Application of food texture to moderate oral processing behaviors and energy intake

Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus

This study aimed to investigate 4D changes in colors and flavors of 3D-printed healthy food products in response to an external or internal pH stimulus. The formulations obtained by 3D printing of multi-smart materials, comprised of the combination of red cabbage juice, vanillin powder, potato starch and different fruit juices were used. 3D printing ability of red cabbage juice and vanillin powder affected by different potato starch concentrations was first studied. Then, changes in color, texture, flavor (by E-nose) and taste (by E-tongue) induced by the stimulus were determined. Results revealed that the color of the 3D-printed product changed from blue (control sample) to red, purple, violet, blue, blue-green, and green-yellow colors when sprayed with pH solutions of 2, 3-4, 5-6, 7, 8-9, and 10, respectively. In addition, clear differences in aroma and taste profiles among pH samples were detected. Moreover, dried 4D product samples exhibited color and anthocyanins stability when stored in ambient temperature for three weeks. This study is important for manufacturing new healthy 3D-printed food products with desired and attractive sensory characteristics, which can be particularly significant to people with poor appetite.

Food Oral Processing-An Industry Perspective

We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. in vivo, in vitro, and in silico approaches are discussed in the context of their ability to quantify oral processing from the molecular to the macroscopic scale. Based on this understanding, food structures with enhanced performance in terms of hedonic and nutritional properties as well as appropriateness for age and certain medical conditions can be developed. We also discuss current gaps and highlight development opportunities from an industry perspective.