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Abedini A, Sohrabvandi S, Sadighara P, Hosseini H, Farhoodi M, Assadpour E, Alizadeh Sani M, Zhang F, Seyyedi-Mansour S, Jafari SM. Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives. Adv Colloid Interface Sci 2024; 328:103181. [PMID: 38749383 DOI: 10.1016/j.cis.2024.103181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/26/2024]
Abstract
Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and the production of personalized food. Nowadays, 3D printers are used in the main food industries, including meat, dairy, cereals, fruits, and vegetables, and have been able to produce successfully on a small scale. However, due to the expansion of this technology, it has challenges such as high-scale production, selection of printable food, formulation optimization, and food production according to the consumer's opinion. Food additives (gums, enzymes, proteins, starches, polyphenols, spices, probiotics, algae, edible insects, oils, salts, vitamins, flavors, and by-products) are one of the main components of the formulation that can be effective in food production according to the consumer's attitude. Food additives can have the highest impact on textural and sensory characteristics, which can be effective in improving consumer attitudes and reducing food neophobia. Most of the 3D-printed food cannot be printed without the presence of hydrocolloids, because the proper flow of the selected formulation is one of the key factors in improving the quality of the printed product. Functional additives such as probiotics can be useful for specific purposes and functional food production. Food personalization for specific diseases with 3D printing technology requires a change in the formulation, which is closely related to the selection of correct food additives. For example, the production of 3D-printed plant-based steaks is not possible without the presence of additives, or the production of food for dysphagia patients is possible in many cases by adding hydrocolloids. In general, additives can improve the textural, rheological, nutritional, and sensory characteristics of 3D printed foods; so, investigating the mechanism of the additives on all the characteristics of the printed product can provide a wide perspective for industrial production and future studies.
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Affiliation(s)
- Amirhossein Abedini
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehdi Farhoodi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahmood Alizadeh Sani
- Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Sepidar Seyyedi-Mansour
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxia e Alimentacion (IAA)- CITEXVI, Universidade de Vigo, 36310 Vigo, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Thorakkattu P, Awasti N, Sajith Babu K, Khanashyam AC, Deliephan A, Shah K, Singh P, Pandiselvam R, Nirmal NP. 3D printing: trends and approaches toward achieving long-term sustainability in the food industry. Crit Rev Biotechnol 2024:1-21. [PMID: 38797671 DOI: 10.1080/07388551.2024.2344577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 06/17/2023] [Indexed: 05/29/2024]
Abstract
Global food security has recently been under serious threat from the rapid rise in the world's population, the problems brought on by climate change, and the appearance of new pandemics. As a result, the need for novel and innovative solutions to solve the existing problems and improve food sustainability has become crucial. 3D printing is expected to play a significant role in providing tangible contributions to the food industry in achieving sustainable development goals. The 3D food printing holds the potential to produce highly customized food in terms of shape, texture, flavor, structure and nutritional value and enable us to create new unique formulations and edible alternatives. The problem of whether the cost of the printed meal and 3D printing itself can be sustainably produced is becoming more and more important due to global concerns. This review intends to provide a comprehensive overview of 3D printed foods with an overview of the current printing methodologies, illustrating the technology's influencing factors, and its applications in personalized nutrition, packaging, value addition, and valorization aspects to fully integrate sustainability concerns thus exploring the potential of 3D food printing.
