1
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Lu S, Pei Z, Lu Q, Li Q, He Y, Feng A, Liu Z, Xue C, Liu J, Lin X, Li Y, Li C. Effect of a collagen peptide-fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks. Food Chem 2024; 446:138810. [PMID: 38402769 DOI: 10.1016/j.foodchem.2024.138810] [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: 06/30/2023] [Revised: 01/30/2024] [Accepted: 02/19/2024] [Indexed: 02/27/2024]
Abstract
The effect of a high internal phase emulsion (HIPE) on three-dimensional-printed surimi gel inks was studied. Increasing the concentration of collagen peptide decreased the particle size of HIPE droplets and improved the viscoelasticity and stability. For example, when the collagen peptide concentration was 5 wt%, the viscoelasticity of the HIPE was high, as indicated by the presence of small and uniform particles, which formed a monolayer in the outer layer of the oil droplets to form stable a HIPE. A HIPE was used as the filling material to fill the surimi gel network, which reduced the porosity of the network. Surimi protein and peptides have dual emulsifying effects on the stabilization of oil. After adding the emulsion, the texture, gel properties and rheological properties of the surimi were reduced, and its printing adaptability was improved. This study provides new ideas for the production of surimi and its application in 3D printing.
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Affiliation(s)
- Shanshan Lu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhisheng Pei
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya, 572022, China
| | - Quanhong Lu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Qian Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yanfu He
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Aiguo Feng
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Changfeng Xue
- School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya, 572022, China
| | - Jianhua Liu
- School of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xiangdong Lin
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yongcheng Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chuan Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and Ministerial co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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2
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Liu Y, Zhang Y, Cai L, Zeng Q, Wang P. Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods. Int J Biol Macromol 2024; 272:132884. [PMID: 38844274 DOI: 10.1016/j.ijbiomac.2024.132884] [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: 03/18/2024] [Revised: 05/31/2024] [Accepted: 06/02/2024] [Indexed: 06/10/2024]
Abstract
The food industry is undergoing a significant transformation with the advancement of 3D technology. Researchers in the field are increasingly interested in using protein and protein-polysaccharide composite materials for 3D printing applications. However, maintaining nutritional and sensory properties while guaranteeing printability of these materials is challenging. This review examines the commonly used protein and composite materials in food 3D printing and their roles in printing inks. This review also outlines the essential properties required for 3D printing, including extrudability, appropriate viscoelasticity, thixotropic properties, and gelation properties. Furthermore, it explores the wide range of potential applications for 3D printing technology in novel functional foods such as space food, dysphagia food, kid's food, meat analogue, and other specialized food products.
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Affiliation(s)
- Yi Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Lei Cai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qinglin Zeng
- FooodLab (Hangzhou) Technology Co., Ltd, Hangzhou 310024, China
| | - Pengrui Wang
- FooodLab (Hangzhou) Technology Co., Ltd, Hangzhou 310024, China.
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3
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Abedini A, Sohrabvandi S, Sadighara P, Hosseini H, Farhoodi M, Assadpour E, Alizadeh Sani M, Zhang F, Seyyedi-Mansour S, Jafari SM. Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives. Adv Colloid Interface Sci 2024; 328:103181. [PMID: 38749383 DOI: 10.1016/j.cis.2024.103181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/26/2024]
Abstract
Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and the production of personalized food. Nowadays, 3D printers are used in the main food industries, including meat, dairy, cereals, fruits, and vegetables, and have been able to produce successfully on a small scale. However, due to the expansion of this technology, it has challenges such as high-scale production, selection of printable food, formulation optimization, and food production according to the consumer's opinion. Food additives (gums, enzymes, proteins, starches, polyphenols, spices, probiotics, algae, edible insects, oils, salts, vitamins, flavors, and by-products) are one of the main components of the formulation that can be effective in food production according to the consumer's attitude. Food additives can have the highest impact on textural and sensory characteristics, which can be effective in improving consumer attitudes and reducing food neophobia. Most of the 3D-printed food cannot be printed without the presence of hydrocolloids, because the proper flow of the selected formulation is one of the key factors in improving the quality of the printed product. Functional additives such as probiotics can be useful for specific purposes and functional food production. Food personalization for specific diseases with 3D printing technology requires a change in the formulation, which is closely related to the selection of correct food additives. For example, the production of 3D-printed plant-based steaks is not possible without the presence of additives, or the production of food for dysphagia patients is possible in many cases by adding hydrocolloids. In general, additives can improve the textural, rheological, nutritional, and sensory characteristics of 3D printed foods; so, investigating the mechanism of the additives on all the characteristics of the printed product can provide a wide perspective for industrial production and future studies.
