3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-10-22 DOI:10.1016/j.jfoodeng.2024.112371

Adrián Matas-Gil , Antonio Derossi , Javier Martínez-Monzó , Marta Igual , Purificación García-Segovia , Rossella Caporizzi , Min Zhang , Carla Severini

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Abstract

This paper explores the co-design and development of customizable 3D printed gummies as delivery systems for micronutrients. A virtual instrument, VI, enabling the consumers to select the main morphological properties and to indicate their own requirements of micronutrients was designed and developed. Such digital information was utilised to design gummies containing a void space to be filled with customised amounts of micronutrients. The starch-agar gel used for the printing experiments carried out at 50 °C through a narrow nozzle of 0.4 mm, showed a good printability performance obtaining a precise replica of the digital model. However, slight printing inaccuracies were observed through 2D/3D microtomographic images due to an improper solidification of the ink-gel during the closing movements of the voids. The 3D-printed gummies were described for the main texture properties showing low hardness (<6.87N), cohesiveness, and springiness which changed as a function of time.

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具有可编程内部空隙的 3D 打印软糖，可作为定制微量营养素的输送系统

本文探讨了作为微量营养素输送系统的可定制 3D 打印软糖的共同设计和开发。设计和开发了一种虚拟仪器 VI，使消费者能够选择主要形态特性，并指出自己对微量营养素的需求。这些数字信息被用来设计含有空隙的软糖，以填充定制量的微量营养素。用于打印实验的淀粉-琼脂凝胶在 50 °C的温度下通过 0.4 毫米的窄喷嘴进行打印，显示出良好的打印性能，获得了数字模型的精确复制品。不过，通过二维/三维显微层析成像图可以观察到，由于油墨凝胶在空隙闭合过程中凝固不当，导致打印略有误差。三维打印软糖的主要质地特性显示出较低的硬度（<6.87N）、内聚性和弹性，这些特性随时间的变化而变化。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.