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Murugan M, Ramasamy SK, Venkatesan G, Lee J, Barathi S, Kandasamy S, Sarangi PK. The comprehensive review on 3D printing- pharmaceutical drug delivery and personalized food and nutrition. Food Chem 2024; 459:140348. [PMID: 38991438 DOI: 10.1016/j.foodchem.2024.140348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2024] [Revised: 06/24/2024] [Accepted: 07/03/2024] [Indexed: 07/13/2024]
Abstract
Three-dimensional printing is one of the emerging technologies that is gaining interest from the pharmaceutical industry as it provides an opportunity to customize drugs according to each patient's needs. Combining different active pharmaceutical ingredients, using different geometries, and providing sustained release enhances the effectiveness of medicine. One of the most innovative uses of 3D printing is producing fabrics, medical devices, medical implants, orthoses, and prostheses. This review summarizes the various 3D printing techniques such as stereolithography, inkjet printing, thermal inkjet printing, fused deposition modelling, extrusion printing, semi-solid extrusion printing, selective laser sintering, and hot-melt extrusion. Also, discusses the drug relies profile and its mechanisms, characteristics, and applications of the most common types of 3D printed API formulations and its recent development. Here, Authors also, summarizes the central flow of 3D food printing process and knowledge extension toward personalized nutrition.
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Affiliation(s)
- Meenakshi Murugan
- Department of Pharmaceutics, M. M. College of Pharmacy, Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala -133207, Haryana, India
| | - Selva Kumar Ramasamy
- Department of Chemistry, M.M. Engineering College, Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala -133207, Haryana, India
| | - Geetha Venkatesan
- Department of Biomaterials, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai - 600 077, India
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan, 38541, Republic of Korea
| | - Selvaraj Barathi
- School of Chemical Engineering, Yeungnam University, Gyeongsan, 38541, Republic of Korea..
| | - Sabariswaran Kandasamy
- Department of Biotechnology, PSGR Krishnammal College for Women, Peelamedu, Coimbatore - 641004, India
| | - Prakash Kumar Sarangi
- College of Agriculture, Central Agricultural University, Imphal - 795004, Manipur, India..
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2
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Jang J, Lee DW. Advancements in plant based meat analogs enhancing sensory and nutritional attributes. NPJ Sci Food 2024; 8:50. [PMID: 39112506 PMCID: PMC11306346 DOI: 10.1038/s41538-024-00292-9] [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: 01/22/2024] [Accepted: 07/23/2024] [Indexed: 08/10/2024] Open
Abstract
The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA ingredients and methodologies, emphasizing advancements in texture, flavor, and nutritional profiles. It chronicles the transition from soy-based first-generation products to more diversified second- and third-generation PBMAs, showcasing the utilization of various plant proteins and advanced processing techniques to enrich sensory experiences. The review underscores the crucial role of proteins, polysaccharides, and fats in mimicking meat's texture and flavor and emphasizes research on new plant-based sources to improve product quality. Addressing challenges like production costs, taste, texture, and nutritional adequacy is vital for enhancing consumer acceptance and fostering a more sustainable food system.
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Affiliation(s)
- Jiwon Jang
- Graduate Program in Bio-industrial Engineering, Yonsei University, Seoul, 03722, South Korea
| | - Dong-Woo Lee
- Graduate Program in Bio-industrial Engineering, Yonsei University, Seoul, 03722, South Korea.
- Department of Biotechnology, Yonsei University, Seoul, 03722, South Korea.
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3
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Neamah HA, Tandio J. Towards the development of foods 3D printer: Trends and technologies for foods printing. Heliyon 2024; 10:e33882. [PMID: 39050479 PMCID: PMC11268349 DOI: 10.1016/j.heliyon.2024.e33882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 06/11/2024] [Accepted: 06/28/2024] [Indexed: 07/27/2024] Open
Abstract
3D printing of food materials is among the innovations that could revolutionize people's food choices and consumption. Food innovation and production have advanced considerably in recent years and its market has shown rapid annual expansion. Printing food technologies are considered as a potential solution for producing customized foods such as military food, and astronaut food. The printable food ink material still lacks standardization and superior extrusion process compared to other 3D printing industries. This review paper aimed to provide a comprehensive review of the current foods 3D printing and the latest technology in certain terms and with its concrete applications. In particular, the following issues are discussed: the printing techniques, exudations classes, business prospects, technologies, printing parameters, food materials, safety, and challenges and limitations of food 3D printing along with possible improvement recommendations. Significant printing parameters have been summarized and the safety of the food printing has been evaluated. Moreover, this article also contains a detailed, tabular evaluation of technical approaches employed across researched based and commercially available systems. One of the major limitations that need to be resolved was standardization of food printing safety.
