1
|
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.
Collapse
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
| |
Collapse
|
2
|
Liu FW, Song XX, Bian SG, Huang XJ, Yin JY, Nie SP. Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia. Food Funct 2024; 15:5868-5881. [PMID: 38727142 DOI: 10.1039/d4fo00982g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
The aim of this study was to investigate the feasibility of soy protein isolate (SPI) gels added with Tremella polysaccharides (TPs) and psyllium husk powder (PHP) as 3D printing inks for developing dysphagia-friendly food and elucidate the potential mechanism of TPs and PHP in enhancing the printing and swallowing performance of SPI gels. The results indicated that the SPI gels with a TP : PHP ratio of 3 : 7 could be effectively used as printing inks to manufacture dysphagia-friendly food. The addition of TPs increased the free water content, resulting in a decrease in the viscosity of the SPI gels, which, in turn, reduced the line width of the 3D-printed product and structural strength of the gel system. The addition of PHP increased disulfide bond interactions and excluded volume interactions, which determined the mechanical strength of SPI gels and increased the line width of the printed product. The synergistic effects between TPs and PHP improved the printing precision and structural stability. This study presents meaningful insights for the utilization of 3D printing in the creation of dysphagia-friendly food using protein-polysaccharide complexes.
Collapse
Affiliation(s)
- Fang-Wei Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Shui-Gen Bian
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Xiao-Jun Huang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| |
Collapse
|
3
|
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.
Collapse
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.
| |
Collapse
|
4
|
Li Z, Liang J, Lu L, Liu L, Wang L. Effect of ferulic acid incorporation on structural, rheological, and digestive properties of hot-extrusion 3D-printed rice starch. Int J Biol Macromol 2024; 266:131279. [PMID: 38561115 DOI: 10.1016/j.ijbiomac.2024.131279] [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: 11/15/2023] [Revised: 03/04/2024] [Accepted: 03/29/2024] [Indexed: 04/04/2024]
Abstract
The influence of ferulic acid (FA) on rice starch was investigated by incorporating it at various concentrations (0, 2.5, 5, 7.5, and 10 %, w/w, on dry starch basis) and subjecting the resulting composites to hot-extrusion 3D printing (HE-3DP) process. This study examined the effects of FA addition and HE-3DP on the structural, rheological, and physicochemical properties as well as the printability and digestibility of rice starch. The results indicated that adding 0-5 % FA had no significant effect; however, as the amount of FA increased, the printed product edges became less defined, the product's overall stability decreased, and it collapsed. The addition of FA reduced the elasticity and viscosity, making it easier to extrude the composite gel from the nozzle. Moreover, the crystallinity and short-range ordered structure of the HE-3D printed rice starch gel decreased with the addition of FA, resulting in a decrease in the yield stress and an increase in fluidity. Furthermore, the addition of FA reduced the digestibility of the HE-3D-printed rice starch. The findings of this study may be useful for the development of healthier modified starch products by adding bioactive substances and employing the 3D printing technology.
Collapse
Affiliation(s)
- Zhenjiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Jiaxin Liang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Lele Lu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Lijuan Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Lidong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Department of National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province, China.
| |
Collapse
|
5
|
Herdeiro FM, Carvalho MO, Nunes MC, Raymundo A. Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alphitobius diaperinus Using 3D Printing Technology. Foods 2024; 13:179. [PMID: 38254480 PMCID: PMC10814933 DOI: 10.3390/foods13020179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/05/2023] [Accepted: 12/31/2023] [Indexed: 01/24/2024] Open
Abstract
This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible insects, both isolated and mixed, were incorporated into the developed ink-doughs. Stress and frequency sweeps were performed on the doughs to understand the rheology and the impact on the internal structure to better adapt these materials to the 3D printing process. The nutritional profile of the developed snacks was assessed, revealing a significant amount of protein, enough to claim the snacks as a "source of protein", as well as an increased mineral profile, when compared to the control snack. The antioxidant profile and total phenolic content were equally assessed. Finally, a sensory analysis test was performed, comparing the control snack to three other samples containing 10% T. molitor, 10% A. diaperinus and 5% + 5% of T. molitor and A. diaperinus, respectively, resulting in a preference for the A. diaperinus and for the combination of the two insects. Considered as a "novel food", foods incorporating edible insects represent, in fact, the reintroduction of foods used in the West before the Middle Ages, when the Judeo-Christian tradition began to consider insects as not kosher. Educating consumers about the transition to novel foods can be helped by 3D printing food, as an innovative process that can be used to design creative rich animal protein snacks that make final products more appealing and acceptable to consumers.
