Tsubaki Shuntaro, Ide Ayane, Slocombe Daniel R, Castell Oliver, Maamoun Ibrahim, Igura Noriyuki
Faculty of Agriculture, Kyushu University, 744 Motooka Nishi-ku, Fukuoka, 819-0395, Japan.
Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka Nishi-ku, Fukuoka, 819-0395, Japan.
Sci Rep. 2025 Jul 11;15(1):25023. doi: 10.1038/s41598-025-06804-1.
Three-dimensional (3D) bioprinting of emulsion gels is expected to achieve a flexible design of dysphagia diets for individuals with difficulty in swallowing. In this study, the 3D bioprinting of emulsion gels have been achieved using radiofrequency (RF) and microwaves (MW). The textural properties were controlled using different RF and MW frequencies. The structure of an emulsion gel ink was composed of ovalbumin, xanthan gum, MgCl, Tween 80, and canola oil, satisfying the dysphagia diet criteria. The RF treatment at 200 MHz effectively improved the hardness of the emulsion gel by forming thick fibrous aggregates of ovalbumin and ovotransferrin. A 3D-bioprinting system equipped with LEGO Mindstorm EV3 and RF/MW heating was developed in this study to prepare structured emulsion gels. The properties of the 3D-printed gels were found to be equivalent to those of the gels obtained by batch RF/MW heating, satisfying the standards of textural properties for dysphagia diets. The developed RF/MW 3D-bioprinting of hydrogels can be further applied to products such as artificial or cultured meats.
The online version contains supplementary material available at 10.1038/s41598-025-06804-1.
乳液凝胶的三维（3D）生物打印有望为吞咽困难的个体实现吞咽困难饮食的灵活设计。在本研究中，利用射频（RF）和微波（MW）实现了乳液凝胶的3D生物打印。通过使用不同的RF和MW频率来控制质地特性。乳液凝胶墨水的结构由卵清蛋白、黄原胶、氯化镁、吐温80和菜籽油组成，符合吞咽困难饮食标准。200MHz的RF处理通过形成卵清蛋白和卵转铁蛋白的粗大纤维聚集体有效地提高了乳液凝胶的硬度。本研究开发了一种配备乐高Mindstorm EV3和RF/MW加热装置的3D生物打印系统，以制备结构化乳液凝胶。发现3D打印凝胶的特性与通过批量RF/MW加热获得的凝胶相当，符合吞咽困难饮食的质地特性标准。所开发的水凝胶RF/MW 3D生物打印可进一步应用于人造肉或养殖肉等产品。
在线版本包含可在10.1038/s41598-025-06804-1获取的补充材料。