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Affiliation(s)
- Husam A. Neamah
- Department of Electrical and Mechatronics Engineering, University of Debrecen, Debrecen, 4028, Hungary
- Technical Engineering College, Al-Ayen University, Thi-Qar, 64001, Iraq
- Department of Business Management, Al-imam University College, Balad, Iraq
| | - Joseph Tandio
- Mechatronic Systems Design, Eindhoven University of Technology, Eindhoven, 5612, Netherlands
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4
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Pan Y, Sun Q, Liu Y, Wei S, Han Z, Zheng O, Ji H, Zhang B, Liu S. Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions. Curr Res Food Sci 2024; 8:100745. [PMID: 38694555 PMCID: PMC11061261 DOI: 10.1016/j.crfs.2024.100745] [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: 12/28/2023] [Revised: 03/25/2024] [Accepted: 04/17/2024] [Indexed: 05/04/2024] Open
Abstract
Improving the printing accuracy and stability of shrimp surimi and finding appropriate printing parameters and suitable thermal processing method can help to develop high value-added 3D printing products of shrimp surimi. It was found that in order to make the 3D printing products of shrimp surimi have higher printing adaptability (printing accuracy and printing stability reach more than 97%), by choosing nozzle diameter of 1.20 mm and setting the printing height of the nozzle to 2.00 mm, the layers of the printed products were better fused with each other, and the printing accuracy of the products could be greatly improved; there was no uneven discharge and filament breakage when the nozzle moved at the speed of 30 mm/s; and the products were internally compact and had good stability when the printing filling rate was 80%. In addition, the deformation rates of steamed, boiled and deep-fried shrimp surimi products were significantly higher than those of oven-baked and microwaved shrimp surimi products (P < 0.05). Microwave heating had a greater effect on the deformation and color of shrimp surimi products, and was not favored by the evaluators. In terms of deformation rate, sensory score, and textural characteristic, the oven-baked thermal processing method was selected to obtain higher sensory evaluation scores and lower deformation rates of shrimp surimi 3D printed products. In the future, DIY design can be carried out in 3D printing products of shrimp surimi to meet the needs of different groups of people for modern food.
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Affiliation(s)
- Yanmo Pan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China
| | - Ouyang Zheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China
| | - Bin Zhang
- College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
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5
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Hamilton AN, Mirmahdi RS, Ubeyitogullari A, Romana CK, Baum JI, Gibson KE. From bytes to bites: Advancing the food industry with three-dimensional food printing. Compr Rev Food Sci Food Saf 2024; 23:e13293. [PMID: 38284594 DOI: 10.1111/1541-4337.13293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 11/27/2023] [Accepted: 12/17/2023] [Indexed: 01/30/2024]
Abstract
The rapid advancement of three-dimensional (3D) printing (i.e., a type of additive manufacturing) technology has brought about significant advances in various industries, including the food industry. Among its many potential benefits, 3D food printing offers a promising solution to deliver products meeting the unique nutritional needs of diverse populations while also promoting sustainability within the food system. However, this is an emerging field, and there are several aspects to consider when planning for use of 3D food printing for large-scale food production. This comprehensive review explores the importance of food safety when using 3D printing to produce food products, including pathogens of concern, machine hygiene, and cleanability, as well as the role of macronutrients and storage conditions in microbial risks. Furthermore, postprocessing factors such as packaging, transportation, and dispensing of 3D-printed foods are discussed. Finally, this review delves into barriers of implementation of 3D food printers and presents both the limitations and opportunities of 3D food printing technology.
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Affiliation(s)
- Allyson N Hamilton
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
- Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Razieh S Mirmahdi
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
- Department of Biological and Agricultural Engineering, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Chetanjot K Romana
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
- Center for Human Nutrition, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Jamie I Baum
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
- Center for Human Nutrition, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Kristen E Gibson
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
- Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
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6
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Barrios-Rodríguez YF, Igual M, Martínez-Monzó J, García-Segovia P. Multivariate evaluation of the printing process on 3D printing of rice protein. Food Res Int 2024; 176:113838. [PMID: 38163690 DOI: 10.1016/j.foodres.2023.113838] [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: 09/15/2023] [Revised: 11/28/2023] [Accepted: 12/06/2023] [Indexed: 01/03/2024]
Abstract
The combination of printing parameters appropriately improves the printability of 3D-printed foods. In this regard, the present study aims to evaluate the effect of 3D printing process parameters on protein food generation. Printability of a cylinder 3 cm in diameter and 1 cm in height using a protein mixture of rice water and xanthan gum with a ratio of 30:70:0.5 was evaluated in an extrusion printer with an XYZ system. A ½ fractional factorial design was used with three factors: nozzle diameter (1.2 - 2.2 mm), layer height (1.0 - 2.0 mm), and print speed (20 - 50 mm/s). Each combination of factor levels was performed in triplicate for 12 runs plus three central points. Print time (min), sample weight, change in diameter (%), change in height (%), change in volume (%), mass flow rate (mg/s), appreciation (qualitative variable), and textural and rheology characters were obtained as response variables. The linear effects of the factors and combination factors were evaluated by analysis of variance. Additionally, a principal component analysis was performed to visualize the similarity between the observations and the relationship between the variables. The results showed that the layer height and nozzle diameter affect the printing accuracy concerning surface quality, shape stability, resolution, and layer layout. The nozzle with a diameter of 1.7 mm combined with speeds between 35 and 50 mm/s allowed the effects of overextrusion to be overcome, generating a better flow of the material. Low scores in the printability variable were related to low-speed values (20 mm/s) and a high nozzle diameter (2.2 mm), which generated higher deformations in the printed protein cylinder. Additionally, some printing conditions affected the textural and rheological characteristics, which allowed inferring that the capacity of the protein mass to store and recover energy in compression processes is conditioned by the printing parameters.
