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Neamah HA, Tandio J. Towards the development of foods 3D printer: Trends and technologies for foods printing. Heliyon 2024; 10:e33882. [PMID: 39050479 PMCID: PMC11268349 DOI: 10.1016/j.heliyon.2024.e33882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 06/11/2024] [Accepted: 06/28/2024] [Indexed: 07/27/2024] Open
Abstract
3D printing of food materials is among the innovations that could revolutionize people's food choices and consumption. Food innovation and production have advanced considerably in recent years and its market has shown rapid annual expansion. Printing food technologies are considered as a potential solution for producing customized foods such as military food, and astronaut food. The printable food ink material still lacks standardization and superior extrusion process compared to other 3D printing industries. This review paper aimed to provide a comprehensive review of the current foods 3D printing and the latest technology in certain terms and with its concrete applications. In particular, the following issues are discussed: the printing techniques, exudations classes, business prospects, technologies, printing parameters, food materials, safety, and challenges and limitations of food 3D printing along with possible improvement recommendations. Significant printing parameters have been summarized and the safety of the food printing has been evaluated. Moreover, this article also contains a detailed, tabular evaluation of technical approaches employed across researched based and commercially available systems. One of the major limitations that need to be resolved was standardization of food printing safety.
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Affiliation(s)
- Husam A. Neamah
- Department of Electrical and Mechatronics Engineering, University of Debrecen, Debrecen, 4028, Hungary
- Technical Engineering College, Al-Ayen University, Thi-Qar, 64001, Iraq
- Department of Business Management, Al-imam University College, Balad, Iraq
| | - Joseph Tandio
- Mechatronic Systems Design, Eindhoven University of Technology, Eindhoven, 5612, Netherlands
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Santhoshkumar P, Raja V, Priyadarshini SR, Moses JA. Evaluating the 3D printability of pearl millet flour with banana pulp blends. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5588-5602. [PMID: 38363095 DOI: 10.1002/jsfa.13389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 11/29/2023] [Accepted: 02/16/2024] [Indexed: 02/17/2024]
Abstract
BACKGROUND Three-dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet-based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). RESULTS The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.99). The BP proportion influences all the color values (redness: 2-11; yellowness: 17-31.87; total color difference: 2-17). All formulations exhibited shear-thinning behavior (n = 0.02-0.49) and higher hardness (0.2-0.4 N), but not all were printable. A significant decrease in adhesiveness (-0.2 to -0.03 N s) and higher storage modulus (2000-6000 Pa) occurred with an increased proportion of BP. Findings from detailed rheological behavior assessment (static, dynamic and three-interval thixotropy tests) better correlated with trends observed during 3D extrusion printing. The highest yield stress was attained (80 Pa) in the 100:0 formulation. From the thixotropy test, more deformation (>80%) and recovery (>100%) were attained by three of the formulations (100:0, 80:20, 60:40). Overall, the best constructs were obtained (based on the visual sensory characteristics) for the 60:40 formulation printed at 600 mm min-1 printing speed and 240 rpm extrusion motor speed through a 1.22 mm nozzle. CONCLUSION The findings of this work will provide valuable insights into the development of novel millet-based 3D printed foods. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Paramasivam Santhoshkumar
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
| | - Vijayakumar Raja
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
| | - Santhi Rajkumar Priyadarshini
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
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Abedini A, Sohrabvandi S, Sadighara P, Hosseini H, Farhoodi M, Assadpour E, Alizadeh Sani M, Zhang F, Seyyedi-Mansour S, Jafari SM. Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives. Adv Colloid Interface Sci 2024; 328:103181. [PMID: 38749383 DOI: 10.1016/j.cis.2024.103181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/26/2024]
Abstract
Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and the production of personalized food. Nowadays, 3D printers are used in the main food industries, including meat, dairy, cereals, fruits, and vegetables, and have been able to produce successfully on a small scale. However, due to the expansion of this technology, it has challenges such as high-scale production, selection of printable food, formulation optimization, and food production according to the consumer's opinion. Food additives (gums, enzymes, proteins, starches, polyphenols, spices, probiotics, algae, edible insects, oils, salts, vitamins, flavors, and by-products) are one of the main components of the formulation that can be effective in food production according to the consumer's attitude. Food additives can have the highest impact on textural and sensory characteristics, which can be effective in improving consumer attitudes and reducing food neophobia. Most of the 3D-printed food cannot be printed without the presence of hydrocolloids, because the proper flow of the selected formulation is one of the key factors in improving the quality of the printed product. Functional additives such as probiotics can be useful for specific purposes and functional food production. Food personalization for specific diseases with 3D printing technology requires a change in the formulation, which is closely related to the selection of correct food additives. For example, the production of 3D-printed plant-based steaks is not possible without the presence of additives, or the production of food for dysphagia patients is possible in many cases by adding hydrocolloids. In general, additives can improve the textural, rheological, nutritional, and sensory characteristics of 3D printed foods; so, investigating the mechanism of the additives on all the characteristics of the printed product can provide a wide perspective for industrial production and future studies.
