Milliken Rachel L, Dedeloudi Aikaterini, Vong Emily, Irwin Robyn, Andersen Sune K, Wylie Matthew P, Lamprou Dimitrios A
School of Pharmacy, Queen's University Belfast, 97 Lisburn Road, Belfast, BT9 7BL, UK.
Janssen Pharmaceutica, Research & Development, Turnhoutseweg 30, 2340, Beerse, Belgium.
Curr Res Food Sci. 2024 Dec 9;10:100949. doi: 10.1016/j.crfs.2024.100949. eCollection 2025.
This study explores the feasibility of using raw Greek honey-infused cacao-based formulations for three-dimensional printing (3DP). It evaluates their physicochemical properties, thermal stability, and rheological behaviour. Three honey varieties, one of which was Lavender Honey (LH), were incorporated into cacao printlets to assess their impact on structural integrity and compatibility with Vitamin D3 (VitD3), a bioactive compound known for immune system enhancement. Including honey aims to improve the nutritional profile, enhance the taste, and potentially increase the bioavailability of VitD3, which is limited by its hydrophobic nature and low oral absorption. Thermal analysis showed that honey-infused cacao printlets maintain a liquid-like state under ambient conditions and exhibit stability up to the printing temperature of 38 °C. Rheological assessments demonstrated that both individually and in combination, increased honey concentrations and VitD3 incorporation enhance viscosity. These changes improve printability and structural integrity during 3DP. While raw LH demonstrated antibacterial activity, no antibacterial efficacy was observed in the LH-based printlets after incubation. LH at a 10% concentration emerged as the optimal formulation, demonstrating balanced structural properties and effective miscibility with VitD3. This study highlights how raw Greek honey produced without chemical miticides, has the potential to enhance the functionality and palatability of 3D-printed health supplements. It utilises honey's antimicrobial properties and taste benefits while promoting immune system support through VitD3 integration. The findings highlight the versatility of honey-infused cacao printlets in developing personalized health supplements and pharmaceuticals, suggesting their promising role as delivery systems in personalized medicine. Honeys widely accepted sensory qualities and its application in food products are the basis for the proposition that it enhances palatability. These attributes imply that honey could positively influence the acceptability of the product.
本研究探讨了使用含有生希腊蜂蜜的可可基配方进行三维打印（3DP）的可行性。评估了它们的物理化学性质、热稳定性和流变行为。将三种蜂蜜品种（其中一种是薰衣草蜂蜜（LH））加入可可打印片中，以评估它们对结构完整性的影响以及与维生素D3（VitD3）的兼容性，维生素D3是一种以增强免疫系统而闻名的生物活性化合物。加入蜂蜜旨在改善营养成分、提升口感，并可能提高VitD3的生物利用度，VitD3因其疏水性和低口服吸收率而受到限制。热分析表明，含有蜂蜜的可可打印片在环境条件下保持液态，并在高达38°C的打印温度下表现出稳定性。流变学评估表明，单独或组合使用时，蜂蜜浓度的增加和VitD3的加入都会提高粘度。这些变化改善了3DP过程中的可打印性和结构完整性。虽然生LH表现出抗菌活性，但孵育后的LH基打印片未观察到抗菌效果。10%浓度的LH成为最佳配方，表现出平衡的结构性能和与VitD3的有效混溶性。本研究强调了在不使用化学杀螨剂的情况下生产的生希腊蜂蜜如何有潜力增强3D打印健康补充剂的功能和适口性。它利用了蜂蜜的抗菌特性和口感优势，同时通过整合VitD3来促进免疫系统支持。研究结果突出了含有蜂蜜的可可打印片在开发个性化健康补充剂和药物方面的多功能性，表明它们在个性化医学中作为递送系统具有广阔前景。蜂蜜被广泛接受的感官品质及其在食品中的应用是其提升适口性这一观点的基础。这些特性意味着蜂蜜可以对产品的可接受性产生积极影响。
