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Pereira NIA, Oliveira MDS, Reis BCC, Nascimento BL, Carneiro CR, Arruda TR, Vieira ENR, Leite Junior BRDC. Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing? Food Res Int 2024; 192:114849. [PMID: 39147528 DOI: 10.1016/j.foodres.2024.114849] [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: 05/09/2024] [Revised: 07/14/2024] [Accepted: 07/26/2024] [Indexed: 08/17/2024]
Abstract
Following consumer trends and market needs, the food industry has expanded the use of unconventional sources to obtain proteins. In parallel, 3D and 4D food printing have emerged with the potential to enhance food processing. While 3D and 4D printing technologies show promising prospects for improving the performance and applicability of unconventional sourced proteins (USP) in food, this combination remains relatively unexplored. This review aims to provide an overview of the application of USP in 3D and 4D printing, focusing on their primary sources, composition, rheological, and technical-functional properties. The drawbacks, challenges, potentialities, and prospects of these technologies in food processing are also examined. This review underscores the current necessity for greater regulation of food products processed by 3D and 4D printing. The data presented here indicate that 3D and 4D printing represent viable, sustainable, and innovative alternatives for the food industry, emphasizing the potential for further exploration of 4D printing in food processing. Additional studies are warranted to explore their application with unconventional proteins.
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Affiliation(s)
| | | | | | - Bruno Leão Nascimento
- Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
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2
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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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3
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Bugarin-Castillo Y, Rando P, Clabaux M, Moulin G, Ramaioli M. 3D printing to modulate the texture of starch-based food. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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4
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Applications of micellar casein concentrate in 3D-printed food structures. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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5
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Heckl MP, Korber M, Jekle M, Becker T. Relation between deformation and relaxation of hydrocolloids-starch based bio-inks and 3D printing accuracy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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6
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Wang C, Wu J, Wang C, Mu C, Ngai T, Lin W. Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement. Food Res Int 2022; 157:111380. [DOI: 10.1016/j.foodres.2022.111380] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 11/26/2022]
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7
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Advances in 3D printing of food and nutritional products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:173-210. [PMID: 35659352 DOI: 10.1016/bs.afnr.2021.12.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The main advantage of both 3D printing (3DP) and 3D food printing (3DFP) over other technologies is the enormous capacity of both techniques for customization. Its use makes it possible to obtain products without planning and implementing a complex and costly manufacturing process. This makes 3DFP a technology of choice for the preparation of food products that meet specific needs, such as controlled nutritional or rheological properties. However, further technological developments are still needed before 3DFP can be considered fully useful for innovative and demanding applications. If both preparation and post-processing of materials based on 3D printing are optimized, aiming to reduce production time and/or complication for non-expert users, this would open a whole new range of possibilities. It is in this sense that the development of advanced 3DFP systems becomes a must. This chapter reviews current advances in extrusion-based 3D food printing systems, with in situ gelation and mixing as key aspects to better exploit the potential of 3DFP. On one hand, 3DFP systems based on in situ gelation (G3DFP) provide greater control over the final properties of the printed products, as the selection of adequate printing parameters gives the possibility of influencing the gelation process. On the other hand, mixing is indispensable for true 3DFP automation, so that the formulations do not have to be prepared by the user. Different innovative 3DFP systems based on gelling and/or mixing are presented in this chapter. Finally, the status and future of extrusion-based 3DFP, and its application in the production of customized foods for specific needs, are also overviewed.
