1
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Li R, Ding L, Guo K, Qu J, Herburger K, Persson S, Blennow A, Zhong Y. The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels. Food Chem 2023; 404:134525. [DOI: 10.1016/j.foodchem.2022.134525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/23/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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2
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Applications of micellar casein concentrate in 3D-printed food structures. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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3
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Kamlow MA, Holt T, Spyropoulos F, Mills T. Release and co-release of model hydrophobic and hydrophilic actives from 3D printed kappa-carrageenan emulsion gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Wang C, Wu J, Wang C, Mu C, Ngai T, Lin W. Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement. Food Res Int 2022; 157:111380. [DOI: 10.1016/j.foodres.2022.111380] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 11/26/2022]
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5
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Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus. Foods 2022; 11:foods11131902. [PMID: 35804718 PMCID: PMC9265415 DOI: 10.3390/foods11131902] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 11/17/2022] Open
Abstract
Extrusion-based 3D food printing is one of the most common ways to manufacture complex shapes and personalized food. A wide variety of food raw materials have been documented in the last two decades for the fabrication of personalized food for various groups of people. This review aims to highlight the most relevant and current information on the use of protein raw materials as functional 3D food printing ink. The functional properties of protein raw materials, influencing factors, and application of different types of protein in 3D food printing were also discussed. This article also clarified that the effective and reasonable utilization of protein is a vital part of the future 3D food printing ink development process. The challenges of achieving comprehensive nutrition and customization, enhancing printing precision and accuracy, and paying attention to product appearance, texture, and shelf life remain significant.
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6
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Feng T, Fan C, Wang X, Wang X, Xia S, Huang Q. Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107265] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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7
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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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8
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Yang W, Tu A, Ma Y, Li Z, Xu J, Lin M, Zhang K, Jing L, Fu C, Jiao Y, Huang L. Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry. Molecules 2021; 27:173. [PMID: 35011406 PMCID: PMC8746959 DOI: 10.3390/molecules27010173] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/21/2021] [Accepted: 12/23/2021] [Indexed: 02/06/2023] Open
Abstract
The application of chitosan (CS) and whey protein (WP) alone or in combination in 3D/4D printing has been well considered in previous studies. Although several excellent reviews on additive manufacturing discussed the properties and biomedical applications of CS and WP, there is a lack of a systemic review about CS and WP bio-inks for 3D/4D printing applications. Easily modified bio-ink with optimal printability is a key for additive manufacturing. CS, WP, and WP-CS complex hydrogel possess great potential in making bio-ink that can be broadly used for future 3D/4D printing, because CS is a functional polysaccharide with good biodegradability, biocompatibility, non-immunogenicity, and non-carcinogenicity, while CS-WP complex hydrogel has better printability and drug-delivery effectivity than WP hydrogel. The review summarizes the current advances of bio-ink preparation employing CS and/or WP to satisfy the requirements of 3D/4D printing and post-treatment of materials. The applications of CS/WP bio-ink mainly focus on 3D food printing with a few applications in cosmetics. The review also highlights the trends of CS/WP bio-inks as potential candidates in 4D printing. Some promising strategies for developing novel bio-inks based on CS and/or WP are introduced, aiming to provide new insights into the value-added development and commercial CS and WP utilization.
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Affiliation(s)
- Wei Yang
- Quality and Technology Center, Hainan Xiangtai Fishery Co., Ltd., Chengmai 571924, China;
- Fujian Key Laboratory of Inspection and Quarantine Technology Research, Fuzhou 350309, China
| | - Anqianyi Tu
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
- Faculty of Science, University of Waterloo, Waterloo, ON N2L 3G1, Canada
| | - Yuchen Ma
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
| | - Zhanming Li
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
| | - Jie Xu
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
| | - Min Lin
- School of Pharmacy, Fujian Medical University, Fuzhou 350122, China;
| | - Kailong Zhang
- The Marketing Department, Beijing Zhongwei Research Center of Biological and Translational Medicine, Beijing 100071, China;
| | - Linzhi Jing
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
| | - Caili Fu
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
| | - Yang Jiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lingyi Huang
- School of Pharmacy, Fujian Medical University, Fuzhou 350122, China;
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9
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Fenton T, Gholamipour-Shirazi A, Daffner K, Mills T, Pelan E. Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106881] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Li G, Hu L, Liu J, Huang J, Yuan C, Takaki K, Hu Y. A review on 3D printable food materials: types and development trends. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15391] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Gaoshang Li
- Institute of Food Engineering College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
- College of Food Science and Technology Hainan Tropical Ocean University Sanya 572022 China
| | - Lingping Hu
- Institute of Food Engineering College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
- College of Food Science and Technology Hainan Tropical Ocean University Sanya 572022 China
| | - Jialin Liu
- Institute of Food Engineering College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
- College of Food Science and Technology Hainan Tropical Ocean University Sanya 572022 China
| | - Jiayin Huang
- Institute of Food Engineering College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
- College of Food Science and Technology Hainan Tropical Ocean University Sanya 572022 China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management Faculty of Agriculture Iwate University Ueda 4‐3‐5 Morioka 020‐8551 Japan
| | - Koichi Takaki
- Faculty of Science and Engineering Iwate University Ueda 4‐3‐5 Morioka 020‐8551 Japan
| | - Yaqin Hu
- College of Food Science and Technology Hainan Tropical Ocean University Sanya 572022 China
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11
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Shahbazi M, Jäger H, Ettelaie R. Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126760] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Shahbazi M, Jäger H, Ettelaie R. Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126641] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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13
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Kewuyemi YO, Kesa H, Adebo OA. Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products. Crit Rev Food Sci Nutr 2021; 62:7866-7904. [PMID: 33970701 DOI: 10.1080/10408398.2021.1920569] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
One of the recent, innovative, and digital food revolutions gradually gaining acceptance is three-dimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.
