Mechanical, tribological properties and digestibility of structures obtained by 3D printing of emulgels

• Grant number: 24/01241-6
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: May 01, 2024
• End date: March 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Rosiane Lopes da Cunha
• Grantee: Ana Elisa Ramos Magalhães
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 19/27354-3 - Architecture of colloidal delivery systems: what is the role of structure on the digestibility?, AP.TEM

Abstract

The growth of the global population and the search for healthier lifestyle habits on the part of consumers have led to an increase in demand for plant-based foods in recent years. However, the complex structures of animal proteins, as well as their functional and sensory properties, are difficult to mimic by globular plant proteins. In this sense, the use of innovative techniques and the appropriate formulation of products similar to those of animal origin have been a challenge for the food industry. 3D printing has recently been explored, as it allows the development of customized structures and textures. Using this technique, it is possible to create fibrous and anisotropic structures, interesting for the development of meat analogs. However, the emergence of these new processes that culminate in the development of innovative products and structures, makes it necessary to evaluate their impacts on digestion and behavior throughout the gastrointestinal tract. In this project, the edible inks will be emulgels composed of different ratios of pea protein, gluten, ethyl cellulose, xanthan gum and oleogels. The biopolymeric and lipid matrices will first be characterized individually to later evaluate the synergistic effects of each compound on the rheological properties of the emulgels. In view of the potential application in processed meat analogues, structures will be obtained from 3D printing of emulgels, and cross-linked by enzymatic treatment with transglutaminase. The impacts on the digestibility of printed structures will be evaluated through static and dynamic in vitro assays.

Scientific publications

(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)

MAGALHAES, ANA ELISA RAMOS; GASPARETTO, BRUNA DOS REIS; NEVES, MARIA ISABEL LANDIM; STEEL, CAROLINE JOY; CUNHA, ROSIANE LOPES. Technological Aspects of the Bakery Industry Affecting Gluten Structure, Digestibility, and Immunogenicity. ACS FOOD SCIENCE & TECHNOLOGY, v. 5, n. 4, p. 17-pg., 2025-04-03. (24/01241-6, 19/27354-3, 21/13311-0)

GUIDA, CAROLINA; AGUIAR, ANA CAROLINA; MAGALHAES, ANA ELISA RAMOS; SOARES, MARCELO GOMES; CUNHA, ROSIANE LOPES. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Research International, v. 192, p. 10-pg., 2024-07-31. (11/06083-0, 24/01241-6, 19/27354-3, 09/54137-1, 16/05448-8)