62 documents found, page 1 of 7
Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control ...
Marques, Arlete M.; Oliveira, Sara M.; Martins, Artur J.; Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Rousta, Neda; Taherzadeh, Mohammad J.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 algin...
How additive manufacturing can boost the bioactivity of baked functional foods
Oliveira, Sara M.; Gruppi, Alice; Vieira, Marta V.; Matos, G. S. S.; Vicente, A. A.; Teixeira, J. A.; Fuciños, Pablo; Spigno, GiorgiaThe antioxidant activity of baked foods is of utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients is challenging since their bioactivity naturally declines during baking. In this study, 3D food printing and design of experiments are employed to clarify how the antioxidant activity of cookies enriched with encapsulated polyphenols can be maximized. A synergistic...
Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods
Pires, Mariana A.; Pastrana, Lorenzo M.; Fuciños, Pablo; Abreu, C.S.; Oliveira, Sara M.Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial...
3D printed functional cookies fortified with Arthrospira platensis: Evaluation ...
Vieira, Marta V.; Oliveira, Sara M.; Amado, Isabel R.; Fasolin, Luiz Henrique; Vicente, A. A.; Pastrana, Lorenzo M.; Fuciños, PabloIn the last few decades, consumers' growing attention to the close relationship between health and nutrition is emerging as a new trend, mostly regarding the incorporation of natural ingredients into food. Among those ingredients, microalgae are considered as innovative and promising compounds, rich in valuable nutrients and bioactive molecules. In the present work, 3D printed cookies were fortified with the mi...
Sensorial perception of astringency: oral mechanisms and current analysis methods
Pires, Mariana A.; Pastrana, Lorenzo M.; Fuciños, Pablo; Abreu, Cristiano S.; Oliveira, Sara M.Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial...
Printability, microstructure, and flow dynamics of phase-separated edible 3D inks
Oliveira, Sara M.; Fasolin, Luiz Henrique; Vicente, A. A.; Fuciños, Pablo; Pastrana, Lorenzo M.Personalizing the nutrition and sensorial attributes of 3D printed foods primarily requires various multiscale properties to be individually tailored. Herein, multiscale inks are produced by segregative phase separation, a candidate for further 3D inks texture control, of gellan gum (GG), and whey protein isolate (WPI). The inks microstructure, rheological properties, flow dynamics, their impact on printability...
Assessment of nutritional quality and color parameters of convective dried wate...
Ek, Pichmony; Araújo, Ana C.; Oliveira, Sara M.; Ramos, Inês N.; Brandão, Teresa R. S.; Silva, Cristina L. M.The purpose of this study was to evaluate the drying characteristics and the effects of convective drying temperature on quality attrib0utes of watercress, without any pretreatment. Drying temperatures of 40, 55, and 70 8C resulted in drying times of 230, 119, and 92 min, respectively. The nutritional parameters were negatively correlated with the drying temperature. Retentions of 12.563.8272.864.2%, 51.163.328...
Evaluation of drying and storage conditions on nutritional and sensory properti...
Araújo, Ana C.; Oliveira, Sara M.; Ramos, Inês N.; Brandão, Teresa R. S.; Monteiro, Maria J.; Silva, Cristina L. M.This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the packaging without vacuum yielded improved nutritional features, in general. This approach combined with a drying temperature of 40°C resulted in retention percentag...
Structural monitoring and modeling of the mechanical deformation of three-dimen...
Ribeiro, João F. M.; Oliveira, Sara M.; Alves, J. L.; Pedro, A. J.; Reis, R. L.; Fernandes, Emanuel Mouta; Mano, J. F.Three-dimensional (3D) printed poly(ε-caprolactone) (PCL) based scaffolds have being proposed for different tissue engineering applications. This study addresses the design and fabrication of 3D PCL constructs with different struts alignments at 90°, 45° and 90° with offset. The morphology and the mechanical behavior under uniaxial compressive load were assessed at different strain percentages. The combination ...
Extraction and characterization of collagen from Antarctic and Sub-Antarctic sq...
Coelho, Rui C. G.; Marques, A. L. P.; Oliveira, Sara M.; Diogo, G. S.; Pirraco, Rogério P.; Silva, Joana M.; Xavier, José C.; Reis, R. L.Collagen is the most abundant protein found in mammals and it exhibits a low immunogenicity, high biocompatibility and biodegradability when compared with others natural polymers. For this reason, it has been explored for the development of biologically instructive biomaterials with applications for tissue substitution and regeneration. Marine origin collagen has been pursued as an alternative to the more commo...