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Affiliation(s)
- Amirhossein Abedini
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehdi Farhoodi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahmood Alizadeh Sani
- Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Sepidar Seyyedi-Mansour
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxia e Alimentacion (IAA)- CITEXVI, Universidade de Vigo, 36310 Vigo, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Thorakkattu P, Awasti N, Sajith Babu K, Khanashyam AC, Deliephan A, Shah K, Singh P, Pandiselvam R, Nirmal NP. 3D printing: trends and approaches toward achieving long-term sustainability in the food industry. Crit Rev Biotechnol 2024:1-21. [PMID: 38797671 DOI: 10.1080/07388551.2024.2344577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 06/17/2023] [Indexed: 05/29/2024]
Abstract
Global food security has recently been under serious threat from the rapid rise in the world's population, the problems brought on by climate change, and the appearance of new pandemics. As a result, the need for novel and innovative solutions to solve the existing problems and improve food sustainability has become crucial. 3D printing is expected to play a significant role in providing tangible contributions to the food industry in achieving sustainable development goals. The 3D food printing holds the potential to produce highly customized food in terms of shape, texture, flavor, structure and nutritional value and enable us to create new unique formulations and edible alternatives. The problem of whether the cost of the printed meal and 3D printing itself can be sustainably produced is becoming more and more important due to global concerns. This review intends to provide a comprehensive overview of 3D printed foods with an overview of the current printing methodologies, illustrating the technology's influencing factors, and its applications in personalized nutrition, packaging, value addition, and valorization aspects to fully integrate sustainability concerns thus exploring the potential of 3D food printing.
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Affiliation(s)
- Priyamvada Thorakkattu
- Department of Animal Sciences and Industry, Food Science Institute, KS State University, Manhattan, USA
| | | | | | | | | | | | - Punit Singh
- Department of Mechanical Engineering, Institute of Engineering and Technology, GLA University Mathura, Chaumuhan, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, India
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Santhoshkumar P, Negi A, Moses JA. 3D printing for space food applications: Advancements, challenges, and prospects. LIFE SCIENCES IN SPACE RESEARCH 2024; 40:158-165. [PMID: 38245341 DOI: 10.1016/j.lssr.2023.08.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 07/13/2023] [Accepted: 08/20/2023] [Indexed: 01/22/2024]
Abstract
Space foods closely associate with the performance and mental health of astronauts. Over the years, a range of manufacturing technologies have been explored and advancements in food 3D printing can provide answers to certain existing challenges and revolutionize the way foods are prepared for space exploration missions. Apart from the nutrition and satiety perspective, product shelf-life, variety, personalization, and the need for customized diets are critical considerations. In such long-duration human-crewed space missions, under microgravity conditions and exposure to space, psychological factors heavily affect food consumption patterns. Therefore, there has been a surge in research funding for developing products and methods that offer safe, nutritionally balanced, and delightful food options. 3D food printing could be a creative solution for such requirements. While multiple challenges must be addressed, the technology promises waste minimization and the scope for on-site on-demand food preparation. This article begins with fundamental concepts of this subject, provides a timeline of the advancements in the field, and details the futuristic prospects of the technology for long-duration space missions.
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Affiliation(s)
- P Santhoshkumar
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Ministry of Food Processing Industries (MoFPI), Government of India, Thanjavur, 613005, Tamil Nadu, India
| | - Aditi Negi
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Ministry of Food Processing Industries (MoFPI), Government of India, Thanjavur, 613005, Tamil Nadu, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Ministry of Food Processing Industries (MoFPI), Government of India, Thanjavur, 613005, Tamil Nadu, India.
