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Neamah HA, Tandio J. Towards the development of foods 3D printer: Trends and technologies for foods printing. Heliyon 2024; 10:e33882. [PMID: 39050479 PMCID: PMC11268349 DOI: 10.1016/j.heliyon.2024.e33882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 06/11/2024] [Accepted: 06/28/2024] [Indexed: 07/27/2024] Open
Abstract
3D printing of food materials is among the innovations that could revolutionize people's food choices and consumption. Food innovation and production have advanced considerably in recent years and its market has shown rapid annual expansion. Printing food technologies are considered as a potential solution for producing customized foods such as military food, and astronaut food. The printable food ink material still lacks standardization and superior extrusion process compared to other 3D printing industries. This review paper aimed to provide a comprehensive review of the current foods 3D printing and the latest technology in certain terms and with its concrete applications. In particular, the following issues are discussed: the printing techniques, exudations classes, business prospects, technologies, printing parameters, food materials, safety, and challenges and limitations of food 3D printing along with possible improvement recommendations. Significant printing parameters have been summarized and the safety of the food printing has been evaluated. Moreover, this article also contains a detailed, tabular evaluation of technical approaches employed across researched based and commercially available systems. One of the major limitations that need to be resolved was standardization of food printing safety.
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Affiliation(s)
- Husam A. Neamah
- Department of Electrical and Mechatronics Engineering, University of Debrecen, Debrecen, 4028, Hungary
- Technical Engineering College, Al-Ayen University, Thi-Qar, 64001, Iraq
- Department of Business Management, Al-imam University College, Balad, Iraq
| | - Joseph Tandio
- Mechatronic Systems Design, Eindhoven University of Technology, Eindhoven, 5612, Netherlands
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2
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Liu Z, Hu X, Lu S, Xu B, Bai C, Ma T, Song Y. Applications of physical and chemical treatments in plant-based gels for food 3D printing. J Food Sci 2024; 89:3917-3934. [PMID: 38829741 DOI: 10.1111/1750-3841.17101] [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: 12/14/2023] [Revised: 03/11/2024] [Accepted: 04/12/2024] [Indexed: 06/05/2024]
Abstract
Extrusion-based three-dimensional (3D) printing has been extensively studied in the food manufacturing industry. This technology places particular emphasis on the rheological properties of the printing ink. Gel system is the most suitable ink system and benefits from the composition of plant raw materials and gel properties of multiple components; green, healthy aspects of the advantages of the development of plant-based gel system has achieved a great deal of attention. However, the relevant treatment technologies are still only at the laboratory stage. With a view toward encouraging further optimization of ink printing performance and advances in this field, in this review, we present a comprehensive overview of the application of diverse plant-based gel systems in 3D food printing and emphasize the utilization of different treatment methods to enhance the printability of these gel systems. The treatment technologies described in this review are categorized into three distinct groups, physical, chemical, and physicochemical synergistic treatments. We comprehensively assess the specific application of these technologies in various plant-based gel 3D printing systems and present valuable insights regarding the challenges and opportunities for further advances in this field.
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Affiliation(s)
- Zhihao Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Xinna Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Shuyu Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Bo Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Chenyu Bai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Tao Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Yi Song
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
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3
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Zheng B, Qiu Z, Liu Z, Chen L. Pre-dry heat treatment alters the structure and ultimate in vitro digestibility of wheat starch-lipids complex in hot-extrusion 3D printing. Carbohydr Polym 2024; 334:122026. [PMID: 38553225 DOI: 10.1016/j.carbpol.2024.122026] [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: 10/12/2023] [Revised: 02/13/2024] [Accepted: 03/04/2024] [Indexed: 04/02/2024]
Abstract
Herein, we proposed dry heat treatment (DHT) as a pre-treatment method for modifying printed materials, with a particular focus on its application in the control of starch-lipid interactions during hot-extrusion 3D printing (HE-3DP). The results showed that pre-DHT could promote the complexation of wheat starch (WS) and oleic acid (OA)/corn oil (CO) during HE-3DP and thus increase the resistant starch (RS) content. From the structural perspectives, pre-DHT could break starch molecular chains into lower relative molecular weight which enhanced the starch-lipids hydrophobic interactions to form the V-type crystalline structure during HE-3DP. Notably, pre-DHT could also induce the formation of complexed structure which was maintained during HE-3DP. Compared with CO, OA with linear hydrophobic chains was easier to enter the spiral cavity of starch to form more ordered structures, resulting in higher RS content of 27.48 %. Overall, the results could provide basic data for designing nutritional starchy food systems by HE-3DP.
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Affiliation(s)
- Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Zhipeng Qiu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Zipeng Liu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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4
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Talekar S, Barrow CJ, Nguyen HC, Zolfagharian A, Zare S, Farjana SH, Macreadie PI, Ashraf M, Trevathan-Tackett SM. Using waste biomass to produce 3D-printed artificial biodegradable structures for coastal ecosystem restoration. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 925:171728. [PMID: 38492597 DOI: 10.1016/j.scitotenv.2024.171728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 03/02/2024] [Accepted: 03/13/2024] [Indexed: 03/18/2024]
Abstract
The loss of ecosystem functions and services caused by rapidly declining coastal marine ecosystems, including corals and bivalve reefs and wetlands, around the world has sparked significant interest in interdisciplinary methods to restore these ecologically and socially important ecosystems. In recent years, 3D-printed artificial biodegradable structures that mimic natural life stages or habitat have emerged as a promising method for coastal marine restoration. The effectiveness of this method relies on the availability of low-cost biodegradable printing polymers and the development of 3D-printed biomimetic structures that efficiently support the growth of plant and sessile animal species without harming the surrounding ecosystem. In this context, we present the potential and pathway for utilizing low-cost biodegradable biopolymers from waste biomass as printing materials to fabricate 3D-printed biodegradable artificial structures for restoring coastal marine ecosystems. Various waste biomass sources can be used to produce inexpensive biopolymers, particularly those with the higher mechanical rigidity required for 3D-printed artificial structures intended to restore marine ecosystems. Advancements in 3D printing methods, as well as biopolymer modifications and blending to address challenges like biopolymer solubility, rheology, chemical composition, crystallinity, plasticity, and heat stability, have enabled the fabrication of robust structures. The ability of 3D-printed structures to support species colonization and protection was found to be greatly influenced by their biopolymer type, surface topography, structure design, and complexity. Considering limited studies on biodegradability and the effect of biodegradation products on marine ecosystems, we highlight the need for investigating the biodegradability of biopolymers in marine conditions as well as the ecotoxicity of the degraded products. Finally, we present the challenges, considerations, and future perspectives for designing tunable biomimetic 3D-printed artificial biodegradable structures from waste biomass biopolymers for large-scale coastal marine restoration.
