Dados do Trabalho

Título

INNOVATIVE 3D PRINTING WITH PURPLE YAM FLOUR: A SUSTAINABLE SOLUTION FOR FOOD SECURITY AND CROP PRESERVATION

Introdução

Tubers are a staple food in many diets, essential for food security and rich in nutrients, fiber, and bioactive compounds. Among them, purple yam (PY) stands out due to its role for regional producers, though it is unfortunately threatened with extinction. To address this issue, new processing technologies are emerging as a promising solution, highlighting the crop's importance for local communities. Preserving and promoting PY is more than an agricultural necessity; it is a commitment to food diversity and sustainability. Our study aimed to verify the ability of purple yam flour (PYF) to be used in 3D printing technology

Material e Métodos

PY was cultivated in Manaus-AM-BR. PYF was produced by drying in an air circulation oven, followed by grinding and standardization. For gel formation, PYF and calcium alginate (CA) were mixed with distilled water (15% m/v) and heated in a closed system under reduced pressure (3 minutes). After cooling and gel stabilization, the paste was transferred to syringes (14.6 mm diameter, 10 mL volume). Produced gels were extruded using 3D printing (593iCAN, model 593, iCan2X printhead, 130% extrusion factor, 10 mm/s printing speed) with a 0.8 mm diameter nozzle into polytetrafluoroethylene sheets for analysis of consistency, printability, and moldability. The G-code was developed by the group and applied using Repetier-Host® software. The gels were subjected to viscosity testing, and all prints were performed in triplicate.

Resultados e Discussão

All gels demonstrated sufficient consistency for the 3D printing process. The gel containing CA was thicker compared to the other, harder to print, resulting in a less accurate filament on the sheet. However, after drying, those with CA maintained its initial structure, unlike the other formulation.

Conclusão

These results indicate that PYF requires the addition of a compound to maintain its structure after drying. Both gels showed adequate viscosity according to the tests performed, along with an intense purple color, characteristic of PY. Therefore, this material is promising for 3D printing technology, which, despite some challenges, can be considered a viable alternative for the valorization of the species, with potential for industry innovations and the generation of new products.