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Sharma R, Chandra Nath P, Kumar Hazarika T, Ojha A, Kumar Nayak P, Sridhar K. Recent advances in 3D printing properties of natural food gels: Application of innovative food additives. Food Chem 2024; 432:137196. [PMID: 37659329 DOI: 10.1016/j.foodchem.2023.137196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 07/17/2023] [Accepted: 08/16/2023] [Indexed: 09/04/2023]
Abstract
Recent advances in 3D printing technology have provided a new avenue for food manufacturing. However, one challenge in 3D printing food is the limited availability of printable materials that can mimic the properties of real food. This review focused on the various 3DFP methodologies, as well as the reinforcement of natural food gel for improving printing features in 3D printed food. Also covered is the use of hydrogel-based 3D printing in the development of 3D printed food. Different 3D printing techniques can be employed to print hydrogel-based inks, each with its advantages and limitations. 3D printing of food using hydrogel-based inks has potential for customized food products development. In summary, the utilization of hydrogel-based inks in 3D printing offers a promising avenue for the development of customized food products. Although there are still challenges to overcome, such as improving the printability and mechanical properties of hydrogel-based inks, the potential benefits of this technology make it an exciting area of research.
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Affiliation(s)
- Ramesh Sharma
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Pinku Chandra Nath
- Department of Applied Biology, University of Science & Technology Meghalaya, Ri-Bhoi 793101, Meghalaya, India
| | - Tridip Kumar Hazarika
- Department of Horticulture, Aromatic and Medicinal Plants, Mizoram University, Aizawl 796004, India
| | - Amiya Ojha
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India.
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India.
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Demircan E, Aydar EF, Mertdinc Mertdinç Z, Kasapoglu Kasapoğlu KN, Ozcelik Özçelik B. 3D printable vegan plant-based meat analogue: Fortification with three different mushrooms, investigation of printability, and characterization. Food Res Int 2023; 173:113259. [PMID: 37803572 DOI: 10.1016/j.foodres.2023.113259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/30/2023] [Accepted: 07/08/2023] [Indexed: 10/08/2023]
Abstract
In this study, a meat analogue formulation prepared using different protein sources as a printable ink for 3D printers and fortified with three different mushroom cultivars (reishi, Ganoderma lucidum (GL); saffron milk-cap, Lactarius deliciosus (LD); and oyster, Pleurotus ostreatus (PO)). 3D printing performance of the prepared inks was evaluated by factorial design in terms of nozzle height, printing speed, and flow compensation. New methods of maximum layer height and reprintability of plant-based meat analogues were conducted for the first time. Inks were characterized by analyzing rheological properties, microstructure, color characteristics, texture profile, cooking loss, amino acid content, and sensory evaluation. Results showed that the nozzle height and printing speed were found to be most effective on accuracy of prints and smoothness of layers. All inks (C, GL, LD and PO) represented shear-thinning and gel-like viscoelastic behavior (G' > G″) with predominant elasticity (tan δ < 1). Therefore they were suited for 3D printing and possessed supporting the following layers for additive manufacturing as well as meeting the criteria for a stable structure. Meat analogue was printed successfully without perceived defects in all formulations, except the GL was looking linty. LD and PO inks brought the advantage of recycling as a result of their re-printability whereas GL could not. Moreover, mushroom fortification reduced hardness, stiffness, springiness, and chewiness properties of the meat analogues whereas it increased the juiciness with reasonable overall acceptance. Mushroom fortification also enhanced the nutritional value and improved release of umami amino acids. The findings of the study demonstrated that mushrooms could be a functional and nutritious candidate for 3D printable plant-based meat analogues.
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Affiliation(s)
- Evren Demircan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Elif Feyza Aydar
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Zehra Mertdinc Mertdinç
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Kadriye Nur Kasapoglu Kasapoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Beraat Ozcelik Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye; Bioactive Research & Innovation Food Manufac. Indust. Trade Ltd., Katar Street, Teknokent ARI-3, B110, Sarıyer 34467, Istanbul, Turkiye.