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Investigation of flow field, die swelling, and residual stress in 3D printing of surimi paste using the finite element method. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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9
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Zhang L, Noort M, van Bommel K. Towards the creation of personalized bakery products using 3D food printing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:1-35. [PMID: 35595391 DOI: 10.1016/bs.afnr.2021.11.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Bakery products with interesting color, shape and texture have been created using 3D food printing. Current research focuses on the development of new formulations and the optimization of the printing and post-printing treatment processes, in order to obtain high-quality 3D-printed bakery products. Knowledge about food rheology is useful for the development of dough formulations with good 3D-printability. Additives such as hydrocolloids could improve the printability of dough, and novel ingredients are introduced via 3D printing to produce functional bakery products with potential health benefits. One of the main future promises of 3D printing lies in its ability to produce bakery products that are personalized in terms of sensorial properties and nutritional composition, in order to meet the preferences and dietary requirements of individual consumers. This chapter addresses the most recent developments in 3D-printed bakery foods and highlights some important research topics to further advance this field.
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Affiliation(s)
- Lu Zhang
- Wageningen University & Research, Laboratory of Food Process Engineering, Wageningen, The Netherlands.
| | - Martijn Noort
- Wageningen University & Research, Wageningen Food & Biobased Research, Wageningen, The Netherlands
| | - Kjeld van Bommel
- Equipment for Additive Manufacturing Department, Netherlands Organisation for Applied Scientific Research (TNO), Eindhoven, The Netherlands
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10
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11
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Dick A, Dong X, Bhandari B, Prakash S. The role of hydrocolloids on the 3D printability of meat products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106879] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Predicting the extrudability of complex food materials during 3D printing based on image analysis and gray-box data-driven modelling. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102764] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Formulation engineering of food systems for 3D-printing applications - A review. Food Res Int 2021; 148:110585. [PMID: 34507730 DOI: 10.1016/j.foodres.2021.110585] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/21/2021] [Accepted: 07/01/2021] [Indexed: 11/23/2022]
Abstract
The efficient development of extrusion-based 3D-printing requires flexibility in both formulation- and process design. This task requires a fundamental understanding of the influence of material rheological properties on the extrusion process. Within this review, a qualitative toolbox for food extrusion is presented which provides guidelines for the formulation and engineering of extrusion processes in general and 3D-printing in particular. The toolbox is based on current knowledge of highly viscous food systems and the influence of individual components on the overall rheology. It includes the efficiency of particle packing, microstructure and the influence of shear rate, as well as the formation of self-supporting structures by gelation of the liquid phase and crowding of particles. Physical laws and semi-empirical equations are discussed to describe the rheology and relate relevant theory to the extrusion process. Practical information is presented, including examples of extrusion and 3D-printing of food and non-food systems. The qualitative extrusion toolbox provides a general framework for the emerging field of extrusion-based 3D-printing of food products. It can be used to identify which specific material and process parameters can be changed and how they may be altered to optimize the 3D-printing process. The general framework will assist researchers, as well as industry.
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Shahbazi M, Jäger H, Ettelaie R. Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126760] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Shahbazi M, Jäger H, Ettelaie R. Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126641] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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16
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Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102689] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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Mohammed AA, Algahtani MS, Ahmad MZ, Ahmad J. Optimization of semisolid extrusion (pressure-assisted microsyringe)-based 3D printing process for advanced drug delivery application. ANNALS OF 3D PRINTED MEDICINE 2021. [DOI: 10.1016/j.stlm.2021.100008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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18
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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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Uribe-Alvarez R, O'Shea N, Murphy CP, Coleman-Vaughan C, Guinee TP. Evaluation of rennet-induced gelation under different conditions as a potential method for 3D food printing of dairy-based high-protein formulations. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106542] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106450] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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22
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Daffner K, Vadodaria S, Ong L, Nöbel S, Gras S, Norton I, Mills T. Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.105850] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Pereira T, Barroso S, Gil MM. Food Texture Design by 3D Printing: A Review. Foods 2021; 10:foods10020320. [PMID: 33546337 PMCID: PMC7913566 DOI: 10.3390/foods10020320] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/23/2021] [Accepted: 01/29/2021] [Indexed: 12/19/2022] Open
Abstract
An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.
