3D-Printable Chontaduro (Bactris gasipaes) Gel Inks: Influence of Encapsulated Lactiplantibacillus plantarum on...

This study evaluated the feasibility of developing 3D-printable chontaduro (Bactris gasipaes) gel inks. Freeze-dried chontaduro pulp and encapsulated Lactiplantibacillus plantarum were used. Two formulations were analysed: a control (ChC) and a probiotic ink (ChLp) containing 10% (w/w) microencapsulated cells in a maltodextrin-whey protein carrier. Both were baked at 140 °C under zero humidity and evaluated for water activity, colour, texture, and sensory properties. Rheological analysis showed shear-thinning behaviour for both inks. Notably, ChLp had higher storage (G') and loss (G″) modulus, which may indicate structural reinforcement by the carrier. Furthermore, FTIR suggested enhanced protein-polysaccharide interactions and ionic cross-linking. Both inks were found to be extrudable; however, ChLp showed a 4.1% reduction in printed height. Baking reduced water activity (aw < 0.88) and caused Maillard browning, which was more pronounced in ChLp. With respect to microbial viability, Ltp. Plantarum viability (~7.1 log CFU/g) was maintained after extrusion but lost after baking. Sensory evaluation indicated formulation-dependent differences in colour (greater yellowness) and texture (reduced adhesiveness, increased hardness) for ChLp. Overall, these findings showed chontaduro gel as a viable matrix for 3D food printing, with the encapsulated carrier altering physicochemical and sensory descriptors.