Page 381 - IJB-10-6

International

Journal of Bioprinting

RESEARCH ARTICLE
ChocOmega-3: Innovative manufacturing of

ω-3-enriched chocolate

Esra Pilavci 1,2 id , Dilruba Baykara 1,2 id , Kubra Ozkan 3 id , Ayşegul Tiryaki 1,2 id ,
Melih Musa Ayran 1,2 id , Gozde Enguven 1,2 id , Tufan Arslan Tut 1,2 id ,
Mehmet Murat Bozdag 1,2 id , Osman Sagdic 3 id , Oguzhan Gunduz 1,2 id ,
Roger J. Narayan *, and Canan Dogan *
4
1,2 id
1 Center for Nanotechnology and Biomaterials Application & Research (NBUAM), Marmara
University, Istanbul, Turkey
2 Department of Metallurgical and Materials Engineering, Faculty of Technology, Marmara University,
Istanbul, Turkey
3
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz
Technical University, Istanbul, Turkey
4 Department of Materials Science and Engineering, North Carolina State University, Raleigh, North
Carolina, United States of America

Abstract

3D printing technology allows food to be shaped into unique and complex forms.
*Corresponding authors: Chocolate is frequently used in food printing due to its extrusion melting capacity
Roger Narayan and attractiveness. In this study, chocolates enriched with ω-3 were produced with
(roger_narayan@ncsu.edu)
Canan Dogan 3D printing technology. By using electrospraying, ω-3 was encapsulated within
(canan.dogan@marmara.edu.tr) sodium alginate (SA) microparticles, which were then used to coat 3D-printed
chocolates. The ω-3 blend and ω-3-SA coated chocolates were compared. Before
Citation: Ozkan K, Baykara D,
Pilavci E, et al. ChocOmega-3: printing, the rheological properties of the chocolates were analyzed. In addition
Innovative manufacturing of to their characteristics, the printed chocolates were evaluated for total phenolic
ω-3-enriched chocolate. content (TPC) and antioxidant capacity, in vitro gastrointestinal digestion, and ω-3
Int J Bioprint. 2024;10(6):3969.
doi: 10.36922/ijb.3969 release profile. Fourier transform infrared (FTIR) spectroscopy indicated that ω-3 was
successfully incorporated into the SA particles. According to mechanical testing,
Received: June 17, 2024 the chocolate structures coated with ω-3-SA exhibited higher compressive strength
1st revised: July 20, 2024
2nd revised: August 15, 2024 than structures mixed with ω-3. The results revealed that the incorporation of
Accepted: August 23, 2024 alginate into pure chocolate scaffolds through the coating process increased their
Published Online: August 23, 2024 compressive strength. The TPC and antioxidant capacities of ω-3-SA microparticles
Copyright: © 2024 Author(s). (MP)-coated and ω-3-mixed chocolate samples were also significantly increased
This is an Open Access article compared to those of pure chocolate after in vitro digestion. The ω-3-SA MP-coated
distributed under the terms of the
Creative Commons Attribution chocolate reported a lower quality release profile. The faster release of encapsulated
License, permitting distribution, ω-3 at a pH value of 7 may be attributed to the fact that SA particles dissolve faster
and reproduction in any medium, in high pH environments. This study revealed that 3D printing technology could be
provided the original work is
properly cited. actively leveraged to create food-based products with the necessary ingredients to
meet consumer demand.
Publisher’s Note: AccScience
Publishing remains neutral with
regard to jurisdictional claims in
published maps and institutional Keywords: 3D printing; Food technology; ω-3; Electrospraying; Rheology;
affiliations. Bioaccessibility

Volume 10 Issue 6 (2024) 373 doi: 10.36922/ijb.3969