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Affiliation(s)
- Priyamvada Thorakkattu
- Department of Animal Sciences and Industry, Food Science Institute, KS State University, Manhattan, USA
| | | | | | | | | | | | - Punit Singh
- Department of Mechanical Engineering, Institute of Engineering and Technology, GLA University Mathura, Chaumuhan, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, India
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Günter E, Popeyko O, Vityazev F, Popov S. Effect of Callus Cell Immobilization on the Textural and Rheological Properties, Loading, and Releasing of Grape Seed Extract from Pectin Hydrogels. Gels 2024; 10:273. [PMID: 38667692 PMCID: PMC11048760 DOI: 10.3390/gels10040273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
The purpose of the present study was to prepare pectin hydrogels with immobilized Lemna minor callus cells and to identify the effect of cell immobilization on the textural, rheological, and swelling properties; loading; and releasing of grape seed extract (GSE) from the hydrogels. Hardness, adhesiveness, elasticity, the strength of linkage, and complex viscosity decreased with increasing cell content in the hydrogels based on pectin with a degree of methyl esterification (DM) of 5.7% (TVC) and during incubation in gastrointestinal fluids. An increase in the rheological properties and fragility of pectin/callus hydrogels based on pectin with a DM of 33.0% (CP) was observed at a cell content of 0.4 g/mL. TVC-based pectin/callus beads increased their swelling in gastrointestinal fluids as cell content increased. TVC-based beads released GSE very slowly into simulated gastric and intestinal fluids, indicating controlled release. The GSE release rate in colonic fluid decreased with increasing cell content, which was associated with the accumulation of GSE in cells. CP-based beads released GSE completely in the intestinal fluid due to weak textural characteristics and rapid degradation within 10 min. Pectin/callus hydrogels have the ability to preserve GSE for a long time and may have great potential for the development of proanthocyanidin delivery systems due to their novel beneficial physicochemical and textural properties.
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Affiliation(s)
- Elena Günter
- Institute of Physiology of Federal Research Centre, Komi Science Centre, Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia; (O.P.); (F.V.)
| | | | | | - Sergey Popov
- Institute of Physiology of Federal Research Centre, Komi Science Centre, Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia; (O.P.); (F.V.)
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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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Wen Y, Che QT, Wang S, Park HJ, Kim HW. Elaboration of dimensional quality in 3D-printed food: Key factors in process steps. Compr Rev Food Sci Food Saf 2024; 23:e13267. [PMID: 38284586 DOI: 10.1111/1541-4337.13267] [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: 03/30/2023] [Revised: 09/09/2023] [Accepted: 10/17/2023] [Indexed: 01/30/2024]
Abstract
Three-dimensional (3D) printing has been applied to produce food products with intricate and fancy shapes. Dimensional quality, such as dimensional stability, surface smoothness, shape fidelity, and resolution, are essential for the attractive appearance of 3D-printed food. Various methods have been extensively studied and proposed to control the dimensional quality of printed foods, but few papers focused on comprehensively and deeply summarizing the key factors of the dimensional quality of printed products at each stage-before, during, and after printing-of the 3D printing process. Therefore, the effects of pretreatment, printing parameters and rheological properties, and cooking and storage on the dimensional quality of the printed foods are summarized, and solutions are also provided for improving the dimensional quality of the printed products at each step. Before printing, incorporating additives or applying physical, chemical, or biological pretreatments can improve the dimensional quality of carbohydrate-based, protein-based, or lipid-based printed food. During printing, controlling the printing parameters and modifying the rheological properties of inks can affect the shape of printed products. Furthermore, post-processing is essential for some printed foods. After printing, changing formulations, incorporating additives, and selecting post-processing methods and conditions may help achieve the desired shape of 3D-printed or 4D-printed products during cooking. Additives help in the storage stability of printed food. Finally, various opportunities have been proposed to regulate the dimensional properties of 3D-printed structures. This review provides detailed guidelines for researchers and users of 3D printers to produce various printed foods with the desired shapes and appearances.
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Affiliation(s)
- Yaxin Wen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Quang Tuan Che
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Hyun Jin Park
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Hyun Woo Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, Republic of Korea
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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: 0] [Impact Index Per Article: 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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Kim J, Chang YH, Lee Y. Effects of NaCl on the Physical Properties of Cornstarch-Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System. Foods 2023; 12:4390. [PMID: 38137196 PMCID: PMC10742538 DOI: 10.3390/foods12244390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
This study investigated the impact of NaCl on the physical properties of cornstarch-methyl cellulose (CS-MC) mixtures and their gels prepared with rice flour in a model system. Opposite trends were observed, showing that NaCl led to decreased viscosity of the CS-MC mixtures (liquid-based), whereas a more stable and robust structure was observed for the rice-flour-added gels (solid-based) with the addition of NaCl. The interference of NaCl with the CS-MS blend's ability to form a stable gel network resulted in a thinner consistency, as the molecules of the CS-MS blend may not bind together as effectively. On the contrary, NaCl showed the potential to enhance the protein network within CS-MC gels prepared with rice flour, thereby contributing to an augmentation in the stability or firmness of the cooked gels. Careful utilization of NaCl to optimize the physical properties of the CS-MC blends, as well as the gels based on rice flour, should be performed.