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Affiliation(s)
- Sachin Talekar
- School of Life and Environmental Sciences, Deakin University, Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing, Deakin University, Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | - Colin J Barrow
- School of Life and Environmental Sciences, Deakin University, Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing, Deakin University, Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia.
| | - Hoang Chinh Nguyen
- School of Life and Environmental Sciences, Deakin University, Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | - Ali Zolfagharian
- School of Engineering, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | - Shahab Zare
- School of Engineering, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | | | - Peter I Macreadie
- Deakin Marine Research and Innovation Centre, School of Life and Environmental Sciences, Deakin University, Burwood, Victoria 3125, Australia
| | - Mahmud Ashraf
- School of Engineering, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | - Stacey M Trevathan-Tackett
- Deakin Marine Research and Innovation Centre, School of Life and Environmental Sciences, Deakin University, Burwood, Victoria 3125, Australia
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Sherin AJ, Sunil CK, Chidanand DV, Venkatachalapathy N. Structural, physicochemical and functional properties of high-pressure modified white finger millet starch. Int J Biol Macromol 2024; 261:129919. [PMID: 38309404 DOI: 10.1016/j.ijbiomac.2024.129919] [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: 08/21/2023] [Revised: 01/03/2024] [Accepted: 01/31/2024] [Indexed: 02/05/2024]
Abstract
The effect of high-pressure processing (HPP) modification (200, 400, and 600 MPa for 10 min) on the physico-chemical, functional, structural, and rheological properties of white finger millet starch (WFMS) was studied. Measured amylose content, water, and oil absorption capacity, alkaline water retention, and pasting temperature increased significantly with the intensity of pressure. All color parameters (L, a, b values, and ΔC) were affected by HPP treatment, and paste clarity of modified starch decreased significantly with an increase in storage time. The samples' least gelation concentration (LGC) is in the range of 8-14 %. An increasing solubility and swelling power are noted, further intensifying at the elevated temperature (90 °C). The structural changes of WFMS were characterized by XRD, SEM, and FTIR spectroscopy. Starch modified at 600 MPa showed a similar pattern as 'B'-type crystalline, and the surfaces of starch deformed because of the gelatinization. Applied pressure of 600 MPa affected the FTIR characteristic bands at 3330, 2358, and 997 cm-1, indicating a lower crystallinity of the HPP-600 modified sample. According to DSC analysis, even at 600 MPa, WFMS is only partially gelatinized. This work provides insights for producing modified WFM starches by a novel physical modification method.
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Affiliation(s)
- A Jamna Sherin
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - C K Sunil
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India.
| | - D V Chidanand
- Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - N Venkatachalapathy
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
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6
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Shi H, Zhang M, Mujumdar AS. 3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects. Compr Rev Food Sci Food Saf 2024; 23:e13310. [PMID: 38369929 DOI: 10.1111/1541-4337.13310] [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: 10/26/2023] [Revised: 01/17/2024] [Accepted: 01/24/2024] [Indexed: 02/20/2024]
Abstract
Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved in recent years, this layered manufacturing/additive manufacturing preparation technology based on food reconstruction has made it possible to continuously develop large-scale manufacture of SRFs. Compared with the traditional reconstructed foods, SRFs prepared using 3D/4D printing technologies are discussed comprehensively in this review. To meet the requirements of customers in terms of nutrition or other characteristics, multi-processing technologies are being combined with 3D/4D printing. Aspects of printing inks, product quality parameters, and recent progress in SRFs based on 3D/4D printing are assessed systematically and discussed critically. The potential for 3D/4D printed SRFs and the need for further research and developments in this area are presented and discussed critically. In addition to the natural materials which were initially suitable for 3D/4D printing, other derivative components have already been applied, which include hydrogels, polysaccharide-based materials, protein-based materials, and smart materials with distinctive characteristics. SRFs based on 3D/4D printing can retain the characteristics of deconstruction and reconstruction while also exhibiting quality parameters beyond those of the original material systems, such as variable rheological properties, on-demand texture, essential printability, improved microstructure, improved nutrition, and more appealing appearance. SRFs with 3D/4D printing are already widely used in foods such as simulated foods, staple foods, fermented foods, foods for people with special dietary needs, and foods made from food processingbyproducts.