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Raja V, Moses JA, Anandharamakrishnan C. Effect of 3D printing conditions and post-printing fermentation on pearl millet fortified idli. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2401-2412. [PMID: 36571560 DOI: 10.1002/jsfa.12410] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 11/14/2022] [Accepted: 12/26/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Three-dimensional (3D) printing is an emerging technology with numerous applications in the development of novel foods to meet personalized and special dietary needs. Using 3D printing, foods with modified textures and consistency can be prepared conveniently. In this work, an indigenous rice-black gram batter was fortified with pearl millet flour and 3D printed in the in-house developed extrusion-based food printer, Controlled Additive-manufacturing Robotic Kit (CARK™). The impact of material supply composition was investigated along with optimization of different printing parameters and an in-depth analysis of post-printing fermentation kinetics was undertaken. The shape changes in the 3D printed constructs during fermentation were analyzed using a pixel-count-based image-processing technique that correlates with the change in surface area. RESULTS The addition of millet flour resulted in accelerated fermentation. At 20% w/w level, better printability with higher precision and layer definition was obtained at 800 mm min-1 of printing speed, 360 rpm extrusion motor speed, and 1.22 mm nozzle diameter with an extrusion rate of 15.57 mm3 s-1 . The constructs of pearl millet flour (PMF) fortified idli batter have shown good structural stability and creep recovery. Fermentation-assisted shape change was found to be significantly influenced by infill levels. Both raw and steamed constructs with 40% infill showed around 37% lower hardness than 100% infill constructs due to a porous inner structure with reduced expansion in the surface area/volume during fermentation. CONCLUSION The results of the study provide insights into the scope of printing fermented foods through the food-to-food fortification approach and textural modification of foods using 3D printing by varying the infill levels. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Vijayakumar Raja
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
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Rong L, Chen X, Shen M, Yang J, Qi X, Li Y, Xie J. The application of 3D printing technology on starch-based product: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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Radoš K, Benković M, Čukelj Mustač N, Habuš M, Voučko B, Pavičić TV, Ćurić D, Ježek D, Novotni D. Powder properties, rheology and 3D printing quality of gluten-free blends. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lv Y, Lv W, Li G, Zhong Y. The research progress of physical regulation techniques in 3D food printing. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Yoha KS, Moses JA. 3D Printing Approach to Valorization of Agri-Food Processing Waste Streams. Foods 2023; 12:foods12010212. [PMID: 36613427 PMCID: PMC9818343 DOI: 10.3390/foods12010212] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/24/2022] [Accepted: 12/29/2022] [Indexed: 01/05/2023] Open
Abstract
With increasing evidence of their relevance to resource recovery, waste utilization, zero waste, a circular economy, and sustainability, food-processing waste streams are being viewed as an aspect of both research and commercial interest. Accordingly, different approaches have evolved for their management and utilization. With excellent levels of customization, three-dimensional (3D) printing has found numerous applications in various sectors. The focus of this review article is to explain the state of the art, innovative interventions, and promising features of 3D printing technology for the valorization of agri-food processing waste streams. Based on recent works, this article covers two aspects: the conversion of processing waste streams into edible novel foods or inedible biodegradable materials for food packing and allied applications. However, this application domain cannot be limited to only what is already established, as there are ample prospects for several other application fields intertwining 3D food printing and waste processing. In addition, this article presents the key merits of the technology and emphasizes research needs and directions for future work on this disruptive technology, specific to food-printing applications.
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MARTEKHA AN, KAVERINA YE. Kinetic evaluation and optimization of the drying process of 3D printed pasta: key factors influence on the finished product quality. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.067522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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Kadival A, Kour M, Meena D, Mitra J. Extrusion-Based 3D Food Printing: Printability Assessment and Improvement Techniques. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02931-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Shen D, Zhang M, Mujumdar AS, Li J. Advances and application of efficient physical fields in extrusion based 3D food printing technology. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Wang X, Zhang M, Phuhongsung P, Mujumdar AS. Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review. Crit Rev Food Sci Nutr 2022; 64:3713-3724. [PMID: 36260286 DOI: 10.1080/10408398.2022.2134979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
3D food printing (3DFP) provides an excellent opportunity to deposit layers of multiple food materials to create unique complex structures of products with more engaging visuals, specific textures, and customized nutritional properties. Many printed products require post-printing processing which can result in sensory variance, texture changes, and even nutritional modification. Hence it is necessary to implement the design of the complex internal structure to ensure the desired quality of the printed products following post-printing. 3-D printing of various types of food products, for example, chocolate, cheese, meat, vegetables, fruits, fish, eggs, cereal-based products, and so on, has been examined with regard to post-printing requirements. This review aims to summarize the current work on the latest developments in 3DFP technology concerning the internal structure design of 3D printed products and its effect on quality during post-printing. The quality parameters include: textural, physical, morphological, and dimensional characteristics as well as nutritional properties. Furthermore, post-printing modifications such as 4D are also analyzed.
