The global population is aging rapidly. In France, people over 65 already made up 20% of the population in 2020, and that number is expected to reach 30% by 2050, a trend also seen in Japan. As people age, even simple actions like swallowing can become difficult. This condition, known as dysphagia, affects millions and can significantly reduce quality of life.
To support those affected, modified-texture foods such as purées are often used. However, it is challenging to tailor textures to all levels of dysphagia. Some patients can handle foods that are slightly firmer, while others require very soft preparations. Researchers at Kyushu University and Cardiff University have developed a 3D bioprinting method capable of creating custom protein-based gels. By using precise radio frequency and microwave control, they can adjust the texture, stickiness, and water retention of food to meet the specific needs of each individual.
A combination machine with a microwave and 3D BioPrinter (Image Credit: Scientific Reports)
3D Bioprinting for Personalized Foods
For people with dysphagia, eating can become monotonous since they are often limited to very soft or gel-like foods. Researchers want to change that by developing meals that are both nutritious and enjoyable to eat. To achieve this, they created a special “ink” for 3D food printing. It combines an oil-in-water emulsion with a solution of proteins and stabilizers. A small amount of magnesium chloride allows the mixture to heat efficiently in a microwave, transforming the liquid preparation into a ready-to-eat gel.
To produce these customized foods, the researchers built their own 3D bioprinter using Lego Mindstorms EV3, inspired by work at Cardiff University. According to Shuntaro Tsubaki, lead researcher at Kyushu University, they first tested different energy frequencies to control the gel’s consistency. The bio-ink is then extruded through a fine nozzle, where it is precisely heated by radiofrequency or microwaves, turning it into a gel. The machine prints the gel layer by layer, gradually building the final shape on the print bed.
The team found that by adjusting the energy frequency, they could produce gels with very different textures tailored to people with dysphagia. At a lower frequency, close to 200 MHz, the gel became firmer and retained its shape and water content. At a higher frequency, around 2.45 GHz, similar to a household microwave, the gel remained softer and stickier.
A close-up look at the schematics of the 3D bioprinter using Lego Mindstorms EV3 (Image Credit: Scientific Reports)
This technique is not limited to foods for dysphagia. It could be used to produce lab-grown meat, functional or therapeutic foods, and even food rations. Researchers are already exploring other edible ingredients for 3D printing and believe this method could also enhance flavor by controlling protein texture and capturing aromas in the fat phase.
What do you think about this 3D printing method for people with dysphagia? Let us know in a comment below or on our LinkedIn or Facebook pages! Plus, don’t forget to sign up for our free weekly Newsletter to get the latest 3D printing news straight to your inbox. You can also find all our videos on our YouTube channel.
*Photo Credits: Scientific Reports