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Affiliation(s)
- Hao Shi
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
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Sharma R, Chandra Nath P, Kumar Hazarika T, Ojha A, Kumar Nayak P, Sridhar K. Recent advances in 3D printing properties of natural food gels: Application of innovative food additives. Food Chem 2024; 432:137196. [PMID: 37659329 DOI: 10.1016/j.foodchem.2023.137196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 07/17/2023] [Accepted: 08/16/2023] [Indexed: 09/04/2023]
Abstract
Recent advances in 3D printing technology have provided a new avenue for food manufacturing. However, one challenge in 3D printing food is the limited availability of printable materials that can mimic the properties of real food. This review focused on the various 3DFP methodologies, as well as the reinforcement of natural food gel for improving printing features in 3D printed food. Also covered is the use of hydrogel-based 3D printing in the development of 3D printed food. Different 3D printing techniques can be employed to print hydrogel-based inks, each with its advantages and limitations. 3D printing of food using hydrogel-based inks has potential for customized food products development. In summary, the utilization of hydrogel-based inks in 3D printing offers a promising avenue for the development of customized food products. Although there are still challenges to overcome, such as improving the printability and mechanical properties of hydrogel-based inks, the potential benefits of this technology make it an exciting area of research.
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Affiliation(s)
- Ramesh Sharma
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Pinku Chandra Nath
- Department of Applied Biology, University of Science & Technology Meghalaya, Ri-Bhoi 793101, Meghalaya, India
| | - Tridip Kumar Hazarika
- Department of Horticulture, Aromatic and Medicinal Plants, Mizoram University, Aizawl 796004, India
| | - Amiya Ojha
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India.
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India.
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Cheng Y, Chen Y, Gao W, Kang X, Sui J, Yu B, Guo L, Zhao M, Yuan C, Cui B. Investigation of the mechanism of gelatin to enhance 3D printing accuracy of corn starch gel: From perspective of phase morphological changes. Int J Biol Macromol 2024; 254:127323. [PMID: 37879577 DOI: 10.1016/j.ijbiomac.2023.127323] [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: 08/06/2023] [Revised: 09/28/2023] [Accepted: 10/06/2023] [Indexed: 10/27/2023]
Abstract
The study examined the impact of phase morphological transformations within the corn starch/gelatin system, induced by varying gelatin content, on its rheological properties and 3D printing performance. Gelatin addition inhibited the gelatinization and retrogradation of starch, which leaded to the transformation of continuous phase structure. The transition process from starch continuous phase to gelatin continuous phase promoted a thinner wall structure of the gel and loosed its dense network, resulting in reduced flow stress (τf) and storage modulus (G'). These changes improved the extrusion and "extrusion swelling" of gel ink materials, which made the print size of printed product closer to the set model. The formation of a gelatin continuous phase in the gel was helpful in increasing τf and G', resulting in enhanced support capacity of the printed product. This study presented meaningful information for the application of 3D printing to starch-gelatin complex foods.
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Affiliation(s)
- Yue Cheng
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Yifan Chen
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Jie Sui
- Shandong Agricultural University, Taian 271018, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
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Agrawal A, Hussain CM. 3D-Printed Hydrogel for Diverse Applications: A Review. Gels 2023; 9:960. [PMID: 38131946 PMCID: PMC10743314 DOI: 10.3390/gels9120960] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 11/25/2023] [Accepted: 11/28/2023] [Indexed: 12/23/2023] Open
Abstract
Hydrogels have emerged as a versatile and promising class of materials in the field of 3D printing, offering unique properties suitable for various applications. This review delves into the intersection of hydrogels and 3D printing, exploring current research, technological advancements, and future directions. It starts with an overview of hydrogel basics, including composition and properties, and details various hydrogel materials used in 3D printing. The review explores diverse 3D printing methods for hydrogels, discussing their advantages and limitations. It emphasizes the integration of 3D-printed hydrogels in biomedical engineering, showcasing its role in tissue engineering, regenerative medicine, and drug delivery. Beyond healthcare, it also examines their applications in the food, cosmetics, and electronics industries. Challenges like resolution limitations and scalability are addressed. The review predicts future trends in material development, printing techniques, and novel applications.
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Affiliation(s)
- Arpana Agrawal
- Department of Physics, Shri Neelkantheshwar Government Post-Graduate College, Khandwa 450001, India;
| | - Chaudhery Mustansar Hussain
- Department of Chemistry and Environmental Science, New Jersey Institute of Technology, Newark, NJ 07102, USA
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10
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Zhao L, Zhou Y, Zhang J, Liang H, Chen X, Tan H. Natural Polymer-Based Hydrogels: From Polymer to Biomedical Applications. Pharmaceutics 2023; 15:2514. [PMID: 37896274 PMCID: PMC10610124 DOI: 10.3390/pharmaceutics15102514] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/13/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
Hydrogels prepared from natural polymer have attracted extensive attention in biomedical fields such as drug delivery, wound healing, and regenerative medicine due to their good biocompatibility, degradability, and flexibility. This review outlines the commonly used natural polymer in hydrogel preparation, including cellulose, chitosan, collagen/gelatin, alginate, hyaluronic acid, starch, guar gum, agarose, and dextran. The polymeric structure and process/synthesis of natural polymers are illustrated, and natural polymer-based hydrogels including the hydrogel formation and properties are elaborated. Subsequently, the biomedical applications of hydrogels based on natural polymer in drug delivery, tissue regeneration, wound healing, and other biomedical fields are summarized. Finally, the future perspectives of natural polymers and hydrogels based on them are discussed. For natural polymers, novel technologies such as enzymatic and biological methods have been developed to improve their structural properties, and the development of new natural-based polymers or natural polymer derivatives with high performance is still very important and challenging. For natural polymer-based hydrogels, novel hydrogel materials, like double-network hydrogel, multifunctional composite hydrogels, and hydrogel microrobots have been designed to meet the advanced requirements in biomedical applications, and new strategies such as dual-cross-linking, microfluidic chip, micropatterning, and 3D/4D bioprinting have been explored to fabricate advanced hydrogel materials with designed properties for biomedical applications. Overall, natural polymeric hydrogels have attracted increasing interest in biomedical applications, and the development of novel natural polymer-based materials and new strategies/methods for hydrogel fabrication are highly desirable and still challenging.
