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Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance
Adrián Matas-Gil1, Francisco de-la-Haba2, Marta Igual1
1I-FOOD, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, Spain.
Foods (Basel, Switzerland)
|August 14, 2025
Summary
Incorporating omega-3 fatty acids (ω-3) encapsulated in pea protein into 3D food printing gels improved structural integrity. This research demonstrates potential for creating enhanced nutritional and mechanically sound functional foods.
Area of Science:
- Food Science
- Materials Science
- Biotechnology
Background:
- 3D food printing offers novel ways to create customized food products.
- Integrating functional ingredients like omega-3 fatty acids (ω-3) into food matrices is challenging.
- Encapsulation techniques are crucial for protecting bioactive compounds and ensuring their functionality.
Purpose of the Study:
- To investigate the impact of encapsulated ω-3 fatty acids on the rheological, textural, and printability properties of a model food gel.
- To assess the feasibility of using pea protein-encapsulated ω-3 in 3D food printing formulations.
- To determine the optimal concentration of encapsulated ω-3 for achieving desired structural integrity and printability.
Main Methods:
- Preparation of four model food gel formulations with varying concentrations (0-6%) of pea protein-encapsulated ω-3 fatty acids.
- Rheological analysis to measure storage modulus (G') and assess elastic properties.
- Extrusion analysis to evaluate extrusion force and buffer time.
- Printability tests using checkerboard and concentric cylinder geometries to assess print fidelity and stability over time.
Main Results:
- Storage modulus (G') increased from 1200 Pa to 2000 Pa with increasing encapsulated ω-3 concentration, indicating enhanced gel elasticity.
- Maximum extrusion force decreased from 325 N to 250 N, and buffer time increased from 390 s to 500 s, suggesting improved processability.
- High print fidelity was observed, with minimal area deviation (-12%) for checkerboard geometry at time 0.
- Concentric cylinder structures exhibited good stability over 60 minutes, with a height deviation of 9%.
Conclusions:
- Pea protein encapsulation effectively integrates ω-3 fatty acids into 3D food printing formulations.
- The addition of encapsulated ω-3 enhances the rheological and mechanical properties of food gels, improving printability.
- This study provides a foundation for developing novel functional foods with tailored nutritional benefits and structural integrity using 3D printing technology.
