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Wakjira Y, Kurukkal NS, Lemu HG. Assessment of the accuracy of 3D printed medical models through reverse engineering. Heliyon 2024; 10:e31829. [PMID: 38845933 PMCID: PMC11153247 DOI: 10.1016/j.heliyon.2024.e31829] [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: 09/26/2023] [Revised: 05/12/2024] [Accepted: 05/22/2024] [Indexed: 06/09/2024] Open
Abstract
The dimensional accuracy of additively manufactured (3D printed) medical models can be affected by various parameters. Although different methods are used to evaluate the accuracy of additively manufactured models, this study focused on the investigation of the dimensional accuracy of the medical model based the combination of reverse engineering (RE) and additive manufacturing (AM) technologies. Human femur bone was constructed from CT images and manufactured, using Fortus 450mc Industrial material extrusion 3D Printer. The additive manufactured femur bone was subsequently 3D scanned using three distinct non-contact 3D scanners. MeshLab was used for mesh analysis, while VX Elements was used for post-processing of the point cloud. A combination of the VX Inspect environment and MeshLab was used to evaluate the scanning performance. The deviation of the 3D scanned 3D models from the reference mesh was determined using relative metrics and absolute measurements. The scanners reported deviations ranging from -0.375 mm to 0.388 mm, resulting in a total range of approximately 0.763 mm with average root mean square (RMS) deviation of 0.22 mm. The results indicate that the additively manufactured model, as measured by 3D scanning, has a mean deviation with an average range of approximately 0.46 mm and an average mean value of around 0.16 mm.
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Affiliation(s)
- Yosef Wakjira
- University of Stavanger, Faculty of Science and Technology, Department of Mechanical and Structural Engineering and Materials Science, Kjell Arholms Gate 41, 4021, Stavanger, Norway
| | - Navaneethan S. Kurukkal
- University of Stavanger, Faculty of Science and Technology, Department of Mechanical and Structural Engineering and Materials Science, Kjell Arholms Gate 41, 4021, Stavanger, Norway
| | - Hirpa G. Lemu
- University of Stavanger, Faculty of Science and Technology, Department of Mechanical and Structural Engineering and Materials Science, Kjell Arholms Gate 41, 4021, Stavanger, Norway
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2
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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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3
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Burkard J, Kohler L, Caciagli S, Herren N, Kozamernik M, Mantovani S, Windhab EJ, Denkel C. Exploring the effects of structure and melting on sweetness in additively manufactured chocolate. Sci Rep 2024; 14:8261. [PMID: 38589622 DOI: 10.1038/s41598-024-58838-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Accepted: 04/03/2024] [Indexed: 04/10/2024] Open
Abstract
In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were created from masses with varying sugar and fat compositions, where hazelnut oil served as a partial cocoa butter replacement. The study found that while variations in sugar content minimally affected the physical properties of the chocolate masses, hazelnut oil significantly modified melting behavior and consumption time. Chocolate masses with higher hazelnut oil content but similar sugar content exhibited a 24% increase in sweetness perception, likely due to accelerated tastant (i.e., sucrose) release into saliva. Multiphase structures, designated as layered, cube-in-cube, and sandwich structures, exhibited less sensory differences compared to the homogeneous control. Nonetheless, structures with hazelnut oil-rich outer layers resulted in an 11% increase in sweetness perception, even without sugar gradients. This suggests that tastant release plays a more critical role than structural complexity in modifying sweetness perception. This research highlights the efficacy of simpler multiphase structures, such as sandwich designs, which offer sensory enhancements comparable to those of more complex designs but with reduced manufacturing effort, thus providing viable options for industrial-scale production.
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Affiliation(s)
- Johannes Burkard
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland.
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland.
| | - Lucas Kohler
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Sophia Caciagli
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Nicolas Herren
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Mark Kozamernik
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland
| | - Saskia Mantovani
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland
| | - Erich J Windhab
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Christoph Denkel
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland.
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4
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Jeon EY, Kim Y, Yun HJ, Kim BK, Choi YS. 3D Printing of Materials and Printing Parameters with Animal Resources: A Review. Food Sci Anim Resour 2024; 44:225-238. [PMID: 38764513 PMCID: PMC11097027 DOI: 10.5851/kosfa.2023.e73] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 11/10/2023] [Accepted: 11/13/2023] [Indexed: 05/21/2024] Open
Abstract
3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.