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Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Hema Kesa
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa
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Vadodaria SS, Warner E, Norton I, Mills TB. Design data for the 3D printer modification to print gels and pastes and the corresponding firmware. Data Brief 2021; 36:106974. [PMID: 33889686 PMCID: PMC8050710 DOI: 10.1016/j.dib.2021.106974] [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: 03/04/2021] [Accepted: 03/12/2021] [Indexed: 11/07/2022] Open
Abstract
In order to deposit gel and paste-like materials, a commercially available HICTOP Prusa i3 plastic 3D printer was modified. The modification included replacing the existing plastic microextruder with a customised 3D printed syringe pump which could hold a syringe containing the printing material. The arrangement also allowed the temperature in the syringe to be controlled. Since the hardware of the printer was changed significantly, a new firmware was loaded on the 3D printer which was customised to enable it to perform its new function. The present data consists of the 3D image files of the syringe pump assembly and instructions on how to assemble the components. It also provides a copy of the modified firmware with a list of the changes made to it. This data will allow the readers to modify a similar type of 3D printer to print pastes and gels. This can be achieved by recreating the entire syringe pump assembly by 3D printing the given 3D image file data. With some changes, these designs can also be adapted to a variety of different printers. Similarly, the given firmware can also be loaded onto a similar type of printer. The list and explanation of the changes made to the firmware also allow such changes to be made to the respective firmwares of a variety of different printers.
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Affiliation(s)
- Saumil Sudhir Vadodaria
- School of Chemical Engineering, University of Birmingham, Edgbaston Campus, Birmingham, B15 2TT, UK
| | - Eleanor Warner
- School of Chemical Engineering, University of Birmingham, Edgbaston Campus, Birmingham, B15 2TT, UK
| | - Ian Norton
- School of Chemical Engineering, University of Birmingham, Edgbaston Campus, Birmingham, B15 2TT, UK
| | - Tom B Mills
- School of Chemical Engineering, University of Birmingham, Edgbaston Campus, Birmingham, B15 2TT, UK
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15
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Shahbazi M, Jäger H. Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges. ACS APPLIED BIO MATERIALS 2021; 4:325-369. [PMID: 35014287 DOI: 10.1021/acsabm.0c01379] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Three-dimensional (3D) printing is a revolutionary additive manufacturing technique that allows rapid prototyping of objects with intricate architectures. This Review covers the recent state-of-the-art of biopolymers (protein and carbohydrate-based materials) application in pharmaceutical, bioengineering, and food printing and main reinforcement approaches of biomacromolecular structure for the development of 3D constructs. Some perspectives and main important limitations with the biomaterials utilization for advanced 3D printing procedures are also provided. Because of the improved the ink's flow behavior and enhance the mechanical strength of resulting printed architectures, biopolymers are the most used materials for 3D printing applications. Biobased polymers by taking advantage of modifying the ink viscosity could improve the resolution of deposited layers, printing precision, and consequently, develop well-defined geometries. In this regard, the rheological properties of printable biopolymeric-based inks and factors affecting ink flow behavior related to structural properties of printed constructs are discussed. On the basis of successful applications of biopolymers in 3D printing, it is suggested that other biomacromolecules and nanoparticles combined with the matrix can be introduced into the ink dispersions to enhance the multifunctionality of 3D structures. Furthermore, tuning the biopolymer's structural properties offers the most common and essential approach to attain the printed architectures with precisely tailored geometry. We finish the Review by giving a viewpoint of the upcoming 3D printing process and recognize some of the existing bottlenecks facing the blossoming 3D pharmaceutical, bioengineering, and food printing applications.
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Affiliation(s)
- Mahdiyar Shahbazi
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria
| | - Henry Jäger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria
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