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Formulación de tintas a base de guisantes con diferentes almidones para producir aperitivos personalizados impresos
Aaditya Venkatachalam1, Patrick F C Wilms1, Júlia Patón Baeza1
1Laboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG, PO Box 17, Wageningen, 6700AA, the Netherlands.
Current research in food science
|February 9, 2026
Resumen
La impresión 3D de alimentos permite bocadillos personalizados. Los diferentes tipos de almidón (arándano nativo, arándano pregelado, copos de patata) en las formulaciones a base de arándano tienen un impacto en la capacidad de impresión y textura, con la capacidad de retención de agua que guía el éxito de la formulación.
Área de la Ciencia:
- Ciencia y Tecnología de los Alimentos Ciencia y Tecnología de los Alimentos.
- Ciencia de los materiales Ciencia de los materiales.
- Biotecnología La biotecnología es la biotecnología.
Sus antecedentes:
- La impresión 3D de alimentos permite una nutrición personalizada y nuevas texturas de alimentos.
- Los ingredientes a base de guisantes ofrecen una fuente de alimentos sostenibles a base de plantas.
- El control de las propiedades de la formulación es clave para la impresión 3D exitosa de alimentos.
Objetivo del estudio:
- Para investigar el impacto de los diferentes tipos de almidón en la impresión 3D de tintas comestibles a base de guisantes.
- Para analizar la textura y el comportamiento de fractura de aperitivos a base de guisantes impresos en 3D después de la cocción.
- Establecer una estrategia de formulación para aperitivos personalizados a base de plantas mediante la impresión 3D.
Principales métodos:
- Formulación de tintas comestibles con fibra de guisante, proteína de guisante y diferentes almidones (guisante nativo, guisante pre-gelado, copos de patata).
- Evaluación de la capacidad de impresión de la tinta basada en la capacidad de retención de agua (WHC).
- Hornear bocadillos impresos en 3D a 175°C durante 5, 10 y 15 minutos para evaluar las propiedades de textura y fractura.
Principales resultados:
- Los copos de patata exhibieron el WHC más alto, seguido por el almidón de guisante pre-gelado y el almidón de guisante nativo.
- El enfoque WHC produjo con éxito formulaciones imprimibles en diferentes tipos de almidón.
- El almidón de guisante y los copos de patata pre-gelados expandieron la gama de formulaciones extruibles.
- El tiempo de cocción fue el principal factor que influyó en las propiedades de fractura de los bocadillos horneados.
Conclusiones:
- La capacidad de retención de agua es un parámetro crítico para la formulación de tintas comestibles imprimibles.
- Diferentes tipos de almidón influyen en la imprimibilidad y la extrudabilidad de los bocadillos a base de guisantes.
- La duración de la cocción afecta significativamente la textura final de los bocadillos de origen vegetal impresos en 3D.
- Esta investigación proporciona un marco para el desarrollo de alimentos a base de plantas personalizados con las texturas deseadas a través de la impresión 3D.
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