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Affiliation(s)
| | - Marta Igual
- i-FOOD, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Spain
| | - Javier Martínez-Monzó
- i-FOOD, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Spain
| | - Purificación García-Segovia
- i-FOOD, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Spain.
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7
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Mittal S, Bhuiyan MHR, Ngadi MO. Challenges and Prospects of Plant-Protein-Based 3D Printing. Foods 2023; 12:4490. [PMID: 38137294 PMCID: PMC10743141 DOI: 10.3390/foods12244490] [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: 11/10/2023] [Revised: 11/29/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Three-dimensional (3D) printing is a rapidly developing additive manufacturing technique consisting of the deposition of materials layer-by-layer to produce physical 3D structures. The technique offers unique opportunities to design and produce new products that cater to consumer experience and nutritional requirements. In the past two decades, a wide range of materials, especially plant-protein-based materials, have been documented for the development of personalized food owing to their nutritional and environmental benefits. Despite these benefits, 3D printing with plant-protein-based materials present significant challenges because there is a lack of a comprehensive study that takes into account the most relevant aspects of the processes involved in producing plant-protein-based printable items. This review takes into account the multi-dimensional aspects of processes that lead to the formulation of successful printable products which includes an understanding of rheological characteristics of plant proteins and 3D-printing parameters, as well as elucidating the appropriate concentration and structural hierarchy that are required to maintain stability of the substrate after printing. This review also highlighted the significant and most recent research on 3D food printing with a wide range of plant proteins. This review also suggests a future research direction of 3D printing with plant proteins.
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Affiliation(s)
| | | | - Michael O. Ngadi
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, QC H9X 3V9, Canada; (S.M.); (M.H.R.B.)
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8
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Du Y, Tang T, Zhang M, Mujumdar AS, Phuhongsung P, Yu D. Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating time. J Texture Stud 2023; 54:671-680. [PMID: 37218345 DOI: 10.1111/jtxs.12765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/14/2023] [Accepted: 04/20/2023] [Indexed: 05/24/2023]
Abstract
With the aggravation of the global aging process, more and more elderly people are facing the problem of dysphagia. The advantages of three-dimensional (3D) printing in making chewy food are increasingly prominent. In this study, the two-nozzle 3D printer was used to explore the effects of different proportions of buckwheat flour, printing filling ratio, microwave power, and time on the quality of bean-paste buns. The results showed that the bean paste filling containing 6% buckwheat flour had the best antioxidant and sensory properties. When the filling ratio was 21.6%, the microwave power was 560 W, and the time was 4 min, the obtained sample was the most satisfactory. Compared with the microwave-treated and steamed traditional samples, the chewiness of the samples was reduced by 52.43% and 15.14%, respectively, and the final product was easier to chew and swallow.
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Affiliation(s)
- Yuwei Du
- State Key Laboratory of Food Science and Technology, School 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
| | - Tiantian Tang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Pattarapon Phuhongsung
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Dongxing Yu
- Shanghao Biotech Co., Ltd., Qingdao, Shandong, China
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9
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da Costa DS, dos Santos LN, Ferreira NR, Takeuchi KP, Lopes AS. Mairá-Potato ( Casimirella sp.): Botanical, Food, Pharmacological, and Phytochemical Aspects. Molecules 2023; 28:6069. [PMID: 37630321 PMCID: PMC10458469 DOI: 10.3390/molecules28166069] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 07/21/2023] [Accepted: 07/28/2023] [Indexed: 08/27/2023] Open
Abstract
Millions of people in the world live in food insecurity, so identifying a tuber with characteristics capable of meeting the demand for food and also identifying active compounds that can be used to minimize harm to human health is of great value. The aim was to carry out a review based on systematic review tools and the main objective was to seek information on botanical, food, pharmacological, and phytochemical aspects of Casimirella sp. and propose possible applications. This review showed papers that addressed botanical, food, pharmacological, and phytochemical aspects of the Mairá-potato and presented suggestions for using this tuber allied to the information described in the works found in the Google Academic, Scielo, Science Direct, Scopus, PubMed, and Web of Science databases. This review synthesized knowledge about the Mairá-potato that can contribute to the direction of further research on the suggested technological applications, both on the use of this tuber as a polymeric material and its use as biomaterial, encapsulation, bioactive use, and 3D printing, because this work collected information about this non-conventional food plant (PANC) that shows great potential for use in various areas of study.
