Publicación:
DEVELOPMENT OF BEAN-BASED EMULGELS FOR 3D PRINTING APPLICATIONS: FEASIBILITY FOR DYSPHAGIA DIETS

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dc.creatorANAÍS ESTEFANIE PALMA ACEVEDO
dc.creatorCAROLINA PAZ HERRERA LAVADOS
dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.creatorMARIO OSVALDO PÉREZ WON
dc.date2023
dc.date.accessioned2025-01-10T15:41:19Z
dc.date.available2025-01-10T15:41:19Z
dc.date.issued2023
dc.description.abstractEMULGELS 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.
dc.formatapplication/pdf
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2023.111687
dc.identifier.issn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/13194
dc.languagespa
dc.publisherJOURNAL OF FOOD ENGINEERING
dc.relation.urihttps://doi.org/10.1016/j.jfoodeng.2023.111687
dc.rightsPUBLICADA
dc.subjectNanoemulsions
dc.subjectGelatin
dc.subjectEmulgel
dc.subjectDysphagia
dc.subjectBean protein isolate
dc.subject3D printing
dc.titleDEVELOPMENT OF BEAN-BASED EMULGELS FOR 3D PRINTING APPLICATIONS: FEASIBILITY FOR DYSPHAGIA DIETS
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDIRECCION DE INNOVACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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