Progress 07/15/23 to 07/14/24
Outputs
Target Audience:During this reporting period, the target audiences reached include undergraduate and graduate students, postdoctoral researchers, food engineers/scientists, the food industry, and middle & high school students. One undergraduate, two graduate students, and one postdoctoral researcher were directly involved in this project and trained in 3D food printing technology. Two graduate students and one postdoctoral researcher were trained in sample characterization via scanning electron microscopy (SEM), x-ray computed tomography (CT), gas chromatography (GC), in vitro digestion, Fourier transform infrared spectroscopy (FTIR), and x-ray diffraction (XRD). Research findings were shared with peers at scientific conferences, including the Institute of Food Technologists (IFT) FIRST Annual Meeting & Food Expo, the American Oil Chemists' Society (AOCS) Annual Meeting & Expo, the American Institute of Chemical Engineers (AIChE) Annual Meeting, and the 3rd International Conference Aerogels for Biomedical and Environmental Applications. The technologies developed were discussed in two courses: Principles of Food Processing (~25 students) and Science of Chocolate (~170 students). Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?During this reporting period, the target audiences reached include undergraduate and graduate students, postdoctoral researchers, food engineers/scientists, the food industry, and middle & high school students. One undergraduate, two graduate students, and one postdoctoral researcher were directly involved in this project and trained in 3D food printing technology. Two graduate students and one postdoctoral researcher were trained in sample characterization via scanning electron microscopy (SEM), x-ray computed tomography (CT), gas chromatography (GC), in vitro digestion, Fourier transform infrared spectroscopy (FTIR), and x-ray diffraction (XRD). How have the results been disseminated to communities of interest?Research findings were shared with peers at scientific conferences, including the Institute of Food Technologists (IFT) FIRST Annual Meeting & Food Expo, the American Oil Chemists' Society (AOCS) Annual Meeting & Expo, the American Institute of Chemical Engineers (AIChE) Annual Meeting, and the 3rd International Conference Aerogels for Biomedical and Environmental Applications. The technologies developed were discussed in two courses: Principles of Food Processing (~25 students) and Science of Chocolate (~170 students). What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, we plan to continue (i) determining optimal conditions for encapsulating both hydrophilic and hydrophobic bioactive compounds using 3D food printing, and (ii) determining the bioaccessibility and cell uptake of the loaded compounds.
Impacts
What was accomplished under these goals?
Progress has been made on the first objective of the proposal. In the first part of Objective 1, a new approach via extrusion-based 3D food printing was developed to fabricate porous spherical beads from corn starches with different amylose contents (i.e., 25, 55, and 72%). The effects of amylose content and drying method, i.e., freeze-drying and SC-CO2, on the structural properties of the starch beads were investigated. The shape and size of the 3D-printed beads highly depended on the starches' amylose content, as it affected the rheological properties of the inks. The smallest 3D-printed bead size was ~980 µm generated from high amylose (72%) corn starch. 3DP of starch with high amylose content along with SC-CO2 drying resulted in starch beads with superior properties. The SC-CO2-dried beads showed a significantly higher surface area (175 m2/g) than the freeze-dried ones (< 1 m2/g). Next, lutein, a lipophilic bioactive compound, was encapsulated into starch-ethyl cellulose (EC) gels using 3D printing with a coaxial nozzle setup. Coaxial extrusion 3D printing was implemented by using lutein-loaded EC as the inner flow (core) material and corn starch paste as the outer flow (shell) material. The effects of layer height (0.4, 0.7, and 1 mm), EC (6, 8, and 10% w/v) and starch (9, 10, 11, and 12%, w/w) concentrations, and printing temperature (55, 65, or 75 °C) were investigated. As observed from the microCT images, the layer height of 0.7 mm provided the best printability. The samples fabricated using 10 and 11% starch concentrations at printing temperatures of 55 and 65 °C, respectively, demonstrated the best shape fidelity and storage stability. Specifically, the 3D-print of 10% starch at 55 °C with 10% EC provided the highest lutein stability as a result of the improved shape integrity at