3DPRINTED FOOD FOR PERSONALIZED NUTRITIONAL SUPPLEMENTATION FOR THE ELDERLY USING BY-PRODUCTS OF THE FISH AND SEAWEED INDUSTRY - PRELIMINARY RESULTS

Bearing in mind the potential to create an innovative and sustainable food solution promoting health and environmental benefits, we aimed to develop 3D-printed food for the elderly (60+ years) with dysphagia. This condition complicates the ability to chew and swallow regular foods, resulting in significant difficulties in acquiring necessary nutrients. 

The main challenge lies in integrating fishing by-products with seaweed to produce a functional food that is nutritionally valuable, sensory appealing, and easy to digest. Evidence shows that fish by-products are rich in high-quality proteins and lipids, while seaweed provides polymers and bioactive compounds that can improve the product's functional and sensory properties. For the tests, we have prepared hydrogels (10.5%, dry basis) using cassava starch (8.5%), k-carrageenan (0.5%) obtained from marine algae, and 4 different fish protein hydrolysate-HPP at 1.5%. Hydrolysates were prepared by combining tambatinga residues (meat left around the spine) and 100 mmol phosphate buffer (pH 7) at a 1:10 (w/v) ratio plus Flavorzyme, which was added at 115.90 U/mL for treatments 1 and 3 and at 434.10 U/mL for treatments 2 and 4. Reaction times were 95.15 and 264.85 min. for treatments 1 and 2 and 3 and 4 respectively. We check for firmness, adhesiveness, printability, International Dysphagia Diet Standardization Initiative (IDDSI) classification (fork test), and texture profile analysis (TPA). The results indicated that treatment 3 had a better ability to structure during extrusion and had better printability, presenting the highest hardness, gumminess, chewiness, adhesiveness, and resilience. This treatment also performed slightly better in the fork test. Treatment 4 showed the highest firmness, cohesiveness and springiness values. 

Among the tested materials, Treatment 3 was the most effective, resulting in the formation of stable and well-defined 3D structures suitable for dysphagia-oriented applications.