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Affiliation(s)
- Lingling Zhao
- School of Materials Science and Chemical Engineering, Ningbo University, Ningbo 315211, China
| | - Yifan Zhou
- School of Materials Science and Chemical Engineering, Ningbo University, Ningbo 315211, China
| | - Jiaying Zhang
- School of Materials Science and Chemical Engineering, Ningbo University, Ningbo 315211, China
- Center for Child Care and Mental Health (CCCMH), Shenzhen Children’s Hospital, Shenzhen 518038, China
| | - Hongze Liang
- School of Materials Science and Chemical Engineering, Ningbo University, Ningbo 315211, China
| | - Xianwu Chen
- The Affiliated Hospital of Medical School, Ningbo University, Ningbo 315211, China
| | - Hui Tan
- Center for Child Care and Mental Health (CCCMH), Shenzhen Children’s Hospital, Shenzhen 518038, China
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11
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He R, Li S, Zhao G, Zhai L, Qin P, Yang L. Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review. Polymers (Basel) 2023; 15:2935. [PMID: 37447580 DOI: 10.3390/polym15132935] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/23/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO2, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.
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Affiliation(s)
- Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ligong Zhai
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Peng Qin
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
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12
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Liu W, Chen L, McClements DJ, Peng X, Jin Z. Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37129300 DOI: 10.1080/10408398.2023.2205524] [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: 05/03/2023]
Abstract
People are exploring the potential application of 3D printing in food, biomedicine and environment, but it is urgent to find suitable bio-ink. Bio-ink compounded with starch and hydrocolloid can not only improve the rheology, structure and printability of starch-based edible bio-ink, but also endow it with other functional characteristics, so that it can be applied to food, biomedicine and even the environment, and meet the strategic needs of national health, green and sustainable development. In this paper, hydrocolloids are reviewed as potential means to regulate the physicochemical properties of starch, which endows it with good printability and presents excellent printing products. The specific applications of the bio-ink in the fields of food, biomedicine and environment in hypoglycemic, lipid-lowering, swallowable food, delivery, intelligent materials, and bio-sensor are also discussed. Then, the challenges and future development trends of realizing large-scale application are prospected. Proper physicochemical properties of starch-hydrocolloid are positively correlated with printability. The presentation of excellent printability has realized the application in different fields, not only satisfies most people, but also create benefits for some specific people. This review is expected to provide some theoretical guidance for the further development of 3D printing technology and its large-scale application.
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Affiliation(s)
- Wenmeng Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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13
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Ji S, Zeng Q, Xu M, Li Y, Xu T, Zhong Y, Liu Y, Wang F, Lu B. Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops. Int J Biol Macromol 2023; 241:124448. [PMID: 37060974 DOI: 10.1016/j.ijbiomac.2023.124448] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 04/09/2023] [Accepted: 04/11/2023] [Indexed: 04/17/2023]
Abstract
This study aims to reveal the variation in 3D printing performance of whole flour and starch gels as derived from different varieties of tuber crops including cassava, potato, and yam, along with its mechanism. The whole flour of the same tuber crops showed a higher branching degree, average molecular weight (R¯h), and the proportion of AM chains for 100 < X ≤ 1000 than its starch. Due to the higher degree of branching, the crystallinity of whole flour reached a higher level. In this circumstance, G2' of the dispersion system decreased, which facilitated smooth extrusion of ink from the nozzle, thus improving the precision of printing for the final product. Besides, a higher R¯h and the percentage of AM chains for 100 < X ≤ 1000 made it easier for the material to extrude, thus enhancing the printing accuracy of the product. The higher short-range ordered structure of whole flour also enhanced the printing performance of 3D printed products. This research contributes an effective solution to the selection of starch and whole flour for food 3D printing.
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Affiliation(s)
- Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Qingxin Zeng
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Minghao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yongheng Zhong
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yuqi Liu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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14
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Fabrication of starch-based packaging materials. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Abstract
Abstract
This chapter aims to provide the reader with some information about the possibility of starch as a suitable substitute for synthetic polymers in biodegradable food packaging. This is due to the starch has good characteristics which are great biodegradability, low cost and also easy to gain from natural resources. However, some of technical challenges are also introduced before starch-based polymers can be used in more applications. These technical challenges involved preparation methods and incorporation of additives and these are being summarized in this topic. Hence, the enhancement of starch can be done in order to prepare innovative starch-based biodegradable materials.
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He Y, Ye F, Tao J, Zhang Z, Zhao G. Ozone exposure tunes the physicochemical properties of sweet potato starch by modifying its molecular structure. Int J Biol Macromol 2023; 236:124002. [PMID: 36914058 DOI: 10.1016/j.ijbiomac.2023.124002] [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: 12/22/2022] [Revised: 02/27/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
Ozonation is an efficient method for improving the technical performance of some starches, but the feasibility of its use for sweet potato starch remains unknown. The effects of aqueous ozonation on the multi-scale structure and physicochemical properties of sweet potato starch were explored. Structurally, ozonation did not generate significant alterations at the granular level (size, morphology, lamellar structure, and long-range and short-range ordered structures), but led to tremendous changes at the molecular level, including converting hydroxyl groups to carbonyl and carboxyl groups and depolymerizing starch molecules. These structural changes resulted in prominent alternations in the technological performance of sweet potato starch, such as increases in water solubility and paste clarity and decreases in water absorption capacity, paste viscosity, and paste viscoelasticity. For these traits, their amplitudes of variation elevated when the ozonation time was extended and peaked at the longest ozonation time (60 min). The greatest changes in paste setback (30 min), gel hardness (30 min), and the puffing capacity of the dried starch gel (45 min) were observed at moderate ozonation times. In summary, aqueous ozonation is a new method for fabricating sweet potato starch with improved functionality.
