Balabram Sara Kierulff, Tessaro Larissa, Astolfo Maria Eduarda de Almeida, Sponchiado Pedro Augusto Invernizzi, Bogusz Junior Stanislau, Maniglia Bianca C
São Carlos Institute of Chemistry, University of Sao Paulo, Av Trabalhador São Carlense, 400, São Carlos 13566-590, SP, Brazil.
Foods. 2025 May 1;14(9):1604. doi: 10.3390/foods14091604.
This study develops a 3D printed food designed for dysphagia patients, incorporating a natural deep eutectic solvent (NADES)-annatto seed extract. The objective was to enhance textural properties and bioactive retention in food matrices tailored for individuals with swallowing difficulties. NADES extraction was compared to ethanol, with the extracts incorporated into gelatin and starch hydrogels. Gelatin, a widely used biopolymer, improved mechanical properties and printability, ensuring a cohesive and structured matrix for 3D printing. Textural analysis showed that starch-based 3D printed hydrogels exhibited lower hardness, adhesiveness, and gumminess compared to molded samples, making them more suitable for dysphagia-friendly diets than gelatin-based formulations. The IDDSI fork test confirmed that selected 3D printed samples met essential texture requirements for safe consumption by dysphagia patients. The combination of NADES-extracted bioactive compounds and 3D printing enabled the development of functional foods with optimized texture and nutritional properties. Additionally, gelatin played a key role in enhancing elasticity and structural integrity in printed samples, reinforcing its potential for food texture modification. This study presents an innovative approach to dysphagia-friendly food formulation, integrating green extraction methods with advanced food processing technologies, paving the way for safer, nutritionally enhanced, and customizable functional foods for individuals with swallowing disorders.
本研究开发了一种专为吞咽困难患者设计的3D打印食品，其中包含天然低共熔溶剂（NADES）-胭脂树籽提取物。目的是改善专为吞咽困难个体定制的食品基质的质地特性和生物活性保留。将NADES提取法与乙醇提取法进行了比较，并将提取物掺入明胶和淀粉水凝胶中。明胶是一种广泛使用的生物聚合物，可改善机械性能和可打印性，确保用于3D打印的内聚性和结构化基质。质地分析表明，与模制样品相比，基于淀粉的3D打印水凝胶表现出更低的硬度、粘性和胶粘性，使其比基于明胶的配方更适合吞咽困难友好型饮食。国际吞咽障碍饮食标准化倡议（IDDSI）叉检证实，所选的3D打印样品满足吞咽困难患者安全食用的基本质地要求。NADES提取的生物活性化合物与3D打印的结合，使得开发出具有优化质地和营养特性的功能性食品成为可能。此外，明胶在增强打印样品的弹性和结构完整性方面发挥了关键作用，强化了其在食品质地改良方面的潜力。本研究提出了一种创新的吞咽困难友好型食品配方方法，将绿色提取方法与先进的食品加工技术相结合，为吞咽障碍个体开发更安全、营养更丰富且可定制的功能性食品铺平了道路。