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Affiliation(s)
- Danusa Silva da Costa
- LABIOTEC/FEA (Biotechnological Process Laboratory/Faculty of Food Engineering), ITEC (Institute of Technology), UFPA (Federal University of Pará), Rua Augusto Corrêa S/N, Guamá, Belém 66075-900, PA, Brazil; (L.N.d.S.); (N.R.F.); (A.S.L.)
| | - Lucely Nogueira dos Santos
- LABIOTEC/FEA (Biotechnological Process Laboratory/Faculty of Food Engineering), ITEC (Institute of Technology), UFPA (Federal University of Pará), Rua Augusto Corrêa S/N, Guamá, Belém 66075-900, PA, Brazil; (L.N.d.S.); (N.R.F.); (A.S.L.)
| | - Nelson Rosa Ferreira
- LABIOTEC/FEA (Biotechnological Process Laboratory/Faculty of Food Engineering), ITEC (Institute of Technology), UFPA (Federal University of Pará), Rua Augusto Corrêa S/N, Guamá, Belém 66075-900, PA, Brazil; (L.N.d.S.); (N.R.F.); (A.S.L.)
| | - Katiuchia Pereira Takeuchi
- Department of Food and Nutrition, Faculty of Nutrition, UFMT (Federal University of Mato Grosso), Cuiabá 78060-900, MT, Brazil;
| | - Alessandra Santos Lopes
- LABIOTEC/FEA (Biotechnological Process Laboratory/Faculty of Food Engineering), ITEC (Institute of Technology), UFPA (Federal University of Pará), Rua Augusto Corrêa S/N, Guamá, Belém 66075-900, PA, Brazil; (L.N.d.S.); (N.R.F.); (A.S.L.)
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Das M, Jana A, Mishra R, Maity S, Maiti P, Panda SK, Mitra R, Arora A, Owuor PS, Tiwary CS. 3D Printing of a Biocompatible Nanoink Derived from Waste Animal Bones. ACS APPLIED BIO MATERIALS 2023; 6:1566-1576. [PMID: 36947679 DOI: 10.1021/acsabm.2c01075] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/24/2023]
Abstract
Direct ink writing (DIW) additive manufacturing is a versatile 3D printing technique for a broad range of materials. DIW can print a variety of materials provided that the ink is well-engineered with appropriate rheological properties. DIW could be an ideal technique in tissue engineering to repair and regenerate deformed or missing organs or tissues, for example, bone and tooth fracture that is a common problem that needs surgeon attention. A critical criterion in tissue engineering is that inserts must be compatible with their surrounding environment. Chemically produced calcium-rich materials are dominant in this application, especially for bone-related applications. These materials may be toxic leading to a rejection by the body that may need secondary surgery to repair. On the other hand, there is an abundance of biowaste building blocks that can be used for grafting with little adverse effect on the body. In this work, we report a bioderived ink made entirely of calcium derived from waste animal bones using a benign process. Calcium nanoparticles are extracted from the bones and the ink prepared by mixing with different biocompatible binders. The ink is used to print scaffolds with controlled porosity that allows better growth of cells. DIW printed parts show better mechanical properties and biocompatibility that are important for the grafting application. Degradation tests and a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay study were done to examine the biocompatibility of the extracted materials. In addition, discrete element modeling and computational fluid dynamics numerical methods are used in Rocky and Ansys software programs. This work shows that biowaste materials if well-engineered can be a never-ending source of raw materials for advanced application in orthopedic grafting.
