Page 394 - IJB-10-6

International Journal of Bioprinting Innovative manufacturing of ω-3-enriched chocolate

chocolate at pH 4, and the release was completed in 9 h. 4. Conclusion
Figure 10D indicates that the burst release in the first 15
min involved the release of over 86% of ω-3 from ω-3- This study introduced the fabrication of 3D-printed dark
mixed chocolate at pH 7. At pH 4, while 43% of ω-3 release chocolate structures supported with ω-3 via bulk mixing
from ω-3-mixed chocolate was released in 60 min; the and electrospray methods. The electrospraying method
release was completed in 5 h. Small diameter particles offer was used for ω-3 encapsulation into biopolymeric particles
a larger specific surface area, thus increasing the release made from SA; an AXO-A3 3D printer was utilized for the
profile associated with the bioactive compound. In this fabrication of dark chocolate-based structures. To observe
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study, the release profile of ω-3 encapsulated with particles the ω-3 release profiles associated with both techniques,
was higher than ω-3-mixed in chocolate. Encapsulating the in vitro release profiles of ω-3-mixed chocolate and ω-3-
oil using encapsulation techniques leads to the oil being SA MP-coated chocolate were compared to prolong the
protected from degradation by stomach enzymes and ω-3 release duration. From these results, it is suggested
prolonged release under intestinal conditions. The rapid that the ω-3-SA MP-coated chocolate has a better release
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release of ω-3 from the encapsulated particles is attributed profile than the ω-3-mixed chocolate due to the protection
to the hydrophilic property of SA. In addition, carboxylic of the biopolymeric particles. In vitro bioaccessibility and
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acid groups in the structure of SA make the polymer pH- antioxidant capacity analysis reported increased TPC in
sensitive. In an environment above pH 4.4, the carboxylic ω-3-SA MP-coated chocolate and ω-3-mixed chocolate
acid groups in the SA structure are ionized. As a result, compared to pure chocolate. Similarly, in vitro digestion
electrostatic repulsion of the negative charge occurs, the analysis displayed increased antioxidant capacity and TPC
polymer chain expands, and the matrix swells. This effect for all chocolate samples from oral to intestinal phases.
is more significant when the pH value is 7.4. When the pH Mechanical testing also indicated that ω-3-SA-coated
value is below 3.4, the polymer can become challenging chocolate structures exhibited an increase in compressive
to dissolve as the carboxylic groups do not ionize. This strength compared to the ω-3-mixed structures. Thus,
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result may explain the faster release of encapsulated ω-3 it can be concluded that additive manufacturing and 3D
at a pH value of 7, as SA particles dissolve faster in high printing systems can be actively used to fabricate optimized
pH environments, such as those found in the oral and food-based products with required additives based on
intestinal regions. nutritional demands.
Chang et al. found that microencapsulation of fish Acknowledgments
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oil with TMFCC (thiol-modified β-lactoglobulin fibrils/
chitosan complex) led to lower levels of fish oil release None.
under simulated gastric (< 25%) and intestinal (< 65%)
conditions. According to these findings, TMFCC serves Funding
as an encapsulation agent that can protect the structure None.
in gastric conditions and provide a sustainable release of
encapsulated fish oil in intestinal conditions. Razavizadeh Conflict of interest
and Yeganehzad described the release of chia seed oil
from microspheres (the solutions mixed in three ratios Roger J. Narayan serves as the Editorial Board Member
of the journal but was not in any way involved in the
of alginate to soy protein isolate: 5:1, 5:3, and 5:5) in SGF
and SIF environments; for microspheres exposed to SGF editorial and peer-review process conducted for this paper,
conditions for 2 h, the release range was approximately directly or indirectly. Other authors declare they have no
42–39%. Exposure to a sequential SGF-SIF medium competing interests
(cumulative SGF + SIF) for 6 h resulted in an oil release Author contributions
range of 96.30–98.73%. In another study, Bannikova
69
et al. encapsulated fish oil in an alginate polymer to Conceptualization: Canan Dogan, Oguzhan Gunduz
70
develop a structure targeting a specific part of the human Formal analysis: Esra Pilavci, Dilruba Baykara, Kubra
digestive system. It was observed that the encapsulated oils Ozkan, Aysegul Tiryaki, Melih Musa Ayran, Gozde
exhibited little release in the stomach stage; the release was Enguven, Tufan Arslan Tut, Mehmet Murat Bozdag
increased in the intestinal stage. The findings confirmed Investigation: Canan Dogan, Oguzhan Gunduz, Osman
the controlled release of the encapsulated ω-3 under in Sagdıc, Roger J. Narayan
vitro simulated gastrointestinal conditions, facilitating Methodology: Canan Dogan, Oguzhan Gunduz, Osman
efficient absorption and utilization by the body. Sagdıc, Esra Pilavci, Dilruba Baykara, Kubra Ozkan,

Volume 10 Issue 6 (2024) 386 doi: 10.36922/ijb.3969