Collapse
Affiliation(s)
| | | | | | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (F.M.H.); (M.O.C.); (M.C.N.)
| |
Collapse
|
6
|
Radoš K, Pastor K, Kojić J, Drakula S, Dujmić F, Novotni D, Čukelj Mustač N. Influence of Infill Level and Post-Processing on Physical Parameters and Betaine Content of Enriched 3D-Printed Sweet Snacks. Foods 2023; 12:4417. [PMID: 38137221 PMCID: PMC10742536 DOI: 10.3390/foods12244417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/28/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
Betaine is a non-essential amino acid with proven functional properties and untapped potential for cereal food enrichment. While 3D printing represents a viable approach for manufacturing enriched cereal-based foods with novel shapes and textures, it is crucial to consider the impact of printing parameters and post-processing on the betaine content and properties of these products. The aim of this study was to investigate the influence of the infill level (20, 30 and 40%) of 3D-printed cuboid shapes and the post-processing techniques (drying oven, vacuum dryer, air fryer) of betaine-enriched oat-based snacks on the print quality, texture, and sensory properties, as well as the content of preserved betaine. The interaction of post-processing technique and infill level influenced the length deviation and texture properties, as well as the betaine content of snacks. Height stability was only influenced by post-processing technique. In general, oven-dried snacks showed the best dimensional stability, having the lowest width/length deformation (about 8%) at the infill level of 20%. Betaine was best preserved (19-31% loss) in snacks post-processed in a vacuum dryer (1281-1497 mg/g), followed by an air fryer and a drying oven, where betaine loss was in the range 28-55%. Air-fried snacks with 40% infill level had the highest values of instrumentally measured crunchiness (38.9 Nmm) as well as sensory test values for liking of texture (7.5), intensity of odor (6) and overall flavor (6). Overall, air frying proved to be a convenient and quick post-processing technique for 3D-printed snacks, but infill patterns for preserving betaine should be further explored. Vacuum drying could be used to preserve bioactive compounds, but efforts should be made to minimize its negative impact on the physical deformations of the 3D-printed products.
Collapse
Affiliation(s)
- Kristina Radoš
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.R.); (S.D.); (F.D.); (N.Č.M.)
| | - Kristian Pastor
- Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Kojić
- Institute of Food Technology in Novi Sad (FINS), University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Saša Drakula
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.R.); (S.D.); (F.D.); (N.Č.M.)
| | - Filip Dujmić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.R.); (S.D.); (F.D.); (N.Č.M.)
| | - Dubravka Novotni
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.R.); (S.D.); (F.D.); (N.Č.M.)
| | - Nikolina Čukelj Mustač
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.R.); (S.D.); (F.D.); (N.Č.M.)