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Affiliation(s)
- Amirhossein Abedini
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehdi Farhoodi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahmood Alizadeh Sani
- Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Sepidar Seyyedi-Mansour
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxia e Alimentacion (IAA)- CITEXVI, Universidade de Vigo, 36310 Vigo, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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4
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Tian H, Wu J, Hu Y, Chen X, Cai X, Wen Y, Chen H, Huang J, Wang S. Recent advances on enhancing 3D printing quality of protein-based inks: A review. Compr Rev Food Sci Food Saf 2024; 23:e13349. [PMID: 38638060 DOI: 10.1111/1541-4337.13349] [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: 11/28/2023] [Revised: 02/26/2024] [Accepted: 03/27/2024] [Indexed: 04/20/2024]
Abstract
3D printing is an additive manufacturing technology that locates constructed models with computer-controlled printing equipment. To achieve high-quality printing, the requirements on rheological properties of raw materials are extremely restrictive. Given the special structure and high modifiability under external physicochemical factors, the rheological properties of proteins can be easily adjusted to suitable properties for 3D printing. Although protein has great potential as a printing material, there are many challenges in the actual printing process. This review summarizes the technical considerations for protein-based ink 3D printing. The physicochemical factors used to enhance the printing adaptability of protein inks are discussed. The post-processing methods for improving the quality of 3D structures are described, and the application and problems of fourth dimension (4D) printing are illustrated. The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat. The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing. Printing parameters include extrusion pressure, printing speed, printing temperature, nozzle diameter, filling mode, and density, which significantly affect the precision and stability of the 3D structure. Post-processing can improve the stability and quality of 3D structures. 4D design can enrich the sensory quality of the structure. 3D-printed protein products can meet consumer needs for nutritional or cultured meat alternatives.
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Affiliation(s)
- Han Tian
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jiajie Wu
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yanyu Hu
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Xu Chen
- Qingyuan Innovation Laboratory, Quanzhou, China
- School of Mechanical Science & Engineering, Huazhong University of Science and Technology, Wuhan, China
| | - Xixi Cai
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Qingyuan Innovation Laboratory, Quanzhou, China
- Marine Green Processing Research Center, Fuzhou Institute of Oceanography, Fuzhou, China
| | - Yaxin Wen
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Huimin Chen
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jianlian Huang
- Fujian Provincial Key Laboratory of Frozen Processed Aquatic Products, Xiamen, China
- Anjoy Food Group Co. Ltd., Xiamen, China
| | - Shaoyun Wang
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Qingyuan Innovation Laboratory, Quanzhou, China
- Marine Green Processing Research Center, Fuzhou Institute of Oceanography, Fuzhou, China
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5
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Moparthi SS, L GK, Karyappa R, Upadhyay R. 3D printed meat and the fundamental aspects affecting printability. J Texture Stud 2023. [PMID: 37927084 DOI: 10.1111/jtxs.12805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 09/14/2023] [Accepted: 09/30/2023] [Indexed: 11/07/2023]
Abstract
Three-dimensional (3D) printing, one of the forms of additive manufacturing, has become a popular trend worldwide with a wide range of applications including food. The technology is adaptable and meets foods nutritional and sensory needs allowing meat processing to reach a sustainable level, technology addressing the food requirement of the ever-increasing population and the fast-paced lifestyle by reducing food preparation time. By minimizing food waste and the strain on animal resources, technology can help to create a more sustainable economy and environment. This review article discusses the 3D printing process and various 3D printing techniques used for food printing, such as laser powder bed fusion, inkjet food printing, and binder jetting, a suitable 3D technique used for meat printing, such as extrusion-based bioprinting. Moreover, we discuss properties that affect the printability of meat and its products with their applications in the meat industry, 3D printing market potential challenges, and future trends.