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Affiliation(s)
- Eun Young Jeon
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Yuri Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hyun-Jung Yun
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Department of Food Biotechnology,
University of Science and Technology, Daejeon 34113,
Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
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5
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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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6
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Ahmadzadeh S, Clary T, Rosales A, Ubeyitogullari A. Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach. Food Sci Nutr 2024; 12:84-93. [PMID: 38268873 PMCID: PMC10804080 DOI: 10.1002/fsn3.3820] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 01/26/2024] Open
Abstract
Vegetables are healthy foods with nutritional benefits; however, nearly one-third of the world's vegetables are lost each year, and some of the losses happen due to the imperfect shape of the vegetables. In this study, imperfect vegetables (i.e., broccoli and carrots) were upcycled into freeze-dried powders to improve their shelf-life before they were formed into food inks for 3D printing. The rheology of the food inks, color analysis of the uncooked and cooked designs, and texture analysis of the cooked designs were determined. The inks with 50% and 75% vegetables provided the best printability and shape fidelity. 3D printing at these conditions retained a volume comparable to the digital file (14.4 and 14.3 cm3 vs. 14.6 cm3, respectively). The control, a wheat flour-based formulation, showed the lowest level of stability after 3D printing. The viscosity results showed that all the food inks displayed shear-thinning behavior, with broccoli having the greatest effect on viscosity. There was a significant color difference between uncooked and cooked samples, as well as between different formulations. The hardness of the baked 3D-printed samples was affected by the type and content of vegetable powders, where carrot-based snacks were notably harder than snacks containing broccoli. Overall, the results show that 3D food printing can be potentially used to reduce the loss and waste of imperfect vegetables.
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Affiliation(s)
| | - Taylor Clary
- Department of Food ScienceUniversity of ArkansasFayettevilleArkansasUSA
| | - Alex Rosales
- Department of Food ScienceUniversity of ArkansasFayettevilleArkansasUSA
- Department of Chemical EngineeringUniversity of CaliforniaBerkeleyCaliforniaUSA
| | - Ali Ubeyitogullari
- Department of Food ScienceUniversity of ArkansasFayettevilleArkansasUSA
- Department of Biological and Agricultural EngineeringUniversity of ArkansasFayettevilleArkansasUSA
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7
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Li JW, Chen HF, Huang PH, Kuo CFJ, Cheng CC, Chiu CW. Photocurable Carbon Nanotube/Polymer Nanocomposite for the 3D Printing of Flexible Capacitive Pressure Sensors. Polymers (Basel) 2023; 15:4706. [PMID: 38139958 PMCID: PMC10747156 DOI: 10.3390/polym15244706] [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: 11/21/2023] [Revised: 12/12/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
A photocurable resin/carbon nanotube (CNT) nanocomposite was fabricated from aligned CNTs in an acrylic matrix. The conductivity of the nanocomposite increased rapidly and then stabilized when the CNT content was increased up to and beyond the percolation threshold. Various structures were created using a digital light processing (DLP) 3D printer. Various polymeric dispersants (SMA-amide) were designed and synthesized to improve the CNT dispersion and prevent aggregation. The benzene rings and lone electron pairs on the dispersant interacted with aromatic groups on the CNTs, causing the former to wrap around the latter. This created steric hindrance, thereby stabilizing and dispersing the CNTs in the solvent. CNT/polymer nanocomposites were created by combining the dispersant, CNTs, and a photocurable resin. The CNT content of the nanocomposite and the 3D printing parameters were tuned to optimize the conductivity and printing quality. A touch-based human interface device (HID) that utilizes the intrinsic conductivity of the nanocomposite and reliably detects touch signals was fabricated, enabling the free design of sensors of various styles and shapes using a low-cost 3D printer. The production of sensors without complex circuitry was achieved, enabling novel innovations.
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Affiliation(s)
- Jia-Wun Li
- Department of Materials Science and Engineering, National Taiwan University of Science and Technology, Taipei 10607, Taiwan
| | - Ho-Fu Chen
- Department of Materials Science and Engineering, National Taiwan University of Science and Technology, Taipei 10607, Taiwan
| | - Peng-Han Huang
- Department of Materials Science and Engineering, National Taiwan University of Science and Technology, Taipei 10607, Taiwan
| | - Chung-Feng Jeffrey Kuo
- Department of Materials Science and Engineering, National Taiwan University of Science and Technology, Taipei 10607, Taiwan
| | - Chih-Chia Cheng
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 10607, Taiwan
| | - Chih-Wei Chiu
- Department of Materials Science and Engineering, National Taiwan University of Science and Technology, Taipei 10607, Taiwan
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8
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Wu H, Sang S, Weng P, Pan D, Wu Z, Yang J, Liu L, Farag MA, Xiao J, Liu L. Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition. Compr Rev Food Sci Food Saf 2023; 22:4217-4241. [PMID: 37583298 DOI: 10.1111/1541-4337.13217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/17/2023] [Accepted: 07/11/2023] [Indexed: 08/17/2023]
Abstract
Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three-dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch-based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch-based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.