| |
Collapse
|
7
|
Pozzobon V, Otaola F, Arnoudts C, Lagirarde J. Impact of 3D printing materials on mircoalga Chlorella vulgaris. BIORESOURCE TECHNOLOGY 2023; 389:129807. [PMID: 37778670 DOI: 10.1016/j.biortech.2023.129807] [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: 09/07/2023] [Revised: 09/25/2023] [Accepted: 09/26/2023] [Indexed: 10/03/2023]
Abstract
3D printing represents a key enabling technology in designing photobioreactors. It allows rapid prototyping of complex geometries at an affordable price. Yet, no study dealt with the biocompatibility of 3D printing material with microalgae. Thus microalga Chlorella vulgaris was cultivated in contact with different 3D printing materials (Acrylonitrile Butadiene Styren - ABS, PolyCarbonate Blend - PC-Blend, PolyLactic acid - PLA, and acrylate methacrylate resin). Cell status was analyzed using flow cytometry, fluorometry, and pigment profiling. Results revealed that acrylate methacrylate resin material inhibits growth, a constant rise in intracellular reactive oxygen species, and a decrease in photosynthetic apparatus functioning. On the contrary, ABS, PC-Blend, and PLA led to nominal perfromances. Nevertheless, PLA was the only material that did not induce an early onset of intracellular reactive oxygen species. Therefore, resin can be ruled out as photobioreactor material, ABS and PC-Blend could be used after a curation period, and PLA induces no detectable perturbations by the means used in this study.
Collapse
Affiliation(s)
- Victor Pozzobon
- Université Paris-Saclay, CentraleSupélec, Laboratoire de Génie des Procédés et Matériaux, Centre Européen de Biotechnologie et de Bioéconomie (CEBB), 3 rue des Rouges Terres 51110 Pomacle, France.
| | - Franco Otaola
- Université Paris-Saclay, CentraleSupélec, Laboratoire de Génie des Procédés et Matériaux, Centre Européen de Biotechnologie et de Bioéconomie (CEBB), 3 rue des Rouges Terres 51110 Pomacle, France
| | - Clarisse Arnoudts
- Université Paris-Saclay, CentraleSupélec, Laboratoire de Génie des Procédés et Matériaux, Centre Européen de Biotechnologie et de Bioéconomie (CEBB), 3 rue des Rouges Terres 51110 Pomacle, France
| | - Jules Lagirarde
- Université Paris-Saclay, CentraleSupélec, Laboratoire de Génie des Procédés et Matériaux, Centre Européen de Biotechnologie et de Bioéconomie (CEBB), 3 rue des Rouges Terres 51110 Pomacle, France
| |
Collapse
|
8
|
Matas A, Molina-Montero C, Igual M, García-Segovia P, Martínez-Monzó J. Viability Study on the Use of Three Different Gels for 3D Food Printing. Gels 2023; 9:736. [PMID: 37754417 PMCID: PMC10530510 DOI: 10.3390/gels9090736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/01/2023] [Accepted: 09/08/2023] [Indexed: 09/28/2023] Open
Abstract
Three-dimensional food printing is one of the modern techniques for food customization. The difficulty of this technique lies in the formulation of new matrices. These new formulations must have good extrusion characteristics and, at the same time, maintain the structure once printed. These qualities are related to textural and rheological properties. Printability studies are those whose objective is to know the above properties. Some authors have correlated printability with rheological and physicochemical parameters. The aim of this study was to characterize three gels to test prediction models and to determine the most important rheological and textural parameters (G', G″, Tanδ, maxF, average) in printability. The formulations studied were bovine gelatin (4%) with kappa-carrageenan (0.5%) (Gb + K), porcine gelatin (5%) plus iota-carrageenan (2%) (Gp + I), and methylcellulose (4%) (MC). The samples were characterized by an oscillatory test for the rheological properties and an extrusion test for the textural properties. In addition, the density was obtained to apply the predictive models and correlate the rheological and textural parameters to determine their influence. Gp + I and Gb + K showed higher values of maximum force in the extrusion test than MC, but MC had less deviation in the mean force during the test. All the samples showed a predominantly elastic behavior and damping factor (Tanδ) between 0.14 (Gb + K) and 0.37 (MC). It was observed that the tangent of the phase angle (Tanδ) had a large positive influence on the maximum and average force studied in the extrusion tests. The sample results did not match 100% with the predictions made from the models. It was possible to print samples that were higher in height without obtaining deformations over time of more than 5%. Further work is needed to optimize models and parameters for more accurate prediction.
