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Liu FW, Song XX, Bian SG, Huang XJ, Yin JY, Nie SP. Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia. Food Funct 2024; 15:5868-5881. [PMID: 38727142 DOI: 10.1039/d4fo00982g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
The aim of this study was to investigate the feasibility of soy protein isolate (SPI) gels added with Tremella polysaccharides (TPs) and psyllium husk powder (PHP) as 3D printing inks for developing dysphagia-friendly food and elucidate the potential mechanism of TPs and PHP in enhancing the printing and swallowing performance of SPI gels. The results indicated that the SPI gels with a TP : PHP ratio of 3 : 7 could be effectively used as printing inks to manufacture dysphagia-friendly food. The addition of TPs increased the free water content, resulting in a decrease in the viscosity of the SPI gels, which, in turn, reduced the line width of the 3D-printed product and structural strength of the gel system. The addition of PHP increased disulfide bond interactions and excluded volume interactions, which determined the mechanical strength of SPI gels and increased the line width of the printed product. The synergistic effects between TPs and PHP improved the printing precision and structural stability. This study presents meaningful insights for the utilization of 3D printing in the creation of dysphagia-friendly food using protein-polysaccharide complexes.
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Affiliation(s)
- Fang-Wei Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Shui-Gen Bian
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Xiao-Jun Huang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
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2
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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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3
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Dushina E, Popov S, Zlobin A, Martinson E, Paderin N, Vityazev F, Belova K, Litvinets S. Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food. Gels 2024; 10:42. [PMID: 38247765 PMCID: PMC10815391 DOI: 10.3390/gels10010042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/29/2023] [Accepted: 01/02/2024] [Indexed: 01/23/2024] Open
Abstract
The aim of the study was to develop ink enriched with a high content of lupine callus tissue (CT) suitable for 3D printing. Printable ink obtained using mashed potatoes (20 g/100 mL) and a 3% agar solution was used as the parent CT-free ink (CT0). Viscosity increased from 9.6 to 75.4 kPa·s during the cooling of the CT0 ink from 50 to 20 °C, while the viscosity of the ink with 80 g/100 mL of CT (CT80) increased from 0.9 to 5.6 kPa·s under the same conditions. The inclusion of CT was shown to decrease the hardness of 3D-printed food gel from 0.32 ± 0.03 to 0.21 ± 0.03 N. The storage modulus G' value was 7.9 times lower in CT80 samples than in CT0 samples. The values of fracture stress for CT80 and CT0 inks were 1621 ± 711 and 13,241 ± 2329 Pa, respectively. The loss tangent and the limiting strain did not differ in CT0 and CT80, although the value of the fracture strain was 1.6 times higher in the latter. Thus, the present study demonstrates that CT may be added to printing ink in order to enhance food with plant cell material and enable the 3D printing of specially shaped foods.
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Affiliation(s)
- Elena Dushina
- Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia; (E.D.); (A.Z.); (E.M.); (K.B.); (S.L.)
| | - 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; (N.P.); (F.V.)
| | - Andrey Zlobin
- Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia; (E.D.); (A.Z.); (E.M.); (K.B.); (S.L.)
| | - Ekaterina Martinson
- Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia; (E.D.); (A.Z.); (E.M.); (K.B.); (S.L.)
| | - Nikita Paderin
- 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; (N.P.); (F.V.)
| | - Fedor Vityazev
- 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; (N.P.); (F.V.)
| | - Kseniya Belova
- Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia; (E.D.); (A.Z.); (E.M.); (K.B.); (S.L.)
| | - Sergey Litvinets
- Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia; (E.D.); (A.Z.); (E.M.); (K.B.); (S.L.)