this printing condition. The 3D-printed sample at the optimized conditions yielded significantly higher lutein retention indexes of ~70 and 48% after 21 days of storage at 25 °C and 50 °C, respectively, compared to the unencapsulated physical mixture of crude lutein (24 and 10%, respectively) at the same storage conditions. Furthermore, the encapsulation of lutein into zein instead of EC was investigated as it was expected to show a higher digestibility in the GI tract. Again, a spiral-cube-shaped geometry was used to investigate the effects of printing parameters, namely zein concentration (Z; 20, 40, and 60%) and printing speed (PS; 4, 8, 14, and 20 mm/s). The viscosities of the inks, microstructural properties, storage stability, and bioaccessibility of encapsulated lutein were determined. The sample printed with a zein concentration of 40% at a printing speed of 14 mm/s (Z-40/PS-14) exhibited the best shape integrity. When lutein was entrapped in starch/zein gels (Z-40/PS-14), only 39% of lutein degraded after 21 days at 25 ºC, whereas 78% degraded at the same time when crude lutein was studied. Similar improvements were also observed after storing at 50 ºC for 21 days. Furthermore, after simulated digestion, the bioaccessibility of encapsulated lutein (9.8%) was substantially higher than that of crude lutein (1.5%). Overall, the developed dual-layered starch-EC/zein encapsulation approach via 3D printing serves as a platform technology for loading bioactive compounds into food formulations with improved stability and bioaccessibility. Five manuscripts were published in high-quality peer-reviewed journals. One patent disclosure has been filed. The findings were also disseminated via conference presentations.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2024
Citation:
Ahmadzadeh, S., & Ubeyitogullari, A. (2024). Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility. International Journal of Biological Macromolecules, 266, 131305. https://doi.org/10.1016/j.ijbiomac.2024.131305
- Type:
Journal Articles
Status:
Published
Year Published:
2024
Citation:
Hamilton, A. N., Mirmahdi, R. S., Ubeyitogullari, A., Romana, C. K., Baum, J. I., & Gibson, K. E. (2024). From bytes to bites: Advancing the food industry with three-dimensional food printing. Comprehensive Reviews in Food Science and Food Safety, 23(1), 1-22. https://doi.org/10.1111/1541-4337.13293
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Ahmadzadeh, S. & Ubeyitogullari, A. (2023). Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique. Carbohydrate Polymers, 301, 120296. https://doi.org/10.1016/j.carbpol.2022.120296
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Ahmadzadeh, S. & Ubeyitogullari, A. (2023). Enhancing the stability of lutein by loading into dual-layered starch-ethyl cellulose gels using 3D food printing, Additive Manufacturing, 69, 103549. https://doi.org/10.1016/j.addma.2023.103549
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Ahmadzadeh, S., Lenie, M. D.R., Mirmahdi, R.S., & Ubeyitogullari, A. (2023). Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2023.2273446
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
Ahmadzadeh, S. & Ubeyitogullari, A. (2024). Encapsulation of lutein into dual-layered starch-ethyl cellulose gels using 3D food printing. Phi Tau Sigma Research Competition, February 13, Virtual Conference.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Ahmadzadeh, S. & Ubeyitogullari, A. (2023). An innovative 3D printing approach for encapsulating lutein into dual-layered starch-ethylcellulose/zein gels. American Institute of Chemical Engineers (AIChE) Annual Meeting, November 5-10, Orlando, FL, USA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Ahmadzadeh, S. & Ubeyitogullari, A. (2023). Encapsulation of lutein into dual-layered starch-ethyl cellulose gels using 3D food printing. Institute of Food Technologists (IFT) FIRST Annual Meeting & Food Expo, July 16-19, Chicago, IL, USA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Ahmadzadeh, S. & Ubeyitogullari, A. (2023). Enhancing the stability of lutein via an innovative encapsulation approach based on 3D food printing. The American Oil Chemists' Society (AOCS) Annual Meeting & Expo, April 30-May 3, Denver, CO, USA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Ubeyitogullari, A. (invited plenary speaker) & Ahmadzadeh, S. (2023). Convergence of 3D printing and food-grade aerogels for the delivery of bioactive compounds. The 3rd International Conference Aerogels for Biomedical and Environmental Applications (in the frame of AERoGELS COST Action), July 5-7, Maribor, Slovenia.
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