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Liu Y, Zhang Y, Cai L, Zeng Q, Wang P. Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods. Int J Biol Macromol 2024; 272:132884. [PMID: 38844274 DOI: 10.1016/j.ijbiomac.2024.132884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 05/31/2024] [Accepted: 06/02/2024] [Indexed: 06/10/2024]
Abstract
The food industry is undergoing a significant transformation with the advancement of 3D technology. Researchers in the field are increasingly interested in using protein and protein-polysaccharide composite materials for 3D printing applications. However, maintaining nutritional and sensory properties while guaranteeing printability of these materials is challenging. This review examines the commonly used protein and composite materials in food 3D printing and their roles in printing inks. This review also outlines the essential properties required for 3D printing, including extrudability, appropriate viscoelasticity, thixotropic properties, and gelation properties. Furthermore, it explores the wide range of potential applications for 3D printing technology in novel functional foods such as space food, dysphagia food, kid's food, meat analogue, and other specialized food products.
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Affiliation(s)
- Yi Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Lei Cai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qinglin Zeng
- FooodLab (Hangzhou) Technology Co., Ltd, Hangzhou 310024, China
| | - Pengrui Wang
- FooodLab (Hangzhou) Technology Co., Ltd, Hangzhou 310024, China.
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2
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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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3
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Oh Y, Lee S, Lee NK, Rhee JK. Improving the Three-Dimensional Printability of Potato Starch Loaded onto Food Ink. J Microbiol Biotechnol 2024; 34:891-901. [PMID: 38379303 DOI: 10.4014/jmb.2311.11040] [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: 11/24/2023] [Revised: 01/17/2024] [Accepted: 01/24/2024] [Indexed: 02/22/2024]
Abstract
This study focuses on improving the 3D printability of pea protein with the help of food inks designed for jet-type 3D printers. Initially, the food ink base was formulated using nanocellulose-alginate with a gradient of native potato starch and its 3D printability was evaluated. The 3D-printed structures using only candidates for the food ink base formulated with or without potato starch exhibited dimensional accuracy exceeding 95% on both the X and Y axes. However, the accuracy of stacking on the Z-axis was significantly affected by the ink composition. Food ink with 1% potato starch closely matched the CAD design, with an accuracy of approximately 99% on the Z-axis. Potato starch enhanced the stacking of 3D-printed structures by improving the electrostatic repulsion, viscoelasticity, and thixotropic behavior of the food ink base. The 3D printability of pea protein was evaluated using the selected food ink base, showing a 46% improvement in dimensional accuracy on the Z-axis compared to the control group printed with a food ink base lacking potato starch. These findings suggest that starch can serve as an additive support for high-resolution 3D jet-type printing of food ink material.
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Affiliation(s)
- Yourim Oh
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Seungmin Lee
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Nam Keun Lee
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Jin-Kyu Rhee
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Republic of Korea
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4
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Liu B, Zhao Y, Li Y, Tao L, Pan P, Bi Y, Song S, Yu L. Investigation of the structure, rheology and 3D printing characteristics of corn starch regulated by glycyrrhizic acid. Int J Biol Macromol 2024; 263:130277. [PMID: 38378116 DOI: 10.1016/j.ijbiomac.2024.130277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 12/16/2023] [Accepted: 02/16/2024] [Indexed: 02/22/2024]
Abstract
This study aimed to construct a novel corn starch-glycyrrhizic acid (CS-GA) ink and systematically investigate the effects of GA on the water distribution, microstructure, rheology and 3D printing properties of CS hydrogels. The results showed that the CS chains could form strong hydrogen bonds with GA molecules, inhibit the formation of short-range ordered structure of CS and reduce the content of B-type starch. The low-field nuclear magnetic results showed that the introduction of GA could increase bound water content in CS-GA hydrogels. With the increase of GA content, the CS-GA hydrogel changed from CS-dominated to a GA-dominated gel network system. Rheological results showed that all samples exhibited typical shear thinning behavior. High GA concentration was beneficial to increasing the self-supporting properties and thixotropic recovery of CS-GA hydrogels. Compared with the pure CS hydrogel, the 3D printing characteristics of CS-GA hydrogels were significantly enhanced due to the increased bound water content and the enhancement of rheological properties. At 40 % GA content, CS-GA hydrogel showed the highest printing accuracy of 96.4 % ± 0.30 %. The printed product could perfectly replicate the preset model. Therefore, this study provided a theoretical basis for regulating starch's rheology and 3D printing characteristics and developing novel food-grade 3D printing inks.
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Affiliation(s)
- Bo Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yilin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yufei Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Li Tao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Pengyuan Pan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yunfeng Bi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Shixin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China.
| | - Lei Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China.
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5
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Auer J, Östlund J, Nilsson K, Johansson M, Herneke A, Langton M. Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties. Foods 2023; 12:2607. [PMID: 37444345 DOI: 10.3390/foods12132607] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/29/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.
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Affiliation(s)
- Jaqueline Auer
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Johanna Östlund
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Klara Nilsson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Mathias Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Anja Herneke
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
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6
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Fabrication of starch-based packaging materials. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Abstract
Abstract
This chapter aims to provide the reader with some information about the possibility of starch as a suitable substitute for synthetic polymers in biodegradable food packaging. This is due to the starch has good characteristics which are great biodegradability, low cost and also easy to gain from natural resources. However, some of technical challenges are also introduced before starch-based polymers can be used in more applications. These technical challenges involved preparation methods and incorporation of additives and these are being summarized in this topic. Hence, the enhancement of starch can be done in order to prepare innovative starch-based biodegradable materials.
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7
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Amaresh, Mitra J, Kaushal M. Influence of incorporation of peanut protein isolate on pasting, rheological and textural properties of rice starch. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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8
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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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9
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Rong L, Chen X, Shen M, Yang J, Qi X, Li Y, Xie J. The application of 3D printing technology on starch-based product: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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10
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Arii Y, Nishizawa K. Tofu is a promising candidate for the development of an edible 3D-printing ink. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Kadival A, Kour M, Meena D, Mitra J. Extrusion-Based 3D Food Printing: Printability Assessment and Improvement Techniques. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02931-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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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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13
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Physical and 3D Printing Properties of Arrowroot Starch Gels. Foods 2022; 11:foods11142140. [PMID: 35885383 PMCID: PMC9317205 DOI: 10.3390/foods11142140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 12/02/2022] Open
Abstract
This paper aims to investigate the physical and 3D printing properties of arrowroot starch (AS), a natural biopolymer with many potential health benefits. Scanning electron microscopy images showed that AS granules had mixed spherical and elongated geometries, with average sizes of 10.5 ± 2.5 μm. The molecular weight of AS measured by gel permeation chromatography (GPC) was 3.24 × 107 g/mol, and the amylose/amylopectin ratio of AS was approximately 4:11. AS has an A-type crystal structure, with a gelatinization temperature of 71.8 ± 0.2 °C. The overlap concentration (C*) of AS in aqueous solutions was 0.42% (w/v). Temperature-dependent dynamic rheological analyses of 10% to 30% (w/v) AS fluids showed that the storage modulus (G’) reached the maximum values around the gelatinization temperatures, while the yield stress (τy) and flow stress (τf) values all increased with the increase in AS concentration. The printing accuracy of AS gels was found to be associated with the interplay between the G’ values and the restorability after extrusion, determined by the three-interval thixotropy tests (3ITT). The optimum 3D printing condition occurred at 20% (w/v) AS, the nozzle diameter of 0.60 mm, the printing speed of 100 mm/s and the extrusion speed of 100 mm/s. Our research provides a promising biopolymer to be used in the design of novel personalized functional foods.