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Srivastava S, Pandey VK, Singh R, Dar AH. Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D. Food Sci Biotechnol 2023; 32:1783-1804. [PMID: 37781048 PMCID: PMC10541363 DOI: 10.1007/s10068-023-01352-8] [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: 03/20/2023] [Revised: 05/10/2023] [Accepted: 05/22/2023] [Indexed: 10/03/2023] Open
Abstract
Food printing using 3D, 4D, and 5D printing processes has received a lot of interest as a result of rising living standards and increased customer desire for new foods. In the food industry, 3D as well as 4D printing are extremely effective methods for additive manufacturing. The 3D printing technology produces flat objects with a variety of mechanical strengths. The strength of the object depends on the type of material used and the printing process. Printing structures with the most complex geometric, such as curved surfaces, necessitates the usage of supplementary material. The 4D printing procedure necessitates additional stimuli in order to adjust the aspect of the generated geometry. These obstacles can be addressed by employing 5D printing techniques, which prints the product in three motions and two rotational axes without the use of additional support material. These emerging innovations are likely to result in substantial advancements in all industries, including the manufacturing of high-quality food products. Food printing technology can be used to create long shelf-life products by printing food with protective coatings that prevent oxidation and degradation. Foods can also be printed in specific shapes or sizes to reduce surface area exposed to air. 6D printed objects can be created as a result of 5D printing because it is regarded as a by-product of 5D printing technology. 6D printing can save time and money by using the right processing parameters to create strong materials that are more sensitive to stimuli. 7D printing can enable more efficient production processes, reduce costs, and enable the development of products that are more complex and intricate than what is achievable with traditional manufacturing methods. The revolutionary change brought by food printing technologies in the field of applications, research and development, processing, advantages in food industry have been discussed in this paper.
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Affiliation(s)
- Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh India
| | - Rahul Singh
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology Kashmir, Awantipora, India
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Guo J, Zhang M, Law CL, Luo Z. 3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37480290 DOI: 10.1080/10408398.2023.2238826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/24/2023]
Abstract
Prepared dishes are popular convenience foods that meet the needs of consumers who pursue delicious tastes while saving time and effort. As a new technology, food 3D printing (also known as food additive manufacturing technology) has great advantage in the production of personalized food. Applying food 3D printing technology in the production of prepared dishes provides the solution to microbial contamination, poor nutritional quality and product standardization. This review summarizes the problems faced by the prepared dishes industry in traditional food processing, and introduces the characteristics of prepared dishes and 3D printing technology. Food additives are suitable for 3D prepared dishes and novel 3D printing technologies are also included in this review. In addition, the challenges and possible solutions of the application of food 3D printing technology in the field of prepared dishes are summarized and explored. Food additives with advantages in heat stability, low temperature protection and bacteriostasis help to accelerate the application of 3D printing in prepared dishes industry. The combination of 3D printing technology with heat-assisted sources (microwave, laser) and non-heat-assisted sources (electrolysis, ultrasound) provides the possibility for the development of customized prepared dishes in the future, and also promotes more 3D food printing technologies for commercial use. It is noteworthy that these technologies are still at research stage, and there are challenges for the formulation design, the stability of printed ink storage, as well as implementation of customized nutrition for the elderly and children.
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Affiliation(s)
- Jia Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, University of Nottingham, Semenyih, Malaysia
| | - Zhenjiang Luo
- R&D center, Haitong Ninghai Foods Co., Ltd, Ninghai, China
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Nowacka M, Trusinska M, Chraniuk P, Drudi F, Lukasiewicz J, Nguyen NP, Przybyszewska A, Pobiega K, Tappi S, Tylewicz U, Rybak K, Wiktor A. Developments in Plant Proteins Production for Meat and Fish Analogues. Molecules 2023; 28:molecules28072966. [PMID: 37049729 PMCID: PMC10095742 DOI: 10.3390/molecules28072966] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/25/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023] Open
Abstract
In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.
