Aplicación de la impresión 3d en el diseño de pan funcional para celíacos

[ES] El diseño de los alimentos funcionales mediante impresión 3D se propone como una de las tecnologías más adecuadas para acercar la personalización de alimentos a la población. Es por ello la importancia del estudio de los biomateriales utilizados en la impresión. En este estudio se evaluó el efecto de la incorporación de escaramujo como ingrediente funcional en una masa panaria apta para celiacos. Se utilizó tres tipos de masas (control, escaramujo y escaramujo encapsulado) para imprimir figuras rectangulares de 7 cm de largo, 3 cm de ancho y 1, 2 y 3 cm de alto. Se evaluó los cambios en las figuras impresas antes y después del horneado mediante análisis de imagen. Tanto en las masas preimpresas como en las muestras impresas y horneadas se determinaron diferentes propiedades fisicoquímicas, así como su composición centesimal y bioactiva final. Se observó que la incorporación del escaramujo mejoró notablemente el valor nutricional modificando solamente los parámetros fisicoquímicos de color, pH y humedad.[EN] The design of functional foods through 3D printing is proposed as one of the most appropriate technologies to closer food personalization to the population. However, it is essential to study the properties of the biomaterials to be printed. In this work, the incorporation of rosehip as a functional ingredient to bread dough for celiac will be evaluated. Three types of dough (control, rosehip, and encapsulated rosehip) will be printed in a rectangular figure of dimensions 7 cm long, 2 cm wide and 1, 2, 3 cm high. Changes in the printed figures before and after baking were evaluated by image analysis. Different physicochemical properties, as well as their final centesimal and bioactive composition, were determined both in the pre-printed masses and in the printed and baked samples. It was observed that the incorporation of rosehips notably improved the nutritional value by modifying only the physicochemical parameters of color, pH and moisture.Matas Gil, A. (2021). Aplicación de la impresión 3d en el diseño de pan funcional para celíacos. Universitat Politècnica de València. http://hdl.handle.net/10251/174613TFG

Impact of Rosehip (Rose Canina) Powder Addition and Figure Height on 3D-Printed Gluten-Free Bread

[EN] Three-dimensional (3D) food printing is a technique that satisfies the criteria for manufacturing personalized food and for specific consumer groups, both in terms of sensorial and nutritional properties. Rose hips are recognized as valuable food and medicine constituents due to their highlevel content of bioactive compounds. The aim of this study was to investigate the printability in terms of dimensional properties (variation in length, width and height) of 3D-printed, rectangular base (7 × 3 cm), gluten free bread doughs containing rosehip powder or rosehip powder encapsulated with maltodextrin. The effect of the addition of rose hips on rheology and the colour of dough plus texture and colour of final product was studied. The addition of rosehip increased both elastic and viscous modulus of dough and changed its colour from white to orange. After printing process, height effect on figure dimension was remarkable in comparison with dough formulation. The addition of rosehip powder in dough and the use of 2 cm of figure height improve the printability in terms of dimensional properties, achieving 3D structures with more stability and resistance to baking.This research was funded by Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana, grant number AICO/2021/137 and from MCIN/AEI/10.13039/501100011033/ through project PID2020-115973RB-C22.Matas-Gil, A.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2022). Impact of Rosehip (Rose Canina) Powder Addition and Figure Height on 3D-Printed Gluten-Free Bread. Biology and Life Sciences Forum. 6(1):1-7. https://doi.org/10.3390/Foods2021-10979176

Application of 3D Printing in the Design of Functional Gluten-Free Dough

[EN] The design of functional foods through 3D printing is proposed here as one of the most appropriate technologies to provide closer food personalization for the population. However, it is essential to study the properties of the biomaterials intended to be printed. This work will evaluate the incorporation of rosehip as a functional ingredient in a gluten-free dough. Three types of dough (control, rosehip, and encapsulated rosehip) were printed in a rectangular figure of dimensions 7 cm long, 2 cm wide, and 1, 2, and 3 cm high. Changes in printed figures before and after baking were evaluated by image analysis. Physicochemical properties, total phenols (TP), antioxidant capacity (AC), and total carotenoids (TC) were determined both in the pre-printed doughs and in the printed and baked samples. The bread enriched with rosehips presented more orange colors in dough and crumbs. They were also more acidic than control, probably due to the ascorbic acid content of rosehip. The addition of rosehip generally makes the product more resistant to breakage, which could be due to the fiber content of the rosehip. It was observed that the incorporation of rosehip notably improved the functional properties of the bread.This research was funded by Conselleria de Innovacion, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana, grant number AICO/2021/137 and from MCIN/AEI/10.13039/501100011033/through project PID2020-115973RB-C22.Matas-Gil, A.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2022). Application of 3D Printing in the Design of Functional Gluten-Free Dough. Foods. 11(11):1-17. https://doi.org/10.3390/foods11111555117111