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Affiliation(s)
- Manojit Das
- Department of Advanced Technology Development Centre, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Arijit Jana
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Rajat Mishra
- Advanced Materials Processing Research Group, Indian Institute of Technology Gandhinagar, Palaj, Gandhinagar 382355, Gujarat, India
| | - Swapan Maity
- School of Materials Science and Technology, Indian Institute of Technology (BHU), Varanasi 221005, Uttar Pradesh, India
| | - Pralay Maiti
- School of Materials Science and Technology, Indian Institute of Technology (BHU), Varanasi 221005, Uttar Pradesh, India
| | - Sushanta Kumar Panda
- Department of Mechanical Engineering, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Rahul Mitra
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Amit Arora
- Advanced Materials Processing Research Group, Indian Institute of Technology Gandhinagar, Palaj, Gandhinagar 382355, Gujarat, India
| | - Peter Samora Owuor
- Carbon Science Centre of Excellence, Morgan Advanced Materials, State College, Pennsylvania 16803, United States
| | - Chandra Sekhar Tiwary
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
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11
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Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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12
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The Influence of Pregelatinized Starch on the Rheology of a Gellan Gum-Collagen IPN Hydrogel for 3D bioprinting. Chem Eng Res Des 2023. [DOI: 10.1016/j.cherd.2023.02.042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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13
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Oliveira SM, Martins AJ, Fuciños P, Cerqueira MA, Pastrana LM. Food additive manufacturing with lipid-based inks: Evaluation of phytosterol-lecithin oleogels. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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14
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You S, Huang Q, Lu X. Development of fat-reduced 3D printed chocolate by substituting cocoa butter with water-in-oil emulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108114] [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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15
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Aybar M, Simões S, Sales JR, Santos J, Figueira D, Raymundo A. Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions. INSECTS 2023; 14:147. [PMID: 36835716 PMCID: PMC9967797 DOI: 10.3390/insects14020147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/17/2023] [Accepted: 01/19/2023] [Indexed: 06/18/2023]
Abstract
Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure of the sauces were analyzed. Nutritional profile analysis was carried out, as well as bioactivity, namely the total phenolic content and the antioxidant capacity. Sensory analysis was conducted to determine the consumer's acceptance. At low concentrations (up to 7.5% of T. molitor flour) the sauce structure remained practically unchanged. However, for higher additions of T. molitor (10% and 15%), a loss of firmness, adhesiveness and viscosity was observed. Structure parameters such as elastic modulus (G') at 1 Hz of the sauces with 10% and 15% were significantly lower than the commercial sauce, indicating a loss of structure caused by Tenebrio flour incorporation. Although the formulation with 7.5% T. molitor flour was not the best rated in the sensory analysis, it showed a higher antioxidant capacity compared to the commercial standard. In addition, this formulation also presented the highest concentration in total phenolic compounds (16.25 mg GAE/g) and significantly increased the content of proteins (from 4.25% to 7.97%) and some minerals, compared to the standard.
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Affiliation(s)
- Maribel Aybar
- Department of Food Technology, Universidad Politécnica de Valencia, Camí de Vera, s/n, 46022 València, Spain
| | - Sara Simões
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Joana Ride Sales
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Joel Santos
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Diogo Figueira
- Mendes Gonçalves SA, Zona Industrial, Lote 6, 2154-909 Golegã, Portugal
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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16
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Nei D, Sasaki T. Applicability of defatted soybean flours to 3D food printer: Effect of milling methods on printability and quality of 3D-printed foods. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111237] [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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17
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A bibliometric analysis of 3D food printing research: A global and African perspective. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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18
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Wen Y, Chao C, Che QT, Kim HW, Park HJ. Development of plant-based meat analogs using 3D printing: Status and opportunities. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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19
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Gupta I, Cherwoo L, Bhatia R, Setia H. Biopolymers: Implications and application in the food industry. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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20
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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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21
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Wang X, Zhang M, Phuhongsung P, Mujumdar AS. Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review. Crit Rev Food Sci Nutr 2022; 64:3713-3724. [PMID: 36260286 DOI: 10.1080/10408398.2022.2134979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
3D food printing (3DFP) provides an excellent opportunity to deposit layers of multiple food materials to create unique complex structures of products with more engaging visuals, specific textures, and customized nutritional properties. Many printed products require post-printing processing which can result in sensory variance, texture changes, and even nutritional modification. Hence it is necessary to implement the design of the complex internal structure to ensure the desired quality of the printed products following post-printing. 3-D printing of various types of food products, for example, chocolate, cheese, meat, vegetables, fruits, fish, eggs, cereal-based products, and so on, has been examined with regard to post-printing requirements. This review aims to summarize the current work on the latest developments in 3DFP technology concerning the internal structure design of 3D printed products and its effect on quality during post-printing. The quality parameters include: textural, physical, morphological, and dimensional characteristics as well as nutritional properties. Furthermore, post-printing modifications such as 4D are also analyzed.
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Affiliation(s)
- Xiaotuo Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- College of Intelligent Agriculture, Suzhou Polytechnic Institute of Agriculture, Soochow, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Pattarapon Phuhongsung
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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22
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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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23
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Zhong Y, Cai Q, Huang Q, Lu X. Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107993] [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]
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24
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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]
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25
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Enfield RE, Pandya JK, Lu J, McClements DJ, Kinchla AJ. The future of 3D food printing: Opportunities for space applications. Crit Rev Food Sci Nutr 2022; 63:10079-10092. [PMID: 35652158 DOI: 10.1080/10408398.2022.2077299] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Over the past decade or so, there have been major advances in the development of 3D printing technology to create innovative food products, including for printing foods in homes, restaurants, schools, hospitals, and even space flight missions. 3D food printing has the potential to customize foods for individuals based on their personal preferences for specific visual, textural, mouthfeel, flavor, or nutritional attributes. Material extrusion is the most common process currently used to 3D print foods, which is based on forcing a fluid or semi-solid food "ink" through a nozzle and then solidifying it. This type of 3D printing application for space missions is particularly promising because a wide range of foods can be produced from a limited number of food inks in a confined area. This is especially important for extended space missions because astronauts desire and require a variety of foods, but space and resources are minimal. This review highlights the potential applications of 3D printing for creating custom-made foods in space and the challenges that need to be addressed.