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7
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An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03040-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
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8
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Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review. Foods 2022; 11:foods11244111. [PMID: 36553853 PMCID: PMC9777955 DOI: 10.3390/foods11244111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
Three-dimensional printing technology enables the personalization and on-demand production of edible products of individual specifications. Four-dimensional printing technology expands the application scope of 3D printing technology, which controllably changes the quality attributes of 3D printing products over time. The concept of 5D/6D printing technology is also gradually developing in the food field. However, the functional value of food printing technology remains largely unrealized on a commercial scale due to limitations of printability and printing efficiency. This review focuses on recent developments in breaking through these barriers. The key factors and improvement methods ranging from ink properties and printer design required for successful printing of personalized foods (including easy-to-swallow foods, specially shaped foods, and foods with controlled release of functional ingredients) are identified and discussed. Novel evaluation methods for printability and printing precision are outlined. Furthermore, the design of printing equipment to increase printing efficiency is discussed along with some suggestions for cost-effective commercial printing.
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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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Cheawchanlertfa P, Chitcharoen S, Raethong N, Liu Q, Chumnanpuen P, Soommat P, Song Y, Koffas M, Laoteng K, Vongsangnak W. Enhancing Genome-Scale Model by Integrative Exometabolome and Transcriptome: Unveiling Carbon Assimilation towards Sphingolipid Biosynthetic Capability of Cordyceps militaris. J Fungi (Basel) 2022; 8:jof8080887. [PMID: 36012875 PMCID: PMC9409897 DOI: 10.3390/jof8080887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/15/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022] Open
Abstract
Cordyceps militaris is an industrially important fungus, which is often used in Asia as traditional medicine. There has been a published genome-scale metabolic model (GSMM) of C. militaris useful for predicting its growth behaviors; however, lipid metabolism, which plays a vital role in cellular functions, remains incomplete in the GSMM of C. militaris. A comprehensive study on C. militaris was thus performed by enhancing GSMM through integrative analysis of metabolic footprint and transcriptome data. Through the enhanced GSMM of C. militaris (called iPC1469), it contained 1469 genes, 1904 metabolic reactions and 1229 metabolites. After model evaluation, in silico growth simulation results agreed well with the experimental data of the fungal growths on different carbon sources. Beyond the model-driven integrative data analysis, interestingly, we found key metabolic responses in alteration of lipid metabolism in C. militaris upon different carbon sources. The sphingoid bases (e.g., sphinganine, sphingosine, and phytosphingosine) and ceramide were statistically significant accumulated in the xylose culture when compared with other cultures; this study suggests that the sphingolipid biosynthetic capability in C. militaris was dependent on the carbon source assimilated for cell growth; this finding provides a comprehensive basis for the sphingolipid biosynthesis in C. militaris that can help to further redesign its metabolic control for medicinal and functional food applications.
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Affiliation(s)
| | - Suwalak Chitcharoen
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
- Program in Bioinformatics and Computational Biology, Graduate School, Chulalongkorn University, Bangkok 10330, Thailand
| | - Nachon Raethong
- Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Qing Liu
- Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Sciences, Shandong University of Technology, Zibo 255000, China
| | - Pramote Chumnanpuen
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
- Omics Center for Agriculture, Bioresources, Food, and Health, Kasetsart University (OmiKU), Bangkok 10900, Thailand
| | - Panyawarin Soommat
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
- Genetic Engineering and Bioinformatics Program, Graduate School, Kasetsart University, Bangkok 10900, Thailand
| | - Yuanda Song
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
- Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Sciences, Shandong University of Technology, Zibo 255000, China
| | - Mattheos Koffas
- Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Kobkul Laoteng
- Industrial Bioprocess Technology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology BIOTEC, National Science and Technology Development Agency NSTDA, Pathum Thani 12120, Thailand
- Correspondence: (K.L.); (W.V.)
| | - Wanwipa Vongsangnak
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
- Omics Center for Agriculture, Bioresources, Food, and Health, Kasetsart University (OmiKU), Bangkok 10900, Thailand
- Correspondence: (K.L.); (W.V.)