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Affiliation(s)
- Huanqi Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Shangyuan Sang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Peifang Weng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Orense, Spain
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
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9
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Martínez-Padilla LP. Rheology of liquid foods under shear flow conditions: Recently used models. J Texture Stud 2023. [PMID: 37726094 DOI: 10.1111/jtxs.12802] [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: 05/13/2023] [Revised: 08/17/2023] [Accepted: 08/30/2023] [Indexed: 09/21/2023]
Abstract
Proper modeling of flow or viscosity curves as a function of shear rate is a useful tool in any engineering activity. The rheology of foods depends on the composition, processing to which they have been subjected and the state of dispersion in which they are found. Liquid foods are complex biosystems, that show non-Newtonian behavior under flow conditions. This review presents models used in recent decades to describe the experimental rheological behavior of various liquid foods, ranging from Newtonian fluids to the most complex. Some non-Newtonian parameters such as those of the Ostwald-de Waele, Bingham, Herschel-Bulkley, Casson, Cross, and Carreau models are summarized. Examples of thixotropic behavior described by the Weltman and Abu-Jdayil models are also presented. In each model, explanations based on the composition and dispersion state of the food are made. This is useful in innovative processing technologies and for scientists new to the field of food rheology. An attempt is made to exemplify and group the expected behavior for most fluid foods, including some for a dysphagia diet, depending on their composition or the dispersed system formed, which will be useful for professionals who wish to compare reported rheological parameters with those obtained experimentally.
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Affiliation(s)
- Laura Patricia Martínez-Padilla
- Laboratorio de Propiedades Reológicas y Funcionales en Alimentos, FES Cuautitlán, Universidad Nacional Autónoma de México, Mexico City, Mexico
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10
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Chirico Scheele S, Binks M, Christopher G, Maleky F, Egan PF. Printability, texture, and sensory trade-offs for 3D printed potato with added proteins and lipids. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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11
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Waghmare R, Suryawanshi D, Karadbhajne S. Designing 3D printable food based on fruit and vegetable products-opportunities and challenges. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1447-1460. [PMID: 37033310 PMCID: PMC10076482 DOI: 10.1007/s13197-022-05386-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2022] [Accepted: 01/26/2022] [Indexed: 10/19/2022]
Abstract
3D printing is an innovative technology for food industry, which provides tremendous opportunities for the designing of customized and personalized nutrition for fruit and vegetable based food products. Various researchers have worked on the development of printable ink, stability of printed products and quality parameters. The aim of this review is to cover the most recent advancements on 3D food printing for fruits and vegetables and explore the prospect. Extrusion-based 3D printing is the most extensively used technique due to their several advantages. The review examines the three groups of extrusion printing such as room temperature extrusion, fused deposition manufacturing and gel forming extrusion. The development in last few years in the area of 3D food products of fruits and vegetables powder has been assembled in this review article. Based on these results, it can conclude that fruit and vegetable has been successfully used to fabricate 3D and even 4D food products. Future studies are required for improvement in pre and post-processing technique. Functional food can also be developed by using 3D printing but more research is required in this area. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05386-4.
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Affiliation(s)
- Roji Waghmare
- Department of Food Engineering, College of Food Technology, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Yavatmal, Maharashtra 445001 India
| | - Deodatt Suryawanshi
- Department of Community Medicine, Trichy SRM Medical College Hospital and Research Centre, Tiruchirappalli, Tamil Nadu 621105 India
| | - Sneha Karadbhajne
- Department of Food Technology, Laxminarayan Institute of Technology, Nagpur, Maharashtra 440033 India
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12
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Extrusion-based 3D printing of food biopolymers: A highlight on the important rheological parameters to reach printability. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Emadzadeh B, Naji-Tabasi S, Bostan A, Ghorani B. An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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14
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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods 2023; 12:foods12051005. [PMID: 36900522 PMCID: PMC10000644 DOI: 10.3390/foods12051005] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 03/02/2023] Open
Abstract
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.
