Designing Emulsion Gels for 3D Food Printing: Structure, Stability, and Functional Applications Bruna Silva de Farias, Lisiane Baldez da Cunha, Anelise Christ Ribeiro, Débora Pez Jaeschke, Janaína Oliveira Gonçalves, et al. Surfaces, 2025 The integration of emulsion gels in 3D food printing has emerged as a promising strategy to enhance both the structural fidelity and functional performance of printed foods. Emulsion gels, composed of proteins, polysaccharides, lipids, and their complexes, can provide tunable rheological and mechanical properties suitable for extrusion and shape retention. This review explores the formulation strategies, including phase behavior (O/W, W/O, and double emulsions); stabilization methods; and post-printing treatments, such as enzymatic, ionic, and thermal crosslinking. Advanced techniques, including ultrasound and high-pressure homogenization, are highlighted for improving gel network formation and retention of active compounds. Functional applications are addressed, with a focus on meat analogs, bioactive delivery systems, and personalized nutrition. Furthermore, the role of the oil content, interfacial engineering, and protein–polysaccharide interactions in improving print precision and post-processing performance is emphasized. Despite notable advances, challenges remain in scalability, regulatory compliance, and optimization of print parameters. The integration of artificial intelligence can also provide promising advances for smart design, predictive modeling, and automation of the 3D food printing workflow.
Recent Trends in Gelatin Electrospun Nanofibers: Advances in Fabrication, Functionalization, and Applications Bruna Silva de Farias, Anelise Christ Ribeiro, Débora Pez Jaeschke, Eduardo Silveira Ribeiro, Janaína Oliveira Gonçalves, et al. Coatings, 2025 Bio-based nanofibers are gaining increasing attention in nanotechnology owing to their high surface area, interconnected porosity, and capacity to incorporate bioactive compounds. Among natural polymers, gelatin is particularly attractive because of its abundance, low cost, biodegradability, and versatile physicochemical properties. When processed by electrospinning, gelatin combines its amphiphilic nature with the structural advantages of nanofibers, enabling efficient interactions with a wide range of molecules. Nevertheless, pure gelatin nanofibers have drawbacks, such as poor mechanical strength and high-water solubility. To address these limitations, strategies including polymer blending, chemical and physical crosslinking, and multilayer biomaterials have been developed, resulting in improved stability, functionality, and application-specific performance. Therefore, this review summarizes recent advances in the fabrication and functionalization of gelatin nanofibers, highlighting how processing parameters and gelatin source influence electrospinning outcomes and fiber properties. Key applications are also discussed, with emphasis on biomedical, food, environmental, and biosensing. Therefore, gelatin nanofibers represent a sustainable and versatile biomaterial with high potential for advanced technological applications.
Environmental Impact of Biodegradable Packaging Based on Chia Mucilage in Real Water Bodies Renata Machado Pereira da Silva, Stefanny Pereira Atanes, Sibele Santos Fernandes Processes, 2025 The intense demand for alternatives to conventional plastics has increasingly motivated the development of biodegradable packaging. However, the ecological impact of these materials when discarded in natural settings has not yet been evaluated. Therefore, this study investigated the effects of films based on chia mucilage in different aquatic environments. The solubilization time varied according to water type, ranging from 40 min in ultrapure, deionized, and distilled water to 230 min in saline water. After solubilization, all water samples exhibited increased turbidity (from 1.04 to 15.73 NTU in deionized water) and apparent color (from 0 to 44 PCU in deionized water) as well as pH variations depending on ionic strength. Deionized water also showed the highest viscosity increase (>350 Pa·s at 1 s−1). UV–Vis spectra revealed a moderate rise in absorbance between 236 and 260 nm, indicating organic compound release. Regarding phytotoxicity, the solubilized films had no toxic effect and promoted a biostimulating effect on root elongation, with Relative Germination Index values exceeding 140% in most samples. These results reinforce the potential of chia-based films for controlled disposal, particularly in low-salinity environments, while highlighting the importance of evaluating post-solubilization interactions with aquatic systems.
Effect of Defatting Method on the Nutritional, Functional, and Bioactive Properties of Black Soldier Fly (Hermetia illucens) Larvae Natasha Spindola Marasca, Alan Carvalho de Sousa Araújo, Karoline da Silva Noda, Bruna Silva de Farias, Ana Paula Dutra Resem Brizio, et al. Insects, 2025 Defatting methods are key to modulating the nutritional, functional, and bioactive characteristics of edible insect powders. This study evaluated the effects of mechanical pressing and ethanol-based solvent extraction on Hermetia illucens larvae powder. Solvent-defatted samples (DPSs) showed the highest protein content (54.96 g/100 g), with a 61% increase compared to full-fat powder (FP), and the lowest residual lipid content (3.18 g/100 g). In contrast, mechanical pressing (DPP) preserved higher antioxidant activity (68.30% DPPH inhibition), a 30% increase over FP. DPS also showed greater fiber content (13.90 g/100 g), improved water solubility, emulsification capacity, and reduced water activity (0.269), desirable traits for food formulations. DPP retained higher hygroscopicity and exhibited the highest antioxidant potential among the samples. These findings demonstrate that defatting method selection significantly impacts the techno-functional and nutritional quality of insect powders and should align with the desired end use, whether for protein enrichment, enhanced antioxidant activity, or development of sustainable food ingredients. This work supports the strategic use of Hermetia illucens as a functional, high-protein ingredient and reinforces its role in advancing circular and sustainable food systems.
Exploring Plant Agro-Industrial By-Products as a Source of Fibrous Food Ingredients: A Review of Extraction Methods and Technological Properties Raquel Martins da Silva Fernandes de Oliveira, Herald Martinho Lino dos Santos, Sibele Santos Fernandes, Mariana Buranelo Egea Journal of Food Science, 2025 The agro‐industrial sector generates a large amount of by‐products, and researchers have been seeking new ways to use them, especially those of plant origin. The concept of biorefinery and circular bioeconomy aims to enhance and maximize the use of organic ingredients, emphasizing the use of renewable and sustainable materials. Many by‐products are rich in both macro and micronutrients, making them attractive for reuse and the development of new products. Plant fibers, composed of sclerenchyma cells, are an important example and are classified according to their origin. The use of food processing by‐products as a source of fiber has great potential to reduce waste and improve nutritional value. Industrial interest in plant fibers is growing, making them a viable alternative to traditional ingredients. These fibers, originating from agro‐industrial by‐products, have proven profitable for food enrichment. This review examines the current state of the art in recovering and applying fibrous by‐products, highlighting methods for obtaining them, their technological properties, and potential future applications. Furthermore, the conditions for modifying agro‐industrial waste are analyzed, and the importance of understanding the original fibrous matrix is emphasized to select the most suitable transformation process, thereby ensuring a high‐quality final product.
Bioactive Phytochemicals from Red Cabbage (Brassica oleracea) By-products Mariana Buranelo Egea, Sibele Santos Fernandes, Anna Rafaela Cavalcante Braga, Ailton Cesar Lemes, Josemar Gonçalves de Oliveira Filho Bioactive Phytochemicals in by Products from Leaf Stem Root and Tuber Vegetables, 2025
Chia Seed (Salvia hispanica) Sibele Santos Fernandes, Carlos Prentice, Myriam de las Mercedes Salas-Mellado Oilseeds Health Attributes and Food Applications, 2020