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Lorenz T, Iskandar MM, Baeghbali V, Ngadi MO, Kubow S. 3D Food Printing Applications Related to Dysphagia: A Narrative Review. Foods 2022; 11:foods11121789. [PMID: 35741992 PMCID: PMC9222244 DOI: 10.3390/foods11121789] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/06/2022] [Accepted: 06/06/2022] [Indexed: 11/30/2022] Open
Abstract
Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal. The population that is most affected by it is the elderly. Texture-modified diets are part of the treatment plan for dysphagia. This bland, restrictive diet often contributes to malnutrition in patients with dysphagia. Both energy and protein intake are of concern, which is especially worrying, as it affects the elderly. Making texture-modified diets more appealing is one method to increase food intake. As a recent technology, 3D food printing has great potential to increase the appeal of textured foods. With extrusion-based printing, both protein and vegetable products have already been 3D printed that fit into the texture categories provided by the International Dysphagia Diet Standardization Initiative. Another exciting advancement is 4D food printing which could make foods even more appealing by incorporating color change and aroma release following a stimulus. The ultra-processed nature of 3D-printed foods is of nutritional concern since this affects the digestion of the food and negatively affects the gut microbiome. There are mitigating strategies to this issue, including the addition of hydrocolloids that increase stomach content viscosity and the addition of probiotics. Therefore, 3D food printing is an improved method for the production of texture-modified diets that should be further explored.
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Affiliation(s)
- Tim Lorenz
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (T.L.); (M.M.I.)
| | - Michèle M. Iskandar
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (T.L.); (M.M.I.)
| | - Vahid Baeghbali
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran;
| | - Michael O. Ngadi
- Department of Bioresource Engineering, McGill University, Montreal, QC H9X 3V9, Canada;
| | - Stan Kubow
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (T.L.); (M.M.I.)
- Correspondence: ; Tel.: +1-514-398-7754
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12
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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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13
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Wang L, Yan H, Zeng B, Hu Z. Research Progress on Cordycepin Synthesis and Methods for Enhancement of Cordycepin Production in Cordyceps militaris. Bioengineering (Basel) 2022; 9:bioengineering9020069. [PMID: 35200422 PMCID: PMC8869658 DOI: 10.3390/bioengineering9020069] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/17/2022] [Accepted: 02/09/2022] [Indexed: 12/04/2022] Open
Abstract
C. militaris is an insect-born fungus that belongs to Ascomycota and Cordyceps. It has a variety of biological activities that can be applied in medicine, health-care products, cosmeceuticals and other fields. Cordycepin (COR) is one of the major bioactive components identified from C. militaris. Thus, C. militaris and COR have attracted extensive attention. In this study, chemical synthetic methods and the biosynthesis pathway of COR were reviewed. As commercially COR was mainly isolated from C. militaris fermentation, the optimizations for liquid and solid fermentation and genetic modifications of C. militaris to increase COR content were also summarized. Moreover, the research progress of genetic modifications of C. militaris and methods for separation and purification COR were introduced. Finally, the existing problems and future research direction of C. militaris were discussed. This study provides a reference for the production of COR in the future.
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Affiliation(s)
- Li Wang
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China; (L.W.); (H.Y.)
| | - Huanhuan Yan
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China; (L.W.); (H.Y.)
| | - Bin Zeng
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China; (L.W.); (H.Y.)
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China
- Correspondence: (B.Z.); (Z.H.); Tel.: +86-13755679856 (B.Z.); +86-15797865372 (Z.H.)
| | - Zhihong Hu
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China; (L.W.); (H.Y.)
- Correspondence: (B.Z.); (Z.H.); Tel.: +86-13755679856 (B.Z.); +86-15797865372 (Z.H.)