Collapse
Affiliation(s)
| | | | | | | | - Javier Martínez-Monzó
- i-Food, IUIA, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (A.M.); (C.M.-M.); (M.I.); (P.G.-S.)
| |
Collapse
|
9
|
Wang M, Lu X, Zheng X, Li W, Wang L, Qian Y, Zeng M. Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing. Food Res Int 2023; 169:112823. [PMID: 37254399 DOI: 10.1016/j.foodres.2023.112823] [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: 11/20/2022] [Revised: 02/28/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
Novel food matrices (such as microalgae, plants, fungi, and microbial proteins) with high protein content and biological value, good amino acid profile, and functionality have been explored. Phycocyanin and active polysaccharides extracted from Spirulina platensis are used as food additives, treatment of colitis, as well as obesity prevention. However, most of the remaining Spirulina platensis residues are mainly used as fish feed at present. 3D food printing is one of the promising development techniques used in the food industry. The aim of this study was to develop a novel 3D printing material of Spirulina platensis residues with shear thinning characteristics, high viscosity and rapid recovery. The effects of moisture content and pretreatment method on the rheological properties of Spirulina platensis residues were clarified. Scanning electron microscopy was used to observe the microstructure and texture profile analysis was used to determine the texture characteristics of Spirulina platensis residues, rheology was used to determine the key 3D printing factors such as viscosity and modulus of Spirulina platensis residues. More importantly, the printing process could be realized under ambient conditions. The development of microalgae residue ink promoted the high-value and comprehensive utilization of microalgae, and also broadened the application of microalgae in the food field.
Collapse
Affiliation(s)
- Mengwei Wang
- College of Food Science and Engineering, Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Ocean University of China, Qingdao, Shandong 266003, China
| | - Xiangning Lu
- Fuqing King Dnarmsa Spirulina Co., Ltd, Fuzhou, Fujian 350300, China
| | - Xing Zheng
- Fuqing King Dnarmsa Spirulina Co., Ltd, Fuzhou, Fujian 350300, China
| | - Wei Li
- College of Food Science and Engineering, Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Ocean University of China, Qingdao, Shandong 266003, China; Sanya Oceanographic Institution, Ocean University of China, Sanya 572000, China
| | - Lijuan Wang
- College of Food Science and Engineering, Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Ocean University of China, Qingdao, Shandong 266003, China; Sanya Oceanographic Institution, Ocean University of China, Sanya 572000, China
| | - Yuemiao Qian
- College of Food Science and Engineering, Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Ocean University of China, Qingdao, Shandong 266003, China; Sanya Oceanographic Institution, Ocean University of China, Sanya 572000, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Ocean University of China, Qingdao, Shandong 266003, China.
| |
Collapse
|
10
|
Bošković Cabrol M, Glišić M, Baltić M, Jovanović D, Silađi Č, Simunović S, Tomašević I, Raymundo A. White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality. Meat Sci 2023; 198:109123. [PMID: 36702067 DOI: 10.1016/j.meatsci.2023.109123] [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: 10/06/2022] [Revised: 01/16/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris, Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products.
Collapse
Affiliation(s)
- Marija Bošković Cabrol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia.
