Publicación: DEVELOPMENT OF BEAN-BASED EMULGELS FOR 3D PRINTING APPLICATIONS: FEASIBILITY FOR DYSPHAGIA DIETS
Fecha
2023
Título de la revista
ISSN de la revista
Título del volumen
Editor
JOURNAL OF FOOD ENGINEERING
Resumen
EMULGELS COULD BE USED AS EDIBLE INKS FOR INDIVIDUALS WITH SPECIAL NEEDS. THE PURPOSE OF THIS WORK WAS TO FORMULATE A 3D PRINTABLE LOW-OIL EMULGEL BY EVALUATING THE EFFECT OF INCORPORATING GELATIN IN A BEAN-BASED NANOEMULSION STABILIZED BY HIGH-PRESSURE HOMOGENIZATION (HPH) SUITABLE FOR A DYSPHAGIA DIET. THE EFFECT OF PHYSICOCHEMICAL PROPERTIES AND PRINTING PARAMETERS OF THE EMULSION NETWORK WERE EVALUATED FOR PRINTABILITY, DIMENSIONAL STABILITY, AND TEXTURAL PROPERTIES. HPH PRODUCED STABLE NANOEMULSIONS USING PRESSURES >200 MPA AND 5% BEAN PROTEIN. ADDING GELATIN DECREASED NH AND COO VIBRATIONS, INCREASED HYDROGEN BONDING, AND CREATED SELF-SUPPORTING EMULGELS WHEN THE GELATIN CONCENTRATION WAS >1.5%. PRINTING PERFORMANCE, DIMENSIONAL STABILITY, AND TEXTURAL PROPERTIES DEPENDED ON THE GELATIN CONCENTRATION AND PRINTING PARAMETERS, WHOSE IMPROVEMENT ENABLED PRECISE, TIME-STABLE, AND SWALLOW-SAFE SHAPES WITH 2.5% GELATIN. IN CONCLUSION, STABLE EMULGELS CAN BE USED IN 3D PRINTING, FACILITATING THE DESIGN OF COLLOIDAL FOOD SYSTEMS WITH CUSTOMIZED TEXTURES AND NUTRITIONAL PROPERTIES FOR INDIVIDUALS WITH DYSPHAGIA.
Descripción
Palabras clave
Nanoemulsions, Gelatin, Emulgel, Dysphagia, Bean protein isolate, 3D printing