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15
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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]
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16
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Ma Y, Potappel J, Chauhan A, Schutyser MA, Boom RM, Zhang L. Improving 3D food printing performance using computer vision and feedforward nozzle motion control. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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17
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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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18
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Ma Y, Potappel J, Schutyser MA, Boom RM, Zhang L. Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations: Quantifying 3D food printing accuracy. Curr Res Food Sci 2023; 6:100511. [PMID: 37200969 PMCID: PMC10186490 DOI: 10.1016/j.crfs.2023.100511] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/11/2023] [Accepted: 04/30/2023] [Indexed: 05/20/2023] Open
Abstract
3D food printing can customize food appearance, textures, and flavors to tailor to specific consumer needs. Current 3D food printing depends on trial-and-error optimization and experienced printer operators, which limits the adoption of the technology by general consumers. Digital image analysis can be applied to monitor the 3D printing process, quantify printing errors, and guide optimization of the printing process. We here propose an automated printing accuracy assessment tool based on layer-wise image analysis. Printing inaccuracies are quantified based on over- and under-extrusion with reference to the digital design. The measured defects are compared to human evaluations via an online survey to contextualize the errors and identify the most useful measurements to improve printing efficiency. The survey participants marked oozing and over-extrusion as inaccurate printing which matched the results obtained from automated image analysis. Although under-extrusion was also quantified by the more sensitive digital tool, the survey participants did not perceive consistent under-extrusion as inaccurate printing. The contextualized digital assessment tool provides useful estimations of printing accuracy and corrective actions to avoid printing defects. The digital monitoring approach may accelerate the consumer adoption of 3D food printing by improving the perceived accuracy and efficiency of customized food printing.
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19
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Latest Trends in Sustainable Polymeric Food Packaging Films. Foods 2022; 12:foods12010168. [PMID: 36613384 PMCID: PMC9818434 DOI: 10.3390/foods12010168] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 01/01/2023] Open
Abstract
Food packaging is the best way to protect food while it moves along the entire supply chain to the consumer. However, conventional food packaging poses some problems related to food wastage and excessive plastic production. Considering this, the aim of this work was to examine recent findings related to bio-based alternative food packaging films by means of conventional methodologies and additive manufacturing technologies, such as 3D printing (3D-P), with potential to replace conventional petroleum-based food packaging. Based on the findings, progress in the development of bio-based packaging films, biopolymer-based feedstocks for 3D-P, and innovative food packaging materials produced by this technology was identified. However, the lack of studies suggests that 3D-P has not been well-explored in this field. Nonetheless, it is probable that in the future this technology will be more widely employed in the food packaging field, which could lead to a reduction in plastic production as well as safer food consumption.
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20
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Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review. Foods 2022; 11:foods11244111. [PMID: 36553853 PMCID: PMC9777955 DOI: 10.3390/foods11244111] [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: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
Three-dimensional printing technology enables the personalization and on-demand production of edible products of individual specifications. Four-dimensional printing technology expands the application scope of 3D printing technology, which controllably changes the quality attributes of 3D printing products over time. The concept of 5D/6D printing technology is also gradually developing in the food field. However, the functional value of food printing technology remains largely unrealized on a commercial scale due to limitations of printability and printing efficiency. This review focuses on recent developments in breaking through these barriers. The key factors and improvement methods ranging from ink properties and printer design required for successful printing of personalized foods (including easy-to-swallow foods, specially shaped foods, and foods with controlled release of functional ingredients) are identified and discussed. Novel evaluation methods for printability and printing precision are outlined. Furthermore, the design of printing equipment to increase printing efficiency is discussed along with some suggestions for cost-effective commercial printing.
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21
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Rysenaer VBJ, Ahmadzadeh S, Van Bockstaele F, Ubeyitogullari A. An extrusion-based 3D food printing approach for generating alginate-pectin particles. Curr Res Food Sci 2022; 6:100404. [PMID: 36506111 PMCID: PMC9732126 DOI: 10.1016/j.crfs.2022.11.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 11/22/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022] Open
Abstract
In the present study, alginate-pectin (Al-P) hydrogel particles containing varied total gum concentrations (TGC) at a constant Al:P ratio of 80:20 were formed utilizing an innovative extrusion-based 3D food printing (3DFOODP) approach. The 3DFOODP conditions, namely, TGC (1.8, 2.0, and 2.2 wt%) and nozzle size (0.108, 0.159, and 0.210 mm) were investigated. The 3DFOODP approach was compared with the conventional bead formation method via a peristaltic pump. All Al-P printing inks exhibited a shear-thinning behavior. The increased apparent viscosity, loss and storage moduli were associated with the increase in the TGC. The size of the wet 3D-printed Al-P hydrogel particles ranged between 1.27 and 1.59 mm, which was smaller than that produced using the conventional method (1.44-1.79 mm). Freeze-dried Al-P particles showed a porous structure with reduced crystallinity. No chemical interaction was observed between alginate and pectin. This is the first report on generating Al-P-based beads using a 3DFOODP technique that can create delivery systems with high precision and flexibility.
