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dc.contributor.author
Cotabarren, Ivana María

dc.contributor.author
Cruces, Sofia
dc.contributor.author
Palla, Camila Andrea

dc.date.available
2020-08-19T20:30:27Z
dc.date.issued
2019-12
dc.identifier.citation
Cotabarren, Ivana María; Cruces, Sofia; Palla, Camila Andrea; Extrusion 3D printing of nutraceutical oral dosage forms formulated with monoglycerides oleogels and phytosterols mixtures; Elsevier Science; Food Research International; 126; 12-2019; 1-11
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/111980
dc.description.abstract
Among the potential applications of 3D printing, the development of products with personalized characteristics in the area of food and nutraceuticals represents an important field that must still be explored. The aim of this work was to evaluate the production of nutraceutical oral forms by extrusion-based 3D printing (E3DP) using mixtures of monoglycerides (MG) oleogels and phytosterols (PS) as printing materials. These materials were obtained using MG (10 or 20 %wt), high oleic sunflower oil and variable amounts of PS (20 - 50 %wt PS/oleogel). An ad-hoc extrusion 3D printer composed of a heated syringe and a cooling build platform was used. Rheological tests were carried out to determine the mixtures gel point, in order to select appropriate printing temperatures, as well as the yield stress of the final materials. Hardness of printed forms was obtained by compression tests. Additionally, oral forms were produced by manual extrusion using molds for comparison. It was found that oral forms were successfully printed when using mixtures containing a maximum of 30 and 40 %wt PS/oleogel for oleogels formulated with 10 and 20 %wt of MG, respectively. Moreover, the best printed forms corresponded to the mixtures with the lowest gelation temperatures. These printed forms were structurally stable, with uniform weight and shape, and maximum hardness of 12.55 N. Hardness values of printed oral forms did not show a correlation with those obtained by manual extrusion using molds, indicating that this parameter was affected by solid composition, cooling rate and the fragility generated for layers superposition. In conclusion, it was demonstrated that mixtures of MG oleogels and PS can be used for E3DP production of nutraceutical oral forms suggesting that oleogels have excellent potential as materials able to incorporate liposoluble active ingredients to be used as extrusion printing materials.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science

dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
3D PRINTING
dc.subject
NUTRACEUTICALS
dc.subject
OLEOGELS
dc.subject
PHYTOSTEROLS
dc.subject.classification
Otras Ingeniería de los Materiales

dc.subject.classification
Ingeniería de los Materiales

dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS

dc.title
Extrusion 3D printing of nutraceutical oral dosage forms formulated with monoglycerides oleogels and phytosterols mixtures
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-23T21:37:43Z
dc.journal.volume
126
dc.journal.pagination
1-11
dc.journal.pais
Países Bajos

dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Cotabarren, Ivana María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: Cruces, Sofia. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: Palla, Camila Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.journal.title
Food Research International

dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0963996919305629
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2019.108676
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