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Zhao N, Guo C, Liu Z, Chen L, Hu Y, Han M, Huang F, Kang Z, Feng X. Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste. Int J Biol Macromol 2024; 277:134006. [PMID: 39032898 DOI: 10.1016/j.ijbiomac.2024.134006] [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: 01/11/2024] [Revised: 07/09/2024] [Accepted: 07/17/2024] [Indexed: 07/23/2024]
Abstract
This study investigated the effect of different hydrocolloids on the improvement of the printability and post-processing stability of minced chicken meat, each hydrocolloid was prepared with 1 % formulation and compared with the control. The effects of these hydrocolloids on the rheological properties of chicken mince and complex model printing capability were explored separately, while the cooking loss and microstructure changes of the samples before and after heating were analyzed. The results showed that the chicken mince gel containing carrageenan was more suitable for printing, increased the yield stress and apparent viscosity of the samples, and the printing process was easier to mold. In addition, carrageenan increased the hardness of the samples, and the microstructures were compact and changed little during the heating process, and the water was locked in the gel matrix, reducing shape changes during the heating process. The use of hydrocolloids improves the stability of post-processing of chicken 3D printing.
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Affiliation(s)
- Nanqi Zhao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Chaofan Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ziyao Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Minyi Han
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Feng Huang
- Institute of Food Science and Technology CAAS, Beijing 100193, China
| | - Zhuangli Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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Santhoshkumar P, Raja V, Priyadarshini SR, Moses JA. Evaluating the 3D printability of pearl millet flour with banana pulp blends. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5588-5602. [PMID: 38363095 DOI: 10.1002/jsfa.13389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 11/29/2023] [Accepted: 02/16/2024] [Indexed: 02/17/2024]
Abstract
BACKGROUND Three-dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet-based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). RESULTS The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.99). The BP proportion influences all the color values (redness: 2-11; yellowness: 17-31.87; total color difference: 2-17). All formulations exhibited shear-thinning behavior (n = 0.02-0.49) and higher hardness (0.2-0.4 N), but not all were printable. A significant decrease in adhesiveness (-0.2 to -0.03 N s) and higher storage modulus (2000-6000 Pa) occurred with an increased proportion of BP. Findings from detailed rheological behavior assessment (static, dynamic and three-interval thixotropy tests) better correlated with trends observed during 3D extrusion printing. The highest yield stress was attained (80 Pa) in the 100:0 formulation. From the thixotropy test, more deformation (>80%) and recovery (>100%) were attained by three of the formulations (100:0, 80:20, 60:40). Overall, the best constructs were obtained (based on the visual sensory characteristics) for the 60:40 formulation printed at 600 mm min-1 printing speed and 240 rpm extrusion motor speed through a 1.22 mm nozzle. CONCLUSION The findings of this work will provide valuable insights into the development of novel millet-based 3D printed foods. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Paramasivam Santhoshkumar
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
| | - Vijayakumar Raja
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
| | - Santhi Rajkumar Priyadarshini
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
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3
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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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4
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Abedini A, Sohrabvandi S, Sadighara P, Hosseini H, Farhoodi M, Assadpour E, Alizadeh Sani M, Zhang F, Seyyedi-Mansour S, Jafari SM. Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives. Adv Colloid Interface Sci 2024; 328:103181. [PMID: 38749383 DOI: 10.1016/j.cis.2024.103181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/26/2024]
Abstract
Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and the production of personalized food. Nowadays, 3D printers are used in the main food industries, including meat, dairy, cereals, fruits, and vegetables, and have been able to produce successfully on a small scale. However, due to the expansion of this technology, it has challenges such as high-scale production, selection of printable food, formulation optimization, and food production according to the consumer's opinion. Food additives (gums, enzymes, proteins, starches, polyphenols, spices, probiotics, algae, edible insects, oils, salts, vitamins, flavors, and by-products) are one of the main components of the formulation that can be effective in food production according to the consumer's attitude. Food additives can have the highest impact on textural and sensory characteristics, which can be effective in improving consumer attitudes and reducing food neophobia. Most of the 3D-printed food cannot be printed without the presence of hydrocolloids, because the proper flow of the selected formulation is one of the key factors in improving the quality of the printed product. Functional additives such as probiotics can be useful for specific purposes and functional food production. Food personalization for specific diseases with 3D printing technology requires a change in the formulation, which is closely related to the selection of correct food additives. For example, the production of 3D-printed plant-based steaks is not possible without the presence of additives, or the production of food for dysphagia patients is possible in many cases by adding hydrocolloids. In general, additives can improve the textural, rheological, nutritional, and sensory characteristics of 3D printed foods; so, investigating the mechanism of the additives on all the characteristics of the printed product can provide a wide perspective for industrial production and future studies.