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Affiliation(s)
- Yonglin He
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jianming Tao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zehua Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
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Rong L, Chen X, Shen M, Yang J, Qi X, Li Y, Xie J. The application of 3D printing technology on starch-based product: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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17
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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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18
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Improving Chitosan Hydrogels Printability: A Comprehensive Study on Printing Scaffolds for Customized Drug Delivery. Int J Mol Sci 2023; 24:ijms24020973. [PMID: 36674489 PMCID: PMC9865046 DOI: 10.3390/ijms24020973] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/23/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
Chitosan is an interesting polymer to produce hydrogels suitable for the 3D printing of customized drug delivery systems. This study aimed at the achievement of chitosan-based scaffolds suitable for the incorporation of active components in the matrix or loaded into the pores. Several scaffolds were printed using different chitosan-based hydrogels. To understand which parameters would have a greater impact on printability, an optimization study was conducted. The scaffolds with the highest printability were obtained with a chitosan hydrogel at 2.5 wt%, a flow speed of 0.15 mm/s and a layer height of 0.41 mm. To improve the chitosan hydrogel printability, starch was added, and a design of experiments with three factors and two responses was carried out to find out the optimal starch supplementation. It was possible to conclude that the addition of starch (13 wt%) to the chitosan hydrogel improved the structural characteristics of the chitosan-based scaffolds. These scaffolds showed potential to be tested in the future as drug-delivery systems.
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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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20
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Rostamabadi H, Rohit T, Karaca AC, Nowacka M, Colussi R, Feksa Frasson S, Aaliya B, Valiyapeediyekkal Sunooj K, Falsafi SR. How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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21
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Zhang J, Li Y, Cai Y, Ahmad I, Zhang A, Ding Y, Qiu Y, Zhang G, Tang W, Lyu F. Hot extrusion 3D printing technologies based on starchy food: A review. Carbohydr Polym 2022; 294:119763. [DOI: 10.1016/j.carbpol.2022.119763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/06/2022] [Accepted: 06/16/2022] [Indexed: 11/02/2022]
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22
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Synthesis and Characterization of Starch-Based Acid- and Alkali-Resistant Hydrogels Optimized by Box–Behnken Response Surface Methodology. Gels 2022; 8:gels8090585. [PMID: 36135297 PMCID: PMC9498612 DOI: 10.3390/gels8090585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/06/2022] [Accepted: 09/10/2022] [Indexed: 12/03/2022] Open
Abstract
Applying gel-type solid chlorine dioxide for the sustained release of chlorine dioxide has several shortcomings, such as no resistance to acid and alkali corrosion and poor mechanical properties. However, introducing quaternary ammonium, carboxyl, and amino groups into the hydrogel system can enhance its acid and alkali resistance. In this study, the effects of concentration of dry heat-modified starch, quaternized carboxymethyl cellulose, and chitin on the swelling behavior and mechanical properties of starch-based acid- and alkali-resistant hydrogels are investigated. The feasibility of the actual and predicted values of the tentative results is verified based on the response surface design to determine the optimal concentration ratio of acid- and alkali-resistant hydrogels. The results reveal that optimized process parameters are reliable. The maximum swelling ratio and compressive stress of the hydrogel are 5358.00% and 44.45 kPa, respectively, and its swelling behavior conforms to the pseudo second-order kinetic model. Thus, the present study can provide a new method of developing efficient starch-based chlorine dioxide hydrogels for the sustained release of chlorine dioxide.
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23
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Adewale P, Yancheshmeh MS, Lam E. Starch modification for non-food, industrial applications: Market intelligence and critical review. Carbohydr Polym 2022; 291:119590. [DOI: 10.1016/j.carbpol.2022.119590] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/20/2022] [Accepted: 05/05/2022] [Indexed: 12/15/2022]
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24
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Cui C, Jia Y, Sun Q, Yu M, Ji N, Dai L, Wang Y, Qin Y, Xiong L, Sun Q. Recent advances in the preparation, characterization, and food application of starch-based hydrogels. Carbohydr Polym 2022; 291:119624. [DOI: 10.1016/j.carbpol.2022.119624] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 05/11/2022] [Accepted: 05/12/2022] [Indexed: 01/11/2023]
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25
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Chen Y, McClements DJ, Peng X, Chen L, Xu Z, Meng M, Zhou X, Zhao J, Jin Z. Starch as edible ink in 3D printing for food applications: a review. Crit Rev Food Sci Nutr 2022; 64:456-471. [PMID: 35997260 DOI: 10.1080/10408398.2022.2106546] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Three-dimensional (3D) printing has attracted more attention in food industry because of its potential advantages, including the ability to create customized products according to individual's sensory or nutritional requirements. However, the production of high-quality 3D printed foods requires the availability of edible bio-inks with the required physicochemical and sensory attributes. Starch, as one of the important sources of dietary energy, is widely used in food processing and is considered as one kind of versatile polymers. It is not only because starch has low prices and abundant sources, but also because desirable modified starch can be obtained by altering its physicochemical properties through physical, chemical and enzymatic methods. This article focuses on the utilization of starch as materials to create food-grade bio-inks. Initially, several kinds of commonly used 3D printers are discussed. The factors affecting the printing quality of starch-based materials and improvement methods are then reviewed, as well as areas where future researches are required. The applications of 3D printed starch-based materials in food industry are also introduced. Overall, starch appears to be one kind of useful substances for creating edible bio-inks that can be utilized within 3D food printing applications to create a wide variety of food products.