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14
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Escalante-Aburto A, Trujillo-de Santiago G, Álvarez MM, Chuck-Hernández C. Advances and prospective applications of 3D food printing for health improvement and personalized nutrition. Compr Rev Food Sci Food Saf 2021; 20:5722-5741. [PMID: 34643023 DOI: 10.1111/1541-4337.12849] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/13/2021] [Accepted: 08/24/2021] [Indexed: 02/06/2023]
Abstract
Three-dimensional food printing (3DFP) uses additive manufacturing concepts to fabricate customized designed products with food ingredients in powder, liquid, dough, or paste presentations. In some cases, it uses additives, such as hydrocolloids, starch, enzymes, and antibrowning agents. Chocolate, cheese, sugar, and starch-based materials are among the most used ingredients for 3DFP, and there is a broad and growing interest in meat-, fruit-, vegetable-, insect-, and seaweed-based alternative raw materials. Here, we reviewed the most recent published information related to 3DFP for novel uses, including personalized nutrition and health-oriented applications, such as the use of 3D-printed food as a drug vehicle, and four-dimensional food printing (4DFP). We also reviewed the use of this technology in aesthetic food improvement, which is the most popular use of 3DFP recently. Finally, we provided a prospective and perspective view of this technology. We also reflected on its multidisciplinary character and identified aspects in which social and regulatory affairs must be addressed to fulfill the promises of 3DFP in human health improvement.
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Affiliation(s)
- Anayansi Escalante-Aburto
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, Nuevo León, México.,Department of Nutrition, School of Health Sciences, Universidad de Monterrey, Nuevo León, México
| | | | - Mario M Álvarez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, Nuevo León, México
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15
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Chen X, Zhang M, Teng X, Mujumdar AS. Recent Progress in Modeling 3D/4D Printing of Foods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09297-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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16
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Tomašević I, Putnik P, Valjak F, Pavlić B, Šojić B, Bebek Markovinović A, Bursać Kovačević D. 3D printing as novel tool for fruit-based functional food production. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.015] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Abstract
Owing to COVID-19, the world has advanced faster in the era of the Fourth Industrial Revolution, along with the 3D printing technology that has achieved innovation in personalized manufacturing. Three-dimensional printing technology has been utilized across various fields such as environmental fields, medical systems, and military materials. Recently, the 3D food printer global market has shown a high annual growth rate and is a huge industry of approximately one billion dollars. Three-dimensional food printing technology can be applied to various food ranges based on the advantages of designing existing food to suit one’s taste and purpose. Currently, many countries worldwide produce various 3D food printers, developing special foods such as combat food, space food, restaurants, floating food, and elderly food. Many people are unaware of the utilization of the 3D food printing technology industry as it is in its early stages. There are various cases using 3D food printing technology in various parts of the world. Three-dimensional food printing technology is expected to become a new trend in the new normal era after COVID-19. Compared to other 3D printing industries, food 3D printing technology has a relatively small overall 3D printing utilization and industry size because of problems such as insufficient institutionalization and limitation of standardized food materials for 3D food printing. In this review, the current industrial status of 3D food printing technology was investigated with suggestions for the improvement of the food 3D printing market in the new normal era.
