Document details

Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product

Author(s): Marques, Arlete M. ; Oliveira, Sara M. ; Martins, Artur J. ; Bourbon, Ana Isabel Juncá Sottomayor Lisboa ; Rousta, Neda ; Taherzadeh, Mohammad J. ; Teixeira, J. A. ; Cerqueira, Miguel A. ; Pastrana, Lorenzo M.

Date: 2025

Persistent ID: https://hdl.handle.net/1822/94382

Origin: RepositóriUM - Universidade do Minho

Project/scholarship: info:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F132911%2F2017/PT; info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT;

Subject(s): 3D food printing; Alternative proteins; Dysphagia food; Mycoprotein; Texture personalisation


Description

Supplementary material associated with this article can be found, in the online version, at doi:10.1016/j.fufo.2024.100530.

This work innovatively merges engineered food structures with additive manufacturing technology to tailor food for different dysphagia levels using filamentous Fungus Aspergillus oryzae biomass through a co-axial 3D food printing process. In order to 3D print samples with different textures, calcium chloride (CaCl2) and calcium gluconolactate (Gluco) were tested at different concentrations alongside three alginate concentrations. The structural and morphological analysis of the printed samples was conducted before cooking, followed by texture analysis and the measurement of cutting strength on cooked samples. Dysphagia food level classification was measured following the International Dysphagia Diet Standardisation Initiative (IDDSI) guidelines. Results revealed that Gluco minimally altered texture but affected appearance, resulting in soft samples (hardness 1.3 N) with fibrous structures, while CaCl2 increased hardness (from 1 N to 4.68 N) through alginate-ion Ca2+ interaction. All samples passed the IDDSI test, confirming suitability for dysphagic individuals. This successfully engineered personalised food with tailored texture meeting nutritional requirements.

The author Arlete M. Marques (SFRH/BD/132911/2017) is the recipient of a fellowship from Fundação para a Ciência e Tecnologia (FCT, Portugal). Ana Isabel Bourbon acknowledges funding by FCT through the individual scientific employment program contract (2020.03447.CEECIND). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit, and by LABBELS – Associate Laboratory in Biotechnology, Bioengineering and Micro electromechanical Systems, LA/P/0029/2020. We also would like to thank the Advanced Electron Microscopy, Imaging, and Spectroscopy (AEMIS) and Nanophotonics and Bioimaging (NBI) from INL for their support.

info:eu-repo/semantics/publishedVersion

Document Type Journal article
Language English
Contributor(s) Universidade do Minho
CC Licence
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