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Affiliation(s)
- Sai Sathvika Moparthi
- Division of Food Processing Technology, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore, India
| | - Gokul Krishna L
- Division of Food Processing Technology, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore, India
- Flavingred Products and Services Pvt. Ltd., Palava City, Dombivli, Thane, India
| | - Rahul Karyappa
- Institute of Materials Research and Engineering, Agency for Science (IMRE), Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, Singapore
| | - Rituja Upadhyay
- Division of Food Processing Technology, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore, India
- Flavingred Products and Services Pvt. Ltd., Palava City, Dombivli, Thane, India
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Wang H, Lin X, Zhu J, Yang Y, Qiao S, Jiao B, Ma L, Zhang Y. Encapsulation of lutein in gelatin type A/B-chitosan systems via tunable chains and bonds from tweens: Thermal stability, rheologic property and food 2D/3D printability. Food Res Int 2023; 173:113392. [PMID: 37803730 DOI: 10.1016/j.foodres.2023.113392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 07/28/2023] [Accepted: 08/18/2023] [Indexed: 10/08/2023]
Abstract
Lutein could be stabilized in gelatin type A/B-chitosan systems by different polyoxyethylene sorbitan fatty acid esters (tweens) via tunable chains and bonds, and the homogeneous system held potential in food 2D/3D printing. During encapsulation of lutein in gelatin-chitosan matrix complexes, tween 40, tween 60 and tween 80 assisted in the excellent centrifugation stability, freeze-thaw stability, chemical stability as well as thermal stability. The tweens contained systems also possessed excellent rheological properties, including shearing thinning property, self-supporting characteristics, and favorable thixotropy. Especially, tween 80 performed well in facilitating the stability and rheological properties of systems with uniform micromorphology due to its long alkyl chains and carbon-carbon double bonds (two sp2 hybridized C-atoms) (from FTIR, XRD, SEM, etc.); and gelatin type B illustrated higher protection effects on lutein because of its strong electrostatic interaction with chitosan. The optimal systems could work as edible ink for 2D/3D printing on food with great UV-irradiation stability and high definition. Surimi could be modified by the optimal complex and possessed excellent shear-thinning property, proper yield stress, low dependence on frequency and stable structure, which was successfully applied for innovative 3D printing with sophisticated shapes. The practical food 2D/3D printing (like bread and surimi) demonstrated high potential in food creation and food innovation.
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Affiliation(s)
- Hongxia Wang
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, 400712, P.R China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China
| | - Xianyou Lin
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Juncheng Zhu
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuxin Yang
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Shihao Qiao
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China
| | - Liang Ma
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, 400712, P.R China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China
| | - Yuhao Zhang
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, 400712, P.R China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China.
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Hu Q, Ma F, Wei H, Yang W, Deng S, Yu X, Huang T. Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics. J Texture Stud 2023; 54:582-594. [PMID: 37400374 DOI: 10.1111/jtxs.12785] [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: 10/09/2022] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 07/05/2023]
Abstract
The aim of this study was to compare the investigations of various contents of egg white protein (2.0%-8.0%, EWP), microbial transglutaminase (0.1%-0.4%, MTGase), and konjac glucomannan (0.5%-2.0%, KGM) on the gelling properties and rheological behavior of Trachypenaeus Curvirostris shrimp surimi gel (SSG), and assessed the modification mechanisms through the analysis of structure characteristics. The findings suggested that all modified SSG samples (expect SSG-KGM2.0% ) had the higher gelling properties and the denser network structure than those of unmodified SSG. Meanwhile, EWP could give SSG a better appearance than MTGase and KGM. Rheological results showed that SSG-EWP6% and SSG-KGM1.0% had the highest G' and G″, demonstrating that the formation of higher levels of elasticity and hardness. All modifications could increase gelation rates of SSG along with the reduction of G″ during the degeneration of protein. According to the FTIR results, three modification methods changed SSG protein conformation with the increasing α-helix and β-sheet contents and the decreasing of random coil content. LF-NMR results indicated that more free water could be transformed into immobilized water in the modified SSG gels, which contributed to improve the gelling properties. Furthermore, molecular forces showed that EWP and KGM could further increase the hydrogen bonds and hydrophobic interaction in SSG gels, while MTGase could induce the formation of more disulfide bonds. Thus, compared with another two modifications, EWP modified SSG gels showed the highest gelling properties.
