{"id":1006917,"date":"2025-12-11T20:53:17","date_gmt":"2025-12-11T20:53:17","guid":{"rendered":"https:\/\/zamorano.edu\/?post_type=zamociencia&#038;p=1006917"},"modified":"2026-03-18T16:38:58","modified_gmt":"2026-03-18T16:38:58","slug":"impresion-3d-de-carnes-vegetales-un-paso-hacia-alimentos-sostenibles-con-textura-realista","status":"publish","type":"zamociencia","link":"https:\/\/zamorano.edu\/en\/zamociencia\/impresion-3d-de-carnes-vegetales-un-paso-hacia-alimentos-sostenibles-con-textura-realista\/","title":{"rendered":"Impresi\u00f3n 3D de &#8220;carnes&#8221; vegetales: un paso hacia alimentos sostenibles con textura realista"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"1006917\" class=\"elementor elementor-1006917\" data-elementor-post-type=\"zamociencia\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2e8e3d2 e-flex e-con-boxed e-con e-parent\" data-id=\"2e8e3d2\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-58f4571 elementor-widget elementor-widget-heading\" data-id=\"58f4571\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Impresi\u00f3n 3D de \"carnes\" vegetales: un paso hacia alimentos sostenibles con textura realista<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6f6a454 elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6f6a454\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a711b24\" data-id=\"a711b24\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6c2def0 elementor-widget elementor-widget-text-editor\" data-id=\"6c2def0\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">El equipo encabezado por la Dra. Adela Acosta Marchetti junto con Juan J. Juarez Garc\u00eda, Misael A. L\u00f3pez y el Dr. Jorge Cardona; desarroll\u00f3 un estudio pionero en el que evaluaron la capacidad de elaborar carnes vegetales mediante impresi\u00f3n 3D, usando prote\u00ednas de soya y de ch\u00edcharo como base, combinadas con alginato de sodio y transglutaminasa como agentes de estructura.<\/p><p>Los autores dise\u00f1aron \u201ctintas alimentarias\u201d \u2014mezclas pastosas apropiadas para impresi\u00f3n 3D\u2014 que simulan la consistencia de m\u00fasculo, y exploraron c\u00f3mo variaciones en la formulaci\u00f3n afectan la calidad de la impresi\u00f3n: su fidelidad al dise\u00f1o digital, la retenci\u00f3n de forma con el paso del tiempo, y las propiedades de textura (dureza, cohesi\u00f3n).<\/p><p>Among the most relevant results, formulations based on pea protein exhibited a wider \u201cprintability\u201d window, meaning they were easier to extrude and better maintained their shape, whereas soy-based formulations tended to deform less over time. (cetjournal.it) In addition, the combination of alginate and transglutaminase made it possible to obtain structures with greater hardness and cohesiveness, bringing them closer to the mechanical characteristics of real meat. (cetjournal.it)<\/p><p>This study demonstrates that 3D printing can be used to produce meat analogs from plant-based ingredients with a fibrous structure and acceptable texture, representing a significant advance toward more sustainable foods with a lower environmental impact and a viable alternative to traditional meat.<\/p><p>Furthermore, the findings provide concrete guidelines for optimizing industrial or artisanal processes: variations in the base protein, the proportion of structuring agents, and printing parameters can modulate the quality of the final product. This offers a solid foundation for the future development of \u201cplant-printed\u201d food products aimed at consumers concerned with health, sustainability, and animal welfare.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-28ef1c6 elementor-widget elementor-widget-button\" data-id=\"28ef1c6\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.cetjournal.it\/cet\/25\/118\/016.pdf\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Read the study here<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cc18189 elementor-widget elementor-widget-text-editor\" data-id=\"cc18189\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">For more information: aacosta@zamorano.edu<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-08f3a85 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"08f3a85\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"560\" src=\"https:\/\/zamorano.edu\/wp-content\/uploads\/2025\/12\/3D-Printer-Red-Meat-Prototype.jpg\" class=\"attachment-large size-large wp-image-1006986\" alt=\"\" srcset=\"https:\/\/zamorano.edu\/wp-content\/uploads\/2025\/12\/3D-Printer-Red-Meat-Prototype.jpg 1000w, https:\/\/zamorano.edu\/wp-content\/uploads\/2025\/12\/3D-Printer-Red-Meat-Prototype-300x168.jpg 300w, https:\/\/zamorano.edu\/wp-content\/uploads\/2025\/12\/3D-Printer-Red-Meat-Prototype-768x430.jpg 768w, https:\/\/zamorano.edu\/wp-content\/uploads\/2025\/12\/3D-Printer-Red-Meat-Prototype-18x10.jpg 18w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e5132c3 elementor-widget elementor-widget-text-editor\" data-id=\"e5132c3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">(Image from Freepik)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>El equipo encabezado por la Dra. Adela Acosta Marchetti junto con Juan J. Juarez Garc\u00eda, Misael A. L\u00f3pez y el Dr. Jorge Cardona; desarroll\u00f3 un estudio pionero en el que evaluaron la capacidad de elaborar carnes vegetales mediante impresi\u00f3n 3D, usando prote\u00ednas de soya y de ch\u00edcharo como base, combinadas con alginato de sodio y transglutaminasa como agentes de estructura.<\/p>","protected":false},"featured_media":1006986,"template":"","zamociencia_tag":[56,59],"class_list":["post-1006917","zamociencia","type-zamociencia","status-publish","has-post-thumbnail","hentry","zamociencia_tag-sostenibilidad","zamociencia_tag-tecnologia"],"_links":{"self":[{"href":"https:\/\/zamorano.edu\/en\/wp-json\/wp\/v2\/zamociencia\/1006917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zamorano.edu\/en\/wp-json\/wp\/v2\/zamociencia"}],"about":[{"href":"https:\/\/zamorano.edu\/en\/wp-json\/wp\/v2\/types\/zamociencia"}],"version-history":[{"count":47,"href":"https:\/\/zamorano.edu\/en\/wp-json\/wp\/v2\/zamociencia\/1006917\/revisions"}],"predecessor-version":[{"id":1007970,"href":"https:\/\/zamorano.edu\/en\/wp-json\/wp\/v2\/zamociencia\/1006917\/revisions\/1007970"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zamorano.edu\/en\/wp-json\/wp\/v2\/media\/1006986"}],"wp:attachment":[{"href":"https:\/\/zamorano.edu\/en\/wp-json\/wp\/v2\/media?parent=1006917"}],"wp:term":[{"taxonomy":"zamociencia_tag","embeddable":true,"href":"https:\/\/zamorano.edu\/en\/wp-json\/wp\/v2\/zamociencia_tag?post=1006917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}