Development of 3D-printed foods incorporating riboflavin-loaded whey protein isolate nanostructures: characterization and in vitro digestion†

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-02-20 DOI:10.1039/D4FO05102E
João F. Araújo, Jean-Michel Fernandes, Daniel Madalena, Raquel F. S. Gonçalves, Jorge M. Vieira, Joana T. Martins, António A. Vicente and Ana C. Pinheiro
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引用次数: 0

Abstract

3D printing has emerged as a groundbreaking technology, aiming to enhance sensory attributes and improving nutritional/functional aspects. Simultaneously, nano-delivery systems have emerged as an opportunity to protect bioactive compounds against degradation and improve their bioaccessibility. Therefore, a novel concept is underway, involving the 3D printing of perishable healthy foods previously fortified with bioactive compound-loaded nanostructures. As a model concept, whey protein isolate (WPI) nanostructures were associated with riboflavin with an efficiency of 59.2%. Carrot pastes with adequate printability, shape retention and rheological characteristics were formulated. Riboflavin-WPI loaded nanostructures were incorporated into carrot inks and submitted to a static in vitro digestion. There was a notable increase in riboflavin bioaccessibility (+23.1%), suggesting a synergistic interaction between WPI nanostructures and carrot matrix. These results may contribute to validating the use of WPI nanostructures as effective encapsulating systems allied with 3D food printing towards the development of functional foods with personalized structure and nutrition profile.

Abstract Image

含有核黄素负载乳清分离蛋白纳米结构的3d打印食品的开发:表征和体外消化。
3D打印已经成为一项突破性的技术,旨在增强感官属性和改善营养/功能方面。同时,纳米递送系统的出现为保护生物活性化合物免受降解和提高其生物可及性提供了机会。因此,一个新的概念正在进行中,涉及到3D打印易腐烂的健康食品,这些食品先前强化了生物活性化合物负载的纳米结构。作为模型概念,乳清分离蛋白(WPI)纳米结构与核黄素的关联效率为59.2%。制备的胡萝卜膏具有良好的可印刷性、形状保持性和流变性。将装载核黄素- wpi的纳米结构掺入胡萝卜墨水中,并进行静态体外消化。核黄素的生物可及性显著提高(+23.1%),表明WPI纳米结构与胡萝卜基质之间存在协同作用。这些结果可能有助于验证WPI纳米结构作为有效封装系统与3D食品打印相结合的使用,从而开发具有个性化结构和营养特征的功能食品。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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