Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing

[EN] The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in...

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Autores: Matas-Gil, Adrián|||0000-0002-4106-0590, Igual Ramo, Marta|||0000-0001-5128-5489, García-Segovia, Purificación|||0000-0002-4968-5050, Martínez-Monzó, Javier|||0000-0002-1123-2304, de-la-Haba, Francisco
Tipo de recurso: artículo
Fecha de publicación:2025
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:dnet:riunet______::c32b9fb5161b8228c0947b0629faeacc
Acceso en línea:https://riunet.upv.es/handle/10251/234589
Access Level:acceso abierto
Palabra clave:3D food printing
Functional foods
Omega-3 encapsulation
Pea protein
Food gels
Printability
Extrusion
Buildability
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spelling Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink PrintingMatas-Gil, Adrián|||0000-0002-4106-0590Igual Ramo, Marta|||0000-0001-5128-5489García-Segovia, Purificación|||0000-0002-4968-5050Martínez-Monzó, Javier|||0000-0002-1123-2304de-la-Haba, Francisco3D food printingFunctional foodsOmega-3 encapsulationPea proteinFood gelsPrintabilityExtrusionBuildability[EN] The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea protein into a model food gel composed of gelatin and iota-carrageenan. Four formulations with varying concentrations of encapsulated omega-3 (0%, 3%, 3.75%, and 6%) were evaluated for their rheological, textural, and printability properties. Rheological analysis revealed a progressive increase in storage modulus (G ') from 1200 Pa (0%) to 2000 Pa (6%), indicating enhanced elastic behavior. Extrusion analysis showed a reduction in maximum extrusion force from 325 N (0%) to 250 N (6%), and an increase in buffer time from 390 s to 500 s. Print fidelity at time 0 showed minimal deviation in the checkerboard geometry (area deviation: -12%), while the concentric cylinder showed the highest stability over 60 min (height deviation: 9%). These findings highlight the potential of using encapsulated bioactive compounds in 3D food printing to develop functional foods with tailored nutritional and mechanical properties.This study was funded by a pre-doctoral grant of Universitat Politecnica de Valencia subprograma1 (PAID-01-21), MCIN/AEI/10.13039/501100011033/ with the project PID2020-115973RB-C22 and the Project "3D Good" of AGROALNEXT/2022/001 program.MDPI AGDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGeneralitat ValencianaAGENCIA ESTATAL DE INVESTIGACIONUNIVERSIDAD POLITECNICA DE VALENCIARepositorio Institucional de la Universitat Politècnica de València Riunet20252025-07-30journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/234589reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 PID2020-115973RB-C22 IMPRESION 3D DE MATRICES ALIMENTARIAS PARA LA OBTENCION DE ALIMENTOS MAS SALUDABLES MEDIANTE LA INCORPORACION DE COMPONENTES MICROENCAPSULADOS CON DISTRIBUCION NO HOMOGENEA.Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-01-21 Impresión 3D de matrices alimentarias para la obtención de alimentos más saludables mediante la incorporación de componentes microencapsulados con distribución no homogénea.Generalitat Valenciana https://doi.org/10.13039/501100003359 AGROALNEXT%2F2022%2F001open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:dnet:riunet______::c32b9fb5161b8228c0947b0629faeacc2026-06-13T07:49:27Z
dc.title.none.fl_str_mv Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
title Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
spellingShingle Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
Matas-Gil, Adrián|||0000-0002-4106-0590
3D food printing
Functional foods
Omega-3 encapsulation
Pea protein
Food gels
Printability
Extrusion
Buildability
title_short Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
title_full Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
title_fullStr Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
title_full_unstemmed Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
title_sort Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
dc.creator.none.fl_str_mv Matas-Gil, Adrián|||0000-0002-4106-0590
Igual Ramo, Marta|||0000-0001-5128-5489
García-Segovia, Purificación|||0000-0002-4968-5050
Martínez-Monzó, Javier|||0000-0002-1123-2304
de-la-Haba, Francisco
author Matas-Gil, Adrián|||0000-0002-4106-0590
author_facet Matas-Gil, Adrián|||0000-0002-4106-0590
Igual Ramo, Marta|||0000-0001-5128-5489
García-Segovia, Purificación|||0000-0002-4968-5050
Martínez-Monzó, Javier|||0000-0002-1123-2304
de-la-Haba, Francisco
author_role author
author2 Igual Ramo, Marta|||0000-0001-5128-5489
García-Segovia, Purificación|||0000-0002-4968-5050
Martínez-Monzó, Javier|||0000-0002-1123-2304
de-la-Haba, Francisco
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Generalitat Valenciana
AGENCIA ESTATAL DE INVESTIGACION
UNIVERSIDAD POLITECNICA DE VALENCIA
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv 3D food printing
Functional foods
Omega-3 encapsulation
Pea protein
Food gels
Printability
Extrusion
Buildability
topic 3D food printing
Functional foods
Omega-3 encapsulation
Pea protein
Food gels
Printability
Extrusion
Buildability
description [EN] The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea protein into a model food gel composed of gelatin and iota-carrageenan. Four formulations with varying concentrations of encapsulated omega-3 (0%, 3%, 3.75%, and 6%) were evaluated for their rheological, textural, and printability properties. Rheological analysis revealed a progressive increase in storage modulus (G ') from 1200 Pa (0%) to 2000 Pa (6%), indicating enhanced elastic behavior. Extrusion analysis showed a reduction in maximum extrusion force from 325 N (0%) to 250 N (6%), and an increase in buffer time from 390 s to 500 s. Print fidelity at time 0 showed minimal deviation in the checkerboard geometry (area deviation: -12%), while the concentric cylinder showed the highest stability over 60 min (height deviation: 9%). These findings highlight the potential of using encapsulated bioactive compounds in 3D food printing to develop functional foods with tailored nutritional and mechanical properties.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025-07-30
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/234589
url https://riunet.upv.es/handle/10251/234589
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 PID2020-115973RB-C22 IMPRESION 3D DE MATRICES ALIMENTARIAS PARA LA OBTENCION DE ALIMENTOS MAS SALUDABLES MEDIANTE LA INCORPORACION DE COMPONENTES MICROENCAPSULADOS CON DISTRIBUCION NO HOMOGENEA.
Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-01-21 Impresión 3D de matrices alimentarias para la obtención de alimentos más saludables mediante la incorporación de componentes microencapsulados con distribución no homogénea.
Generalitat Valenciana https://doi.org/10.13039/501100003359 AGROALNEXT%2F2022%2F001
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869407202072068096
score 15,811543

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