperature, so it reaches the maximum illuminance about 2 s after being turned on.It has been reported that the physical properties of zirconia are changed by treatment with an excimer laser ,20,21. HZirconia disks were used in this study. Disks of 13 mm diameter and 0.5 mm thickness were prepared using a cutting machine . They were ground progressively finer down to 1200 grit and then were finely polished with 9 µm and 3 µm diamond paste and 0.02 µm colloidal silica using a polishing machine . Subsequently, the disks were ultrasonically cleaned with acetone and distilled water and then were sterilized in an autoclave for 10 min at 121 °C after cleaning.2 and an excitation wavelength of 172 nm.In the experimental group, the disks were irradiated with an excimer laser. In the control group, the disks were not irradiated with an excimer laser. Excimer UV treatment was performed using a Super Osseo Integration Excimer UV system  at room temperature for 10 min. This equipment creates Excimer UV radiation with a total power of 20 mW/cmThe arithmetic surface roughness (Sa) of the zirconia disks was measured using a 3D laser measuring microscope  with a length of 4 mm and a cut-off value of 0.8 mm.The surface wettability of the zirconia disks was assessed by measuring the contact angle using a contact angle meter  at 3 s after application of each droplet of 4 μL distilled water.We were measured five zirconia disks each for unpolished, polished, polished with excimer laser treatment. 2 incubator (5%) in DMEM (High glucose)  with 10% fetal bovine serum (FBS) . The medium was renewed every three days. When cells reached 80–90% confluency, they were detached using 0.05% trypsin EDTA  and were seeded onto zirconia disks at a density of 4 × 104/cm2. In this experiment, zirconia disks with excimer treatment after polishing were used in the experimental group and zirconia disks without excimer treatment after polishing was used in the control group.Cell culture experiments were performed using L929 fibroblasts . Cells were cultured at 37 °C in a COmRNA expression levels of 2 cell attachment proteins, integrin β1 and collagen type I α1, on each disk were measured by quantitative RT-PCR. L929 fibroblasts at 3, 6 and 24 h in each group were collected using a cell scraper. Total RNAs were extracted from L929 fibroblasts using an RNeasy Mini Kit  and were reverse-transcribed into complementary DNAs (cDNAs) using ReverTra Ace qPCR RT Master Mix with gDNA Remover .Quantitative RT-PCR was performed using a 7500 Fast Real-Time PCR System  in TaqMan Gene Expression Assays (Applied Biosystems) to determine the expression of integrin β1 mRNA , collagen type I α1 mRNA  and glyceraldehyde-3-phosphate dehydrogenase mRNA  used as an endogenous control. Reaction conditions consisted of a primary denaturation at 95 °C for 20 s and then cycling for 40 cycles of 95 °C for 3 s and 62 °C for 30 s. Each mRNA expression level was corrected based on the Gapdh mRNA expression level, and target gene expression levels were subjected to relative quantitative analysis.At 3, 6 and 24 h after seeding, the disks were washed three times with PBS to remove the culture medium and then were fixed in 10% paraformaldehyde for 30 min at room temperature. The cells were then washed three times in PBS. The samples were observed and imaged using a 3D laser measuring microscope .To observe the subcellular distribution of vinculin, cells were washed in PBS after 3, 6 and 24 h of cultivation and then were fixed in 10% paraformaldehyde for 30 min at room temperature. The cells were then washed three times in PBS, after which nonspecific binding was blocked with 1% fetal bovine serum (FBS) for 30 min at room temperature.To observe actin filaments, the cells were incubated for 30 min at room temperature with FITC-conjugated phalloidin  or were incubated overnight at 4 °C with a primary rabbit anti-vinculin antibody . After three additional washes in PBS, the samples were incubated with a secondary antibody, Alexa fluor 488 goat anti-rabbit immunoglobulin G (IgG) , which was detected as green fluorescence for 30 min at room temperature. After five washes in PBS, a micro cover glass was placed over each sample overnight for 4 °C with ProLong with DAPI .These samples were observed using a confocal laser scanning microscope (LSM 880 Airy NLO) with software .Statistical analysis was performed using Mann-Whitney analysis and one-way analysis of variance (ANOVA) at each culture period.Macroscopically, there was no difference in the surface properties of the zirconia discs. In a 3D measuring laser microscope, the surface texture was smoother in the polished disks compared to the unpolished disks, but there was no difference in surface texture between the polished disks with or without the excimer laserexcimer laser treatment. There was no difference in surface wettability between the unpolished and polished disks, but the polished disks with the excimer laser