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Affiliation(s)
- Xiaotuo Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- College of Intelligent Agriculture, Suzhou Polytechnic Institute of Agriculture, Soochow, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Pattarapon Phuhongsung
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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Zhang J, Li Y, Cai Y, Ahmad I, Zhang A, Ding Y, Qiu Y, Zhang G, Tang W, Lyu F. Hot extrusion 3D printing technologies based on starchy food: A review. Carbohydr Polym 2022; 294:119763. [DOI: 10.1016/j.carbpol.2022.119763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/06/2022] [Accepted: 06/16/2022] [Indexed: 11/02/2022]
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Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3531711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In this study, the 3D printing of a traditional South Indian snack, “sweet pidikollukattai” has been attempted. The mixing properties of the rice flour used and thermal characteristics of the paste (rice flour, jaggery, and water) have been reported. The traditional form of the product (control) was compared with the 3D printed product, which has been postprocessed by steaming at different time durations (S1-5, S2-10, S3-15 min). A comparative evaluation of the proximate analysis, colour, weight, dimensional measurement, texture profile analysis, and sensory characteristics was done for all samples. No significant difference was observed in colour, proximate composition, weight, and dimensional variation between the 3D printed samples and the control sample. Texture profile analysis revealed that the S2 score is comparable to the control sample. S2 also scored higher on the sensory scale compared to other samples. It was concluded that the 3D printed sample of the recipe, steamed for 10 min, has better acceptability compared to other samples.
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Chen Y, McClements DJ, Peng X, Chen L, Xu Z, Meng M, Zhou X, Zhao J, Jin Z. Starch as edible ink in 3D printing for food applications: a review. Crit Rev Food Sci Nutr 2022; 64:456-471. [PMID: 35997260 DOI: 10.1080/10408398.2022.2106546] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Three-dimensional (3D) printing has attracted more attention in food industry because of its potential advantages, including the ability to create customized products according to individual's sensory or nutritional requirements. However, the production of high-quality 3D printed foods requires the availability of edible bio-inks with the required physicochemical and sensory attributes. Starch, as one of the important sources of dietary energy, is widely used in food processing and is considered as one kind of versatile polymers. It is not only because starch has low prices and abundant sources, but also because desirable modified starch can be obtained by altering its physicochemical properties through physical, chemical and enzymatic methods. This article focuses on the utilization of starch as materials to create food-grade bio-inks. Initially, several kinds of commonly used 3D printers are discussed. The factors affecting the printing quality of starch-based materials and improvement methods are then reviewed, as well as areas where future researches are required. The applications of 3D printed starch-based materials in food industry are also introduced. Overall, starch appears to be one kind of useful substances for creating edible bio-inks that can be utilized within 3D food printing applications to create a wide variety of food products.
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Affiliation(s)
- Yuanhui Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, China
| | - Xing Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Kavimughil M, Leena MM, Moses JA, Anandharamakrishnan C. 3D printed MCT oleogel as a co-delivery carrier for curcumin and resveratrol. Biomaterials 2022; 287:121616. [PMID: 35716629 DOI: 10.1016/j.biomaterials.2022.121616] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Accepted: 05/30/2022] [Indexed: 02/06/2023]
Abstract
Designing a suitable matrix to protect sensitive bioactive compounds is an important stage in nutraceutical development. In this study, emulsion templated medium-chain triglycerides (MCT) oleogel was developed as co-delivery carriers for synergistic nutraceuticals, curcumin, and resveratrol and to 3D print in customized shapes for personalized nutrition. To obtain the stable emulsion, gelatin and gellan gum were added such that their protein-polysaccharide interaction helps in the structuring of the oil phase. Increasing the amount of gellan gum had a positive effect on stabilizing the emulsion but became the critical parameter during 3D printing. Hence, gellan gum of 1.5% (w/v) and gelatin at 10% (w/v) of water were considered optimum to produce a stable 30% O/W emulsion for 3D printing. Upon analyzing the in-vitro digestion behavior of the oleogel, it was observed that the bioactives were protected under oral and gastric conditions and allowed intestinal targeted delivery. The total bioaccessible fraction increased up to 1.13-fold and 1.2-fold for curcumin and resveratrol respectively compared to control (MCT oil). The FFAs release profile also indicated that gelators play an important role in lipase activity. Also, the ex-vivo everted gut sac analysis showed enhanced permeation of about 1.83 times and 1.13 times for curcumin and resveratrol respectively. Thus, this study provides useful insights into the 3D printing of emulsion templated oleogel as personalized nutraceutical carriers.
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Affiliation(s)
- M Kavimughil
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - M Maria Leena
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India.
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India.
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21
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Abstract
PURPOSE OF REVIEW The purpose of the review is to describe carbohydrate based 3D food printing technology in light of how it is affected by the use of various ingredients of ink and the properties associated with carbohydrate inks used for printing. Special focus is diverted to evaluate its effect on texture and corresponding health implications associated with carbohydrate based printed foods. RECENT FINDINGS The focus of 3D food printed products has revolved around texture modulation and carbohydrates are the best possible additives to achieve this modification. Carbohydrate based inks are used to design healthy texturized printed foods to provide various health benefits to consumer in addition to satisfy their aesthetic requirements. Other ingredients such as prebiotics and probiotics are major adjuncts that add value to these carbohydrates based 3D food printed foods and may have synergistic effects. SUMMARY Although much of the current attention is on texture modulation, health aspects of the foods naturally drive the future course of research associated with the carbohydrate based 3D food printed foods.