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Affiliation(s)
- Rachael E Enfield
- Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
| | - Janam K Pandya
- Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
| | - Jiakai Lu
- Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
| | | | - Amanda J Kinchla
- Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
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26
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Chen J, Sun H, Mu T, Blecker C, Richel A, Richard G, Jacquet N, Haubruge E, Goffin D. Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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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.
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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
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28
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Mirazimi F, Saldo J, Sepulcre F, Gràcia A, Pujola M. Enriched puree potato with soy protein for dysphagia patients by using 3D printing. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.149] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Affiliation(s)
- Farnaz Mirazimi
- Departament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya ‐ Campus del Baix Llobregat Castelldefels Catalonia Spain
| | - Jordi Saldo
- Animal and Food Science Department Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA) XaRTA, TECNIO Universitat Autònoma de Barcelona Facultat de Veterinària Cerdanyola del Vallès Catalonia Spain
- CEPROBI‐IPN Yautepec Morelos Mexico
| | - Francesc Sepulcre
- Departament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya ‐ Campus del Baix Llobregat Castelldefels Catalonia Spain
| | | | - Montserrat Pujola
- Departament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya ‐ Campus del Baix Llobregat Castelldefels Catalonia Spain
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29
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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: 17] [Impact Index Per Article: 8.5] [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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30
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31
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Taneja A, Sharma R, Ayush K, Sharma A, Mousavi Khaneghah A, Regenstein JM, Barba FJ, Phimolsiripol Y, Sharma S. Innovations and applications of 3‐D printing in food sector. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15691] [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)
- Akriti Taneja
- School of Bioengineering and Food Technology Shoolini University Solan HP 173229 India
| | - Ruchi Sharma
- School of Bioengineering and Food Technology Shoolini University Solan HP 173229 India
| | - Krishna Ayush
- School of Bioengineering and Food Technology Shoolini University Solan HP 173229 India
| | - Anshu Sharma
- Department of Food Science and Technology Dr. Y. S. Parmar University of Horticulture and Forestry Nauni Solan HP 173230 India
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Joe M. Regenstein
- Department of Food Science Cornell University Ithaca NY 14853‐7201 USA
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health Food Science, Toxicology and Forensic Medicine Faculty of Pharmacy Universitat de València Avda. Vicent Andrés Estellés s/n Burjassot 46100 Spain
| | - Yuthana Phimolsiripol
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Center of Excellence in Materials Science and Technology Chiang Mai University Chiang Mai 50100 Thailand
| | - Somesh Sharma
- School of Bioengineering and Food Technology Shoolini University Solan HP 173229 India
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32
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Agunbiade AO, Song L, Agunbiade OJ, Ofoedu CE, Chacha JS, Duguma HT, Hossaini SM, Rasaq WA, Shorstkii I, Osuji CM, Owuamanam CI, Okpala COR, Korzeniowska M, Guine RPF. Potentials of
3D
extrusion‐based printing in resolving food processing challenges: A perspective review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13996] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adedoyin O. Agunbiade
- Department of Food Technology University of Ibadan Ibadan Nigeria
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Lijun Song
- Department of Mechanical and Vehicle Engineering Hunan University Changsha China
| | - Olufemi J. Agunbiade
- Department of Science Laboratory Technology Federal Polytechnic Ile‐Oluji Ondo Nigeria
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Food Science and Agroprocessing Sokoine University of Agriculture Chuo Kikuu Morogoro Tanzania
| | - Haile T. Duguma
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Post‐Harvest Management College of Agriculture and Veterinary Medicine Jimma University Jimma Ethiopia
| | | | - Waheed A. Rasaq
- Department of Applied Bioeconomy Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Ivan Shorstkii
- Department of Technological Equipment and Life‐support Systems Kuban State Technological University Krasnodar Russian Federation
| | - Chijioke M. Osuji
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - Clifford I. Owuamanam
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development Wrocław University of Environmental and Life Sciences Wrocław Poland
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33
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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.