treatment had an improved surface wettability compared to the polished disks without the excimer laser treatment .The Sa value of the zirconia disks was 0.0078 ± 0.002 µm in the polished disks irradiated with an excimer laser, 0.0080 ± 0.0003 µm in the polished disks without the excimer laser treatment, and 0.1610 ± 0.0345 µm in the unpolished disks .The Sa value was significantly lower in the polished disks and in the polished disks irradiated with an excimer laser compared to the unpolished disks .The contact angle of zirconia disks was 33.1° ± 7.8 in polished disks irradiated with an excimer laser, 55.3° ± 2.5 in polished disks and 50.5° ± 4.8 in unpolished disks . The contact angle of polished zirconia disks irradiated with Excimer laser was significantly lower than unpolished disks and polished disks, resulting the superhydrophilicity .The mRNA expression level of integrin β1 at 3, 6 and 24 h is shown in 3D measurement laser microscopy observations revealed the cell morphology and elongated microspike formation in L929 fibroblasts . There wImmunocytochemistry revealed vinculin expression within elongated microspikes of L929 fibroblasts . At 3 h,In this study, we investigated the response of L929 fibroblasts cultured on zirconia surfaces that were treated with an excimer laser for photofunctionalization. The results showed that the attachment capability of L929 fibroblasts was enhanced on zirconia disks, treated with the excimer laser compared with the untreated disks. Specifically, the mRNA expression levels of integrin β1 and collagen type I α1 in the experimental group were significantly higher than in the control group. Furthermore, in the experimental group, elongated microspikes and filopodia-like structures were observed in L929 fibroblasts cultured on zirconia discs, and vinculin was expressed inside those cells.2 to excite electrons from the valence band to the conduction band [2 also exhibits a photocatalytic activity similar to TiO2 [2 has a bandgap of 5.82 eV, which corresponds to a wavelength of approximately 213 nm. Therefore, more energy is required to induce photocatalytic activity in ZrO2 than in TiO2. Clinically, the photofunctionalization of conventional implants may be stimulated with a UV device with a light energy of 4.9 eV, which corresponds to a wavelength of 254 nm. This UV treatment provides sufficient light energy for the photofunctionalization of titanium but may not provide enough light energy for photofunctionalization of zirconia. The excimer laser device used in this study is a Xe excimer UV lamp with a light energy of 7.21 eV, which corresponds to a wavelength of 172 nm, which is expected to photofunctionalize zirconia. In this study, there was no difference in the contact angle of zirconia discs before and after polishing. However, the contact angle of zirconia disks was smaller in the excimer laser irradiation group compared to the non-irradiation group, and the wettability was improved. This suggests that the photofunctionalization of zirconia provided hydrophilicity. The O2-plasma device is capable of producing very high optical energies of 5.0 eV to 13.1 eV, which corresponds to wavelengths of 95 nm to 250 nm and poses no problem for the photofunctionalization of zirconia. However, the clinical application of this device is very difficult because it is very large. On the other hand, the excimer laser device is small and is very effective for the clinical application of photofunctionalization. In addition, the short wavelength of the laser means that the energy of the light is large and can be irradiated efficiently. In other words, it leads to shortening the irradiation time, and a typical UV treatment takes about 12–15 min [Several reports have revealed that cell attachment is promoted on superhydrophilic surfaces compared to hydrophobic surfaces ,22,23. Pion band . ZrO2 al to TiO2 ,26. ZrO22–15 min ,28. AddiAdhesion is modulated by the engagement, clustering and turnover of adhesion receptors. Integrins are one type of adhesion receptor and are prominently concentrated in matrix adhesions, such as focal complexes and focal adhesions . Focal cExcimer laser irradiation improved the wettability of zirconia discs, and it was expected that the adhesion between zirconia and cells would be improved. In this study, the integrin β1 and collagen type I α1 mRNA expression level of L929 fibroblast in the experimental group were significantly higher than those in the control group at 6 and 24 h. Furthermore, morphologically, L929 fibroblast formed filopodia-like structures, and vinculin expression was observed in agreement with the pseudopodia at 24 h. These results suggest that the excimer laser treatment of zirconia disks improves the adhesion of L929 fibroblasts. Therefore, it provided a barrier against microbial infection between the zirconia implant and the soft tissue cells and is expected to prevent implant dislodgment due to bacterial infection.