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Affiliation(s)
- Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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Lorenz T, Iskandar MM, Baeghbali V, Ngadi MO, Kubow S. 3D Food Printing Applications Related to Dysphagia: A Narrative Review. Foods 2022; 11:foods11121789. [PMID: 35741992 PMCID: PMC9222244 DOI: 10.3390/foods11121789] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/06/2022] [Accepted: 06/06/2022] [Indexed: 11/30/2022] Open
Abstract
Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal. The population that is most affected by it is the elderly. Texture-modified diets are part of the treatment plan for dysphagia. This bland, restrictive diet often contributes to malnutrition in patients with dysphagia. Both energy and protein intake are of concern, which is especially worrying, as it affects the elderly. Making texture-modified diets more appealing is one method to increase food intake. As a recent technology, 3D food printing has great potential to increase the appeal of textured foods. With extrusion-based printing, both protein and vegetable products have already been 3D printed that fit into the texture categories provided by the International Dysphagia Diet Standardization Initiative. Another exciting advancement is 4D food printing which could make foods even more appealing by incorporating color change and aroma release following a stimulus. The ultra-processed nature of 3D-printed foods is of nutritional concern since this affects the digestion of the food and negatively affects the gut microbiome. There are mitigating strategies to this issue, including the addition of hydrocolloids that increase stomach content viscosity and the addition of probiotics. Therefore, 3D food printing is an improved method for the production of texture-modified diets that should be further explored.
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Affiliation(s)
- Tim Lorenz
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (T.L.); (M.M.I.)
| | - Michèle M. Iskandar
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (T.L.); (M.M.I.)
| | - Vahid Baeghbali
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran;
| | - Michael O. Ngadi
- Department of Bioresource Engineering, McGill University, Montreal, QC H9X 3V9, Canada;
| | - Stan Kubow
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (T.L.); (M.M.I.)
- Correspondence: ; Tel.: +1-514-398-7754
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Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Agunbiade AO, Song L, Agunbiade OJ, Ofoedu CE, Chacha JS, Duguma HT, Hossaini SM, Rasaq WA, Shorstkii I, Osuji CM, Owuamanam CI, Okpala COR, Korzeniowska M, Guine RPF. Potentials of
3D
extrusion‐based printing in resolving food processing challenges: A perspective review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13996] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adedoyin O. Agunbiade
- Department of Food Technology University of Ibadan Ibadan Nigeria
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Lijun Song
- Department of Mechanical and Vehicle Engineering Hunan University Changsha China
| | - Olufemi J. Agunbiade
- Department of Science Laboratory Technology Federal Polytechnic Ile‐Oluji Ondo Nigeria
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Food Science and Agroprocessing Sokoine University of Agriculture Chuo Kikuu Morogoro Tanzania
| | - Haile T. Duguma
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Post‐Harvest Management College of Agriculture and Veterinary Medicine Jimma University Jimma Ethiopia
| | | | - Waheed A. Rasaq
- Department of Applied Bioeconomy Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Ivan Shorstkii
- Department of Technological Equipment and Life‐support Systems Kuban State Technological University Krasnodar Russian Federation
| | - Chijioke M. Osuji
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - Clifford I. Owuamanam
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development Wrocław University of Environmental and Life Sciences Wrocław Poland
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Habuš M, Golubić P, Vukušić Pavičić T, Čukelj Mustač N, Voučko B, Herceg Z, Ćurić D, Novotni D. Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02732-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Escalante-Aburto A, Trujillo-de Santiago G, Álvarez MM, Chuck-Hernández C. Advances and prospective applications of 3D food printing for health improvement and personalized nutrition. Compr Rev Food Sci Food Saf 2021; 20:5722-5741. [PMID: 34643023 DOI: 10.1111/1541-4337.12849] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/13/2021] [Accepted: 08/24/2021] [Indexed: 02/06/2023]
Abstract
Three-dimensional food printing (3DFP) uses additive manufacturing concepts to fabricate customized designed products with food ingredients in powder, liquid, dough, or paste presentations. In some cases, it uses additives, such as hydrocolloids, starch, enzymes, and antibrowning agents. Chocolate, cheese, sugar, and starch-based materials are among the most used ingredients for 3DFP, and there is a broad and growing interest in meat-, fruit-, vegetable-, insect-, and seaweed-based alternative raw materials. Here, we reviewed the most recent published information related to 3DFP for novel uses, including personalized nutrition and health-oriented applications, such as the use of 3D-printed food as a drug vehicle, and four-dimensional food printing (4DFP). We also reviewed the use of this technology in aesthetic food improvement, which is the most popular use of 3DFP recently. Finally, we provided a prospective and perspective view of this technology. We also reflected on its multidisciplinary character and identified aspects in which social and regulatory affairs must be addressed to fulfill the promises of 3DFP in human health improvement.