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Affiliation(s)
- Yuanhui Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, China
| | - Xing Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Ji S, Xu T, Liu Y, Li H, Luo J, Zou Y, Zhong Y, Li Y, Lu B. Investigation of the mechanism of casein protein to enhance 3D printing accuracy of cassava starch gel. Carbohydr Polym 2022; 295:119827. [DOI: 10.1016/j.carbpol.2022.119827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 06/30/2022] [Accepted: 06/30/2022] [Indexed: 11/15/2022]
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27
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Teixeira MC, Lameirinhas NS, Carvalho JPF, Silvestre AJD, Vilela C, Freire CSR. A Guide to Polysaccharide-Based Hydrogel Bioinks for 3D Bioprinting Applications. Int J Mol Sci 2022; 23:6564. [PMID: 35743006 PMCID: PMC9223682 DOI: 10.3390/ijms23126564] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/08/2022] [Accepted: 06/09/2022] [Indexed: 02/04/2023] Open
Abstract
Three-dimensional (3D) bioprinting is an innovative technology in the biomedical field, allowing the fabrication of living constructs through an approach of layer-by-layer deposition of cell-laden inks, the so-called bioinks. An ideal bioink should possess proper mechanical, rheological, chemical, and biological characteristics to ensure high cell viability and the production of tissue constructs with dimensional stability and shape fidelity. Among the several types of bioinks, hydrogels are extremely appealing as they have many similarities with the extracellular matrix, providing a highly hydrated environment for cell proliferation and tunability in terms of mechanical and rheological properties. Hydrogels derived from natural polymers, and polysaccharides, in particular, are an excellent platform to mimic the extracellular matrix, given their low cytotoxicity, high hydrophilicity, and diversity of structures. In fact, polysaccharide-based hydrogels are trendy materials for 3D bioprinting since they are abundant and combine adequate physicochemical and biomimetic features for the development of novel bioinks. Thus, this review portrays the most relevant advances in polysaccharide-based hydrogel bioinks for 3D bioprinting, focusing on the last five years, with emphasis on their properties, advantages, and limitations, considering polysaccharide families classified according to their source, namely from seaweed, higher plants, microbial, and animal (particularly crustaceans) origin.
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Affiliation(s)
| | | | | | | | | | - Carmen S. R. Freire
- CICECO—Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (M.C.T.); (N.S.L.); (J.P.F.C.); (A.J.D.S.); (C.V.)
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Hu J, Li X, Cheng Z, Fan X, Ma Z, Hu X, Wu G, Xing Y. Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107365] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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29
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30
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The combined effect of thermal-acid hydrolysis, periodate oxidation, and iodine species removal on the properties of native tapioca (Manihot esculenta Crantz) starch. Int J Biol Macromol 2022; 196:107-119. [PMID: 34910925 DOI: 10.1016/j.ijbiomac.2021.11.211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/08/2021] [Accepted: 11/30/2021] [Indexed: 11/21/2022]
Abstract
Through a four-step top-down approach, native tapioca starch (NTS) was thermally acid-hydrolyzed, periodate-oxidized with subsequent removal of iodine species (i.e., IO4(-), IO3(-), I(-), and I2), and dialdehyde tapioca starch (DTS) alcohol-precipitation. The percent yield was ∼91%. Analyses confirmed the presence of aldehydic functionalities (∼71%), effectual iodine species removal (∼98%), and enhanced water-solubility (∼96.57%). Besides, the combined treatment significantly reduced the Mw (∼57.81 kDa) and ameliorated homogeneity as well as thermal stability (Tmax ∼ 667.15 °C). Structural-spectral characterization also confirmed the presence of aldehydic functionality, polymorphic transition (C- to A-type), and a higher degree of crystallinity (∼91.77%), the latter further corroborated by thermal analysis. The morphological study revealed that the combined treatment reduced size (∼393.55-nm-diameter and ∼5.22-μm-length) and changed shape into rod-like crystals. DTS showed considerably and significantly low cytotoxicity to HaCaT cells in vitro at the concentrations assayed over the test period (24 h). DTS's conformation was most stable at -289 kcal/mol and -151.7 au heat formation and minimum potential energies, respectively. Overall, these results demonstrated that the combined treatment had no deleterious effects on NTS's properties, thus yielded DTS with ideal properties for multifarious uses.
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Premjit Y, Sruthi NU, Pandiselvam R, Kothakota A. Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food. Compr Rev Food Sci Food Saf 2022; 21:1054-1085. [DOI: 10.1111/1541-4337.12886] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 11/04/2021] [Accepted: 11/25/2021] [Indexed: 12/29/2022]
Affiliation(s)
- Yashaswini Premjit
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - N. U. Sruthi
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology Division ICAR‐Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
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32
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Xu H, Fu X, Ding Z, Kong H, Ding S. Effect of ozone and high‐pressure homogenization on the physicochemical, functional, and in vitro digestibility properties of lily starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haishan Xu
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Xincheng Fu
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Zemin Ding
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Hui Kong
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Shenghua Ding
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
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33
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Yang Z, Chen X, Xu Z, Ji N, Xiong L, Sun Q. Anti-freezing starch hydrogels with superior mechanical properties and water retention ability for 3D printing. Int J Biol Macromol 2021; 190:382-389. [PMID: 34499952 DOI: 10.1016/j.ijbiomac.2021.08.235] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 08/30/2021] [Accepted: 08/31/2021] [Indexed: 12/27/2022]
Abstract
As a novel material that can be used at subzero temperatures, anti-freezing hydrogels have been attracting extensive attention. Inspired by the freeze-tolerance phenomenon in seawater, which is achieved by mixing salts into water, an ionic compound (CaCl2) was used to gelatinize starch to form anti-freezing hydrogels. Native potato starch (NPS) anti-freezing hydrogels were formed at -10 °C, -18 °C, -30 °C, and - 50 °C with 6-9 kPa tensile strength and 100-230% elongation at break. The compressive stress of anti-freezing hydrogels at different environmental temperatures increased from 18.586 kPa to 36.551 kPa with the glass transform temperature of starch hydrogels dropped to -50 °C. The anti-freezing hydrogels showed excellent water retention ability, which could maintain a water content of 55% after 7 days at ambient temperature. The prototyping of anti-freezing starch hydrogels broadens the applications of starch in food, adhesives, medical materials, and intelligent materials.
