Percorrer por autor "Lima, Igor Henrique Oliveira de"
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- Production and 3D printing of Pickering emulsions envisaging customized nutritionPublication . Lima, Igor Henrique Oliveira de; Santamaria-Echart, Arantzazu; Barreiro, M.F.; Junior, Bogdan DemczukPersonalized nutrition is gaining prominence as people seek tailor-made dietary solutions to meet their unique health and lifestyle needs. The use of Pickering emulsions in the production and 3D printing of personalized nutritional products has aroused significant interest in the food sector, especially emulsions incorporating bioactive compounds, such as vitamin D3, which influences the absorption of calcium through the digestive system and directly influences the maintenance of bones and teeth. Pickering emulsions, stabilized by solid particles instead of traditional surfactants, offer numerous advantages in customizing nutritional, namely by providing nutritional value, taste, and texture. The synthesis of particles based on biopolymers allows for the production of entirely natural formulations, as is the case of chitosan/gelatin type B (CH/GB) based systems, whose coacervation at specific pHs offers the opportunity to design Pickering stabilizers using simple and economical approaches. It is important to note that Pickering emulsions are highly resistant to coalescence and Ostwald ripening phenomena compared to other emulsions using conventional surfactants. In this context, the main objectives of this study were determining the printing parameters of CH/GB systems and the encapsulation of vitamin D3. After preliminary tests, two promising formulations were selected for printing, named E6 - 5.5% and E6 - 6%, where E means emulsion and the values represent the percentage of CH/GB in the solution. The work focused on finding the printing parameters for these two emulsions, evaluating the influence of the oil fraction, temperature on the printability. With the obtained results and the defined parameters, vitamin D3 was incorporated, and its influence in the emulsion was analyzed. Finally, 4 formulations named E6 - 5.5%, E6 - 5.5%D, E6 - 6% and E6 - 6%D (D addresses to the formulations with vitamin D3) were prepared and analyzed in terms of texture, encapsulation efficiency and visual inspection after printing analyzing their ability to serve as a customized food. The obtained results were promising and it was possible to verify that the vitamin caused a slightly increase in stability compared to the base emulsion, while the encapsulation efficiency was determined obtaining a value of 84.03% and 86.62% for E6 – 5.5D and E – 6D respectively. Through the texture analysis it was possible identify parameters such as hardness, springiness, cohesiveness, gumminess and resilience, which can help in the printing of different materials with different structures.