| | - Milica Glišić
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
| | - Milan Baltić
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
| | - Dragoljub Jovanović
- Department of Animal Nutrition, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
| | - Čaba Silađi
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Stefan Simunović
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Igor Tomašević
- German Institute of Food Technologies (DIL), Quackenbruck, Germany
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| |
Collapse
|
11
|
Niu D, Zhang M, Mujumdar AS, Li J. Research on Microwave-Induced Bidirectional Deformation of Coix Seed Compound Materials in 4D Printing. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03078-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
|
12
|
Integrated design of micro-fibrous food with multi-materials fabricated by uniaxial 3D printing. Food Res Int 2023; 165:112529. [PMID: 36869529 DOI: 10.1016/j.foodres.2023.112529] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 01/12/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
Owing to the interest in sustainable foods, a new approach known as 3D food printing is being employed to make fibrous foods for meat and fish substitutes. In this study, we developed a filament structure with a multi-material ink comprising fish surimi-based ink (SI) and plant-based ink (PI), using single-nozzle printing and steaming. PI and an SI + PI mix collapsed after printing owing to their low shear modulus, although both PI and SI showed gel-like rheological behaviors. However, unlike the control, the objects printed with two and four columns per filament remained stable and fiberized after steaming. Each SI and PI sample gelatinized irreversibly at approximately 50 °C. The different rheological values of these inks after cooling resulted in relatively strong (PI) and weak (SI) fibers, which constructed a filament matrix. A cutting test demonstrated that the transverse strength of the fibrous structure of the printed objects was higher than the longitudinal strength, in contrast to that of the control. The degree of texturization increased with the fiber thickness based on the column number or nozzle size. Thus, we successfully designed a fibrous system using printing and post-processing and substantially broadened the application opportunities for creating fibril matrices for sustainable food analogs.
Collapse
|
13
|
An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03040-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
|
14
|
Printability evaluation of Chlorella vulgaris snacks. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102879] [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]
|
15
|
Systematic Engineering approach for optimization of multi-component alternative protein-fortified 3D printing food Ink. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107803] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
16
|
Letras P, Oliveira S, Varela J, Nunes M, Raymundo A. 3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
17
|
Ji S, Xu T, Liu Y, Li H, Luo J, Zou Y, Zhong Y, Li Y, Lu B. Investigation of the mechanism of casein protein to enhance 3D printing accuracy of cassava starch gel. Carbohydr Polym 2022; 295:119827. [DOI: 10.1016/j.carbpol.2022.119827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 06/30/2022] [Accepted: 06/30/2022] [Indexed: 11/15/2022]
|
18
|
Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus. Foods 2022; 11:foods11131902. [PMID: 35804718 PMCID: PMC9265415 DOI: 10.3390/foods11131902] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 11/17/2022] Open
Abstract
Extrusion-based 3D food printing is one of the most common ways to manufacture complex shapes and personalized food. A wide variety of food raw materials have been documented in the last two decades for the fabrication of personalized food for various groups of people. This review aims to highlight the most relevant and current information on the use of protein raw materials as functional 3D food printing ink. The functional properties of protein raw materials, influencing factors, and application of different types of protein in 3D food printing were also discussed. This article also clarified that the effective and reasonable utilization of protein is a vital part of the future 3D food printing ink development process. The challenges of achieving comprehensive nutrition and customization, enhancing printing precision and accuracy, and paying attention to product appearance, texture, and shelf life remain significant.
Collapse
|
19
|
Matas A, Igual M, García-Segovia P, Martínez-Monzó J. Application of 3D Printing in the Design of Functional Gluten-Free Dough. Foods 2022; 11:foods11111555. [PMID: 35681306 PMCID: PMC9180896 DOI: 10.3390/foods11111555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 11/16/2022] Open
Abstract
The design of functional foods through 3D printing is proposed here as one of the most appropriate technologies to provide closer food personalization for the population. However, it is essential to study the properties of the biomaterials intended to be printed. This work will evaluate the incorporation of rosehip as a functional ingredient in a gluten-free dough. Three types of dough (control, rosehip, and encapsulated rosehip) were printed in a rectangular figure of dimensions 7 cm long, 2 cm wide, and 1, 2, and 3 cm high. Changes in printed figures before and after baking were evaluated by image analysis. Physicochemical properties, total phenols (TP), antioxidant capacity (AC), and total carotenoids (TC) were determined both in the pre-printed doughs and in the printed and baked samples. The bread enriched with rosehips presented more orange colors in dough and crumbs. They were also more acidic than control, probably due to the ascorbic acid content of rosehip. The addition of rosehip generally makes the product more resistant to breakage, which could be due to the fiber content of the rosehip. It was observed that the incorporation of rosehip notably improved the functional properties of the bread.