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Affiliation(s)
- Amirhossein Abedini
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehdi Farhoodi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahmood Alizadeh Sani
- Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Sepidar Seyyedi-Mansour
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxia e Alimentacion (IAA)- CITEXVI, Universidade de Vigo, 36310 Vigo, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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5
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Amaya-Rivas JL, Perero BS, Helguero CG, Hurel JL, Peralta JM, Flores FA, Alvarado JD. Future trends of additive manufacturing in medical applications: An overview. Heliyon 2024; 10:e26641. [PMID: 38444512 PMCID: PMC10912264 DOI: 10.1016/j.heliyon.2024.e26641] [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: 12/13/2022] [Revised: 12/07/2023] [Accepted: 02/16/2024] [Indexed: 03/07/2024] Open
Abstract
Additive Manufacturing (AM) has recently demonstrated significant medical progress. Due to advancements in materials and methodologies, various processes have been developed to cater to the medical sector's requirements, including bioprinting and 4D, 5D, and 6D printing. However, only a few studies have captured these emerging trends and their medical applications. Therefore, this overview presents an analysis of the advancements and achievements obtained in AM for the medical industry, focusing on the principal trends identified in the annual report of AM3DP.
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Affiliation(s)
- Jorge L. Amaya-Rivas
- Advanced Manufacturing and Prototyping Laboratory (CAMPRO), ESPOL Polytechnic University, Km 30.5 Vía Perimetral, P.O. Box: 09-01-5863, Guayaquil, Ecuador
- Faculty of Mechanical Engineering and Production Sciences (FIMCP), ESPOL Polytechnic University, Km 30.5 Vía Perimetral, P.O. Box: 09-01-5863, Guayaquil, Ecuador
| | - Bryan S. Perero
- Faculty of Mechanical Engineering and Production Sciences (FIMCP), ESPOL Polytechnic University, Km 30.5 Vía Perimetral, P.O. Box: 09-01-5863, Guayaquil, Ecuador
| | - Carlos G. Helguero
- Advanced Manufacturing and Prototyping Laboratory (CAMPRO), ESPOL Polytechnic University, Km 30.5 Vía Perimetral, P.O. Box: 09-01-5863, Guayaquil, Ecuador
- Faculty of Mechanical Engineering and Production Sciences (FIMCP), ESPOL Polytechnic University, Km 30.5 Vía Perimetral, P.O. Box: 09-01-5863, Guayaquil, Ecuador
| | - Jorge L. Hurel
- Faculty of Mechanical Engineering and Production Sciences (FIMCP), ESPOL Polytechnic University, Km 30.5 Vía Perimetral, P.O. Box: 09-01-5863, Guayaquil, Ecuador
| | - Juan M. Peralta
- Faculty of Mechanical Engineering and Production Sciences (FIMCP), ESPOL Polytechnic University, Km 30.5 Vía Perimetral, P.O. Box: 09-01-5863, Guayaquil, Ecuador
| | - Francisca A. Flores
- Faculty of Natural Sciences and Mathematics (FCNM), ESPOL Polytechnic University, Km 30.5 Vía Perimetral, P.O. Box: 09-01-5863, Guayaquil, Ecuador
| | - José D. Alvarado
- Faculty of Mechanical Engineering and Production Sciences (FIMCP), ESPOL Polytechnic University, Km 30.5 Vía Perimetral, P.O. Box: 09-01-5863, Guayaquil, Ecuador
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6
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Hu X, Meng Z. An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications. Compr Rev Food Sci Food Saf 2024; 23:e13284. [PMID: 38284578 DOI: 10.1111/1541-4337.13284] [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: 06/19/2023] [Revised: 11/26/2023] [Accepted: 11/30/2023] [Indexed: 01/30/2024]
Abstract
Foam, as a structured multi-scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food-grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food-grade materials (small-molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small-molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high-efficiency food-grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.
