This study explores the use of 3D printing technology to obtain food products for individuals with dysphagia.Maize starch was modified using dry heating treatment(DHT),under 30 different conditions(110-150℃,1-6 h),to...This study explores the use of 3D printing technology to obtain food products for individuals with dysphagia.Maize starch was modified using dry heating treatment(DHT),under 30 different conditions(110-150℃,1-6 h),to be used as gelling ingredients for fruit-based foods.The modified starches were assessed in relation to their 3D printing potential and the texture necessities of dysphagic diets(following the International Dysphagia Diet Standardization Initiative-IDDSI).The DHT conditions with better performance were then used for gelling two fruit juices with extreme pHs(orange and watermelon).The DHT treatment improved the printability of the modified maize starch,with the conditions at 140℃for 6 h,150℃for 4 h and 5 h demonstrating the best performance.Furthermore,the gels produced using these modified starches and fruit juices were classified according to the IDDSI standards as level 5(printed gels)and 6(molded gels).Structure and properties of modified starches were also evaluated.In summary,this study highlights the potential of modified starches as gelling agents in 3D printing for creating food products tailored to individuals with dysphagia,thus expanding the application of starches in food production.展开更多
The valorization of sheep and goat cheese whey are important from economic,social and environmental perspectives.However,their low microbiological and physical stabilities are major challenges,especially for artisanal...The valorization of sheep and goat cheese whey are important from economic,social and environmental perspectives.However,their low microbiological and physical stabilities are major challenges,especially for artisanal productions.In this study,the effectiveness of nisin addition,bioprotective culture(Lacticaseibacillus casei)inoculation and direct acidification(pH 2.5-4.5)was evaluated to improve the stability of pasteurized(75℃/5 min)sheep and goat cheese whey.All strategies were effective in controlling the native microbial population,with minimal or no change in the pH or acidity during 28 days/7℃,whereas samples only pasteurized reached counts of up to 8 log CFU/mL.Phase separation occurred in all samples,but at different rates and intensities.Acidification at pH 3.5 and 4.5 resulted in higher creaming rates(up to 30%),even without change in fat globule size,and sedimentation(up to 6%),due to protein particle agglomeration-that increased D[3,2]values by up to 27%and reduced the specific surface area by around 20%.Conversely,acidification at pH 2.5 or the addition of nisin or L.casei resulted in samples with smaller particle size and better stability to creaming and sedimentation.The results indicated that nisin addition or L.casei inoculation are possible strategies to improve the shelf life of sheep and goat pasteurized whey,which can be used even by artisanal producers,and thus contributing for their valorization.展开更多
基金the São Paulo Research Foundation(FAPESP,Brazil)for funding the project no 2019/05043-6 and JS Guedes PhD Scholarship(2021/06398-2)to PRPI/USP for funding the project PIPAE 2021.1.1024.1.9+2 种基金to the“Coordenação de Aperfeiçoamento de Pessoal de Nível Superior”(CAPES,Brazil)for the Ph.D.Scholarship of BS Bitencourt(88887.636998/2021-00)to CAPES/Brazil and COFECUB/France for funding the project Ph 1006/23(CAPES code 001)Communautéurbaine du Grand Reims,Département de la Marne,Région Grand Est and European Union(FEDER Champagne-Ardenne 2014-2020)are acknowledged for their financial support to the Chair of Biotechnology of CentraleSupélec and the Centre Européen de Biotechnologie et de Bioéconomie(CEBB).
文摘This study explores the use of 3D printing technology to obtain food products for individuals with dysphagia.Maize starch was modified using dry heating treatment(DHT),under 30 different conditions(110-150℃,1-6 h),to be used as gelling ingredients for fruit-based foods.The modified starches were assessed in relation to their 3D printing potential and the texture necessities of dysphagic diets(following the International Dysphagia Diet Standardization Initiative-IDDSI).The DHT conditions with better performance were then used for gelling two fruit juices with extreme pHs(orange and watermelon).The DHT treatment improved the printability of the modified maize starch,with the conditions at 140℃for 6 h,150℃for 4 h and 5 h demonstrating the best performance.Furthermore,the gels produced using these modified starches and fruit juices were classified according to the IDDSI standards as level 5(printed gels)and 6(molded gels).Structure and properties of modified starches were also evaluated.In summary,this study highlights the potential of modified starches as gelling agents in 3D printing for creating food products tailored to individuals with dysphagia,thus expanding the application of starches in food production.
基金supported by the S˜ao Paulo Research Foundation(FAPESP,project no.2020/10930-9)by the National Council for Scientific and Technological Development with the productivity grants of Bruno Ricardo de Castro Leite Júnior(306514/2020-6)+4 种基金Alline Artigiani Lima Tribst(305050/2020-6)CAPES(code 001)for the master’s scholarship granted to F´abio Ribeiro dos SantosCommunaut´e urbaine du Grand Reims,D´epartement de la Marne,R´egion Grand Est,and European Union(FEDER Champagne-Ardenne 2014-2020)are acknowledged for their financial support to the Chair of Biotechnology of Centrale Sup´elec and the Centre Europ´een de Biotechnologie et de Bio´economie(CEBB)The financial support to RYY from the Natural Sciences and Engineering Research Council of Canada is gratefully acknowledged(RPGN 04598)Finally,the authors acknowledge John Frostad for proof-reading the manuscript.
文摘The valorization of sheep and goat cheese whey are important from economic,social and environmental perspectives.However,their low microbiological and physical stabilities are major challenges,especially for artisanal productions.In this study,the effectiveness of nisin addition,bioprotective culture(Lacticaseibacillus casei)inoculation and direct acidification(pH 2.5-4.5)was evaluated to improve the stability of pasteurized(75℃/5 min)sheep and goat cheese whey.All strategies were effective in controlling the native microbial population,with minimal or no change in the pH or acidity during 28 days/7℃,whereas samples only pasteurized reached counts of up to 8 log CFU/mL.Phase separation occurred in all samples,but at different rates and intensities.Acidification at pH 3.5 and 4.5 resulted in higher creaming rates(up to 30%),even without change in fat globule size,and sedimentation(up to 6%),due to protein particle agglomeration-that increased D[3,2]values by up to 27%and reduced the specific surface area by around 20%.Conversely,acidification at pH 2.5 or the addition of nisin or L.casei resulted in samples with smaller particle size and better stability to creaming and sedimentation.The results indicated that nisin addition or L.casei inoculation are possible strategies to improve the shelf life of sheep and goat pasteurized whey,which can be used even by artisanal producers,and thus contributing for their valorization.