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Affiliation(s)
- Qiuyue Hu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Fuhao Ma
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Xunxin Yu
- Zhejiang Tianhe Aquatic Products Co., Ltd., Wenling, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo, China
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Guo J, Zhang M, Law CL, Luo Z. 3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37480290 DOI: 10.1080/10408398.2023.2238826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/24/2023]
Abstract
Prepared dishes are popular convenience foods that meet the needs of consumers who pursue delicious tastes while saving time and effort. As a new technology, food 3D printing (also known as food additive manufacturing technology) has great advantage in the production of personalized food. Applying food 3D printing technology in the production of prepared dishes provides the solution to microbial contamination, poor nutritional quality and product standardization. This review summarizes the problems faced by the prepared dishes industry in traditional food processing, and introduces the characteristics of prepared dishes and 3D printing technology. Food additives are suitable for 3D prepared dishes and novel 3D printing technologies are also included in this review. In addition, the challenges and possible solutions of the application of food 3D printing technology in the field of prepared dishes are summarized and explored. Food additives with advantages in heat stability, low temperature protection and bacteriostasis help to accelerate the application of 3D printing in prepared dishes industry. The combination of 3D printing technology with heat-assisted sources (microwave, laser) and non-heat-assisted sources (electrolysis, ultrasound) provides the possibility for the development of customized prepared dishes in the future, and also promotes more 3D food printing technologies for commercial use. It is noteworthy that these technologies are still at research stage, and there are challenges for the formulation design, the stability of printed ink storage, as well as implementation of customized nutrition for the elderly and children.
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Affiliation(s)
- Jia Guo
- State Key Laboratory of Food Science and Resources, 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 Resources, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, University of Nottingham, Semenyih, Malaysia
| | - Zhenjiang Luo
- R&D center, Haitong Ninghai Foods Co., Ltd, Ninghai, China
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Wang C, Ma M, Wei Y, Zhao Y, Lei Y, Zhang J. Effects of CaCl 2 on 3D Printing Quality of Low-Salt Surimi Gel. Foods 2023; 12:foods12112152. [PMID: 37297396 DOI: 10.3390/foods12112152] [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: 03/12/2023] [Revised: 05/10/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
In order to develop low-salt and healthy surimi products, we limited the amount of NaCl to 0.5 g/100 g in this work and studied the effect of CaCl2 (0, 0.5, 1.0, 1.5, and 2.0 g/100 g) on the 3D printing quality of low-salt surimi gel. The results of rheology and the 3D printing showed that the surimi gel with 1.5 g/100 g of CaCl2 added could squeeze smoothly from the nozzle and had good self-support and stability. The results of the chemical structure, chemical interaction, water distribution, and microstructure showed that adding 1.5 g/100 g of CaCl2 could enhance the water-holding capacity and mechanical strength (the gel strength, hardness, springiness, etc.) by forming an orderly and uniform three-dimensional network structure, which limited the mobility of the water and promoted the formation of hydrogen bonds. In this study, we successfully replaced part of the salt in surimi with CaCl2 and obtained a low-salt 3D product with good printing performance and sensory properties, which could provide theoretical support for the development of healthy and nutritious surimi products.