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18
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Tavares-Negrete JA, Aceves-Colin AE, Rivera-Flores DC, Díaz-Armas GG, Mertgen AS, Trinidad-Calderón PA, Olmos-Cordero JM, Gómez-López EG, Pérez-Carrillo E, Escobedo-Avellaneda ZJ, Tamayol A, Alvarez MM, Trujillo-de Santiago G. Three-Dimensional Printing Using a Maize Protein: Zein-Based Inks in Biomedical Applications. ACS Biomater Sci Eng 2021; 7:3964-3979. [PMID: 34197076 DOI: 10.1021/acsbiomaterials.1c00544] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The use of three-dimensional (3D) printing for biomedical applications has expanded exponentially in recent years. However, the current portfolio of 3D printable inks is still limited. For instance, only few protein matrices have been explored as printing/bioprinting materials. Here, we introduce the use of zein, the primary constitutive protein in maize seeds, as a 3D printable material. Zein-based inks were prepared by dissolving commercial zein powder in ethanol with or without polyethylene glycol (PEG400) as a plasticizer. The rheological characteristics of our materials, studied during 21 days of aging/maturation, showed an increase in the apparent viscosity as a function of time in all formulations. The addition of PEG400 decreased the apparent viscosity. Inks with and without PEG400 and at different maturation times were tested for printability in a BioX bioprinter. We optimized the 3D printing parameters for each ink formulation in terms of extrusion pressure and linear printing velocity. Higher fidelity structures were obtained with inks that had maturation times of 10 to 14 days. We present different proof-of-concept experiments to demonstrate the versatility of the engineered zein inks for diverse biomedical applications. These include printing of complex and/or free-standing 3D structures, tablets for controlled drug release, and scaffolds for cell culture.
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Affiliation(s)
- Jorge Alfonso Tavares-Negrete
- Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico.,Departamento de Bioingeniería, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
| | - Alberto Emanuel Aceves-Colin
- Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico.,Departamento de Ingeniería Mecatrónica y Eléctrica, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
| | - Delia Cristal Rivera-Flores
- Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico.,Departamento de Ciencias, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
| | - Gladys Guadalupe Díaz-Armas
- Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico.,Departamento de Ingeniería Mecatrónica y Eléctrica, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
| | - Anne-Sophie Mertgen
- Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico.,Departamento de Bioingeniería, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
| | - Plinio Alejandro Trinidad-Calderón
- Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico.,Departamento de Bioingeniería, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
| | - Jorge Miguel Olmos-Cordero
- Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico.,Departamento de Ingeniería Mecatrónica y Eléctrica, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
| | - Elda Graciela Gómez-López
- Departamento de Ciencias, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
| | - Esther Pérez-Carrillo
- Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico.,Departamento de Bioingeniería, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
| | - Zamantha Judith Escobedo-Avellaneda
- Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico.,Departamento de Bioingeniería, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
| | - Ali Tamayol
- Department of Biomedical Engineering, University of Connecticut Health Center, Farmington, Connecticut 06030, United States
| | - Mario Moisés Alvarez
- Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico.,Departamento de Bioingeniería, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
| | - Grissel Trujillo-de Santiago
- Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico.,Departamento de Ingeniería Mecatrónica y Eléctrica, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey 64849, Nuevo León, Mexico
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19
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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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20
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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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21
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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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22
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Strother H, Moss R, McSweeney MB. Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gum. J Texture Stud 2020; 51:852-860. [PMID: 32537768 DOI: 10.1111/jtxs.12545] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 06/06/2020] [Accepted: 06/08/2020] [Indexed: 11/29/2022]
Abstract
This study examined the effects of different hydrocolloids (guar gum, xanthan gum and gelatin) on the sensory and textural properties of pureed carrots. There were eight products involved in the study; 3D printed carrots and molded carrots without the addition of gums and with guar gum, xanthan gum and gelatin. All products were evaluated using trained panelists (n = 12) and underwent a texture profile analysis. No significant differences were found between the molded and 3D printed pureed carrots; instead, the samples were grouped based on the gum used in their production. The samples made with gelatin and xanthan gum were the hardest (texture profile analysis) and the densest samples when evaluated by the trained panelists. The 3D printing did not affect the taste properties of the pureed carrots, as they were evaluated to be similar to that of the molded carrots (p > .05). This study demonstrated that 3D printing did not affect the textural and sensory properties of pureed carrots when compared to molded carrots. However, changes in the printing parameters (infill percentage, nozzle diameter, flow rate, nozzle height) need to be evaluated to determine their effect on the sensory properties of 3D printed pureed carrots.
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Affiliation(s)
- Heather Strother
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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23
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Feng C, Zhang M, Bhandari B, Ye Y. Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109265] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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