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Affiliation(s)
- Anayansi Escalante-Aburto
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, Nuevo León, México.,Department of Nutrition, School of Health Sciences, Universidad de Monterrey, Nuevo León, México
| | | | - Mario M Álvarez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, Nuevo León, México
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Tharifkhan SA, Perumal AB, Elumalai A, Moses JA, Anandharamakrishnan C. Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4869-4878. [PMID: 33792044 DOI: 10.1002/jsfa.11228] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 03/13/2021] [Accepted: 03/31/2021] [Indexed: 05/27/2023]
Abstract
Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti-nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non-starch polysaccharides-glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti-nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Shan Ahamed Tharifkhan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Anand Babu Perumal
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Arunkumar Elumalai
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
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Abstract
Owing to COVID-19, the world has advanced faster in the era of the Fourth Industrial Revolution, along with the 3D printing technology that has achieved innovation in personalized manufacturing. Three-dimensional printing technology has been utilized across various fields such as environmental fields, medical systems, and military materials. Recently, the 3D food printer global market has shown a high annual growth rate and is a huge industry of approximately one billion dollars. Three-dimensional food printing technology can be applied to various food ranges based on the advantages of designing existing food to suit one’s taste and purpose. Currently, many countries worldwide produce various 3D food printers, developing special foods such as combat food, space food, restaurants, floating food, and elderly food. Many people are unaware of the utilization of the 3D food printing technology industry as it is in its early stages. There are various cases using 3D food printing technology in various parts of the world. Three-dimensional food printing technology is expected to become a new trend in the new normal era after COVID-19. Compared to other 3D printing industries, food 3D printing technology has a relatively small overall 3D printing utilization and industry size because of problems such as insufficient institutionalization and limitation of standardized food materials for 3D food printing. In this review, the current industrial status of 3D food printing technology was investigated with suggestions for the improvement of the food 3D printing market in the new normal era.
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Guénard-Lampron V, Masson M, Leichtnam O, Blumenthal D. Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102738] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Yoha KS, Anukiruthika T, Anila W, Moses JA, Anandharamakrishnan C. 3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111461] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Theagarajan R, Nimbkar S, Moses JA, Anandharamakrishnan C. Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13772] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Radhika Theagarajan
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
- Bharathidasan University Tiruchirappalli Tamil Nadu India
| | - Shubham Nimbkar
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - Jeyan Arthur Moses
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
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33
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Muthurajan M, Veeramani A, Rahul T, Gupta RK, Anukiruthika T, Moses JA, Anandharamakrishnan C. Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02675-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lisiecka K, Wójtowicz A, Sujak A. Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/138321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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35
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Lisiecka K, Wójtowicz A, Mitrus M, Oniszczuk T, Combrzyński M. New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111233] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Kewuyemi YO, Kesa H, Adebo OA. Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products. Crit Rev Food Sci Nutr 2021; 62:7866-7904. [PMID: 33970701 DOI: 10.1080/10408398.2021.1920569] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
One of the recent, innovative, and digital food revolutions gradually gaining acceptance is three-dimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.
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Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Hema Kesa
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa
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Yoha KS, Nida S, Dutta S, Moses JA, Anandharamakrishnan C. Targeted Delivery of Probiotics: Perspectives on Research and Commercialization. Probiotics Antimicrob Proteins 2021; 14:15-48. [PMID: 33904011 PMCID: PMC8075719 DOI: 10.1007/s12602-021-09791-7] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/12/2021] [Indexed: 02/07/2023]
Abstract
Considering the significance of the gut microbiota on human health, there has been ever-growing research and commercial interest in various aspects of probiotic functional foods and drugs. A probiotic food requires cautious consideration in terms of strain selection, appropriate process and storage conditions, cell viability and functionality, and effective delivery at the targeted site. To address these challenges, several technologies have been explored and some of them have been adopted for industrial applicability. Encapsulation of probiotics has been recognized as an effective way to stabilize them in their dried form. By conferring a physical barrier to protect them from adverse conditions, the encapsulation approach renders direct benefits on stability, delivery, and functionality. Various techniques have been explored to encapsulate probiotics, but it is noteworthy that the encapsulation method itself influences surface morphology, viability, and survivability of probiotics. This review focuses on the need to encapsulate probiotics, trends in various encapsulation techniques, current research and challenges in targeted delivery, the market status of encapsulated probiotics, and future directions. Specific focus has been given on various in vitro methods that have been explored to better understand their delivery and performance.
