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

This study develops a 3D printed food designed for dysphagia patients, incorporating a natural deep eutectic solvent (NADES)-annatto seed extract. The objective was to enhance textural properties and bioactive retention in food matrices tailored for individuals with swallowing difficulties. NADES extraction was compared to ethanol, with the extracts incorporated into gelatin and starch hydrogels. Gelatin, a widely used biopolymer, improved mechanical properties and printability, ensuring a cohesive and structured matrix for 3D printing. Textural analysis showed that starch-based 3D printed hydrogels exhibited lower hardness, adhesiveness, and gumminess compared to molded samples, making them more suitable for dysphagia-friendly diets than gelatin-based formulations. The IDDSI fork test confirmed that selected 3D printed samples met essential texture requirements for safe consumption by dysphagia patients. The combination of NADES-extracted bioactive compounds and 3D printing enabled the development of functional foods with optimized texture and nutritional properties. Additionally, gelatin played a key role in enhancing elasticity and structural integrity in printed samples, reinforcing its potential for food texture modification. This study presents an innovative approach to dysphagia-friendly food formulation, integrating green extraction methods with advanced food processing technologies, paving the way for safer, nutritionally enhanced, and customizable functional foods for individuals with swallowing disorders.