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Affiliation(s)
- Tatiana Pereira
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (T.P.); (S.B.)
| | - Sónia Barroso
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (T.P.); (S.B.)
| | - Maria M. Gil
- MARE—Marine and Environmental Sciences Centre, School of Tourism and Maritime Technology, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
- Correspondence:
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24
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Shahbazi M, Jäger H. Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges. ACS APPLIED BIO MATERIALS 2021; 4:325-369. [PMID: 35014287 DOI: 10.1021/acsabm.0c01379] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Three-dimensional (3D) printing is a revolutionary additive manufacturing technique that allows rapid prototyping of objects with intricate architectures. This Review covers the recent state-of-the-art of biopolymers (protein and carbohydrate-based materials) application in pharmaceutical, bioengineering, and food printing and main reinforcement approaches of biomacromolecular structure for the development of 3D constructs. Some perspectives and main important limitations with the biomaterials utilization for advanced 3D printing procedures are also provided. Because of the improved the ink's flow behavior and enhance the mechanical strength of resulting printed architectures, biopolymers are the most used materials for 3D printing applications. Biobased polymers by taking advantage of modifying the ink viscosity could improve the resolution of deposited layers, printing precision, and consequently, develop well-defined geometries. In this regard, the rheological properties of printable biopolymeric-based inks and factors affecting ink flow behavior related to structural properties of printed constructs are discussed. On the basis of successful applications of biopolymers in 3D printing, it is suggested that other biomacromolecules and nanoparticles combined with the matrix can be introduced into the ink dispersions to enhance the multifunctionality of 3D structures. Furthermore, tuning the biopolymer's structural properties offers the most common and essential approach to attain the printed architectures with precisely tailored geometry. We finish the Review by giving a viewpoint of the upcoming 3D printing process and recognize some of the existing bottlenecks facing the blossoming 3D pharmaceutical, bioengineering, and food printing applications.
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Affiliation(s)
- Mahdiyar Shahbazi
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria
| | - Henry Jäger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria
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25
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Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02544-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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26
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Singhal S, Rasane P, Kaur S, Garba U, Bankar A, Singh J, Gupta N. 3D food printing: paving way towards novel foods. AN ACAD BRAS CIENC 2020; 92:e20180737. [PMID: 33053099 DOI: 10.1590/0001-3765202020180737] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 10/26/2018] [Indexed: 11/22/2022] Open
Abstract
3D food printing, a part of additive manufacturing technique is used to modify the process of the food manufacturing in terms of color, shape, flavor, texture and nutrition. It liberates the user to identify and modify their meal according to one's desire, matching to the very minute details. Currently, it is used in decorating and fabricating, food products such as chocolate, cookies and cakes. The process of printing foods depends on several factors such as the physical state of food (whether powder, liquid or semi-solid), size and shape of the syringes to be used and the composition of the ingredients such as carbohydrates, proteins and fats. Apart from the use of 3D food printing for fabrication, it can also play an important role in solving malnutrition by enhancing the nutritional profile of the meal. The objective of this review is to highlight the different methods used in 3D food printing, 3D food printers, benefits of 3D food printing and challenges faced while food printing. Moreover, the paper discusses the applications of 3D food printing and its scope in the near future.
