This new 3D printed formulation combines the nutritional benefits of Greek honey with Vitamin D3, both of which are known for their role in supporting the immune system.

Thyme and asfaka (Greek sage), which are both contained within this Greek honey, possess strong antimicrobial and antioxidant properties. Furthermore, thyme strengthens the immune system, providing a particular anti-inflammatory effect, especially in infections of the respiratory system.

Asfaka contains phenolic compounds that protect against oxidative stress and microbial infections, while it helps to treat inflammatory diseases, such as arthritis.

This breakthrough development showcases how advanced manufacturing techniques such as food 3D printing can be applied to healthcare, offering a new way to produce nutrient-rich supplements tailored to individual needs.

The use of 3D printing technology for these novel supplements is also a more sustainable approach to producing personalised nutrient formulations compared to conventional manufacturing methods.

The research has been published in Current Research in Food Science.

The team of researchers lead by Dimitrios included; PhD Students, Rachel Milliken, Aikaterini Dedeloudi and Robyn Irwin; BSc Undergraduate Student, Emily Vong; Dr Sune Andersen, Industrial Collaborator; and Dr Matthew Wylie, Lecturer.

Commenting on the importance of this study, Professor Dimitrios Lamprou, Lead on the project and Chair of Biofabrication and Advanced Manufacturing from the School of Pharmacy at Queen’s University Belfast, said: “Greek honey has a complex chemical composition that makes it a valuable nutritional ingredient for good health. This study has shown that the honey investigated has multiple beneficial properties, making them valuable both for improving health and for preventing and treating various diseases.

“Incorporating honey into 3D printed cacao-based dosage forms, palatability and patient compliance can be improved, and personalised health supplements and nutraceuticals can be easily prepared.”

Dr Matthew Wylie, Lecturer from the School of Pharmacy at Queen’s University Belfast added: “With my previous background as a pharmacist, I know all too well the potential issues poor patient adherence to medications can have on treatment efficacy. This is especially the case for younger patients who may refuse to take medications due to poor palatability.

“Our approach provides a simple way to potentially improve the acceptability of medicines through the taste-masking properties of cacao and honey. Moreover, we have shown the Greek honey variants used in this study possessed inhibitory effects against pathogenic bacteria which could provide further health benefits."

The project received funding for Emily Vong’s summer project through the School of Pharmacy at Queen's University Belfast, and the honey was provided by the beekeeper Ioannis Argyris from the Euboea Island in Greece.

Media

Media inquiries to comms.office@qub.ac.uk