Abstract
Introduction
Three-dimensional food printing can revolutionize food manufacturing by creating personalized products tailored to specific dietary needs. The challenge lies in the usage of unique ingredients, where understanding their rheological properties is crucial for improving the printability of complex and novel food matrices. This study investigates the formulation of 3D-printed MCT oil-based oleogels integrated with sugar and pectin, aiming to develop a printable matrix that can be used as a means of nutraceutical delivery. Oleogels, semi-solid systems formed by structuring liquid oils, offer a versatile platform for the development of customizable drug delivery systems.
Materials and Methods
A series of oleogel formulations were prepared by varying the ratios of MCT oil (2.5-40%), sugar (10-30%), and pectin (2-10%). The sugar syrup was prepared with 55o brix and then homogenized (Ultraturrax T18, IKA, Germany) at 15,000 rpm for 5 min with an MCT oil stabilizer and emulsifier. The developed oleogel was analysed for oil binding capacity, rheology, texture, and extrusion processing for 3D printability.
Results
The optimized oleogel formulation demonstrated an oil binding capacity of 80%, indicating its ability to retain a significant amount of oil. The texture analysis showed the highest firmness (1022.20 g) and consistency (663.42 g.sec), as compared to other formulated oleogels, while the cohesiveness and work of cohesion values suggest it has moderate internal bonding strength and requires less energy to deform. Rheological analysis confirmed the shear-thinning behaviour, which is crucial for extrusion-based 3D-printing processes. The structural integrity and printability of the oleogel were validated through 3D-printing trials using a 1.2 mm nozzle and a printing speed of 400 mm/min at constant pressure, showcasing the potential for creating intricate and stable structures.
Conclusion
The development of MCT oil-based oleogels with sugar and pectin integration presents a novel approach to nutraceutical delivery via 3D printing. This study highlights the potential of these oleogels for development in personalized medicine and nutraceuticals.
