Abstract
Indirect 3D printing combined with freeze-drying technology is proposed here as a promising method for the preparation of gelatin-based products. The addition of ribose into gelatin formulations (2.5, 3.5 and 5.0 w/v %) and subsequent heating processes at 70 and 90 °C promoted Maillard reaction with the aim of minimizing samples' moisture sensitivity. The effect of initial gelatin content and crosslinking extension on gelatin products' properties was studied by Scanning Electron Microscopy (SEM) as well as swelling and mass loss testing in different physiological and food simulants. Samples with the highest gelatin content (5.0 w/v %) and heated at 90 °C showed the highest crosslinking extension, no shape loss and the lowest mass loss percentage after 7 days of immersion in fatty food simulant and so, these samples were used as carriers for gallic acid (GA). An initial (8 h) fast release of GA, along with a subsequent slow release up to 10 days, illustrates the suitability of these products for food related applications.
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