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Affiliation(s)
- Chaoye Wang
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China
| | - Mengjie Ma
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China
| | - Yabo Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China
| | - Yunfeng Zhao
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China
| | - Yongdong Lei
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China
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10
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Guo Z, Chen Z, Meng Z. Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing. Food Funct 2023. [PMID: 37161523 DOI: 10.1039/d3fo00948c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
In this study, edible bigels with different ratios of beeswax-based oleogel to gellan gum-based hydrogel were developed and characterized. Gellan gum formed a 3D network in water through hydrogen bonding. Beeswax formed a crystalline network in the oil phase, which prevented the flow of oil and formed an oleogel. The position of the droplets is fixed by the crystallization of glycerol monostearate (GMS) at the interface. Bigels with different oleogel contents presented different types of O/W (oleogel content was less than 62%), semi-bicontinuous (oleogel content was 62-68%), and W/O bigels (oleogel content was more than 70%), respectively. Rheological experiments showed bigels had a shear thinning ability, which was suitable for extrusion 3D printing. Then the applicability of 3D printing was studied and it was found that the self-supporting ability of bigels became stronger with the increase of oleogel content. Functional pigments were incorporated into the bigel inks, making the 3D printing product nutrient-rich and color customizable. These results would favor guiding the preparation of bigels with adjusted physical properties and delicate structures for 3D food printing to satisfy the personal desire of consumers.
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Affiliation(s)
- Zhixiu Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Zhujian Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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11
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Xie Y, Liu Q, Zhang W, Yang F, Zhao K, Dong X, Prakash S, Yuan Y. Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake. Foods 2023; 12:foods12091842. [PMID: 37174380 PMCID: PMC10177834 DOI: 10.3390/foods12091842] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 04/24/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
The contradiction between the growing demand from consumers for "nutrition & personalized" food and traditional industrialized food production has consistently been a problem in the elderly diet that researchers face and discuss. Three-dimensional (3D) food printing could potentially offer a solution to this problem. This article reviews the recent research on 3D food printing, mainly including the use of different sources of protein to improve the performance of food ink printing, high internal phase emulsion or oleogels as a fat replacement and nutrition delivery system, and functional active ingredients and the nutrition delivery system. In our opinion, 3D food printing is crucial for improving the appetite and dietary intake of the elderly. The critical obstacles of 3D-printed food for the elderly regarding energy supplements, nutrition balance, and even the customization of the recipe in a meal are discussed in this paper. By combining big data and artificial intelligence technology with 3D food printing, comprehensive, personalized, and customized geriatric foods, according to the individual traits of each elderly consumer, will be realized via food raw materials-appearance-processing methods. This article provides a theoretical basis and development direction for future 3D food printing for the elderly.
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Affiliation(s)
- Yisha Xie
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Qingqing Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Wenwen Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Feng Yang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Kangyu Zhao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xiuping Dong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, University of Queensland, Brisbane 4072, Australia
| | - Yongjun Yuan
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
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12
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Xu J, Fan Y, Chen Q, Sun F, Li M, Kong B, Xia X. Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes. Meat Sci 2023; 197:109078. [PMID: 36549078 DOI: 10.1016/j.meatsci.2022.109078] [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: 09/23/2022] [Revised: 12/10/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
The effects of κ-carrageenan gum (KG) on the 3D printability and rheological properties of pork pastes were investigated in this study. There were five groups with different levels of KG (0, 2, 4, 6, and 8 g/kg) named as KG-0, KG-2, KG-4, KG-6, and KG-8, respectively. The addition of KG increased the yield stress, viscosity, shear stress, recovery percentage, storage modulus, loss modulus, and initial and average flow forces (P < 0.05). The results of low-field nuclear magnetic resonance analysis revealed that addition of KG reduced T21 and T22 (P < 0.05). The best printing parameters were obtained by accuracy and stability results: printing filling percent, 90%; printing speed, 35 mm⋅s-1; layer height, 2 mm; nozzle diameter, 1.55 mm, and KG addition level, 6 g/kg. KG addition improved the hardness, springiness, chewiness, cohesiveness, adhesiveness, and density, respectively (P < 0.05). The results suggested that KG addition improved the rheological properties and 3D printability of the pork pastes.