Printability Prediction of Three Gels for 3D Food Printing

[EN] A 3D food-printing technique has great potential for food customization. It offers a great variety of shapes, dimensions, etc. To obtain new suitable printing formulations, it is important to carry out printability studies. These studies seek to know the shape stability of formulations that are related to rheological and textural properties. Some authors are correlating printability with rheological and physico-chemical parameters. The objective of this study was to characterize the textural and rheological properties by means of extrusion and oscillatory tests, respectively, of three gels of different formulations for predicting their printability. The gels are composed of porcine gelatin plus iota-carrageenan (Gp + I), bovine gelatin with kappa-carrageenan (Gb + K) and methylcellulose (MC). t. The results showed that Gp + I and Gb + K need higher values of maximum force in an extrusion test than MC, but MC had less deviation in force value during the extrusion test. The three samples showed a predominantly elastic behavior and damping factor (tan ¿) between 0.14 (Gb + K) and 0.37 (MC). It was estimated that the maximum height of the samples should be 0.8 cm, 1 cm and 0.008 cm for Gp + I, Gb + K and MC, respectively, to exhibit 5% deformation after 1 h for a 3 cm diameter printed cylinderThis research was funded by Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana, grant number AICO/2021/137, from MCIN/AEI/10.13039/ 501100011033/through project PID2020-115973RB-C22 and Predoctoral grant from the Universitat Politècnica de València MCIN/AEI/10.13039/501100011033/.Matas-Gil, A.; Molina-Montero, MDC.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2022). Printability Prediction of Three Gels for 3D Food Printing. Biology and Life Sciences Forum. 18(1). https://doi.org/10.3390/Foods2022-1298618

3D Food printing: effect of apricot pulp concentration on 2 texture analysis profile and image analysis in a gel cylinder

[EN] Three-dimensional (3D) printing is an excellent technology for creating food products of any shape and dimension, with desired flavors and nutritional compositions. This study aimed to evaluate the effect of apricot pulp content on the stability and printability of bovine gelatin gels. Brix, pH, Texture Profile Analysis (TPA), and image analysis after 3D printing were measured. Bovine gelatin gels (5%) were formulated with different concentrations of apricot pulp (30%, 50%, and 70%), and cylinders of 3 cm in diameter and 1 cm in height were printed. An increase in firmness of the printed gel was observed with the rise in the pulp concentration. Concerning image analysis, it was observed that as the concentration of apricot pulp (AP) in the samples increased, there was minor deformation of the height dimension. There were no significant differences (p > 0.05) in pieces for the cylinder area, and all presented a 12% area deformation. From the results obtained, it can be said that the 70% apricot pulp sample has the best texture profile and is the sample with the slightest deformation.This research was funded by Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana, grant number AICO/2021/137, from MCIN/AEI/10.13039/ 501100011033/through project PID2020-115973RB-C22 and the FPI PhD contract granted by the Universitat Politècnica de Valencia subprograma 1 (PAID 01 21).Molina-Montero, MDC.; Matas-Gil, A.; Igual Ramo, M.; Martínez-Monzó, J.; García-Segovia, P. (2022). 3D Food printing: effect of apricot pulp concentration on 2 texture analysis profile and image analysis in a gel cylinder. Biology and Life Sciences Forum. 18(1):1-6. https://doi.org/10.3390/Foods2022-129501618

Epidemiology of surgery associated acute kidney injury (EPIS-AKI): a prospective international observational multi-center clinical study

Purpose: The incidence, patient features, risk factors and outcomes of surgery-associated postoperative acute kidney injury (PO-AKI) across different countries and health care systems is unclear. Methods: We conducted an international prospective, observational, multi-center study in 30 countries in patients undergoing major surgery (> 2-h duration and postoperative intensive care unit (ICU) or high dependency unit admission). The primary endpoint was the occurrence of PO-AKI within 72 h of surgery defined by the Kidney Disease: Improving Global Outcomes (KDIGO) criteria. Secondary endpoints included PO-AKI severity and duration, use of renal replacement therapy (RRT), mortality, and ICU and hospital length of stay. Results: We studied 10,568 patients and 1945 (18.4%) developed PO-AKI (1236 (63.5%) KDIGO stage 1500 (25.7%) KDIGO stage 2209 (10.7%) KDIGO stage 3). In 33.8% PO-AKI was persistent, and 170/1945 (8.7%) of patients with PO-AKI received RRT in the ICU. Patients with PO-AKI had greater ICU (6.3% vs. 0.7%) and hospital (8.6% vs. 1.4%) mortality, and longer ICU (median 2 (Q1-Q3, 1-3) days vs. 3 (Q1-Q3, 1-6) days) and hospital length of stay (median 14 (Q1-Q3, 9-24) days vs. 10 (Q1-Q3, 7-17) days). Risk factors for PO-AKI included older age, comorbidities (hypertension, diabetes, chronic kidney disease), type, duration and urgency of surgery as well as intraoperative vasopressors, and aminoglycosides administration. Conclusion: In a comprehensive multinational study, approximately one in five patients develop PO-AKI after major surgery. Increasing severity of PO-AKI is associated with a progressive increase in adverse outcomes. Our findings indicate that PO-AKI represents a significant burden for health care worldwide