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Affiliation(s)
- Valentine Barbara J. Rysenaer
- Department of Food Science, University of Arkansas, Fayetteville, AR, 72704, USA,Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium
| | - Safoura Ahmadzadeh
- Department of Food Science, University of Arkansas, Fayetteville, AR, 72704, USA
| | - Filip Van Bockstaele
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium
| | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, AR, 72704, USA,Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, 72701, USA,Corresponding author. N205, 2650 N. Young Ave., Fayetteville, AR, 72704.
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22
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Chirico Scheele S, Hartmann C, Siegrist M, Binks M, Egan PF. Consumer Assessment of 3D-Printed Food Shape, Taste, and Fidelity Using Chocolate and Marzipan Materials. 3D PRINTING AND ADDITIVE MANUFACTURING 2022; 9:473-482. [PMID: 36660745 PMCID: PMC9831564 DOI: 10.1089/3dp.2020.0271] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Additive manufacturing enables the production of complex structures with emerging approaches showing great promise in the food industry for design customization. Three-dimensional food printing has benefits for providing personalized health and shape fabrication for consumers. Past studies have demonstrated positive consumer perceptions for 3D food printing, but there is still a need for consumer validation of the technology through consumption and rating of fabricated 3D-printed foods. This article measures consumer response on shape, taste, and fidelity for 3D-printed food designs. Participants (N = 28) were presented with a series of designs differing in shape complexity and ingredients (marzipan and chocolate) and provided ratings using a visual analog scale (100 mm line). The results show that fabricated shapes with higher complexity were preferred by participants with 8.8 ± 0.3 ratings over lower complexity shapes with 5.5 ± 0.4 ratings. Taste preference was primarily dependent on the material selection, with chocolate material preferred by participants with 8.2 ± 0.5 ratings over marzipan material with 6.0 ± 0.5. Results demonstrated that participants preferred 3D-printed shapes that achieved high fidelity in recreating their computer-aided design (CAD) with 7.3 ± 0.3 ratings that were greater than 5.5 ± 0.5 for low-fidelity prints. These findings demonstrate first measurements of 3D food printing from a consumer perspective and provide a foundation for future studies on personalized manufacturing and nutrition.
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Affiliation(s)
| | - Christina Hartmann
- Department of Environmental Systems Science, ETH Zürich, Zürich, Switzerland
| | - Michael Siegrist
- Department of Health Sciences and Technology, ETH Zürich, Zürich, Switzerland
| | - Martin Binks
- Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA
| | - Paul F. Egan
- Department of Mechanical Engineering, Texas Tech University, Lubbock, Texas, USA
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23
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Abstract
Extrusion is a versatile process capable of producing a variety of new and novel foods and ingredients, thus increasing manufacturing opportunities. Further, it could provide nutritious, safe, sustainable, and affordable foods, especially directed at individualized consumer needs. In addition to past research efforts, more investigations should be conducted in order to refine, redesign, or develop new extrusion processing technologies. The present review highlights the current advances made in new and novel food product development by considering the extrusion process, the influencing parameters, and product characteristics and properties; the most promising extrusion processes that can be used in novel food product and ingredient development, such as extrusion cooking, hot-melt extrusion, reactive extrusion, and extrusion-based 3D printing; the possibilities of using various raw materials in relation to process and product development; and the needs for product development modeling along with extrusion process design and modeling. In correlation with extruded product development, topics that merit further investigation may include structure formation, plant and animal biopolymers functionalization, biopolymer reactions, process simulation, modeling and control, engineering and mechanical aspects of extruders, analysis of pre-processing treatments, as well as prototyping, risk analysis, safety, sensory and consumer acceptance.