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Affiliation(s)
- Juhee Kim
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea;
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea;
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Fahmy AR, Derossi A, Jekle M. Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific Status. Foods 2023; 12:3410. [PMID: 37761121 PMCID: PMC10528959 DOI: 10.3390/foods12183410] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/07/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
Since its conception, the application of 3D printing in the structuring of food materials has been focused on the processing of novel material formulations and customized textures for innovative food applications, such as personalized nutrition and full sensory design. The continuous evolution of the used methods, approaches, and materials has created a solid foundation for technology to process dynamic food structures. Four-dimensional food printing is an extension of 3D printing where food structures are designed and printed to perform time-dependent changes activated by internal or external stimuli. In 4D food printing, structures are engineered through material tailoring and custom designs to achieve a transformation from one configuration to another. Different engineered 4D behaviors include stimulated color change, shape morphing, and biological growth. As 4D food printing is considered an emerging application, imperatively, this article proposes new considerations and definitions in 4D food printing. Moreover, this article presents an overview of 4D food printing within the current scientific progress, status, and approaches.
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Affiliation(s)
- Ahmed Raouf Fahmy
- Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
| | - Antonio Derossi
- Department of Agriculture, Food Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy;
| | - Mario Jekle
- Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
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Günter E, Popeyko O, Popov S. Ca-Alginate Hydrogel with Immobilized Callus Cells as a New Delivery System of Grape Seed Extract. Gels 2023; 9:gels9030256. [PMID: 36975705 PMCID: PMC10048767 DOI: 10.3390/gels9030256] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/17/2023] [Accepted: 03/20/2023] [Indexed: 03/29/2023] Open
Abstract
The development of new delivery systems for polyphenols is necessary to maintain their antioxidant activity and targeted delivery. The purpose of this investigation was to obtain alginate hydrogels with immobilized callus cells, in order to study the interaction between the physicochemical properties of hydrogels, texture, swelling behaviour, and grape seed extract (GSE) release in vitro. The inclusion of duckweed (LMC) and campion (SVC) callus cells in hydrogels led to a decrease in their porosity, gel strength, adhesiveness, and thermal stability, and an increase in the encapsulation efficiency compared with alginate hydrogel. The incorporation of LMC cells (0.17 g/mL), which were smaller, resulted in the formation of a stronger gel. The Fourier transform infrared analyses indicated the entrapment of GSE in the alginate hydrogel. Alginate/callus hydrogels had reduced swelling and GSE release in the simulated intestinal (SIF) and colonic (SCF) fluids due to their less porous structure and the retention of GSE in cells. Alginate/callus hydrogels gradually released GSE in SIF and SCF. The faster GSE release in SIF and SCF was associated with reduced gel strength and increased swelling of the hydrogels. LMC-1.0Alginate hydrogels with lower swelling, higher initial gel strength, and thermal stability released GSE more slowly in SIF and SCF. The GSE release was dependent on the content of SVC cells in 1.0% alginate hydrogels. The data obtained show that the addition of callus cells to the hydrogel provides them with physicochemical and textural properties that are useful for the development of drug delivery systems in the colon.