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Affiliation(s)
- Jianhang Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuhang Fan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Min Li
- Delisi Group Co. LTD, Weifang 262200, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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13
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An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03040-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
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14
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Zhu J, Cheng Y, Ouyang Z, Yang Y, Ma L, Wang H, Zhang Y. 3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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15
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Fahmy AR, Jekle M, Becker T. Texture modulation of starch-based closed-cell foams using 3D printing: Deformation behavior beyond the elastic regime. J Texture Stud 2023; 54:153-169. [PMID: 36222431 DOI: 10.1111/jtxs.12729] [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: 07/07/2022] [Revised: 09/22/2022] [Accepted: 10/01/2022] [Indexed: 11/28/2022]
Abstract
3-dimensional printing is a novel processing method used for the design and manipulation of food textures. The systematic characterization and modulation of 3D printed food textures is imperative for the future design of sensory profiles using additive manufacturing. For 3D printed closed-cell food foams, the clarification of the deformation behavior in relation to design parameters is of interest for the processing of customized food textures. For this reason, we studied the deformation behavior of 3D printed and thermally stabilized closed-cell starch-based foams beyond the elastic regime. Periodic spherical bubble configurations at different porosity levels were used to modulate the deformation behavior of the printed foams. From a processing perspective, the integration of in-line thermal stabilization was used to eliminate post-processing and to control the moisture content of the starch-based system. Compression analysis combined with FEM simulations were performed to characterize the strain rate dependency of textural properties, the stress relaxation, and the foam's stress-strain behavior with respect to the design porosity and bubble distribution. Results showed that the stress relaxation is solely dependent on cell wall properties while different stress-strain regimes showed distinct dependencies on design parameters such as bubble size and distribution. Consequently, the precise control of the large deformation behavior of foods using 3D printing is challenging due to the superposition of structural and geometrical dependencies. Finally, through the presented approach, the structure-deformation relations of 3D printed closed-cell food structures are adequately described.
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Affiliation(s)
- Ahmed Raouf Fahmy
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Freising, Germany
| | - Mario Jekle
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Plant-based Foods, Stuttgart, Germany
| | - Thomas Becker
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Freising, Germany
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16
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Lv Y, Lv W, Li G, Zhong Y. The research progress of physical regulation techniques in 3D food printing. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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17
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Li G, Zhan J, Hu Z, Huang J, Yuan C, Takaki K, Hu Y, Yao Q. Effects of heating process on
3D
printing properties of
Pennahia argentata
surimi: Water distribution, gel formation, rheology, chemical bonds. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Gaoshang Li
- Institute of Food Engineering, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou Zhejiang China
- College of Food Science and Engineering Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research Sanya Hainan China
| | - Junqi Zhan
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou Zhejiang China
| | - Zhiheng Hu
- Institute of Food Engineering, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou Zhejiang China
- College of Food Science and Engineering Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research Sanya Hainan China
| | - Jiayin Huang
- Institute of Food Engineering, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou Zhejiang China
- College of Food Science and Engineering Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research Sanya Hainan China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture Iwate University Ueda Morioka Japan
| | - Koichi Takaki
- Faculty of Science and Engineering Iwate University Ueda Morioka Japan
| | - Yaqin Hu
- College of Food Science and Engineering Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research Sanya Hainan China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources, Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
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18
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Xu J, Fan Y, Liu H, Liu Q, Zhamsaranova S, Kong B, Chen Q. Improvement of rheological properties and 3D printability of pork pastes by the addition of xanthan gum. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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19
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Dong H, Wang P, Yang Z, Xu X. 3D printing based on meat materials: Challenges and opportunities. Curr Res Food Sci 2022; 6:100423. [PMID: 36636723 PMCID: PMC9830157 DOI: 10.1016/j.crfs.2022.100423] [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: 07/24/2022] [Revised: 12/11/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022] Open
Abstract
Three-dimensional (3D) printing, as an emerging technology, is driving great progress in the food industry. In the meat field, 3D printing is expected to replace the traditional food industry and solve the problems of raw material waste and food contamination. Nevertheless, the application of 3D printing in meat still faces many challenges. The rheological properties of the ink, such as shear thinning behavior, viscosity, and yield stress, are critical in determining whether it can be printed smoothly and ensuring the quality of the product. Meat materials are complex multi-phase colloidal systems with unique fibrous structures that cannot be printed directly, and improving the printability of meat colloids mainly limits meat printing. The complexity of meat colloidal systems determines the different heat requirements. In addition, at this stage, the functionality of the printer and the formulation of a single nutritional and organoleptic properties limit the implementation and application of 3D printing. Moreover, the development of cultured meat, the full application of by-products, and the emergence of new technologies provides opportunities for the application of 3D printing in the meat industry. This review highlights the current challenges and opportunities for the application of 3D printing in meat to provide new ideas for the development of 3D printing.