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Affiliation(s)
- Andriana E Lazou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
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24
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Huang Y, Zhang M, Pattarapon P, Mujumdar AS. 4D
printing of mixed vegetable gel based on deformation and discoloration induced by acidification and dehydration. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yiwen Huang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation Jiangnan University Wuxi China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi China
| | - Phuhongsung Pattarapon
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation Jiangnan University Wuxi China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi China
| | - Arun S. Mujumdar
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Department of Bioresource Engineering, Macdonald Campus McGill University Ste. Anne de Bellevue Quebec Canada
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25
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Tesikova K, Jurkova L, Dordevic S, Buchtova H, Tremlova B, Dordevic D. Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey. Foods 2022. [PMCID: PMC9601544 DOI: 10.3390/foods11203154] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Abstract
The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnaire was divided into six sections: (1) Socio-Demographic Data; (2) 3D Common Printing Awareness; (3) 3D Food Printing Awareness; (4) 3D Food Printing, Worries and Understanding; (5) Application; (6) Investments. Although awareness of 3D food printing is increasing, a very small fraction of respondents had encountered printed food in person (1.5%; n = 17). Respondents expressed concerns about the health benefits and the reduced prices of novel foods, and they perceived printed foods as ultra-processed foods (56.0%; n = 647). Concerns have also been raised about job losses due to the introduction of new technology. On the contrary, they perceived that quality raw materials would be used to prepare printed foods (52.4%; n = 606). Most respondents believed that printed foods would be visually appealing and would find application in several food industry sectors. Most respondents believed that 3D food printing is the future of the food sector (83.8%; n = 969). The gained results can be helpful for 3D food printer producers, as well as for future experiments dealing with 3D food printing issues.
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Affiliation(s)
- Karolina Tesikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Palackeho Trida 1946/1, 612 42 Brno, Czech Republic
| | - Lucie Jurkova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Palackeho Trida 1946/1, 612 42 Brno, Czech Republic
| | - Simona Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Palackeho Trida 1946/1, 612 42 Brno, Czech Republic
| | - Hana Buchtova
- Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Palackeho Trida 1946/1, 612 42 Brno, Czech Republic
| | - Bohuslava Tremlova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Palackeho Trida 1946/1, 612 42 Brno, Czech Republic
| | - Dani Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Palackeho Trida 1946/1, 612 42 Brno, Czech Republic
- Correspondence:
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26
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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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27
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Adewale P, Yancheshmeh MS, Lam E. Starch modification for non-food, industrial applications: Market intelligence and critical review. Carbohydr Polym 2022; 291:119590. [DOI: 10.1016/j.carbpol.2022.119590] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/20/2022] [Accepted: 05/05/2022] [Indexed: 12/15/2022]
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28
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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: 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
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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29
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Hassoun A, Cropotova J, Trif M, Rusu AV, Bobiş O, Nayik GA, Jagdale YD, Saeed F, Afzaal M, Mostashari P, Khaneghah AM, Regenstein JM. Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Front Nutr 2022; 9:972154. [PMID: 36034919 PMCID: PMC9399420 DOI: 10.3389/fnut.2022.972154] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 07/15/2022] [Indexed: 12/11/2022] Open
Abstract
The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Ålesund, Norway
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (CENTIV) GmbH, Syke, Germany
| | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Genetics and Genetic Engineering, Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Otilia Bobiş
- Animal Science and Biotechnology Faculty, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College, Shopian, India
| | - Yash D. Jagdale
- MIT School of Food Technology, MIT ADT University, Pune, India
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Parisa Mostashari
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Warsaw, Poland
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY, United States
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30
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Hassoun A, Bekhit AED, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022; 64:407-437. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian AcademicExpertise (SAE), Gaziantep, Turkey
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Farid Chemat
- Green Extraction Team, INRAE, Avignon University, Avignon, France
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland
| | - María Carpena
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Miguel A Prieto
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Paula Varela
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Zuhaib Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Øydis Ueland
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
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31
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Phuhongsung P, Zhang M, Devahastin S, Mujumdar AS. Defects in 3D/4D food printing and their possible solutions: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:3455-3479. [PMID: 35678036 DOI: 10.1111/1541-4337.12984] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 04/15/2022] [Accepted: 05/03/2022] [Indexed: 12/01/2022]
Abstract
3D food printing has recently attracted significant attention, both from academic and industrial researchers, due to its ability to manufacture customized products in such terms as size, shape, texture, color, and nutrition to meet demands of individual consumers. 4D printing, which is a technique that allows evolution of various characteristics/properties of 3D printed objects over time through external stimulation, has also been gaining more attention. In order to produce defect-free printed objects via both 3D and 4D printing, it is necessary to first identify the causes of defects and then their mitigation strategies. Comprehensive review on these important issues is nevertheless missing. The purpose of this review is to investigate causes and characteristics of defects occurring during and/or after 3D food printing, with a focus on how different factors affect the printing accuracy. Various techniques that can potentially minimize or eliminate printing defects and produce high-quality 3D/4D printed food products without the need for time-consuming trial and error printing experiments are critically discussed. Guidelines to avoid defects to improve the efficiency of future 3D/4D printed food production are given.
