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September 10, 2025FoodsOpen Access

Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing

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Authors

AMAdrián MatasFDFrancisco de-la-HabaMIMarta Igual

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Overview

This investigation evaluates the impact of omega-3 inclusion on rheology and print fidelity in food gels, indicating potential improvements in structural integrity.

Key Points

  • Incorporating omega-3 fatty acids improved the elastic properties of food gels, suggesting enhanced quality.
  • Storage modulus increased from 1200 Pa to 2000 Pa, indicating improved rheological properties with higher omega-3 concentration.
  • Maximum extrusion force decreased from 325 N to 250 N, highlighting better print performance with omega-3 incorporation.
  • The study underscores the feasibility of using encapsulated bioactive compounds to create functional food products with better mechanical properties.

Cite This Study

Matas et al. (2025) studied this question.

synapsesocial.com/papers/68c1a11f54b1d3bfb60dbcbehttps://doi.org/10.3390/foods14152681
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