Development of bean-based emulgels for 3D printing applications: Feasibility for dysphagia diets

Emulgels could be used as edible inks for individuals with special needs. The purpose of this work was to formulate a 3D printable low-oil emulgel by evaluating the effect of incorporating gelatin in a bean-based nanoemulsion stabilized by high-pressure homogenization (HPH) suitable for a dysphagia...

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Bibliographic Details
Published in:Journal of food engineering 2023-12, Vol.358, p.111687, Article 111687
Main Authors: Herrera-Lavados, Carolina, Tabilo-Munizaga, Gipsy, Rivera-Tobar, Daniela, Carvajal-Mena, Nailin, Palma-Acevedo, Anais, Moreno-Osorio, Luis, Pérez-Won, Mario
Format: Article
Language:English
Subjects:
beans
diet
dimensional stability
dysphagia
gelatin
homogenization
hydrogen
nanoemulsions
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Summary:Emulgels could be used as edible inks for individuals with special needs. The purpose of this work was to formulate a 3D printable low-oil emulgel by evaluating the effect of incorporating gelatin in a bean-based nanoemulsion stabilized by high-pressure homogenization (HPH) suitable for a dysphagia diet. The effect of physicochemical properties and printing parameters of the emulsion network were evaluated for printability, dimensional stability, and textural properties. HPH produced stable nanoemulsions using pressures >200 MPa and 5% bean protein. Adding gelatin decreased NH and COO vibrations, increased hydrogen bonding, and created self-supporting emulgels when the gelatin concentration was >1.5%. Printing performance, dimensional stability, and textural properties depended on the gelatin concentration and printing parameters, whose improvement enabled precise, time-stable, and swallow-safe shapes with 2.5% gelatin. In conclusion, stable emulgels can be used in 3D printing, facilitating the design of colloidal food systems with customized textures and nutritional properties for individuals with dysphagia.
ISSN:0260-8774
DOI:10.1016/j.jfoodeng.2023.111687