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Affiliation(s)
- Pattarapon Phuhongsung
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 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
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
| | - Arun S Mujumdar
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.,Department of Bioresource Engineering, McGill University, Quebec, Canada
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32
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Wang H, Hu L, Peng L, Du J, Lan M, Cheng Y, Ma L, Zhang Y. Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application. Food Chem 2022; 378:132088. [PMID: 35033713 DOI: 10.1016/j.foodchem.2022.132088] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 12/06/2021] [Accepted: 01/04/2022] [Indexed: 12/14/2022]
Abstract
Dual encapsulation of β-carotene (CAT) by β-cyclodextrin (CCLD) and chitosan (CS) are prepared via self-assembly process by special addition order and concentration. CCLD and CS alone could not effectively stabilize CAT, while CAT could be encapsulated in cavity of CCLD and the inclusion complex could be further strengthened by CS, due to hydrogen-bonding between CCLD and CS via groups including NH2 and OH. The dispersion system based on dual encapsulation of CAT had outstanding shear-thinning behavior, proper pseudoplastic properties, satisfactory yield stress, excellent thermal stability and great thixotropy, illustrating high potential for 3D printing. 3D printing of CAT-encapsulated system with high-content CS on paper and bread proves its excellent extrudability and printability, with possible potential in nutrition personalization. The designed host encapsulation structure by CCLD and CS plays a guiding role in incorporating functional materials including bioactives, probiotics, enzymes, vitamins, etc., and provides a reference in innovative food technology.
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Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee, Chongqing 400715, PR China.
| | - Ludan Hu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Lin Peng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Jie Du
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Miaochuan Lan
- College of Food Science, Southwest University, Chongqing 400715, PR China; Luzhou Vocational and Technical College, Sichuan 646699, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee, Chongqing 400715, PR China.
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Tejada-Ortigoza V, Cuan-Urquizo E. Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach. Foods 2022; 11:1191. [PMID: 35563914 PMCID: PMC9103916 DOI: 10.3390/foods11091191] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/10/2022] [Accepted: 04/14/2022] [Indexed: 02/07/2023] Open
Abstract
Additive manufacturing, or 3D printing, has raised interest in many areas, such as the food industry. In food, 3D printing can be used to personalize nutrition and customize the sensorial characteristics of the final product. The rheological properties of the material are the main parameters that impact the 3D-printing process and are crucial to assuring the printability of formulations, although a clear relationship between these properties and printability has not been studied in depth. In addition, an understanding of the mechanical properties of 3D-printed food is crucial for consumer satisfaction, as they are related to the texture of food products. In 3D-printing technologies, each manufacturing parameter has an impact on the resulting mechanical properties; therefore, a thorough characterization of these parameters is necessary prior to the consumption of any 3D-printed food. This review focuses on the rheological and mechanical properties of printed food materials by exploring cutting-edge research working towards developing printed food for personalized nutrition.
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Affiliation(s)
| | - Enrique Cuan-Urquizo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro 76130, Mexico;
- Laboratorio Nacional de Manufactura Aditiva y Digital (MADIT), Apodaca 66629, Mexico
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Pulatsu E, Su JW, Kenderes SM, Lin J, Vardhanabhuti B, Lin M. Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110911] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System. Foods 2022; 11:foods11070913. [PMID: 35407000 PMCID: PMC8997773 DOI: 10.3390/foods11070913] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 03/19/2022] [Accepted: 03/21/2022] [Indexed: 02/04/2023] Open
Abstract
This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could generate starch beads in different sizes depending on the nozzle diameter, printing pressure, and ink viscosity. The 3D-printed beads were characterized for their morphology, crystallinity, and textural properties, while the starch-based ink was analyzed for its rheological properties. A suitable printing was attained when viscosity was in the range of 1000–1200 Pa.s at a low shear rate (˂0.1 s−1). Among the starch concentrations (10–15%, w/w) investigated, 15% starch concentration provided the best control over the shape of the beads due to its high storage modulus (8947 Pa), indicating higher gel strength. At this condition, the starch beads revealed an average size of ~650 µm, which was significantly smaller than the beads produced with other starch concentrations (10 and 12.5%), and had a density of 0.23 g/cm3. However, at lower starch concentrations (10%), the beads were not able to retain their spherical shape, resulting in larger beads (812–3501 µm). Starch crystallinity decreased by gelatinization, and the starch beads exhibited a porous structure, as observed from their SEM images. Overall, 3D food printing can be an alternative approach to preparing porous beads for the delivery of bioactive compounds with high precision.