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Affiliation(s)
- K S Yoha
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, 613 005, Thanjavur, Tamil Nadu, India
| | - Sundus Nida
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, 613 005, Thanjavur, Tamil Nadu, India
| | - Sayantani Dutta
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, 613 005, Thanjavur, Tamil Nadu, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, 613 005, Thanjavur, Tamil Nadu, India
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, 613 005, Thanjavur, Tamil Nadu, India.
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Wilson A, Anukiruthika T, Moses J, Anandharamakrishnan C. Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1901817] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Anila Wilson
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government Of India, Thanjavur, Tamil Nadu, India
| | - T Anukiruthika
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government Of India, Thanjavur, Tamil Nadu, India
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Canada
| | - J.A Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government Of India, Thanjavur, Tamil Nadu, India
| | - C. Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government Of India, Thanjavur, Tamil Nadu, India
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Thangalakshmi S, Arora VK, Kaur BP, Malakar S. Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15375] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- S. Thangalakshmi
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Vinkel Kumar Arora
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Barjinder Pal Kaur
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Santanu Malakar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
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Pereira T, Barroso S, Gil MM. Food Texture Design by 3D Printing: A Review. Foods 2021; 10:foods10020320. [PMID: 33546337 PMCID: PMC7913566 DOI: 10.3390/foods10020320] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/23/2021] [Accepted: 01/29/2021] [Indexed: 12/19/2022] Open
Abstract
An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.
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Affiliation(s)
- Tatiana Pereira
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (T.P.); (S.B.)
| | - Sónia Barroso
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (T.P.); (S.B.)
| | - Maria M. Gil
- MARE—Marine and Environmental Sciences Centre, School of Tourism and Maritime Technology, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
- Correspondence:
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Shahbazi M, Jäger H. Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges. ACS APPLIED BIO MATERIALS 2021; 4:325-369. [PMID: 35014287 DOI: 10.1021/acsabm.0c01379] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Three-dimensional (3D) printing is a revolutionary additive manufacturing technique that allows rapid prototyping of objects with intricate architectures. This Review covers the recent state-of-the-art of biopolymers (protein and carbohydrate-based materials) application in pharmaceutical, bioengineering, and food printing and main reinforcement approaches of biomacromolecular structure for the development of 3D constructs. Some perspectives and main important limitations with the biomaterials utilization for advanced 3D printing procedures are also provided. Because of the improved the ink's flow behavior and enhance the mechanical strength of resulting printed architectures, biopolymers are the most used materials for 3D printing applications. Biobased polymers by taking advantage of modifying the ink viscosity could improve the resolution of deposited layers, printing precision, and consequently, develop well-defined geometries. In this regard, the rheological properties of printable biopolymeric-based inks and factors affecting ink flow behavior related to structural properties of printed constructs are discussed. On the basis of successful applications of biopolymers in 3D printing, it is suggested that other biomacromolecules and nanoparticles combined with the matrix can be introduced into the ink dispersions to enhance the multifunctionality of 3D structures. Furthermore, tuning the biopolymer's structural properties offers the most common and essential approach to attain the printed architectures with precisely tailored geometry. We finish the Review by giving a viewpoint of the upcoming 3D printing process and recognize some of the existing bottlenecks facing the blossoming 3D pharmaceutical, bioengineering, and food printing applications.
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Affiliation(s)
- Mahdiyar Shahbazi
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria
| | - Henry Jäger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria
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Keerthana K, Anukiruthika T, Moses J, Anandharamakrishnan C. Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110116] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Wilson A, Anukiruthika T, Moses JA, Anandharamakrishnan C. Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02537-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02497-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Baiano A. 3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1762091] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Antonietta Baiano
- Dipartimento Di Scienze Agrarie, Degli Alimenti E dell’Ambiente, University of Foggia, Foggia, Italy
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Liu Y, Tang T, Duan S, Qin Z, Zhao H, Wang M, Li C, Zhang Z, Liu A, Han G, Wu D, Chen H, Shen L, Wu W, Dong Y. Applicability of Rice Doughs as Promising Food Materials in Extrusion-Based 3D Printing. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02415-y] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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