Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea...
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| Format: | Article |
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/15/2681 |
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| author | Adrián Matas-Gil Francisco de-la-Haba Marta Igual Purificación García-Segovia Javier Martínez-Monzó |
| author_facet | Adrián Matas-Gil Francisco de-la-Haba Marta Igual Purificación García-Segovia Javier Martínez-Monzó |
| author_sort | Adrián Matas-Gil |
| collection | DOAJ |
| description | The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea protein into a model food gel composed of gelatin and iota-carrageenan. Four formulations with varying concentrations of encapsulated omega-3 (0%, 3%, 3.75%, and 6%) were evaluated for their rheological, textural, and printability properties. Rheological analysis revealed a progressive increase in storage modulus (G′) from 1200 Pa (0%) to 2000 Pa (6%), indicating enhanced elastic behavior. Extrusion analysis showed a reduction in maximum extrusion force from 325 N (0%) to 250 N (6%), and an increase in buffer time from 390 s to 500 s. Print fidelity at time 0 showed minimal deviation in the checkerboard geometry (area deviation: −12%), while the concentric cylinder showed the highest stability over 60 min (height deviation: 9%). These findings highlight the potential of using encapsulated bioactive compounds in 3D food printing to develop functional foods with tailored nutritional and mechanical properties. |
| format | Article |
| id | doaj-art-de2c9a077f974846a66bc6af91d2e8a2 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-de2c9a077f974846a66bc6af91d2e8a22025-08-20T04:00:50ZengMDPI AGFoods2304-81582025-07-011415268110.3390/foods14152681Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink PrintingAdrián Matas-Gil0Francisco de-la-Haba1Marta Igual2Purificación García-Segovia3Javier Martínez-Monzó4I-FOOD, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, SpainResearch Institute of Meat and Meat Products (IProCar), University of Extremadura (UNEX), 10003 Cáceres, SpainI-FOOD, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, SpainI-FOOD, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, SpainI-FOOD, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, SpainThe integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea protein into a model food gel composed of gelatin and iota-carrageenan. Four formulations with varying concentrations of encapsulated omega-3 (0%, 3%, 3.75%, and 6%) were evaluated for their rheological, textural, and printability properties. Rheological analysis revealed a progressive increase in storage modulus (G′) from 1200 Pa (0%) to 2000 Pa (6%), indicating enhanced elastic behavior. Extrusion analysis showed a reduction in maximum extrusion force from 325 N (0%) to 250 N (6%), and an increase in buffer time from 390 s to 500 s. Print fidelity at time 0 showed minimal deviation in the checkerboard geometry (area deviation: −12%), while the concentric cylinder showed the highest stability over 60 min (height deviation: 9%). These findings highlight the potential of using encapsulated bioactive compounds in 3D food printing to develop functional foods with tailored nutritional and mechanical properties.https://www.mdpi.com/2304-8158/14/15/26813D food printingfunctional foodsomega-3 encapsulationpea proteinfood gelsprintability |
| spellingShingle | Adrián Matas-Gil Francisco de-la-Haba Marta Igual Purificación García-Segovia Javier Martínez-Monzó Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing Foods 3D food printing functional foods omega-3 encapsulation pea protein food gels printability |
| title | Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing |
| title_full | Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing |
| title_fullStr | Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing |
| title_full_unstemmed | Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing |
| title_short | Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing |
| title_sort | incorporation of encapsulated omega 3 in 3d printed food gels a study on rheology extrusion and print performance in dual ink printing |
| topic | 3D food printing functional foods omega-3 encapsulation pea protein food gels printability |
| url | https://www.mdpi.com/2304-8158/14/15/2681 |
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