AccScience Publishing / IJB / Online First / DOI: 10.36922/ijb.3969
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RESEARCH ARTICLE

ChocOmega-3: Innovative manufacturing of ω-3-enriched chocolate

Esra Pilavci1,2 ,  Dilruba Baykara1,2 ,  Kubra Ozkan3 ,  Ayşegul Tiryaki1,2 ,  Melih Musa Ayran1,2 ,  Gozde Enguven1,2 ,  Tufan Arslan Tut1,2 ,  Mehmet Murat Bozdag1,2 ,  Osman Sagdic3 ,  Oguzhan Gunduz1,2 ,  Roger J. Narayan4* ,  Canan Dogan1,2*
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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
IJB, 3969 https://doi.org/10.36922/ijb.3969
Submitted: 17 June 2024 | Accepted: 23 August 2024 | Published: 23 August 2024
© 2024 by the Author(s). This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International License ( https://creativecommons.org/licenses/by/4.0/ )
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Abstract

3D printing technology allows food to be shaped into unique and complex forms. Chocolate is frequently used in food printing due to its extrusion melting capacity and attractiveness. In this study, chocolates enriched with ω-3 were produced with 3D printing technology. By using electrospraying, ω-3 was encapsulated within 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 printing, the rheological properties of the chocolates were analyzed. In addition to their characteristics, the printed chocolates were evaluated for total phenolic content (TPC) and antioxidant capacity, in vitro gastrointestinal digestion, and ω-3 release profile. Fourier transform infrared (FTIR) spectroscopy indicated that ω-3 was successfully incorporated into the SA particles. According to mechanical testing, the chocolate structures coated with ω-3-SA exhibited higher compressive strength than structures mixed with ω-3. The results revealed that the incorporation of alginate into pure chocolate scaffolds through the coating process increased their compressive strength. The TPC and antioxidant capacities of ω-3-SA microparticles (MP)-coated and ω-3-mixed chocolate samples were also significantly increased compared to those of pure chocolate after in vitro digestion. The ω-3-SA MP-coated chocolate reported a lower quality release profile. The faster release of encapsulated ω-3 at a pH value of 7 may be attributed to the fact that SA particles dissolve faster in high pH environments. This study revealed that 3D printing technology could be actively leveraged to create food-based products with the necessary ingredients to meet consumer demand.

Keywords
3D printing
Food technology
ω-3
Electrospraying
Rheology
Bioaccessibility
Funding
Not applicable
Conflict of interest
Roger J. Narayan serves as the Editorial Board Member of the journal but was not in any way involved in the editorial and peer-review process conducted for this paper, directly or indirectly. Other authors declare they have no competing interests.
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