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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
11/06/2025 |
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Data da última atualização: |
11/06/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA FILHO, J. G. de; DUARTE, L. G. R.; BONFIM, D. O.; SALGAÇO, M. K.; MATTOSO, L. H. C.; EGEA, M. B. |
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Afiliação: |
STATE UNIVERSITY OF CAMPINAS; UNIVERSITY OF SÃO PAULO; SÃO PAULO STATE UNIVERSITY (UNESP); LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA; GOIANO FEDERAL INSTITUTE OF EDUCATION, SCIENCE AND TECHNOLOGY. |
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Título: |
Shaping the Future of Functional Foods: Using 3D Printing for the Encapsulation and Development of New Probiotic Foods. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Probiotics and Antimicrobial Proteins, v. 17, 2025. |
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Páginas: |
1295–1307 |
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DOI: |
10.1007/s12602-024-10382-5 |
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Idioma: |
Inglês |
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Conteúdo: |
Consumers have been demanding foods that, besides providing nutrition, bring some health benefts, known as functional foods. The insertion of probiotics in foods is a strategy for developing functional foods. Still, it has been a challenge because these matrices have diferent pHs and undergo diferent process temperatures and times that can reduce the viability of these microorganisms. In this sense, encapsulation using 3D printing emerges to protect probiotic microorganisms and ensure that they reach the intestine viable and carry out the expected benefcial action. Thus, this review evaluates the current advancements in 3D printing to encapsulate and develop novel probiotic foods. Research has shown that 3D printing efectively encapsulates probiotic microorganisms, preserving their viability throughout the gastrointestinal tract. Studies have proven the efectiveness of 3D printing encapsulation in protecting probiotics during processing, storage, and digestion. Innovative formulations for 3D bioprinted products with probiotics, such as food structures based on cereals, mashed potatoes, and cream, have been developed. Producing products with shelf life and combining applications of phytochemicals and probiotics aims to improve personalized nutrition, textural characteristics, and sensory attributes of the foods produced by this emerging approach. Therefore, 3D printing of foods with probiotics has the potential to create new products that meet this demand. |
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Palavras-Chave: |
3D bioprinted products; Technological properties. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02220naa a2200229 a 4500
001 2176558
005 2025-06-11
008 2025 bl uuuu u00u1 u #d
024 7 $a10.1007/s12602-024-10382-5$2DOI
100 1 $aOLIVEIRA FILHO, J. G. de
245 $aShaping the Future of Functional Foods$bUsing 3D Printing for the Encapsulation and Development of New Probiotic Foods.$h[electronic resource]
260 $c2025
300 $a1295–1307
520 $aConsumers have been demanding foods that, besides providing nutrition, bring some health benefts, known as functional foods. The insertion of probiotics in foods is a strategy for developing functional foods. Still, it has been a challenge because these matrices have diferent pHs and undergo diferent process temperatures and times that can reduce the viability of these microorganisms. In this sense, encapsulation using 3D printing emerges to protect probiotic microorganisms and ensure that they reach the intestine viable and carry out the expected benefcial action. Thus, this review evaluates the current advancements in 3D printing to encapsulate and develop novel probiotic foods. Research has shown that 3D printing efectively encapsulates probiotic microorganisms, preserving their viability throughout the gastrointestinal tract. Studies have proven the efectiveness of 3D printing encapsulation in protecting probiotics during processing, storage, and digestion. Innovative formulations for 3D bioprinted products with probiotics, such as food structures based on cereals, mashed potatoes, and cream, have been developed. Producing products with shelf life and combining applications of phytochemicals and probiotics aims to improve personalized nutrition, textural characteristics, and sensory attributes of the foods produced by this emerging approach. Therefore, 3D printing of foods with probiotics has the potential to create new products that meet this demand.
653 $a3D bioprinted products
653 $aTechnological properties
700 1 $aDUARTE, L. G. R.
700 1 $aBONFIM, D. O.
700 1 $aSALGAÇO, M. K.
700 1 $aMATTOSO, L. H. C.
700 1 $aEGEA, M. B.
773 $tProbiotics and Antimicrobial Proteins$gv. 17, 2025.
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| 3. |  | VILELA, H.; SANTOS, E. J.; VALENTE, J. de O.; VILELA, D. Desempenho de novilhos mestiços (Holandês-Zebu) em pastagens de gramínea e leguminosas, suplementadas com uréia e minerais, durante o período da seca. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Belo Horizonte, v. 35, n. 2, p. 197-204, 1983.| Biblioteca(s): Embrapa Gado de Leite. |
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| 8. | | VIANA, A. C.; MIRANDA, J. E. de; FERREIRA, J. J.; CRUZ, J. C.; DUARTE, J. de O.; VALENTE, J. de O. Avaliação de cultivares de milho e sorgo para a produção de silagem. In: CONGRESSO NACIONAL DE MILHO E SORGO, 21., 1996, Londrina. Resumos... Londrina: IAPAR, 1996. p. 11.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| Registros recuperados : 8 | |
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