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Affiliation(s)
- Elena Günter
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - Oxana Popeyko
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - Sergey Popov
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia
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Enrichment of 3D-Printed k-Carrageenan Food Gel with Callus Tissue of Narrow-Leaved Lupin Lupinus angustifolius. Gels 2023; 9:gels9010045. [PMID: 36661811 PMCID: PMC9857940 DOI: 10.3390/gels9010045] [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: 12/12/2022] [Revised: 12/29/2022] [Accepted: 12/30/2022] [Indexed: 01/09/2023] Open
Abstract
The aim of the study is to develop and evaluate the printability of k-carrageenan inks enriched with callus tissue of lupin (L. angustifolius) and to determine the effect of two lupin calluses (LA14 and LA16) on the texture and digestibility of 3D-printed gel. The results demonstrated that the enriched ink was successfully 3D printed at concentrations of 33 and 50 g/100 mL of LA14 callus and 33 g/100 mL of LA16 callus. The feasibility of 3D printing is extremely reduced at higher concentrations of callus material in the ink. The hardness, cohesiveness, and gumminess of the 3D-printed gel with LA16 callus were weakened compared to the gel with LA14 callus. The results of rheological measurements showed that an increase in the content of LA16 callus interfered with the formation of a k-carrageenan gel network, while LA14 callus strengthened the k-carrageenan gel with increasing concentration. Gel samples at different concentrations of LA14 and LA16 calluses formed a spongy network structure, but the number of pores decreased, and their size increased, when the volume fraction occupied by LA14 and LA16 calluses increased. Simple polysaccharides, galacturonic acid residues, and phenolic compounds (PCs) were released from A-FP gels after sequential in vivo oral and in vitro gastrointestinal digestion. PCs were released predominantly in the simulated intestinal and colonic fluids. Thus, incorporating lupin callus into the hydrocolloid ink for food 3D printing can be a promising approach to developing a gelling material with new mechanical, rheological, and functional properties.
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Liu Z, Chen X, Dai Q, Xu D, Hu L, Li H, Hati S, Chitrakar B, Yao L, Mo H. Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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12
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Shen D, Zhang M, Mujumdar AS, Li J. Advances and application of efficient physical fields in extrusion based 3D food printing technology. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Wang X, Zhang M, Phuhongsung P, Mujumdar AS. Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review. Crit Rev Food Sci Nutr 2022; 64:3713-3724. [PMID: 36260286 DOI: 10.1080/10408398.2022.2134979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
3D food printing (3DFP) provides an excellent opportunity to deposit layers of multiple food materials to create unique complex structures of products with more engaging visuals, specific textures, and customized nutritional properties. Many printed products require post-printing processing which can result in sensory variance, texture changes, and even nutritional modification. Hence it is necessary to implement the design of the complex internal structure to ensure the desired quality of the printed products following post-printing. 3-D printing of various types of food products, for example, chocolate, cheese, meat, vegetables, fruits, fish, eggs, cereal-based products, and so on, has been examined with regard to post-printing requirements. This review aims to summarize the current work on the latest developments in 3DFP technology concerning the internal structure design of 3D printed products and its effect on quality during post-printing. The quality parameters include: textural, physical, morphological, and dimensional characteristics as well as nutritional properties. Furthermore, post-printing modifications such as 4D are also analyzed.
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Affiliation(s)
- Xiaotuo Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- College of Intelligent Agriculture, Suzhou Polytechnic Institute of Agriculture, Soochow, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Pattarapon Phuhongsung
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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Yu JY, Kim HW, Park HJ. Customized oral mucosal adhesive film-based functional-substance delivery system using embedded 3D printing method. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Wu J, Zhang M, Devahastin S, Chen H. Improving
3D
printability of pumpkin pastes by addition of surimi. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jianghong Wu
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi Jiangsu China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation Jiangnan University 214122 Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University 214122 Wuxi Jiangsu China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u‐tid Road, Tungkru 10140 Bangkok Thailand
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi Jiangsu China
