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  • 1.
    Ahlinder, Astrid
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Höglund, Evelina
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Öhgren, Camilla
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Miljkovic, Ana
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Stading, Mats
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. Chalmers University of Technology, Sweden.
    Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning2023In: Frontiers in Food Science and Technology, E-ISSN 2674-1121, Vol. 2Article in journal (Refereed)
    Abstract [en]

    As life expectancy increases so do age related problems such as swallowing disorders, dysphagia, which affects 10%–30% of people over 65 years old. For dysphagia patients the texture and rheological properties of the food, and the bolus, is critical to avoid choking and pneumonia. Texture modified foods, timbals, are often served to these patients due to their ease of swallowing. The main concern with these foods is that they do not look visually alike the food they replace, which can decrease the patient’s appetite and lead to reduced food intake and frailty. This study aims to improve both the visual appearance of texturized food as well as the energy density and fiber content of the timbal formulation. 3D scanning and additive manufacturing (3D Printing) were used to produce meals more reminiscent of original food items, increasing their visual appeal. Rheology was used to ensure the original flow profile was maintained as the timbal was reformulated by reducing starch contents and partially replacing with dietary fibers. The amount of starch was reduced from 8.7 wt% in the original formulation to 3.5 wt% and partially replaced with 3 wt% citrus fiber, while maintaining properties suitable for both swallowing and 3D printing. The resulting formulation has improved nutritional properties, while remaining suitable for constructing visually appealing meals, as demonstrated by 3Dprinting a chicken drumstick from a model generated with 3D scanning.

  • 2.
    Niimi, Jun
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Ahlinder, Astrid
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Nilsson Pingel, Torben
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Niimi, Claudia
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Höglund, Evelina
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Öhgren, Camilla
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Loren, Niklas
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Nielsen, Tim
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Saltiness enhancement: Impact of acid added to bread with heterogeneously distributed sodium chloride2023In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 176, article id 114557Article in journal (Refereed)
    Abstract [en]

    The current global sodium consumption exceeds recommended daily intakes and there is a great need to reduce the sodium content in foods for a healthier society. The current study investigated the effect of combining sensory interaction principles and heterogeneous distribution of NaCl in bread on sensory properties, structure, and NaCl distribution. Breads were prepared in three different arrangements of NaCl distribution: homogenous, layered, and layered with lactic acid. Within each arrangement, four NaCl levels were tested. The breads were evaluated by a sensory panel for perceived saltiness, sourness, and qualitative texture, measured for stiffness, and the NaCl distribution was determined by X-ray fluorescence microscopy (XFM). Perceived saltiness was significantly enhanced in breads beyond heterogeneous NaCl distribution when lactic acid was added. Stiffness measurements were affected by layering of bread, the layers without NaCl were stiffer with an increase in overall salt concentration. The heterogeneous distribution of NaCl in layered breads could be visualised by XFM and textural consequences of layering bread are discussed. The current study demonstrates the potential of combining principles of pulsation of taste and sensory interactions together to enhance salt perception, and hence suggesting the approach as a possible further strategy for NaCl reduction in bread.

  • 3.
    Ojansivu, Miina
    et al.
    Tampere University, Finland.
    Rashad, Ahmad
    University of Bergen, Norway.
    Ahlinder, Astrid Elisabet
    KTH Royal institute of technology, Sweden.
    Massera, Jonathan
    Tampere University, Finland.
    Mishra, Ayush
    Tampere University, Finland.
    Syverud, Kristin
    RISE - Research Institutes of Sweden (2017-2019), Bioeconomy, PFI.
    Finne-Wistrand, Anna
    KTH Royal institute of technology, Sweden.
    Miettinen, Susanna
    Tampere University, Finland.
    Mustafa, Kamal
    University of Bergen, Norway.
    Wood-based nanocellulose and bioactive glass modified gelatin-alginate bioinks for 3D bioprinting of bone cells2019In: Biofabrication, ISSN 1758-5082, E-ISSN 1758-5090, Vol. 11, no 3Article in journal (Refereed)
    Abstract [en]

