Developing ingredients for 3D printing: improving the performance of starch and producing food products

• Grant number: 21/06398-2
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: December 01, 2021
• End date: August 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Wanessa Melchert Mattos
• Grantee: Jaqueline Souza Guedes
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated scholarship(s): 23/01677-6 - Tribological and rheological properties promoted by the interaction between proteins and DHT-modified starch in 3D printed gels designed for people with dysphagia, BE.EP.DR

Abstract

3D printing is an emerging technology in food production, showing increasing interest and rapid development. In addition to new formats, 3D printed products can present specific compositions, physical and nutritional properties. This strategy can be applied to create foods for special needs, such as Dysphagia. To achieve it, this technology requires the development of specific ingredients. In this context, the main objective of this project is to study and develop ingredients for 3D printing with a focus on consumers with chewing and swallowing difficulties. Gel formation will be based on starches, considering their wide use, versatility, safety, and cost compared to other biopolymers. Both traditional and nonconventional sources of starches will be studied, native or modified by different technologies, with a focus on gel formation for 3D printing. The project will be developed in three stages. In the first step, alternative sources of starch will be characterized, both in terms of structure and properties, with a focus on gel formation for 3D printing. In the second stage, different starches will be modified through the technologies of ozone and Dry Heating Treatment (DHT), as well as their combinations. Their structure, properties, and functionality will be evaluated, focusing on the ability to form firm and stable gels under processing conditions. The obtained gels will be evaluated in relation to their texture and 3D printing capacity on different matrices. After the selection of structuring ingredients, in the third stage, fruit foods containing proteins will be developed, being printed, and evaluated in relation to their potential for individuals with Dysphagia. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BITENCOURT, B. S.; GUEDES, J. S.; SALIBA, A. S. M. C.; SARTORI, A. G. O.; TORRES, L. C. R.; AMARAL, J. E. P. G.; ALENCAR, S. M.; MANIGLIA, B. C.; AUGUSTO, P. E. D.. Mineral bioaccessibility in 3D printed gels based on milk/starch/κ-carrageenan for dysphagic people. Food Research International, v. 170, p. 12-pg., 2023-05-29. (19/05043-6, 21/06398-2, 20/08727-0)

DE OLIVEIRA SARTORI, ALAN GIOVANINI; MARTELLI CHAIB SALIBA, ANA SOFIA; BITENCOURT, BRUNA SOUSA; GUEDES, JAQUELINE SOUZA; ROCHA TORRES, LARISSA CATELLI; DE ALENCAR, SEVERINO MATIAS; AUGUSTO, PEDRO ESTEVES DUARTE. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 84, p. 13-pg., 2023-01-28. (19/05043-6, 20/08727-0, 21/06398-2)

GUEDES, JAQUELINE SOUZA; BITENCOURT, BRUNA SOUSA; AUGUSTO, PEDRO ESTEVES DUARTE. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. FOOD BIOSCIENCE, v. 56, p. 15-pg., 2023-11-15. (21/06398-2, 19/05043-6)

SPONCHIADO, PEDRO AUGUSTO INVERNIZZI; DE MELO, MARYANNE TRAFANI; BITENCOURT, BRUNA SOUSA; GUEDES, JAQUELINE SOUZA; TAPIA-BLACIDO, DELIA RITA; AUGUSTO, PEDRO ESTEVES DUARTE; RAMOS, ANA PAULA; MANIGLIA, BIANCA CHIEREGATO. Clean modification of potato starch to improve 3D printing of potential bone bio-scaffolds. EMERGENT MATERIALS, v. N/A, p. 14-pg., 2024-03-15. (21/05947-2, 21/06398-2, 20/08727-0, 19/25054-2)