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Motoki K, Park J, Spence C, Velasco C. Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104368] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Watkins P, Hughes J, Gamage TV, Knoerzer K, Ferlazzo ML, Banati RB. Long term food stability for extended space missions: a review. LIFE SCIENCES IN SPACE RESEARCH 2022; 32:79-95. [PMID: 35065765 DOI: 10.1016/j.lssr.2021.12.003] [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: 05/30/2021] [Revised: 12/12/2021] [Accepted: 12/16/2021] [Indexed: 06/14/2023]
Abstract
At present, human spaceflight is confined to low Earth orbit but, in future, will again go to the Moon and, beyond, to Mars. The provision of food during these extended missions will need to meet the special nutritional and psychosocial needs of the crew. Terrestrially grown and processed food products, currently provided for consumption by astronauts/cosmonauts, have not yet been systematically optimised to maintain their nutritional integrity and reach the shelf-life necessary for extended space voyages. Notably, space food provisions for Mars exploration will be subject to extended exposure to galactic cosmic radiation and solar particle events, the impact of which is not fully understood. In this review, we provide a summary of the existing knowledge about current space food products, the impact of radiation and storage on food composition, the identification of radiolytic biomarkers and identify gaps in our knowledge that are specific in relation to the effect of the cosmic radiation on food in space.
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Affiliation(s)
- Peter Watkins
- CSIRO, Agriculture and Food, 671 Sneydes Road, Werribee, Vic 3030, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia.
| | - Joanne Hughes
- CSIRO, Agriculture and Food, 39 Kessels Road, Coopers Plains, Qld 4108, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia
| | - Thambaramala V Gamage
- CSIRO, Agriculture and Food, 671 Sneydes Road, Werribee, Vic 3030, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia
| | - Kai Knoerzer
- CSIRO, Agriculture and Food, 671 Sneydes Road, Werribee, Vic 3030, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia
| | - Mélanie L Ferlazzo
- ANSTO, Human Health (Space Health Program), New Illawarra Road, Lucas Heights, NSW 2234, Australia; Inserm, U1296 unit, Radiation: Defense, Health and Environment, Centre Léon-Bérard, 28, rue Laennec, 69008 Lyon, France
| | - Richard B Banati
- ANSTO, Human Health (Space Health Program), New Illawarra Road, Lucas Heights, NSW 2234, Australia
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Huang Y, Zhang M, Pattarapon P. Reducing freeze-thaw drip loss of mixed vegetable gel by 3D printing porosity. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102893] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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41
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Portanguen S, Tournayre P, Sicard J, Astruc T, Mirade PS. 3D food printing: Genesis, trends and prospects. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00008-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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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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Chen X, Zhang M, Teng X, Mujumdar AS. Recent Progress in Modeling 3D/4D Printing of Foods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09297-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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45
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Predicting the extrudability of complex food materials during 3D printing based on image analysis and gray-box data-driven modelling. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102764] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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46
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Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09293-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Paolillo M, Derossi A, van Bommel K, Noort M, Severini C. Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106703] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Derossi A, Bhandari B, Bommel K, Noort M, Severini C. Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15258] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Antonio Derossi
- Department of Agriculture, Food Natural resources and Engineering (DAFNE) – University of Foggia Italy
| | - Bhesh Bhandari
- School of Agriculture and Food Science University of Queensland Brisbane QLD Australia
| | - Kjeld Bommel
- Netherlands Organisation for Applied Scientific Research (TNO) The Hague The Netherlands
| | - Martijn Noort
- Wageningen Food & Biobased Research Wageningen The Netherlands
| | - Carla Severini
- Department of Agriculture, Food Natural resources and Engineering (DAFNE) – University of Foggia Italy
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Ma Q, Lu X, Wang W, Hubbe MA, Liu Y, Mu J, Wang J, Sun J, Rojas OJ. Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100634] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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50
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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]
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