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Kärkkäinen E, Aisala H, Rischer H, Sozer N. Formation and analysis of structured solid foam patties based on crosslinked plant cell suspension cultures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Krujatz F, Dani S, Windisch J, Emmermacher J, Hahn F, Mosshammer M, Murthy S, Steingroewer J, Walther T, Kühl M, Gelinsky M, Lode A. Think outside the box: 3D bioprinting concepts for biotechnological applications – recent developments and future perspectives. Biotechnol Adv 2022; 58:107930. [DOI: 10.1016/j.biotechadv.2022.107930] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Accepted: 02/17/2022] [Indexed: 12/14/2022]
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19
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Derossi A, Paolillo M, Verboven P, Nicolai B, Severini C. Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110845] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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20
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Ghazal AF, Zhang M, Mujumdar AS, Ghamry M. Progress in 4D/5D/6D printing of foods: applications and R&D opportunities. Crit Rev Food Sci Nutr 2022; 63:7399-7422. [PMID: 35225117 DOI: 10.1080/10408398.2022.2045896] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
4D printing is a result of 3D printing of smart materials which respond to diverse stimuli to produce novel products. 4D printing has been applied successfully to many fields, e.g., engineering, medical devices, computer components, food processing, etc. The last two years have seen a significant increase in studies on 4D as well as 5D and 6D food printing. This paper reviews and summarizes current applications, benefits, limitations, and challenges of 4D food printing. In addition, the principles, current, and potential applications of the latest additive manufacturing technologies (5D and 6D printing) are reviewed and discussed. Presently, 4D food printing applications have mainly focused on achieving desirable color, shape, flavor, and nutritional properties of 3D printed materials. Moreover, it is noted that 5D and 6D printing can in principle print very complex structures with improved strength and less material than do 3D and 4D printing. In future, these new technologies are expected to result in significant innovations in all fields, including the production of high quality food products which cannot be produced with current processing technologies. The objective of this review is to identify industrial potential of 4D printing and for further innovation utilizing 5D and 6D printing.
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Affiliation(s)
- Ahmed Fathy Ghazal
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Agricultural Engineering Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada
| | - Mohamed Ghamry
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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21
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Zhou K, Sun Y, Yang J, Mao H, Gu Z. Hydrogels for 3D embedded bioprinting: a focused review on bioinks and support baths. J Mater Chem B 2022; 10:1897-1907. [PMID: 35212327 DOI: 10.1039/d1tb02554f] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Three-dimensional (3D) bioprinting has played an increasingly crucial role in the manufacturing of organized complex tissues and organs, which has shown tremendous potential in the field of tissue engineering. Extrusion-based bioprinting takes advantage of its competitive pricing and flexibility to print various biomaterials, and it has now developed into one of the most used printing techniques. However, extruding soft hydrogels, also known as bioinks, often leads to poor fidelity when printed in air. As an emerging printing approach, 3D embedded bioprinting deposits bioinks not on a platform but into a support bath, preventing constructs from settling and collapsing. This review discusses the challenges faced in the traditional 3D bioprinting of soft or low-viscosity bioinks and the changes brought by embedded bioprinting as an emerging solution. Particular focus is given to the progress of hydrogels used as bioinks and support baths. Finally, we highlight the challenges involved in this process and look forward to the prospects of this technology.
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Affiliation(s)
- Ke Zhou
- Research Institute for Biomaterials, Tech Institute for Advanced Materials, College of Materials Science and Engineering, Nanjing Tech University, Nanjing 211816, China.
| | - Yadong Sun
- Research Institute for Biomaterials, Tech Institute for Advanced Materials, College of Materials Science and Engineering, Nanjing Tech University, Nanjing 211816, China.
| | - Jiquan Yang
- Jiangsu Key Lab of 3D Printing Equipment and Manufacturing, Nanjing Normal University, Nanjing, 210046, China
| | - Hongli Mao
- Research Institute for Biomaterials, Tech Institute for Advanced Materials, College of Materials Science and Engineering, Nanjing Tech University, Nanjing 211816, China.
| | - Zhongwei Gu
- Research Institute for Biomaterials, Tech Institute for Advanced Materials, College of Materials Science and Engineering, Nanjing Tech University, Nanjing 211816, China.
