Development of 3D printed foods fortified with bioaccessible vitamin D and omega-3 fatty acids for people with dysphagia

• Grant number: 23/13732-1
• Support Opportunities: Regular Research Grants
• Duration: December 01, 2024 - November 30, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Alan Giovanini de Oliveira Sartori
• Grantee: Alan Giovanini de Oliveira Sartori
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated researchers: Pedro Esteves Duarte Augusto ; Severino Matias de Alencar

Abstract

Vitamin D and omega-3 fatty acids are present in relevant quantities only in few conventional dietary sources, which are not always safe for consumption by people with dysphagia. Dysphagia affects a growing portion of the population and involves difficulty swallowing certain foods and drinks, contributing to malnutrition and an increased risk of death from choking and pneumonia. Insufficient vitamin D intake can lead to osteoporosis and a higher incidence of fractures and falls. Adequate plasma levels of omega-3 fatty acids (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) have been associated with reduced incidence of dementia and less cognitive loss in the elderly. Additionally, the use of 3D printers in care environments can contribute to increasing the intake of nutrients by elderly people by making it possible to obtain nutritious and attractive foods with adequate texture. Thus, the main objective of this project is to develop 3D printed emulsified semi-solid foods fortified with bioaccessible vitamin D and EPA and DHA fatty acids for people with dysphagia. The specific objectives encompass a) the characterization of the foods developed; b) the study of the effect of simulated gastrointestinal digestion on the bioaccessibility of vitamin D3 and EPA and DHA fatty acids added to food formulations; and c) the study of the biotransformation of vitamin D in a co-culture model of intestinal and liver cells exposed to the digested fractions of the developed foods. Thus, it is expected to develop safe and nutritious foods to maintain the health of the population with dysphagia. (AU)