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Affiliation(s)
- Zhen Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Xiaoyu Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Zihan Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
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34
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Guedes JS, Lima DC, Castanha N, Matta Junior MD, Augusto PED. Physicochemical and functional properties of a novel starch from uvaia (
Eugenia pyriformis
) seed, a native fruit from Brazil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15845] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jaqueline Souza Guedes
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Dâmaris Carvalho Lima
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Nanci Castanha
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Manoel Divino Matta Junior
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
- Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo Brazil
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35
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Cheng H, Chen L, McClements DJ, Yang T, Zhang Z, Ren F, Miao M, Tian Y, Jin Z. Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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36
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Paolillo M, Derossi A, van Bommel K, Noort M, Severini C. Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106703] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch. Foods 2021; 10:foods10061309. [PMID: 34200263 PMCID: PMC8228979 DOI: 10.3390/foods10061309] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/02/2021] [Accepted: 06/04/2021] [Indexed: 02/01/2023] Open
Abstract
The disadvantageous properties of sago starch has limited its application in food and industrial processes. The properties of sago starch can be improved by changing its physicochemical and rheological characteristics. This study examined the influence of reaction time, acidity, and starch concentration on the oxidation of sago starch with ozone, a strong oxidant. Swelling, solubility, carbonyl, carboxyl, granule morphology, thermal profile, and functional groups are comprehensively observed parameters. With starch concentrations of 10–30% (v/w) and more prolonged oxidation, sago starch was most soluble at pH 10. The swelling power decreased with a longer reaction time, reaching the lowest pH 10. In contrast, the carbonyl and carboxyl content exhibited the same pattern as solubility. A more alkaline environment tended to create modified starch with more favorable properties. Over time, oxidation shows more significant characteristics, indicating a superb product of this reaction. At the starch concentration of 20%, modified sago starch with the most favorable properties was created. When compared to modified starch, native starch is generally shaped in a more oval and irregular manner. Additionally, native starch and modified starch had similar spectral patterns and identical X-ray diffraction patterns. Meanwhile, oxidized starch had different gelatinization and retrogradation temperatures to those of the native starch.
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38
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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: 37] [Impact Index Per Article: 12.3] [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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39
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Wang M, Li D, Zang Z, Sun X, Tan H, Si X, Tian J, Teng W, Wang J, Liang Q, Bao Y, Li B, Liu R. 3D food printing: Applications of plant-based materials in extrusion-based food printing. Crit Rev Food Sci Nutr 2021; 62:7184-7198. [PMID: 33856247 DOI: 10.1080/10408398.2021.1911929] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
As an emerging digital production technology, 3D food printing intends to meet the demand for customized food design, personalized nutrition, simplification of the food supply chain system, and greater food material diversity. Most 3D food printing studies focus on the development of materials for extrusion-based food printing. Plant-based foods are essential for a healthy diet, and they are growing in popularity as their positive effects on human health gain wider recognition. The number of original studies on plant-based printable materials has increased significantly in the past few years. Currently, there is an absence of a comprehensive systematic review on the applications of plant-based materials in extrusion-based food printing. Thus, this review aims to provide a more intuitive overview and guidance for future research on 3D printing of plant-based materials. The requirements, classifications, and binding mechanisms of extrusion-based food printing materials are first summarized. Additionally, notable recent achievements and emerging trends involving the use of plant-based materials in extrusion-based food printing are reviewed across three categories, namely, hot-melt (e.g., chocolate), hydrogel, and soft (e.g., cereal- and fruit/vegetable-based) materials. Finally, the challenges facing 3D food printing technology as well as its future prospects are discussed.
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Affiliation(s)
- Mingshuang Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China
| | - Dongnan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.,Tianjin Jianfeng Natural Product R&D Co., Ltd, Huanghal Road W. 12th Avenue S. Tianjin Economic-Technological Development Area (TEDA), Tianjin, China
| | - Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China
| | - Wei Teng
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China
| | - Jiaxin Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China
| | - Qi Liang
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China
| | - Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China
| | - Ruihai Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.,Department of Food Science, Cornell University, Ithaca, New York, USA
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40
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Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102602] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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41
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Karoyo AH, Wilson LD. A Review on the Design and Hydration Properties of Natural Polymer-Based Hydrogels. MATERIALS (BASEL, SWITZERLAND) 2021; 14:1095. [PMID: 33652859 PMCID: PMC7956345 DOI: 10.3390/ma14051095] [Citation(s) in RCA: 78] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 02/07/2021] [Accepted: 02/17/2021] [Indexed: 01/02/2023]
Abstract
Hydrogels are hydrophilic 3D networks that are able to ingest large amounts of water or biological fluids, and are potential candidates for biosensors, drug delivery vectors, energy harvester devices, and carriers or matrices for cells in tissue engineering. Natural polymers, e.g., cellulose, chitosan and starch, have excellent properties that afford fabrication of advanced hydrogel materials for biomedical applications: biodegradability, biocompatibility, non-toxicity, hydrophilicity, thermal and chemical stability, and the high capacity for swelling induced by facile synthetic modification, among other physicochemical properties. Hydrogels require variable time to reach an equilibrium swelling due to the variable diffusion rates of water sorption, capillary action, and other modalities. In this study, the nature, transport kinetics, and the role of water in the formation and structural stability of various types of hydrogels comprised of natural polymers are reviewed. Since water is an integral part of hydrogels that constitute a substantive portion of its composition, there is a need to obtain an improved understanding of the role of hydration in the structure, degree of swelling and the mechanical stability of such biomaterial hydrogels. The capacity of the polymer chains to swell in an aqueous solvent can be expressed by the rubber elasticity theory and other thermodynamic contributions; whereas the rate of water diffusion can be driven either by concentration gradient or chemical potential. An overview of fabrication strategies for various types of hydrogels is presented as well as their responsiveness to external stimuli, along with their potential utility in diverse and novel applications. This review aims to shed light on the role of hydration to the structure and function of hydrogels. In turn, this review will further contribute to the development of advanced materials, such as "injectable hydrogels" and super-adsorbents for applications in the field of environmental science and biomedicine.