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22
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23
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Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100093] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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24
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Ko HJ, Wen Y, Choi JH, Park BR, Kim HW, Park HJ. Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106898] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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25
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Methyl Jasmonate Effect on Betulinic Acid Content and Biological Properties of Extract from Senna obtusifolia Transgenic Hairy Roots. Molecules 2021; 26:molecules26206208. [PMID: 34684788 PMCID: PMC8540613 DOI: 10.3390/molecules26206208] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 02/05/2023] Open
Abstract
It is known that Senna obtusifolia has been used in medicine since ancient times due to the content of many valuable compounds with a pro-health effect. One of them is betulinic acid, which is a pentacyclic triterpene with antimalarial, antiviral, anti-inflammatory and anticancer properties. In this work, a continuation of our previous research, an attempt was made to increase the level of betulinic acid accumulation by the cultivation of transgenic hairy roots that overexpress the squalene synthase gene in a 10 L sprinkle bioreactor with methyl jasmonate elicitation. We present that the applied strategy allowed us to increase the content of betulinic acid in hairy root cultures to the level of 48 mg/g dry weight. The obtained plant extracts showed a stronger cytotoxic effect on the U87MG glioblastoma cell line than the roots grown without elicitors. Additionally, the induction of apoptosis, reduction of mitochondrial membrane potential, chromosomal DNA fragmentation and activation of caspase cascades are demonstrated. Moreover, the tested extract showed inhibition of topoisomerase I activity.
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26
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State-of-the-art of 3D printing technology of alginate-based hydrogels-An emerging technique for industrial applications. Adv Colloid Interface Sci 2021; 293:102436. [PMID: 34023568 DOI: 10.1016/j.cis.2021.102436] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/29/2021] [Accepted: 05/07/2021] [Indexed: 12/19/2022]
Abstract
Recently, three-dimensional (3D) printing (also known as additive manufacturing) has received unprecedented consideration in various fields owing to many advantages compared to conventional manufacturing equipment such as reduced fabrication time, one-step production, and the ability for rapid prototyping. This promising technology, as the next manufacturing revolution and universal industrial method, allows the user to fabricate desired 3D objects using a layer-by-layer deposition of material and a 3D printer. Alginate, a versatile polysaccharide derived from seaweed, is popularly used for this advanced bio-fabrication technique due to its printability, biodegradability, biocompatibility, excellent availability, low degree of toxicity, being a relatively inexpensive, rapid gelation in the presence of Ca2+ divalent, and having fascinating chemical structure. In recent years, 3D printed alginate-based hydrogels have been prepared and used in various fields including tissue engineering, water treatment, food, electronics, and so forth. Due to the prominent role of 3D printed alginate-based materials in diverse fields. So, this review will focus and highlight the latest and most up-to-date achievements in the field of 3D printed alginate-based materials in biomedical, food, water treatment, and electronics.
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27
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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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28
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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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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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30
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Teng X, Zhang M, Mujumdar AS. 4D printing: Recent advances and proposals in the food sector. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.076] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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31
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Shiwarski DJ, Hudson AR, Tashman JW, Feinberg AW. Emergence of FRESH 3D printing as a platform for advanced tissue biofabrication. APL Bioeng 2021; 5:010904. [PMID: 33644626 PMCID: PMC7889293 DOI: 10.1063/5.0032777] [Citation(s) in RCA: 84] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Accepted: 01/06/2021] [Indexed: 12/15/2022] Open
Abstract
In tissue engineering, an unresolved challenge is how to build complex 3D scaffolds in order to recreate the structure and function of human tissues and organs. Additive manufacturing techniques, such as 3D bioprinting, have the potential to build biological material with unprecedented spatial control; however, printing soft biological materials in air often results in poor fidelity. Freeform Reversible Embedding of Suspended Hydrogels (FRESH) is an embedded printing approach that solves this problem by extruding bioinks within a yield-stress support bath that holds the bioinks in place until cured. In this Perspective, we discuss the challenges of 3D printing soft and liquid-like bioinks and the emergence for FRESH and related embedded printing techniques as a solution. This includes the development of FRESH and embedded 3D printing within the bioprinting field and the rapid growth in adoption, as well as the advantages of FRESH printing for biofabrication and the new research results this has enabled. Specific focus is on the customizability of the FRESH printing technique where the chemical composition of the yield-stress support bath and aqueous phase crosslinker can all be tailored for printing a wide range of bioinks in complex 3D structures. Finally, we look ahead at the future of FRESH printing, discussing both the challenges and the opportunities that we see as the biofabrication field develops.
