Development of NADES–Annatto Seed Extract for Enhancing 3D Printed Food Designed for Dysphagia Patients

Imagine a 3D printer creating a meal that is not only safe to swallow but also packed with natural bioactive compounds. This is now a reality for dysphagia patients, thanks to a green extraction method paired with advanced food printing.

Swallowing difficulties, or dysphagia, turn eating into a daily challenge. But what if food could be engineered to be both safe and nutritious? Researchers have developed a 3D printed food using a natural deep eutectic solvent (NADES) to extract annatto seed bioactives, offering a promising solution.

The study compared NADES extraction with traditional ethanol, incorporating the extracts into gelatin and starch hydrogels. Gelatin, a common biopolymer, improved mechanical strength and printability, creating a structured matrix for 3D printing. However, textural tests revealed that starch-based printed hydrogels were softer, less sticky, and less gummy than molded samples—making them more suitable for dysphagia diets.

The IDDSI fork test confirmed that these printed samples met essential texture standards for safe swallowing. By combining green extraction with 3D printing, the team produced functional foods with optimized texture and bioactive retention, while gelatin enhanced elasticity and structural integrity.

This innovative approach merges sustainable methods with cutting-edge technology, paving the way for customizable, nutritious meals for those with swallowing disorders.

Key Points

• NADES extraction outperforms ethanol for annatto bioactives
• Starch-based printed gels are softer than molded ones
• IDDSI test confirms safety for dysphagia patients