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Mineral bioaccessibility in 3D printed gels based on milk/starch/κ-carrageenan for dysphagic people

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Autor(es):
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.
Número total de Autores: 9
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 170, p. 12-pg., 2023-05-29.
Resumo

Dysphagia is a condition that affects the ability to chew and swallow food and beverages, having a major impact on people's health and wellbeing. This work developed gel systems with a customized texture suitable for intake by dysphagic people using 3D printing and milk. Gels were developed using skim powdered milk, cassava starch (native and modified by the Dry Heating Treatment (DHT)), and different concentrations of kappa-carrageenan (& kappa;C). The gels were evaluated in relation to the starch modification process and concentration of gelling agents, 3D printing performance, and suitability for dysphagic people (following both the standard fork test described by the International Dysphagia Diet Standardization Initiative (IDDSI), and also using a new device coupled to a texture analyzer). Moreover, the best formulations were evaluated for mineral bioaccessibility through simulated gastrointestinal digestion based on INFOGEST 2.0 standardized method. The results showed that & kappa;C had a dominant effect compared to the DHT-modified starch on gel texture, 3D printing performance, and fork tests. The gels obtained by molding or 3D printing resulted in different behaviors during the fork test, which was associated with the gel extrusion process that breaks down their initial structure. The strategies applied to tailor the texture of the milk did not affect the mineral bioaccessibility, which was kept high (>80%). (AU)

Processo FAPESP: 19/05043-6 - NewDRYING: novas estratégias para melhoria da secagem de alimentos
Beneficiário:Maria Antonia Calori
Modalidade de apoio: Auxílio à Pesquisa - Regular
Processo FAPESP: 21/06398-2 - Desenvolvimento de ingredientes para impressão 3D: melhoria da performance de amidos e produção de alimentos para fins especiais
Beneficiário:Jaqueline Souza Guedes
Modalidade de apoio: Bolsas no Brasil - Doutorado
Processo FAPESP: 20/08727-0 - Modificação do amido por métodos verdes para elaboração via impressão 3D de scaffolds ósseos ativados pela presença de nanopartículas de hidroxiapatita substituídas por Sr2+
Beneficiário:Bianca Chieregato Maniglia
Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores