Shaping the Future of Functional Foods: Using 3D Printing for the Encapsulation and Development of New Probiotic Foods

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorScience and Technology-
Autor(es): dc.creatorde Oliveira Filho, Josemar Gonçalves-
Autor(es): dc.creatorDuarte, Larissa Graziele Rauber-
Autor(es): dc.creatorBonfim, Diego Oliveira-
Autor(es): dc.creatorSalgaço, Mateus Kawata-
Autor(es): dc.creatorMattoso, Luiz Henrique Caparelli-
Autor(es): dc.creatorEgea, Mariana Buranelo-
Data de aceite: dc.date.accessioned2025-08-21T21:39:05Z-
Data de disponibilização: dc.date.available2025-08-21T21:39:05Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s12602-024-10382-5-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/299679-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/299679-
Descrição: dc.descriptionConsumers have been demanding foods that, besides providing nutrition, bring some health benefits, known as functional foods. The insertion of probiotics in foods is a strategy for developing functional foods. Still, it has been a challenge because these matrices have different pHs and undergo different process temperatures and times that can reduce the viability of these microorganisms. In this sense, encapsulation using 3D printing emerges to protect probiotic microorganisms and ensure that they reach the intestine viable and carry out the expected beneficial action. Thus, this review evaluates the current advancements in 3D printing to encapsulate and develop novel probiotic foods. Research has shown that 3D printing effectively encapsulates probiotic microorganisms, preserving their viability throughout the gastrointestinal tract. Studies have proven the effectiveness of 3D printing encapsulation in protecting probiotics during processing, storage, and digestion. Innovative formulations for 3D bioprinted products with probiotics, such as food structures based on cereals, mashed potatoes, and cream, have been developed. Producing products with shelf life and combining applications of phytochemicals and probiotics aims to improve personalized nutrition, textural characteristics, and sensory attributes of the foods produced by this emerging approach. Therefore, 3D printing of foods with probiotics has the potential to create new products that meet this demand.-
Descrição: dc.descriptionBrazilian Agricultural Research Corporation Embrapa Instrumentation, SP-
Descrição: dc.descriptionSchool of Food Engineering State University of Campinas (UNICAMP)-
Descrição: dc.descriptionDepartment of Electrical and Computer Engineering São Carlos School of Engineering University of São Paulo-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionGoiano Federal Institute of Education Science and Technology, Campus Rio Verde, Rio Verde-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP)-
Idioma: dc.languageen-
Relação: dc.relationProbiotics and Antimicrobial Proteins-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subject3D bioprinted products-
Palavras-chave: dc.subjectFunctional foods-
Palavras-chave: dc.subjectTechnological properties-
Título: dc.titleShaping the Future of Functional Foods: Using 3D Printing for the Encapsulation and Development of New Probiotic Foods-
Tipo de arquivo: dc.typevídeo-
Aparece nas coleções:Repositório Institucional - Unesp

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