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The purpose of the study was to analyse the effect of changes in the composition of raw material and agglomeration on sorption properties of a multi-component food, in the example of a powdered cocoa beverage. The basic composition of the mixtures was 20% of cocoa and 80% of sucrose. A change in raw material composition involved partial or total replacement of sucrose with a mixture of glucose and fructose, or with maltodextrin. Analysis of sorption properties demonstrated variability in the course of isotherms of water vapour sorption for components of the powdered cocoa beverage. Limiting water activity (aw) was determined for the value of 0.529. The conducted analysis detected no significant effect of agglomeration on water content in the tested products. However, a significant change in the raw material composition was demonstrated.
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Three-dimensional (3D) biomaterial manufacturing strategies show an extraordinary driving force for the development of innovative solutions in the biomedical sector, including drug delivery systems, disease modelling and tissue and organ engineering. Due to its remarkable and promising biological and structural properties, chitosan has been widely studied for decades in several potential applications in the biomedical field. However, tools in the form of 3D printers have created new possibilities for the production of chitosan models, implants and scaffolds for cell cultures that are much more precise than existing ones. The article presents current achievements related to the possibility of using chitosan to create new materials for 3D printing in the form of chitosan bioinks, filaments, resins and powders dedicated for bioprinting, fused deposition modelling, stereolithography/digital light processing and selective laser sintering methods, respectively.
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