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20
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Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review. Foods 2022; 11:foods11244111. [PMID: 36553853 PMCID: PMC9777955 DOI: 10.3390/foods11244111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
Three-dimensional printing technology enables the personalization and on-demand production of edible products of individual specifications. Four-dimensional printing technology expands the application scope of 3D printing technology, which controllably changes the quality attributes of 3D printing products over time. The concept of 5D/6D printing technology is also gradually developing in the food field. However, the functional value of food printing technology remains largely unrealized on a commercial scale due to limitations of printability and printing efficiency. This review focuses on recent developments in breaking through these barriers. The key factors and improvement methods ranging from ink properties and printer design required for successful printing of personalized foods (including easy-to-swallow foods, specially shaped foods, and foods with controlled release of functional ingredients) are identified and discussed. Novel evaluation methods for printability and printing precision are outlined. Furthermore, the design of printing equipment to increase printing efficiency is discussed along with some suggestions for cost-effective commercial printing.
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21
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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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22
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Wen Y, Kim HW, Park HJ. Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103114] [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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23
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Angonese M, Sá AGA, Emiliano Motta G, de Oliveira D, Di Luccio M, Carciofi BAM. Methods for Physically Structuring Meat Analogs: Challenges and Perspectives. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2124416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mariana Angonese
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Amanda G. A. Sá
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Gabriel Emiliano Motta
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Débora de Oliveira
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Marco Di Luccio
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno A. M. Carciofi
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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24
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Shen Z, Li S, Wu J, Wang F, Li X, Yu J, Liu Y, Ma X. Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01589-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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25
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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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26
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Huang L, Shi L, Ren Z, Hao G, Weng W. Effect of transglutaminase concentration in curing solution on the physicochemical properties of salted large yellow croaker ( Pseudosciaena crocea). Food Chem X 2022; 14:100277. [PMID: 35284816 PMCID: PMC8914547 DOI: 10.1016/j.fochx.2022.100277] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/02/2022] [Accepted: 03/03/2022] [Indexed: 11/23/2022] Open
Abstract
Quality of fish meat was improved by adding TGase in curing solution. Meat hardness of large yellow croaker salted with 1.0% TGase was the highest. Cross-linking of fish meat protein was promoted by TGase in curing solution. Concentration of TGase in curing solution affects its penetration during salting. Meat hardness of roasted fish was improved by pre-salting with TGase.
This study investigated the effect of transglutaminase (TGase) added to curing solution on the physicochemical properties of salted fish. Large yellow croaker was salted in the curing solution containing 0–2.0% TGase at 10 °C for 48 h. The hardness, moisture content and immobilized water ratio of fish salted with 1.0% TGase were 629.94 g, 59.14%, and 95.34% respectively, which decreased with increasing or decreasing TGase concentration. The scanning electron microscopy image showed that a compact structure on the meat surface of fish salted containing 1.0% TGase. A similar microstructure was found in the internal meat of fish salted with 0.5% TGase. The hardness of fish salted with 0.5% TGase after roasting was 1135.97 g, which was higher than that of fish salted without TGase. In conclusion, high-quality salted large yellow croaker can be obtained by adding TGase in curing solution.
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Affiliation(s)
- Li Huang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.,Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Zhongyan Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.,Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Gengxin Hao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.,Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.,Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China.,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Xiamen 361021, China
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27
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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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28
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Wu Y, Mu R, Li G, Li M, Lv W. Research progress in fluid and semifluid microwave heating technology in food processing. Compr Rev Food Sci Food Saf 2022; 21:3436-3454. [PMID: 35686487 DOI: 10.1111/1541-4337.12978] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 04/12/2022] [Accepted: 04/28/2022] [Indexed: 11/30/2022]
Abstract
Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.