    A challenge in the extrusion-based bioprinting is to find a bioink with optimal biological and physicochemical properties. The aim of this study was to evaluate the influence of wood-based cellulose nanofibrils (CNF) and bioactive glass on the rheological properties of gelatin-alginate bioinks and the initial responses of bone cells embedded in these inks. CNF modulated the flow behavior of the hydrogels, thus improving their printability. Chemical characterization by SEM-EDX and ion release analysis confirmed the reactivity of the BaG in the hydrogels. The cytocompatibility of the hydrogels was shown to be good, as evidenced by the viability of human osteoblast-like cells (Saos-2) in cast hydrogels. For bioprinting, 4-layer structures were printed from cell-containing gels and crosslinked with CaCl2. Viability, proliferation and alkaline phosphatase activity (ALP) were monitored over 14 days. In the BaG-free gels, Saos-2 cells remained viable, but in the presence of BaG the viability and proliferation decreased in correlation with the increased viscosity. Still, there was a constant increase in the ALP activity in all the hydrogels. Further bioprinting experiments were conducted using human bone marrow-derived mesenchymal stem cells (hBMSCs), a clinically relevant cell type. Interestingly, hBMSCs tolerated the printing process better than Saos-2 cells and the ALP indicated BaG-stimulated early osteogenic commitment. The addition of CNF and BaG to gelatin-alginate bioinks hold great potential for bone tissue engineering applications.

  • 4.
    Stenlund, Patrik
    et al.
    RISE Research Institutes of Sweden, Materials and Production, Product Realisation Methodology.
    Enstedt, Linnea
    RISE Research Institutes of Sweden, Bioeconomy and Health, Chemical Process and Pharmaceutical Development.
    Gilljam, Karin
    Regenics AS, Norway.
    Standoft, Simon
    RISE Research Institutes of Sweden, Materials and Production, Chemistry, Biomaterials and Textiles.
    Ahlinder, Astrid
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Lundin Johnson, Maria
    RISE Research Institutes of Sweden.
    Lund, Henrik
    Regenics AS, Norway.
    Millqvist-Fureby, Anna
    RISE Research Institutes of Sweden, Bioeconomy and Health, Chemical Process and Pharmaceutical Development.
    Berglin, Mattias
    RISE Research Institutes of Sweden, Materials and Production, Product Realisation Methodology. University of Gothenburg, Sweden.
    Development of an All-Marine 3D Printed Bioactive Hydrogel Dressing for Treatment of Hard-to-Heal Wounds2023In: Polymers, E-ISSN 2073-4360, Vol. 15, no 12, article id 2627Article in journal (Refereed)
    Abstract [en]

    Current standard wound care involves dressings that provide moisture and protection; however, dressings providing active healing are still scarce and expensive. We aimed to develop an ecologically sustainable 3D printed bioactive hydrogel-based topical wound dressing targeting healing of hard-to-heal wounds, such as chronic or burn wounds, which are low on exudate. To this end, we developed a formulation composed of renewable marine components; purified extract from unfertilized salmon roe (heat-treated X, HTX), alginate from brown seaweed, and nanocellulose from tunicates. HTX is believed to facilitate the wound healing process. The components were successfully formulated into a 3D printable ink that was used to create a hydrogel lattice structure. The 3D printed hydrogel showed a HTX release profile enhancing pro-collagen I alpha 1 production in cell culture with potential of promoting wound closure rates. The dressing has recently been tested on burn wounds in Göttingen minipigs and shows accelerated wound closure and reduced inflammation. This paper describes the dressings development, mechanical properties, bioactivity, and safety. 

  • 5.
    Wojno, Sylwia
    et al.
    Chalmers University of Technology, Sweden.
    Ahlinder, Astrid
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Altskär, Annika
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Stading, Mats
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. Chalmers University of Technology, Sweden.
    Abitbol, Tiffany
    RISE Research Institutes of Sweden, Bioeconomy and Health. EPFL, Switzerland.
    Kádár, Roland
    Chalmers University of Technology, Sweden.
    Percolation and phase behavior in cellulose nanocrystal suspensions from nonlinear rheological analysis2023In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 308, article id 120622Article in journal (Refereed)
    Abstract [en]

    We examine the influence of surface charge on the percolation, gel-point and phase behavior of cellulose nanocrystal (CNC) suspensions in relation to their nonlinear rheological material response. Desulfation decreases CNC surface charge density which leads to an increase in attractive forces between CNCs. Therefore, by considering sulfated and desulfated CNC suspensions, we are comparing CNC systems that differ in their percolation and gel-point concentrations relative to their phase transition concentrations. The results show that independently of whether the gel-point (linear viscoelasticity, LVE) occurs at the biphasic - liquid crystalline transition (sulfated CNC) or at the isotropic - quasi-biphasic transition (desulfated CNC), the nonlinear behavior appears to mark the existence of a weakly percolated network at lower concentrations. Above this percolation threshold, nonlinear material parameters are sensitive to the phase and gelation behavior as determined in static (phase) and LVE conditions (gel-point). However, the change in material response in nonlinear conditions can occur at higher concentrations than identified through polarized optical microscopy, suggesting that the nonlinear deformations could distort the suspensions microstructure such that for example a liquid crystalline phase (static) suspension could show microstructural dynamics similar to a biphasic system.

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