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34
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Verma VK, Kamble SS, Ganapathy L, Belhadi A, Gupta S. 3D Printing for sustainable food supply chains: modelling the implementation barriers. INTERNATIONAL JOURNAL OF LOGISTICS-RESEARCH AND APPLICATIONS 2022. [DOI: 10.1080/13675567.2022.2037125] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Virendra Kumar Verma
- Operations and Supply Chain Management, National Institute of Industrial Engineering (NITIE), Mumbai, India
| | - Sachin S. Kamble
- Operations and Supply Chain Management, EDHEC Business School, Roubaix, France
| | - L. Ganapathy
- Operations and Supply Chain Management, National Institute of Industrial Engineering (NITIE), Mumbai, India
| | | | - Shivam Gupta
- Department of Information Systems, Supply Chain and Decision Making, NEOMA Business School, Reims, France
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35
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36
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3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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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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38
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Bhat R. Emerging trends and sustainability challenges in the global agri-food sector. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00041-4] [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] Open
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39
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Bulut EG, Candoğan K. Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112768] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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40
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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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41
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Liu Y, Sun Q, Wei S, Xia Q, Pan Y, Liu S, Ji H, Deng C, Hao J. LF-NMR as a tool for predicting the 3D printability of surimi-starch systems. Food Chem 2021; 374:131727. [PMID: 34915372 DOI: 10.1016/j.foodchem.2021.131727] [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: 08/30/2021] [Revised: 11/05/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
In this study, surimi from golden pompanos was mixed with starch to form a surimi-starch system. The water properties, rheological properties, and three-dimensional (3D) printability of the surimi-starch were measured. Cluster analysis results showed that the 3D printability was closely related to the type and addition content of starch, and the water and rheological properties. The low-field nuclear magnetic resonance (LF-NMR) parameters were used to predict 3D printability using polynomial regression models. The correlation coefficients (R2) for 3D printing accuracy and stability were 0.88 and 0.93, and the root mean square error (RMSE) values were 0.20% and 4.59%, respectively. In the verification test, the R2 for the two models were 0.85 and 0.89, and the RMSE values were 0.20% and 1.06%, respectively. The nonlinear surface regression fitting exhibited superior predictive performance. Therefore, LF-NMR is a good non-destructive tool for quickly and accurately predicting the 3D printability of the surimi-starch systems.
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Affiliation(s)
- Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yanmo Pan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chujin Deng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Jiming Hao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
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Russo GL, Moccia S, Russo M, Spagnuolo C. Redox regulation by carotenoids: Evidence and conflicts for their application in cancer. Biochem Pharmacol 2021; 194:114838. [PMID: 34774845 DOI: 10.1016/j.bcp.2021.114838] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 11/06/2021] [Accepted: 11/09/2021] [Indexed: 12/29/2022]
Abstract
Carotenoids have been constantly investigated since the early fifty for their chemical, biochemical and biological properties being presence in foods. Among the more than 1100 carotenoids synthesized by plants and microorganisms, approximately 50 are present in the human diet, and about 20 can be detected in human blood and tissues. Review articles that discuss the anticancer and cancer preventing activity of phytochemicals have often in common the difficulty to find a coherency between the results deriving from experimental studies and the controversial or weak clinical indications arising from epidemiological and interventional studies. In this scenario, the class of carotenoids does not represent an exception. In fact, according with World Cancer Research Fund, strong evidence exists that high-dose supplementation of β-carotene increases the risk of lung cancer, while for other types of cancer, the protective or harmful effects of food-containing carotenoids or carotenoid supplements have been considered limited, suggestive or unlikely. The analysis of the mechanistic evidence is complicated by the double nature of carotenoids being molecules acting either as antioxidant or pro-oxidant compounds. The present review analyzes the ambiguity and the unexpected results deriving from the epidemiological and interventional studies and discusses how the effects of carotenoids on cancer risk can be explained by understanding their capacity to modulate the cellular antioxidant response, depending on the concentration applied and the cellular metabolism. In the final part, a new global approach is proposed to study the contribution of carotenoids, but also of other phytochemicals, to disease prevention, including cancer.
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Affiliation(s)
- Gian Luigi Russo
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy.
| | - Stefania Moccia
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | - Maria Russo
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | - Carmela Spagnuolo
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
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Dobrzyńska E, Kondej D, Kowalska J, Szewczyńska M. State of the art in additive manufacturing and its possible chemical and particle hazards-review. INDOOR AIR 2021; 31:1733-1758. [PMID: 34081372 PMCID: PMC8596642 DOI: 10.1111/ina.12853] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/29/2021] [Accepted: 04/21/2021] [Indexed: 05/27/2023]
Abstract
Additive manufacturing, enabling rapid prototyping and so-called on-demand production, has become a common method of creating parts or whole devices. On a 3D printer, real objects are produced layer by layer, thus creating extraordinary possibilities as to the number of applications for this type of devices. The opportunities offered by this technique seem to be pushing new boundaries when it comes to both the use of 3D printing in practice and new materials from which the 3D objects can be printed. However, the question arises whether, at the same time, this solution is safe enough to be used without limitations, wherever and by everyone. According to the scientific reports, three-dimensional printing can pose a threat to the user, not only in terms of physical or mechanical hazards, but also through the potential emissions of chemical substances and fine particles. Thus, the presented publication collects information on the additive manufacturing, different techniques, and ways of printing with application of diverse raw materials. It presents an overview of the last 5 years' publications focusing on 3D printing, especially regarding the potential chemical and particle emission resulting from the use of such printers in both the working environment and private spaces.
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Affiliation(s)
- Elżbieta Dobrzyńska
- Central Institute for Labour Protection—National Research InstituteWarsawPoland
| | - Dorota Kondej
- Central Institute for Labour Protection—National Research InstituteWarsawPoland
| | - Joanna Kowalska
- Central Institute for Labour Protection—National Research InstituteWarsawPoland
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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.
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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
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Velasco C, Michel C, Spence C. Gastrophysics: Current approaches and future directions. INTERNATIONAL JOURNAL OF FOOD DESIGN 2021. [DOI: 10.1386/ijfd_00028_2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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46
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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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47
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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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48
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Abstract
Owing to COVID-19, the world has advanced faster in the era of the Fourth Industrial Revolution, along with the 3D printing technology that has achieved innovation in personalized manufacturing. Three-dimensional printing technology has been utilized across various fields such as environmental fields, medical systems, and military materials. Recently, the 3D food printer global market has shown a high annual growth rate and is a huge industry of approximately one billion dollars. Three-dimensional food printing technology can be applied to various food ranges based on the advantages of designing existing food to suit one’s taste and purpose. Currently, many countries worldwide produce various 3D food printers, developing special foods such as combat food, space food, restaurants, floating food, and elderly food. Many people are unaware of the utilization of the 3D food printing technology industry as it is in its early stages. There are various cases using 3D food printing technology in various parts of the world. Three-dimensional food printing technology is expected to become a new trend in the new normal era after COVID-19. Compared to other 3D printing industries, food 3D printing technology has a relatively small overall 3D printing utilization and industry size because of problems such as insufficient institutionalization and limitation of standardized food materials for 3D food printing. In this review, the current industrial status of 3D food printing technology was investigated with suggestions for the improvement of the food 3D printing market in the new normal era.
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49
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Riantiningtyas RR, Sager VF, Chow CY, Thybo CD, Bredie WLP, Ahrné L. 3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties. Food Res Int 2021; 147:110517. [PMID: 34399495 DOI: 10.1016/j.foodres.2021.110517] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 05/27/2021] [Accepted: 06/09/2021] [Indexed: 11/19/2022]
Abstract
The potential application of 3D printing technology in creating protein-rich desserts with multisensory design was investigated. Yoghurt-gel inks were formulated by varying the concentration of gelatine and whey protein isolate (WPI). Assessment of rheological and textural properties prior to printing, showed that an increase of gelatine concentration from 7.5 to 12.5% w/w increased the yield stress, storage modulus, loss modulus, firmness, and resilience of yoghurt gels. Addition of 12% WPI reduced these effects; creating softer gels with reduced resilience. However, these gels showed stable shape after printing, especially in formulations with higher gelatine concentrations. The changes in textural properties caused by the extrusion process need to be considered when designing yoghurt gels, as a significant reduction in firmness and resilience and an increase in adhesiveness were observed after 3D printing. The more stable and well-shaped 3D printed yoghurt gels were obtained by the combined effect of WPI and gelatine which provided a good balance of appearance, taste, flavour, and mouthfeel attributes evaluated by a trained sensory panel. A consumer study performed with thirty healthy adults showed the potential to improve sensory acceptance through the creation of multisensory layered design.
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Affiliation(s)
| | - Valeska F Sager
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Ching Yue Chow
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Camilla D Thybo
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Wender L P Bredie
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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50
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Liu K, Chen YY, Zha XQ, Li QM, Pan LH, Luo JP. Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients. Food Res Int 2021; 147:110542. [PMID: 34399519 DOI: 10.1016/j.foodres.2021.110542] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 05/27/2021] [Accepted: 06/15/2021] [Indexed: 01/12/2023]
Abstract
Some bioactive ingredients in foods are unstable and easily degraded during processing, storage, transportation and digestion. To enhance the stability and bioavailability, some food hydrogels have been developed to encapsulate these unstable compounds. In this paper, the preparation methods, formation mechanisms, physicochemical and functional properties of some protein hydrogels, polysaccharide hydrogels and protein-polysaccharide composite hydrogels were comprehensively summarized. Since the hydrogels have the ability to control the release and enhance the bioavailability of bioactive ingredients, the encapsulation and release mechanisms of polyphenols, flavonoids, carotenoids, vitamins and probiotics by hydrogels were further discussed. This review will provide a comprehensive reference for the deep application of polysaccharide/protein hydrogels in food industry.
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Affiliation(s)
- Kang Liu
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Ying-Ying Chen
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Xue-Qiang Zha
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China.
| | - Qiang-Ming Li
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Li-Hua Pan
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Jian-Ping Luo
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China.
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