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Affiliation(s)
- Yiran Wu
- College of Engineering, China Agricultural University, Beijing, China
| | - Rongyi Mu
- College of Engineering, China Agricultural University, Beijing, China
| | - Guohua Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Mengge Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
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29
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Wang H, Hu L, Peng L, Du J, Lan M, Cheng Y, Ma L, Zhang Y. Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application. Food Chem 2022; 378:132088. [PMID: 35033713 DOI: 10.1016/j.foodchem.2022.132088] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 12/06/2021] [Accepted: 01/04/2022] [Indexed: 12/14/2022]
Abstract
Dual encapsulation of β-carotene (CAT) by β-cyclodextrin (CCLD) and chitosan (CS) are prepared via self-assembly process by special addition order and concentration. CCLD and CS alone could not effectively stabilize CAT, while CAT could be encapsulated in cavity of CCLD and the inclusion complex could be further strengthened by CS, due to hydrogen-bonding between CCLD and CS via groups including NH2 and OH. The dispersion system based on dual encapsulation of CAT had outstanding shear-thinning behavior, proper pseudoplastic properties, satisfactory yield stress, excellent thermal stability and great thixotropy, illustrating high potential for 3D printing. 3D printing of CAT-encapsulated system with high-content CS on paper and bread proves its excellent extrudability and printability, with possible potential in nutrition personalization. The designed host encapsulation structure by CCLD and CS plays a guiding role in incorporating functional materials including bioactives, probiotics, enzymes, vitamins, etc., and provides a reference in innovative food technology.
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Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee, Chongqing 400715, PR China.
| | - Ludan Hu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Lin Peng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Jie Du
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Miaochuan Lan
- College of Food Science, Southwest University, Chongqing 400715, PR China; Luzhou Vocational and Technical College, Sichuan 646699, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee, Chongqing 400715, PR China.
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Yu N, Yang F, Gong H, Zhou J, Jie C, Wang W, Chen X, Sun L. Gel & three-dimensional printing properties of sheep plasma protein-surimi induced by transglutaminase. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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31
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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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32
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Kim SM, Wen Y, Kim HW, Park HJ. Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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33
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Effect of starch molecular structure on precision and texture properties of 3D printed products. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107387] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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34
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Yang H, Yan B, Meng L, Jiao X, Huang J, Gao W, Zhao J, Zhang H, Chen W, Fan D. Mathematical modeling of continuous microwave heating of surimi paste. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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35
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Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112693] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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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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38
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Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100093] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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39
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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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40
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Dick A, Dong X, Bhandari B, Prakash S. The role of hydrocolloids on the 3D printability of meat products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106879] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Li X, Fan L, Liu Y, Li J. New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Crit Rev Food Sci Nutr 2021; 63:1564-1586. [PMID: 34407718 DOI: 10.1080/10408398.2021.1965953] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
3D printing technology has been widely used in food processing with its advantages of customized food design, personalized nutrition design, and simplified food supply chain. Food emulsion gels have application value and prospects in food 3D printing due to their promising properties, including biodegradability, biocompatibility, as well as dual characteristics of emulsions and biopolymer gels. Food emulsion gels with appropriate mechanical properties, as a new type of food inks, expand the types and functions of the inks. However, food emulsion gels without adequate reinforced mechanical properties may suffer from defects in shape, texture, mouthfeel, and functionality during 3D printing and subsequent applications. Therefore, it is necessary to summarize the strategies to improve the mechanical properties of food emulsion gels. According to the methods of characterizing the mechanical properties of emulsion gels, this article summarizes four strategies for improving the mechanical properties of emulsion gels through two ways: inside-out (reinforcement of interface and reinforcement of cross-linking) and outside-in (physical approaches and environmental regulations), as well as their basic mechanisms. The application status and future research trends of emulsion gels in food 3D printing are finally discussed.
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Affiliation(s)
- Xueqing Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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42
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Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102711] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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43
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Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102699] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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44
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Wilson A, Anukiruthika T, Moses J, Anandharamakrishnan C. Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1901817] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Anila Wilson
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government Of India, Thanjavur, Tamil Nadu, India
| | - T Anukiruthika
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government Of India, Thanjavur, Tamil Nadu, India
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Canada
| | - J.A Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government Of India, Thanjavur, Tamil Nadu, India
| | - C. Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government Of India, Thanjavur, Tamil Nadu, India
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