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Affiliation(s)
- Somya Singhal
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India.,Centre of Food Science and Technology, Banaras Hindu University, Varanasi 221005, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Umar Garba
- Department of Agro-Industry, Naresuan University, Phitsanulok 65000, Thailand
| | - Akshay Bankar
- Optiva Inc (Former Redknee Inc), Pune, Maharashtra, 411009, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Neeru Gupta
- Lalit Mohan Sharma Government Post-Graduation College, HNB Gharwal University, Rishikesh, Uttarakhand 249201, India
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Zhao L, Zhang M, Chitrakar B, Adhikari B. Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures. Crit Rev Food Sci Nutr 2020; 61:3489-3503. [DOI: 10.1080/10408398.2020.1799327] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Benu Adhikari
- School of Applied Sciences, RMIT University, Melbourne, Australia
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28
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Derossi A, Paolillo M, Caporizzi R, Severini C. Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109865] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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29
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Zhang L, Versteege S, Alting AC, Schutyser MA. Impact of conjugation with maltodextrin on rheological properties of sodium caseinate. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104660] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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30
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Zhu S, Stieger MA, van der Goot AJ, Schutyser MA. Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102214] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Chen J, Mu T, Goffin D, Blecker C, Richard G, Richel A, Haubruge E. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.016] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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32
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He C, Zhang M, Fang Z. 3D printing of food: pretreatment and post-treatment of materials. Crit Rev Food Sci Nutr 2019; 60:2379-2392. [PMID: 31313590 DOI: 10.1080/10408398.2019.1641065] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
BACKGROUND Food 3 D printing is an emerging food processing technology. Due to the advantages of functionalization, customization, personalized nutrition design, simplified supply chain and broadening existing food materials, 3 D printing has been extensively studied in the food sector in the past decade. Many factors influence the accuracy and quality of food 3 D printing, which are also the challenges to researchers. Currently, most of the research focuses on the development of printable materials and control of printing parameters to improve the printing accuracy and product quality. However, the influence of material pretreatment methods and post-processing techniques on food 3 D printing have received less attention. MAIN CONTENT By collecting the available data and research, this paper analyzes the effect of pretreatment technologies (crushing, gelation, etc.) and post-treatment technologies (cooking, drying, fast cooling technology, 4 D printing, etc.) on the accuracy and shape fidelity of 3 D printed food products. It also summarizes the current challenges of food 3 D printing and proposes some thoughts on the future development of this technology.
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Affiliation(s)
- Chang He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Jiangsu Sheng, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.053] [Citation(s) in RCA: 103] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Liu J, Sun L, Xu W, Wang Q, Yu S, Sun J. Current advances and future perspectives of 3D printing natural-derived biopolymers. Carbohydr Polym 2019; 207:297-316. [DOI: 10.1016/j.carbpol.2018.11.077] [Citation(s) in RCA: 173] [Impact Index Per Article: 34.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 11/21/2018] [Accepted: 11/23/2018] [Indexed: 12/20/2022]
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Derossi A, Husain A, Caporizzi R, Severini C. Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies. Crit Rev Food Sci Nutr 2019; 60:1141-1159. [PMID: 30668142 DOI: 10.1080/10408398.2018.1559796] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Personalized nutrition means that we are unique in the way to absorb and to metabolize nutrients as a consequence of our genetic profile and the microbiome that we host in the gut. With the terminology of Personalized Food Manufacturing we want not only to stress the idea of the capability to manufacture food meeting our unique nutritional needs but - based on the idea that eating is a global experience - also to broad this to meet additional personal requirements and expectations, i.e. taste, texture, color, aspect, etc. To address this aim, traditional and advances technologies will have to be employed in new ways and new technological solutions will have to be implemented. All these considerations motivated our paper by which we want to explore and to discuss the technological options having the potential to produce personalized food. After pointing out the main diet styles, firstly we have analyzed the modern approaches of agricultural and animal nutrition in use to manufacture food for narrow group of consumers. Secondly, we have explored emerging technologies at disposal employable to manufacture customized food that meet our uniqueness. Finally the most important market products belonging in the sector of personalized food production have been considered.
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Affiliation(s)
- Antonio Derossi
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Ahmad Husain
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Rossella Caporizzi
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Carla Severini
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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Jiang H, Zheng L, Zou Y, Tong Z, Han S, Wang S. 3D food printing: main components selection by considering rheological properties. Crit Rev Food Sci Nutr 2018; 59:2335-2347. [DOI: 10.1080/10408398.2018.1514363] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Luyao Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yanhui Zou
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhaobin Tong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shiyao Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.07.018] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Zhang L, Lou Y, Schutyser MA. 3D printing of cereal-based food structures containing probiotics. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.10.002] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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