Collapse
|
20
|
Zhang L, Noort M, van Bommel K. Towards the creation of personalized bakery products using 3D food printing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:1-35. [PMID: 35595391 DOI: 10.1016/bs.afnr.2021.11.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Bakery products with interesting color, shape and texture have been created using 3D food printing. Current research focuses on the development of new formulations and the optimization of the printing and post-printing treatment processes, in order to obtain high-quality 3D-printed bakery products. Knowledge about food rheology is useful for the development of dough formulations with good 3D-printability. Additives such as hydrocolloids could improve the printability of dough, and novel ingredients are introduced via 3D printing to produce functional bakery products with potential health benefits. One of the main future promises of 3D printing lies in its ability to produce bakery products that are personalized in terms of sensorial properties and nutritional composition, in order to meet the preferences and dietary requirements of individual consumers. This chapter addresses the most recent developments in 3D-printed bakery foods and highlights some important research topics to further advance this field.
Collapse
Affiliation(s)
- Lu Zhang
- Wageningen University & Research, Laboratory of Food Process Engineering, Wageningen, The Netherlands.
| | - Martijn Noort
- Wageningen University & Research, Wageningen Food & Biobased Research, Wageningen, The Netherlands
| | - Kjeld van Bommel
- Equipment for Additive Manufacturing Department, Netherlands Organisation for Applied Scientific Research (TNO), Eindhoven, The Netherlands
| |
Collapse
|
21
|
Photosynthetic microorganisms for the oxygenation of advanced 3D bioprinted tissues. Acta Biomater 2022:S1742-7061(22)00278-1. [PMID: 35562006 DOI: 10.1016/j.actbio.2022.05.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 05/04/2022] [Accepted: 05/05/2022] [Indexed: 02/06/2023]
Abstract
3D bioprinting technology has emerged as a tool that promises to revolutionize the biomedical field, including tissue engineering and regeneration. Despite major technological advancements, several challenges remain to be solved before 3D bioprinted tissues could be fully translated from the bench to the bedside. As oxygen plays a key role in aerobic metabolism, which allows energy production in the mitochondria; as a consequence, the lack of tissue oxygenation is one of the main limitations of current bioprinted tissues and organs. In order to improve tissue oxygenation, recent approaches have been established for a broad range of clinical applications, with some already applied using 3D bioprinting technologies. Among them, the incorporation of photosynthetic microorganisms, such as microalgae and cyanobacteria, is a promising approach that has been recently explored to generate chimerical plant-animal tissues where, upon light exposure, oxygen can be produced and released in a localized and controlled manner. This review will briefly summarize the state-of-the-art approaches to improve tissue oxygenation, as well as studies describing the use of photosynthetic microorganisms in 3D bioprinting technologies. STATEMENT OF SIGNIFICANCE: 3D bioprinting technology has emerged as a tool for the generation of viable and functional tissues for direct in vitro and in vivo applications, including disease modeling, drug discovery and regenerative medicine. Despite the latest advancements in this field, suboptimal oxygen delivery to cells before, during and after the bioprinting process limits their viability within 3D bioprinted tissues. This review article first highlights state-of-the-art approaches used to improve oxygen delivery in bioengineered tissues to overcome this challenge. Then, it focuses on the emerging roles played by photosynthetic organisms as novel biomaterials for bioink generation. Finally, it provides considerations around current challenges and novel potential opportunities for their use in bioinks, by comparing latest published studies using algae for 3D bioprinting.
