Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people.

Dysphagia is a condition that affects the ability to chew and swallow food and beverages, having a major impact on people's health and wellbeing. This work developed gel systems with a customized texture suitable for intake by dysphagic people using 3D printing and milk. Gels were developed using skim powdered milk, cassava starch (native and modified by the Dry Heating Treatment (DHT)), and different concentrations of kappa-carrageenan (ĸC). The gels were evaluated in relation to the starch modification process and concentration of gelling agents, 3D printing performance, and suitability for dysphagic people (following both the standard fork test described by the International Dysphagia Diet Standardization Initiative (IDDSI), and also using a new device coupled to a texture analyzer). Moreover, the best formulations were evaluated for mineral bioaccessibility through simulated gastrointestinal digestion based on INFOGEST 2.0 standardized method. The results showed that ĸC had a dominant effect compared to the DHT-modified starch on gel texture, 3D printing performance, and fork tests. The gels obtained by molding or 3D printing resulted in different behaviors during the fork test, which was associated with the gel extrusion process that breaks down their initial structure. The strategies applied to tailor the texture of the milk did not affect the mineral bioaccessibility, which was kept high (>80%).

Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. 'Maçã').

We evaluate the flour obtained from the residue of turmeric dye extraction, designated turmeric flour, as a protective coating to extend banana (Musa acuminata) shelf life. The coating formulation consists of 6 g of turmeric flour/100 g of solution and 30 g of glycerol/100 g of turmeric flour, produced by immersion. We also investigate how the coating affects banana weight loss, firmness, pH, titratable acidity, soluble solids and reducing sugars contents, and peel color along 15 days of storage at 27 ± 2 °C and 65% RH. Coatings based on turmeric flour display good antioxidant activity, which is attributed to the presence of curcuminoids, mainly curcumin. These coatings delay weight loss, color development, and firmness reduction, and they afford lower acidity and sugars content in coated bananas as compared to control bananas. Compared to uncoated samples, turmeric flour-based coatings extend the original characteristics of bananas stored at 27 °C by 3 days.