Carlos Antonio Cardoso de Souza , Paula Benoso , Lumena Maria de Camargo Barreto , Izabel Cristina Freitas Moraes , Alessandra Lopes de Oliveira , Bianca Chieregato Maniglia , Milena Martelli-Tosi
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引用次数: 0
Abstract
The development of innovative 3D printing matrices enriched with bioactive compounds seamlessly integrates sustainable practices with cutting-edge advancements in functional material design. In this sense, the main objectives of this study were to produce particles enriched with grape pomace extract through spray drying and to evaluate their effect on the active and rheological properties of matrices based on xanthan gum for 3D printing. The extract, obtained by pressurized liquid extraction (PLE), was characterized regarding total phenolic compounds (TPC), anthocyanin content (TA), and antioxidant activity (AA): 3.58 ± 0.02 μg GAE/mL of extract, 219.3 ± 32.2 μg AT/mL of extract and 6.4 ± 0.5 nmol FeSO4/mL of extract, respectively. The extract was mixed with maltodextrin (10 % w/v) and spray dried, resulting in spherical microparticles containing: 3.5 ± 0.5 mg GAE/g, 514.1 ± 28.5 μg TA/g and 86.5 ± 4.5 μmol FeSO4/g. The microparticles were applied in two formulations of gels for 3D printing using xanthan gum and sodium alginate. The samples demonstrated an increased consistency index, storage modulus (G’) value, and resistance to deformation with the addition of particles. The printed particle samples exhibited behavior in accordance with the rheological analysis, showing increased viscoelasticity in comparison to the control, since they demonstrated improved concordance with the computer-aided design (CAD) software models. This suggests that the phenolic compounds from grape pomace extracts interact with xanthan gum, creating matrices suitable for 3D printing with active properties. These matrices have potential applications in various fields, such as anthocyanin-based pH indicators, nutraceuticals, and functional foods.
期刊介绍:
Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.