Collapse
|
22
|
Dawiec-Liśniewska A, Podstawczyk D, Bastrzyk A, Czuba K, Pacyna-Iwanicka K, Okoro OV, Shavandi A. aNew trends in biotechnological applications of photosynthetic microorganisms. Biotechnol Adv 2022; 59:107988. [DOI: 10.1016/j.biotechadv.2022.107988] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 05/17/2022] [Accepted: 05/17/2022] [Indexed: 12/20/2022]
|
23
|
Chao C, Hwang JS, Kim IW, Choi RY, Kim HW, Park HJ. Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
24
|
Effect of starch molecular structure on precision and texture properties of 3D printed products. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107387] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
25
|
Monteiro Cordeiro de Azeredo H, Carvalho de Matos M, Madazio Niro C. Something to chew on: technological aspects for novel snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2191-2198. [PMID: 34859443 DOI: 10.1002/jsfa.11701] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 09/30/2021] [Accepted: 12/03/2021] [Indexed: 06/13/2023]
Abstract
Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy-dense components and/or maximizing the retention or bioavailability of nutrients. This mini-review presents the main trends on development of snacks and future perspectives. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
| | - Matheus Carvalho de Matos
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
| | - Carolina Madazio Niro
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
| |
Collapse
|
26
|
Lee SH, Kim HW, Park HJ. Plaque removal effectiveness of 3D printed dental hygiene chews with various infill structures through artificial dog teeth. Heliyon 2022; 8:e09096. [PMID: 35846455 PMCID: PMC9280378 DOI: 10.1016/j.heliyon.2022.e09096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 02/13/2022] [Accepted: 03/08/2022] [Indexed: 11/19/2022] Open
Abstract
Pet food has recently been in the spotlight as an auxiliary approach to manage oral health, since it helps dogs or cats to take relatively simple care of their mouths at home. Especially, dental hygiene chew is crucial to remove teeth accumulation or plaque by chemical or mechanical methods. This study applied 3D printing to dental chews, which should be tailored to dogs’ individual tooth structure and preferences. The optimum methods for making dental hygiene chews based on corn starch with glycerin for extrusion-based 3D printing were developed. The viscoelasticity of dental chews increased with increasing glycerin content. According to the infill level (40%, 60%, or 80%) and glycerin content, texture and plaque removal efficacy were investigated using a texture analyzer and dog dentures. A 60% infill level with 10% and 20% glycerin content had the best plaque removal efficacy in both canines and premolars. A lattice structure design with square holes was more effective for canines, whereas a crumbly texture was more effective for premolars. Starch-based dental chew ink was formulated with various glycerin concentrations. The rheology of dental chew ink was dependent on the addition of glycerin. Increasing glycerin content up to 20% contributed to improved printing performance. Printed objects had higher breaking force but less hardness than control. Plaque removal efficacy was enhanced by infill densities.
Collapse
|
27
|
Zheng L, Ren A, Liu R, Xing Y, Yu X, Jiang H. Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107197] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
28
|
|
29
|
Improved growth of bait microalgae Isochrysis and aquacultural wastewater treatment with mixotrophic culture. Bioprocess Biosyst Eng 2022; 45:589-597. [PMID: 34994848 DOI: 10.1007/s00449-021-02681-w] [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: 08/27/2021] [Accepted: 12/09/2021] [Indexed: 11/02/2022]
Abstract
This research of mixotrophic microalgae Isochrysis 3011 with glycerol was combined with the treatment of aqua-cultural wastewater, different initial concentrations, and optimized light intensities. The algae growth rate, removal efficiencies of total nitrogen (TN) and total phosphorus (TP) were determined. Results showed that the suitable initial concentration was 0.4 g L-1, and the optimum light intensity was 60 µmol m-2 s-1. The growth of the mixotrophic group was better than that of the autotrophic culture. The biomass yield of the mixotrophic group with glycerol was 0.17 g L-1 d-1, and the removal rates of TN and TP were 73.39% and 95.61%, respectively. The content of total lipid and total protein in mixotrophic group were higher than the values of the autotrophic group. This indicates that aquaculture wastewater treatment with mixotrophic bait microalgae can obtain superior micro-algal biomass, which is also a potential technology for wastewater utilization and ecological protection.
