This study evaluated the feasibility of developing 3D-printable chontaduro (Bactris gasipaes) gel inks. Freeze-dried chontaduro pulp and encapsulated Lactiplantibacillus plantarum were used. Two formulations were analysed: a control (ChC) and a probiotic ink (ChLp) containing 10% (w/w) microencapsulated cells in a maltodextrin–whey protein carrier. Both were baked at 140 °C under zero humidity and evaluated for water activity, colour, texture, and sensory properties. Rheological analysis showed shear-thinning behaviour for both inks. Notably, ChLp had higher storage (G’) and loss (G”) modulus, which may indicate structural reinforcement by the carrier. Furthermore, FTIR suggested enhanced protein–polysaccharide interactions and ionic cross-linking. Both inks were found to be extrudable; however, ChLp showed a 4.1% reduction in printed height. Baking reduced water activity (aw < 0.88) and caused Maillard browning, which was more pronounced in ChLp. With respect to microbial viability, Ltp. Plantarum viability (~7.1 log CFU/g) was maintained after extrusion but lost after baking. Sensory evaluation indicated formulation-dependent differences in colour (greater yellowness) and texture (reduced adhesiveness, increased hardness) for ChLp. Overall, these findings showed chontaduro gel as a viable matrix for 3D food printing, with the encapsulated carrier altering physicochemical and sensory descriptors.
Filomena-Ambrosio et al. (2026) studied this question.