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Affiliation(s)
| | - Lee D. Wilson
- Department of Chemistry, University of Saskatchewan, 110 Science Place, Saskatoon, SK S7N 5C9, Canada;
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42
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Ma T, Lv L, Ouyang C, Hu X, Liao X, Song Y, Hu X. Rheological behavior and particle alignment of cellulose nanocrystal and its composite hydrogels during 3D printing. Carbohydr Polym 2021; 253:117217. [DOI: 10.1016/j.carbpol.2020.117217] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 10/05/2020] [Accepted: 10/07/2020] [Indexed: 10/23/2022]
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43
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44
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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: 50] [Impact Index Per Article: 16.7] [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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45
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Gul K, Gan RY, Sun CX, Jiao G, Wu DT, Li HB, Kenaan A, Corke H, Fang YP. Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels. Crit Rev Food Sci Nutr 2021; 62:3817-3832. [PMID: 33406881 DOI: 10.1080/10408398.2020.1870034] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Hydrogels, polymeric network materials, are capable of swelling and holding the bulk of water in their three-dimensional structures upon swelling. In recent years, hydrogels have witnessed increased attention in food and biomedical applications. In this paper, the available literature related to the design concepts, types, functionalities, and applications of hydrogels with special emphasis on food applications was reviewed. Hydrogels from natural polymers are preferred over synthetic hydrogels. They are predominantly used in diverse food applications for example in encapsulation, drug delivery, packaging, and more recently for the fabrication of structured foods. Natural polymeric hydrogels offer immense benefits due to their extraordinary biocompatible nature. Hydrogels based on natural/edible polymers, for example, those from polysaccharides and proteins, can serve as prospective alternatives to synthetic polymer-based hydrogels. The utilization of hydrogels has so far been limited, despite their prospects to address various issues in the food industries. More research is needed to develop biomimetic hydrogels, which can imitate the biological characteristics in addition to the physicochemical properties of natural materials for different food applications.
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Affiliation(s)
- Khalid Gul
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Ren-You Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Cui-Xia Sun
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Ge Jiao
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, China Sichuan
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China
| | - Ahmad Kenaan
- Institute of Nano Biomedicine and Engineering, Shanghai Engineering Research Centre for Intelligent Diagnosis and Treatment Instrument, Department of Instrument Science and Engineering, School of Electronic Information and Electrical Engineering, Shanghai Jiao Tong University, Shanghai, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, Guangdong, China.,Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, Israel
| | - Ya-Peng Fang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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46
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Oladapo BI, Ismail SO, Bowoto OK, Omigbodun FT, Olawumi MA, Muhammad MA. Lattice design and 3D-printing of PEEK with Ca10(OH)(PO4)3 and in-vitro bio-composite for bone implant. Int J Biol Macromol 2020; 165:50-62. [DOI: 10.1016/j.ijbiomac.2020.09.175] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 09/07/2020] [Accepted: 09/21/2020] [Indexed: 01/23/2023]
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47
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Dual-process of starch modification: Combining ozone and dry heating treatments to modify cassava starch structure and functionality. Int J Biol Macromol 2020; 167:894-905. [PMID: 33181221 DOI: 10.1016/j.ijbiomac.2020.11.046] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 11/05/2020] [Accepted: 11/07/2020] [Indexed: 11/20/2022]
Abstract
This work evaluated for the first time the effect of dual modification of cassava starch by using ozone (O3) and dry heating treatment (DHT). The dual modification was capable to promote fissures on the surface of the starch granule (DHT + O3), affected the starch amorphous domains, presented greater degree of starch oxidation (DHT + O3) and different profiles of starch molecular size distribution. These modifications resulted in starches with different properties. Moreover, the sequence of treatments was decisive for the hydrogel properties: while DHT + O3 resulted in formation of stronger gels, O3 + DHT resulted in weaker gels. In conclusion, this proposed dual modification was capable to produce specific modified starch when compared with the isolated treatments, also expanding the potential of cassava starch applications.
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48
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Maniglia BC, Lima DC, da Matta Júnior M, Oge A, Le-Bail P, Augusto PE, Le-Bail A. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application. Food Res Int 2020; 137:109731. [DOI: 10.1016/j.foodres.2020.109731] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 08/13/2020] [Accepted: 09/08/2020] [Indexed: 12/22/2022]
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49
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Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106027] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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50
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Le-Bail A, Maniglia BC, Le-Bail P. Recent advances and future perspective in additive manufacturing of foods based on 3D printing. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.009] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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