3D printing of edible gels and plant extracts encapsulation

Biljni ekstrakti izvor su brojnih bioaktivnih molekula s potencijalnim povoljnim utjecajem na zdravlje čovjeka. S obzirom na to da je njihova bioraspoloživost često ograničena, istražuju se tehnologije kojima će se takvi aktivni spojevi moći ugraditi u funkcionalne proizvode. Jedan od načina prevođenja biljnih ekstrakata u stabilniju formu je tehnologija inkapsulacije koja omogućava očuvanje i kontrolirano otpuštanje aktivne tvari obložene vanjskim omotačem od hidrokoloida, dok se metoda 3D printanja koristi se za dobivanje novih tekstura, okusa i složenih oblika prehrambenih proizvoda. U ovom radu, proveden je postupak inkapsulacije biljnog ekstrakta origana. Dobiveni rezultati pokazali su da je otpuštanje polifenolnih spojeva iz suhih mikrosfera produljeno u odnosu na otpuštanje polifenolnih spojeva iz mokrih mikrosfera.Herbal extracts are a source of many components with a beneficial effect on human health. Given that their bioavailability is often limited, technologies that would allow such active compounds to be incorporated into functional products are being researched. One way to translate plant extracts into more stable form is encapsulation technology that allows the preservation and controlled release of active substances coated with an outer hydrocolloid shell, while the 3D printing method is used to obtain new textures, flavours and complex shapes of food products. In this research, encapsulation process of oregano plant extract was performed. Obtained results showed that the release of polyphenolic compounds from dry microspheres is prolonged compared to the release of polyphenolic compounds from wet microspheres