Descripción del proyecto
Impresión de alimentos personalizados para las personas mayores
Para tener un envejecimiento saludable se necesitan unos hábitos alimenticios saludables, pero los adultos de edad avanzada son vulnerables a la malnutrición. Esto se debe principalmente a la reducción del apetito, problemas dentales, problemas psicosociales y enfermedades crónicas. La detección temprana de la malnutrición permite una intervención oportuna. El proyecto financiado con fondos europeos 3D-NANOFOOD hará su contribución fabricando alimentos personalizados con mejores propiedades nutritivas. Para ello, aprovechará la impresión 3D para fabricar comida rápida de forma flexible. El proyecto empleará sistemas de administración nanoestructurados para proteger y mejorar el rendimiento de compuestos funcionales. También evaluará la calidad y funcionalidad de los nuevos alimentos, además de elaborar un protocolo industrial para la fabricación de alimentos imprimidos.
Objetivo
Ageing accelerates the prevalence of malnutrition due to physiological changes, such as masticatory and swallowing dysfunctions, body composition changes and special nutrition needs. In addition, degradation of sensory functions in seniors results in an appetite decrease. Therefore, personalised foods that enable optimal nutritional maintenance and food pleasantness are required, being a cornerstone for healthy ageing. The main goal of this research project is to provide innovative and feasible strategies to manufacture personalised foods for older adults with superior nutrition and sensory properties. This action proposes the combination of promising techniques including nanoencapsulation, food enrichment and 3D printing to manufacture personalised foods. 3D printing is a versatile and emerging technology that will enable fast food manufacturing and flexibility to formulate products with target texture and special nutrition needs. Food enrichment with functional compounds (e.g. flavourings and bioactive compounds) can improve the quality and functionality of printed foods. For instance, flavourings can reinforce the taste and smell of printed foods, making them more palatable; while fortification with bioactive compounds can promote health. However, the process of food fortification entails technological challenges, affecting the food attributes. This will be addressed using nanostructured delivery systems for protecting and/or enhancing the performance of functional compounds. The work plan of this project proposes: 1) the fabrication of nanoparticles and nanostructured layers using electrospraying and ultrasonic spray for delivering bioactive compounds and flavours; 2) the design of texture-modified foods using 3D printing containing nanoparticles or nanostructured layers loaded with functional compounds; 3) the evaluation of the quality and functionality of the new foods developed, and 4) the development of an industrial protocol for printed foods manufacturing.
Ámbito científico
Palabras clave
Programa(s)
Convocatoria de propuestas
Consulte otros proyectos de esta convocatoriaConvocatoria de subcontratación
H2020-WF-01-2018
Régimen de financiación
MSCA-IF - Marie Skłodowska-Curie Individual Fellowships (IF)Coordinador
4715-330 Braga
Portugal