Mostrar el registro sencillo del ítem

dc.contributor.author
Cotabarren, Ivana María  
dc.contributor.author
Cruces, Sofía  
dc.contributor.author
Palla, Camila Andrea  
dc.date.available
2024-03-19T11:51:14Z  
dc.date.issued
2019  
dc.identifier.citation
Extrusion 3D printing of nutraceutical oral dosage forms formulated with oleogels and phytosterols mixtures; 8th International Symposium on Food Rheology and Structure; Zurich; Suiza; 2019; 160-160  
dc.identifier.isbn
978-3-905609-87-5  
dc.identifier.uri
http://hdl.handle.net/11336/230872  
dc.description.abstract
Within the concept of personalized nutrition arises the demand for ?tailor-made? technological solutions that combine nutrients and functional compounds. In this regard, 3D printing emerges as a group of technologies capable of producing customized formulas with the desired shape, dimension, and microstructure. The extrusion-based 3D printing (E3DP) method is the most widely adopted for obtention of foods and pharmaceutical forms. The aim of this work was to evaluate the production of nutraceutical solid forms by E3DP using mixtures of monoglycerides (MG) oleogels and phytosterols (PS) as printing materials. To this purpose, molten oleogels were prepared using MG (10%wt or 20%wt) and high oleic sunflower oil. Printing materials were obtained adding variable amounts of PS to oleogels, between 0.2 and 0.5wt PS/wt oleogel. An ad-hoc extrusion 3D printer composed of a heated syringe and a cooling build platform was used. The hot mixtures were introduced into the syringe and the solid forms were printed under previously defined parameter setting. Oscillatory temperature sweep tests were carried out to determine the mixtures gel point in order to select appropriate printing temperatures. Mechanical properties of printed solid forms were obtained by compression test.The mixtures gelation temperature increased with the increase of PS content. Values ranged between 70.3 and 91.1 °C and 55.3 and 95.2°C for oleogels formulated with 10%wt and 20%wt of MG, respectively. Furthermore, it was found that solid forms were successfully printed when using mixtures containing a maximum of 0.3wt PS/wt oleogel and 0.4wt PS/wt oleogel for oleogels formulated with 10%wt and 20%wt of MG, respectively. All these solid forms were structurally stable, with hardness values that increased with the rise in PS and MG content. The highest value of hardness was 12.55 N, obtained for the mixture formulated with 0.4wt PS/wt oleogel and 20%wt of MG.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Swiss Federal Institute of Technology Zurich  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
3D PRINTING  
dc.subject
EXTRUSION  
dc.subject
OLEOGELS  
dc.subject
NUTRACEUTICAL PRODUCTS  
dc.subject.classification
Ingeniería de Procesos Químicos  
dc.subject.classification
Ingeniería Química  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Extrusion 3D printing of nutraceutical oral dosage forms formulated with oleogels and phytosterols mixtures  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/conferenceObject  
dc.type
info:ar-repo/semantics/documento de conferencia  
dc.date.updated
2022-12-05T10:25:49Z  
dc.journal.pagination
160-160  
dc.journal.pais
Suiza  
dc.journal.ciudad
Zurich  
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  
dc.description.fil
Fil: Cruces, Sofía. 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: 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  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://isfrs.ethz.ch/proceedings-archive/book-of-abstracts-2019.html  
dc.conicet.rol
Autor  
dc.conicet.rol
Autor  
dc.conicet.rol
Autor  
dc.coverage
Internacional  
dc.type.subtype
Simposio  
dc.description.nombreEvento
8th International Symposium on Food Rheology and Structure  
dc.date.evento
2019-06-17  
dc.description.ciudadEvento
Zurich  
dc.description.paisEvento
Suiza  
dc.type.publicacion
Book  
dc.description.institucionOrganizadora
Swiss Federal Institute of Technology Zurich  
dc.source.libro
Abstract Book of the 8th International Symposium on Food Rheology and Structure  
dc.date.eventoHasta
2019-06-20  
dc.type
Simposio