Collapse
|
30
|
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]
|
31
|
Kumar V, Vlaskin MS, Grigorenko AV. 3D Bioprinting to Fabricate Living Microalgal Materials. Trends Biotechnol 2021; 39:1243-1244. [PMID: 34689997 DOI: 10.1016/j.tibtech.2021.10.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Accepted: 10/11/2021] [Indexed: 12/17/2022]
Abstract
3D bioprinting to fabricate live microalgal materials is an impending technological transformation in the field of microalgal biotechnology. Balasubramanian et al. have demonstrated 3D bioprinting using alginate hydrogel encapsulation to create unique photosynthetically active microalgal biomaterials that are biodegradable, regenerative, and eco-friendly.
Collapse
Affiliation(s)
- Vinod Kumar
- Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, Uttarakhand 248002, India; Peoples' Friendship University of Russia (RUDN University), Moscow 117198, Russia.
| | - Mikhail S Vlaskin
- Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow 125412, Russia
| | - Anatoly V Grigorenko
- Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow 125412, Russia
| |
Collapse
|
32
|
Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species. Foods 2021; 10:foods10112550. [PMID: 34828831 PMCID: PMC8621224 DOI: 10.3390/foods10112550] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/21/2021] [Accepted: 10/21/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from Arthrospiraplatensis (spirulina), Chlorella vulgaris, Tetraselmis chui, and Nannochloropsis oceanica were incorporated at two levels of addition (1.5% and 3.0%) to a standard vegetable cream (STD). Effects of incorporation were assessed in terms of physicochemical and rheological attributes as well as nutritional labeling facts. Creams formulated with 3% A. platensis, N. oceanica, or T. chui showed strong color differences (6 < ΔE < 12) compared to STD; creams formulated with 1.5% A. platensis, T. chui, or N. oceanica showed perceptible differences (3 < ΔE < 6); and those made with C. vulgaris at 1.5 and 3% exhibited small differences (ΔE < 2). Moisture content, water activity, pH, syneresis, and °Brix did not show significant changes. Adding microalgae increased Bostwick consistency and decreased the consistency coefficient (K) except in creams made with A. platensis, which showed comparable values to STD. Principal component analysis indicated that creams made with 1.5% C. vulgaris were the most similar to STD considering all evaluated parameters. Estimation of the nutritional labeling facts showed that the four formulations could be labeled as having "high protein content" following the present EU legislation.
Collapse
|
33
|
Varvara RA, Szabo K, Vodnar DC. 3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment. Nutrients 2021; 13:3617. [PMID: 34684618 PMCID: PMC8541666 DOI: 10.3390/nu13103617] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/01/2021] [Accepted: 10/12/2021] [Indexed: 12/20/2022] Open
Abstract
Three-dimensional printing (3DP) technology gained significance in the fields of medicine, engineering, the food industry, and molecular gastronomy. 3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory properties and nutritional content. Additionally, global challenges like food-waste reduction could be addressed through this technology by improving process parameters and by sustainable use of ingredients, including the incorporation of recovered nutrients from agro-industrial by-products in printed nourishment. The aim of the present review is to highlight the implementation of 3DFP in personalized nutrition, considering the technology applied, the texture and structure of the final product, and the integrated constituents like binding/coloring agents and fortifying ingredients, in order to reach general acceptance of the consumer. Personalized 3DFP refers to special dietary necessities and can be promising to prevent different non-communicable diseases through improved functional food products, containing bioactive compounds like proteins, antioxidants, phytonutrients, and/or probiotics.
Collapse
Affiliation(s)
- Rodica-Anita Varvara
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (R.-A.V.); (K.S.)
| | - Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (R.-A.V.); (K.S.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (R.-A.V.); (K.S.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| |
Collapse
|
34
|
Tomašević I, Putnik P, Valjak F, Pavlić B, Šojić B, Bebek Markovinović A, Bursać Kovačević D. 3D printing as novel tool for fruit-based functional food production. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.015] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
35
|
Preservation of Spondias tuberosa Fruit with Edible Coatings Based on Chlorella sp. Enriched with Pomegranate Seed Oil During Storage. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02704-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
36
|
Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102689] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|