Naslov
Towards the design of strawberry based functional foods by 3D printing

Autori
Bebek Markovinović, Anica ; Putnik, Predrag ; Žigolić, Adrijana ; Bosiljkov, Tomislav ; Bursać Kovačević, Danijela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts VIII International Conference Sustainable Postharvest and Food Technologies INOPTEP 2023 / XXXV Scientific - Professional Conference Processing and Energy in Agriculture PTEP 2023 / Radojčin, Milivoj - Novi Sad : National Society of Processing and Energy in Agriculture, 2023, 9-9

ISBN
978-86-7520-581-4

Skup
VIII International Conference Sustainable Postharvest and Food Technologies INOPTEP 2023 / XXXV Scientific - Professional Conference Processing and Energy in Agriculture PTEP 2023

Mjesto i datum
Subotica, Srbija, 23.04.2023. - 28.04.2023

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
additive manufacturing ; 3D printing ; functional food ; strawberry ; bioactive compounds

Sažetak
Three-dimensional printing (3DP) technology, also known as additive technique, is a new method that provokes the great interest of researchers, industry and the public due to its various applications such as medicine, gastronomy, engineering, food industry, etc. The main feature of this technology is the addition of material layer-by-layer. This enables the production of complex product geometries that would be difficult or impossible to achieve using conventional production methods. 3DP technology has been the focus of much innovative research in the food sector in recent years. This technology enables the computerized production of 3D-molds of food products of various compositions, which stands out from many other emerging technologies due to numerous advantages, such as customized food design, personalized nutrition, simplification of the supply chain, and expansion of uses for available food materials. As far as the food sector is concerned, this technology offers a wide range of potential applications, from the production of food for the elderly and children, to the production of functional foods and confectionery, to use in space missions. One area of particular interest in the application of this technology is in the production of functional foods. With the aim of increasing the daily consumption of fruits and vegetables, this technology has good prospects for products with different food combinations with these raw materials, focusing not only on the rheological and sensory properties but also on the nutritional and bioactive aspects. Therefore, the aim of this work was to investigate the possibility of applying 3DP for the development of functional products based on strawberries. The influence of two different extrusion-based printing programs with the application of two different starch hydrocolloids (corn vs. wheat) in different proportions (10, 15 and 20%, w/w) on the stability of bioactive compounds (total phenols, hydroxycinnamic acids, flavonols, total flavonoids, anthocyanins and condensed tannins) and antioxidant capacity (DPPH and FRAP) were investigated. Results showed that the type of starch significantly modified all determined bioactive compounds, and antioxidant capacity of the 3DP products tested. The starch content and the type of printing program also had a significant effect on the majority of the components studied. For the preservation of the bioactive profile and antioxidant capacity of the 3DP product, a starch content of 15 % and printing program 2 were found to be the most suitable. In summary, the results obtained show that three- dimensional printing can be considered as a technology with high potential for the development of innovative and customized functional fruit products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA