3D printing method crafts customizable foods for people who have trual swallowing

In rapidly aging societies like Japan, the simple act of swallowing meals can be challenging for many. This condition, Known as Dysphagia, Affects Millions of People Worldwide and Can Significantly Deterirate a person’s quality of life. While Texture-Modified Foods Like Purées Can Make Swallowing Safer, It is Difecult to Tailor these foods to the wide spectrum of dysphagia, as some individuals can toleraters can tolerate require much softer textures.

Publishing in the journey Scientific reportsResearch Teams From Kyushu University and Cardiff University have developed a new 3d bioprinting method that can customize the text, adhesiveness, and water return of pro-dived emulsion-bounds Dysphagia diets using controlled radiofrequency (rf) and microwave (mw) energy.

“For many people with dysphagia, meals are often limited to jelly-like materials, which can diminish the enjoyment of eating,” Explains Shuntaro Tsubaki, first author and associate proteceor ate Kyushu University’s Faculty of Agriculture. “Our goal is to create meals that are not only safe but also appealing.”

Tsubaki Saw An Opportunity to Apply His Expertise in Microwave Engineering to Solve this challenge. “Conventional Heating Methods Heat Everything Inside INDICIRIMINATELY – Both the parts you want to react and the parts you do not,” He elaborates. “Microwaves are different. They can be controlled to heat only specific materials selectively. This precision is the key.”

The team first developed a bioink that is composed of two main compounds: a stable oil-in-India emulsion and an aqueous solution containing Egg White Protein and Stabilizers. These are then Combined with a small amount of magnesium chloride, which acts as a microwave absorption AID, helping the biouse to heat efficient and promoting the protestin denturation Necessary for the Liquid Tot Solidify into a gel.

To print this bioink, the team constructed a custom 3D bioprinter using Lego Mindstorms EV3 Inspired by Previous Research from his cardifercety collaborators.

“After our Initial Tests Proved We Cold Control The Gel’s Texture With Different Energy Frequencies, We then Loaded The Bioink Id Printer and Extruded It Thin Applicator,” explains tsubaki.

“As the bioink passes through the application, we apply Nozzle moves across the dish. “

The team’s Experiences Demonstrated that by Simply Changing The Frequency of the Energy Applied, they could produce gels with a range of property for different dysphagaia diet requirement.

When they used a lower frequency of 200 mHz, which falls in the radiofrequency range, the resulting gel was significant Harder and Held Its Structure and Water content more effectively. Ingtrast, using a higher frequency of 2.45 ghz, Similar to that of a standard kitchen microwave, produced a gel that was much softter and more adhesive.

“The important thing is that we can control the texture by frequency, creating a customized texture for each person’s needs,” CONCLUDES Tsubaki.

“Our new method holds potential beyond dysphagia diets – independing to artificial meat, Functional Nutrition, Medical Food, Medical Food, And Even Space Rations. BE 3D BioPrinted. The ability to regulate protein aggregation and even trap flavors inside the oil phase could also lead to flavor-enhanced food products. “