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Affiliation(s)
- Daniel J. Shiwarski
- Department of Biomedical Engineering, Carnegie Mellon University, Pittsburgh, Pennsylvania 15213, USA
| | - Andrew R. Hudson
- Department of Biomedical Engineering, Carnegie Mellon University, Pittsburgh, Pennsylvania 15213, USA
| | - Joshua W. Tashman
- Department of Biomedical Engineering, Carnegie Mellon University, Pittsburgh, Pennsylvania 15213, USA
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32
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Krasteva G, Georgiev V, Pavlov A. Recent applications of plant cell culture technology in cosmetics and foods. Eng Life Sci 2021; 21:68-76. [PMID: 33716606 PMCID: PMC7923559 DOI: 10.1002/elsc.202000078] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/26/2020] [Accepted: 11/29/2020] [Indexed: 12/19/2022] Open
Abstract
Plants have been used as the main source of phytochemicals with nutritional, medicinal, cultural and cosmetic applications since times immemorial. Nowadays, achieving sustainable development, global climate change, restricted access to fresh water, limited food supply and growing energy demands are among the critical global challenges faced by humanity. Plant cell culture technology has the potential to address some of these challenges by providing effective tools for sustainable supply of phyto-ingredients with reduced energy, carbon and water footprints. The main aim of this review is to discuss the recent trends in the development of plant cell culture technologies for production of plant-derived substances with application in food products and cosmetic formulations. The specific technological steps and requirements for the final products are discussed in the light of the advances in cultivation technologies used for growing differentiated and undifferentiated plant in vitro systems. Future prospects and existing challenges of the commercialization of plant cell culture-derived products have been outlined through the prism of the authors' point of view. We expect this review will encourage scientists, policymakers and business enterprises to join efforts for speeding-up the mass commercialization and popularization of plant cell culture technology as an eco-friendly alternative method for sustainable production of plant-derived additives with application in food and cosmetic products.
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Affiliation(s)
- Gergana Krasteva
- Laboratory of Cell BiosystemsThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
| | - Vasil Georgiev
- Laboratory of Cell BiosystemsThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
| | - Atanas Pavlov
- Laboratory of Cell BiosystemsThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
- Department of Analytical Chemistry and PhysicochemistryUniversity of Food TechnologiesPlovdivBulgaria
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33
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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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34
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Jiang Q, Zhang M, Mujumdar AS. Novel evaluation technology for the demand characteristics of 3D food printing materials: a review. Crit Rev Food Sci Nutr 2021; 62:4669-4683. [PMID: 33523706 DOI: 10.1080/10408398.2021.1878099] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
As a recently developed way of food manufacturing - 3D printing - is bringing about a revolution in the food industry. Rheological and mechanical properties of food material being printed are the determinants of their printability. Therefore, it is important to analyze the requirements of different 3D printing technologies on material properties and to evaluate the performance of the printed materials. In this review, the printing characteristics and classification of food materials are discussed. The four commonly used 3D printing techniques e.g. extrusion-based printing, selective sintering printing (SLS), binder jetting, and inkjet printing, are outlined along with suitable material characteristics required for each printing technique. Finally, recent technologies for evaluation of 3D printed products including low field nuclear magnetic resonance (LF-NMR), computer numerical simulation, applied reference material, morphological identification, and some novel instrumental analysis techniques are highlighted.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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35
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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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36
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Derossi A, Caporizzi R, Paolillo M, Severini C. Programmable texture properties of cereal-based snack mediated by 3D printing technology. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110160] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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37
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Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102531] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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38
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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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39
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Rischer H, Szilvay GR, Oksman-Caldentey KM. Cellular agriculture — industrial biotechnology for food and materials. Curr Opin Biotechnol 2020; 61:128-134. [DOI: 10.1016/j.copbio.2019.12.003] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 12/03/2019] [Accepted: 12/09/2019] [Indexed: 12/13/2022]
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Piyush, Kumar R, Kumar R. 3D printing of food materials: A state of art review and future applications. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.matpr.2020.02.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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