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14
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Taneja A, Sharma R, Ayush K, Sharma A, Mousavi Khaneghah A, Regenstein JM, Barba FJ, Phimolsiripol Y, Sharma S. Innovations and applications of 3‐D printing in food sector. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15691] [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)
- Akriti Taneja
- School of Bioengineering and Food Technology Shoolini University Solan HP 173229 India
| | - Ruchi Sharma
- School of Bioengineering and Food Technology Shoolini University Solan HP 173229 India
| | - Krishna Ayush
- School of Bioengineering and Food Technology Shoolini University Solan HP 173229 India
| | - Anshu Sharma
- Department of Food Science and Technology Dr. Y. S. Parmar University of Horticulture and Forestry Nauni Solan HP 173230 India
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Joe M. Regenstein
- Department of Food Science Cornell University Ithaca NY 14853‐7201 USA
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health Food Science, Toxicology and Forensic Medicine Faculty of Pharmacy Universitat de València Avda. Vicent Andrés Estellés s/n Burjassot 46100 Spain
| | - Yuthana Phimolsiripol
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Center of Excellence in Materials Science and Technology Chiang Mai University Chiang Mai 50100 Thailand
| | - Somesh Sharma
- School of Bioengineering and Food Technology Shoolini University Solan HP 173229 India
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15
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Agunbiade AO, Song L, Agunbiade OJ, Ofoedu CE, Chacha JS, Duguma HT, Hossaini SM, Rasaq WA, Shorstkii I, Osuji CM, Owuamanam CI, Okpala COR, Korzeniowska M, Guine RPF. Potentials of
3D
extrusion‐based printing in resolving food processing challenges: A perspective review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13996] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adedoyin O. Agunbiade
- Department of Food Technology University of Ibadan Ibadan Nigeria
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Lijun Song
- Department of Mechanical and Vehicle Engineering Hunan University Changsha China
| | - Olufemi J. Agunbiade
- Department of Science Laboratory Technology Federal Polytechnic Ile‐Oluji Ondo Nigeria
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Food Science and Agroprocessing Sokoine University of Agriculture Chuo Kikuu Morogoro Tanzania
| | - Haile T. Duguma
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Post‐Harvest Management College of Agriculture and Veterinary Medicine Jimma University Jimma Ethiopia
| | | | - Waheed A. Rasaq
- Department of Applied Bioeconomy Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Ivan Shorstkii
- Department of Technological Equipment and Life‐support Systems Kuban State Technological University Krasnodar Russian Federation
| | - Chijioke M. Osuji
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - Clifford I. Owuamanam
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development Wrocław University of Environmental and Life Sciences Wrocław Poland
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16
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TSAI CR, LIN YK. Artificial Steak: a 3D printable hydrogel composed of egg albumen, pea protein, gellan gum, sodium alginate and rice mill by-products. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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17
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Nei D, Ando Y, Sotome I. Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Daisuke Nei
- Institute of Food Research, National Agriculture and Food Research Organization
| | - Yasumasa Ando
- Institute of Food Research, National Agriculture and Food Research Organization
| | - Itaru Sotome
- Graduate School of Agricultural and Life Science, The University of Tokyo
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18
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Chow CY, Thybo CD, Sager VF, Riantiningtyas RR, Bredie WL, Ahrné L. Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106943] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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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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20
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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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21
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Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102711] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Theagarajan R, Nimbkar S, Moses JA, Anandharamakrishnan C. Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13772] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Radhika Theagarajan
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
- Bharathidasan University Tiruchirappalli Tamil Nadu India
| | - Shubham Nimbkar
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - Jeyan Arthur Moses
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
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Direct Powder Extrusion of Paracetamol Loaded Mixtures for 3D Printed Pharmaceutics for Personalized Medicine via Low Temperature Thermal Processing. Pharmaceutics 2021; 13:pharmaceutics13060907. [PMID: 34205280 PMCID: PMC8234073 DOI: 10.3390/pharmaceutics13060907] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/11/2021] [Accepted: 06/16/2021] [Indexed: 01/20/2023] Open
Abstract
Three-dimensional printed drug development is nowadays an active area in the pharmaceutical industry, where the search for an appropriate edible carrier that permits the thermal processing of the mixture at temperature levels that are safe for the drug is an important field of study. Here, potato starch and hydroxypropyl cellulose based mixtures loaded with paracetamol up to 50% in weight were processed by hot melt extrusion at 85 °C to test their suitability to be thermally processed. The extruded mixtures were tested by liquid chromatography to analyze their release curves and were thermally characterized. The drug recovery was observed to be highly dependent on the initial moisture level of the mixture, the samples being prepared with an addition of water at a ratio of 3% in weight proportional to the starch amount, highly soluble and easy to extrude. The release curves showed a slow and steady drug liberation compared to a commercially available paracetamol tablet, reaching the 100% of recovery at 60 min. The samples aged for 6 weeks showed slower drug release curves compared to fresh samples, this effect being attributable to the loss of moisture. The paracetamol loaded mixture in powder form was used to print pills with different sizes and geometries in a fused deposition modelling three-dimensional printer modified with a commercially available powder extrusion head, showing the potential of this formulation for use in personalized medicine.
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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: 18] [Impact Index Per Article: 6.0] [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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25
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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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26
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Oyinloye TM, Yoon WB. Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110127] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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27
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Le-Bail A, Maniglia BC, Le-Bail P. Recent advances and future perspective in additive manufacturing of foods based on 3D printing. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.009] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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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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29
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30
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Zhou Q, Wang M, Li H, Wang S, Sun W, Chen X, Dong L, Ruan Z. Application of Maillard reaction product of xylose-pea protein enzymatic hydrolysate in 3D printing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2982-2990. [PMID: 32048299 DOI: 10.1002/jsfa.10327] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 02/04/2020] [Accepted: 02/12/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND This paper aims to provide a basis for the application of Maillard reaction products and ideas for 3D printing of functional food. RESULTS We evaluated the effects of pea protein enzymatic hydrolysate-xylose Maillard reaction products (xMRPs) on the printability of 3D printing materials and the structure using various techniques. It was found that compared with the addition of enzymatic hydrolysate, the materials with xMRPs and 3D printing could significantly improve the structure, physical properties, formability of 3D printing materials and 3D print products, among which the xMRPs with 6 g of xylose had the most significant effect. CONCLUSIONS This study has important scientific value and practical significance for the high-valued application of Millard reaction products and the promotion of the practical application of 3D printing technology in the food industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Quancheng Zhou
- State Key Laboratory of Food Science and Technology, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang, China
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Meng Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Hui Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Sai Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Wanting Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Xuanhong Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Leichao Dong
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Zheng Ruan
- State Key Laboratory of Food Science and Technology, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang, China
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31
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Ji A, Zhang S, Bhagia S, Yoo CG, Ragauskas AJ. 3D printing of biomass-derived composites: application and characterization approaches. RSC Adv 2020; 10:21698-21723. [PMID: 35516598 PMCID: PMC9054612 DOI: 10.1039/d0ra03620j] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 05/29/2020] [Indexed: 01/05/2023] Open
Abstract
Biomass-derived 3D printing has attracted interests because of its developing technology and availability with renewable materials as well as compatible characteristics for many applications.
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Affiliation(s)
- Anqi Ji
- Department of Chemical Engineering
- State University of New York College of Environmental Science and Forestry
- Syracuse
- USA
| | - Shuyang Zhang
- Department of Chemical and Biomolecular Engineering
- University of Tennessee
- Knoxville
- USA
| | | | - Chang Geun Yoo
- Department of Chemical Engineering
- State University of New York College of Environmental Science and Forestry
- Syracuse
- USA
| | - Arthur J. Ragauskas
- Department of Chemical and Biomolecular Engineering
- University of Tennessee
- Knoxville
- USA
- Biosciences Division
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32
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Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review. Food Chem 2019; 287:249-257. [DOI: 10.1016/j.foodchem.2019.02.090] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 02/21/2019] [Accepted: 02/22/2019] [Indexed: 11/19/2022]
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