3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients
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| Titel: | 3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients |
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| Autoren: | Matas Gil, Adrián, Martínez Monzó, Javier, Igual Ramo, Marta, García Segovia, Purificación, Derossi, Antonio, Caporizzi, Rossella, Zhang, Min, Severini, Carla |
| Weitere Verfasser: | Departamento de Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural, Agencia Estatal de Investigación, Universitat Politècnica de València |
| Verlagsinformationen: | Elsevier |
| Publikationsjahr: | 2025 |
| Bestand: | Universitat Politécnica de Valencia: RiuNet / Politechnical University of Valencia |
| Schlagwörter: | 3D food printing, Virtual instrument, Consumer co-creation, Fused deposition modelling, Gummies, Delivery systems, TECNOLOGIA DE ALIMENTOS |
| Beschreibung: | [EN] 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 degrees 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. ; This research was funded by MCIN/AEI/10.13039/501100011033/through project PID2020-115973RB-C22 and the FPI PhD contract granted by the Universitat Politecnica de Valencia subprograma 1 (PAID 01 21) . ; Matas-Gil, A.; Derossi, A.; Martínez-Monzó, J.; Igual Ramo, M.; García-Segovia, P.; Caporizzi, R.; Zhang, M. (2025). 3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients. Journal of Food Engineering. 388. https://doi.org/10.1016/j.jfoodeng.2024.112371 ; S ; 388 |
| Publikationsart: | article in journal/newspaper |
| Dateibeschreibung: | application/pdf |
| Sprache: | English |
| Relation: | Journal of Food Engineering; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-115973RB-C22/ES/IMPRESION 3D DE MATRICES ALIMENTARIAS PARA LA OBTENCION DE ALIMENTOS MAS SALUDABLES MEDIANTE LA INCORPORACION DE COMPONENTES MICROENCAPSULADOS CON DISTRIBUCION NO HOMOGENEA. /; info:eu-repo/grantAgreement/UPV/Programa de Apoyo para la Investigación y Desarrollo de la Universitat Politècnica de València/PAID-01-21//; https://doi.org/10.1016/j.jfoodeng.2024.112371; https://riunet.upv.es/handle/10251/212001 |
| DOI: | 10.1016/j.jfoodeng.2024.112371 |
| Verfügbarkeit: | https://riunet.upv.es/handle/10251/212001 https://doi.org/10.1016/j.jfoodeng.2024.112371 |
| Rights: | http://creativecommons.org/licenses/by-nc-nd/4.0/ ; info:eu-repo/semantics/openAccess |
| Dokumentencode: | edsbas.C4914B8D |
| Datenbank: | BASE |
Nájsť tento článok vo Web of Science | Abstract: | [EN] 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 degrees 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. ; This research was funded by MCIN/AEI/10.13039/501100011033/through project PID2020-115973RB-C22 and the FPI PhD contract granted by the Universitat Politecnica de Valencia subprograma 1 (PAID 01 21) . ; Matas-Gil, A.; Derossi, A.; Martínez-Monzó, J.; Igual Ramo, M.; García-Segovia, P.; Caporizzi, R.; Zhang, M. (2025). 3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients. Journal of Food Engineering. 388. https://doi.org/10.1016/j.jfoodeng.2024.112371 ; S ; 388 |
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| DOI: | 10.1016/j.jfoodeng.2024.112371 |