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Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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7
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Schmid T, Leue-Rüegg R, Müller N. Heat and shear stability of particle stabilised foams for application in gluten-free bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2772-2781. [PMID: 37711581 PMCID: PMC10497492 DOI: 10.1007/s13197-023-05794-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 05/17/2023] [Accepted: 06/12/2023] [Indexed: 09/16/2023]
Abstract
Bread forms an integral part of the daily diet in many cultures worldwide. At the same time, a significant number of people try to avoid wheat-based products for either health reasons or due to personal preferences. The absence of a protein network in gluten free bread affects its structure, taste, texture and shelf-life. This paper suggests a technological solution to this issue that uses a pre-foamed mass of gluten free raw materials which is mixed with the bread's ingredients, then kneaded and baked to form a high quality gluten free bread. To survive the high shear stresses during kneading and temperature increase during baking, the foam requires exceptional stability. This stability was achieved through particle stabilisation of the bubble interfaces. Both of the tested foams (with and without particles) exhibited thermal stability up to 80 °C. However, resistance to shear stresses was higher in the particle stabilised foams. Of all the tested particles, linseed press cake and banana powder led to the best results. In conclusion, particle stabilised foams seem very well suited to applications in gluten free baked goods. Further application potential is seen for vegan foamed desserts.
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Affiliation(s)
- T. Schmid
- Zurich University of Applied Science (ZHAW), Einsiedlerstrasse 34, 8820 Wädenswil, Switzerland
| | - R. Leue-Rüegg
- Zurich University of Applied Science (ZHAW), Einsiedlerstrasse 34, 8820 Wädenswil, Switzerland
| | - N. Müller
- Zurich University of Applied Science (ZHAW), Einsiedlerstrasse 34, 8820 Wädenswil, Switzerland
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8
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Tan SSY, Shanmugham M, Chin YL, An J, Chua CK, Ong ES, Leo CH. Pressurized Hot Water Extraction of Mangosteen Pericarp and Its Associated Molecular Signatures in Endothelial Cells. Antioxidants (Basel) 2023; 12:1932. [PMID: 38001785 PMCID: PMC10669822 DOI: 10.3390/antiox12111932] [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: 09/07/2023] [Revised: 10/17/2023] [Accepted: 10/27/2023] [Indexed: 11/26/2023] Open
Abstract
The mangosteen (Garcinia mangostana L.) pericarp is known to be rich in potent bioactive phytochemical compounds such as xanthones, which possess pharmacologically important antioxidant activity and beneficial cardiometabolic properties. Mangosteen pericarp is typically classified as unavoidable food waste and discarded, despite being rich in bioactive phytochemical compounds that therefore present an exciting opportunity for valorization. Thus, this study aims to extract phytochemical compounds from mangosteen pericarp using pressurized hot water extraction (PHWE) and determine its biological effects in endothelial cells using RNA sequencing. Liquid chromatography with MS/MS (LC/MSMS) and UV detection (LC/UV) was subsequently used to identify three key phytochemical compounds extracted from the mangosteen pericarp: α-Mangostin, γ-Mangostin, and Gartanin. Within the tested range of extraction temperatures by PHWE, our results demonstrated that an extraction temperature of 120 °C yielded the highest concentrations of α-Mangostin, γ-Mangostin, and Gartanin with a concomitant improvement in antioxidant capacity compared to other extraction temperatures. Using global transcriptomic profiling and bioinformatic analysis, the treatment of endothelial cells with mangosteen pericarp extracts (120 °C PHWE) for 48 h caused 408 genes to be differentially expressed. Furthermore, our results demonstrated that key biological processes related to "steroid biosynthesis and metabolism", likely involving the activation of the AMPK signaling pathway, were upregulated by mangosteen pericarp extract treatment. In conclusion, our study suggests a green extraction method to valorize phytochemical compounds from mangosteen pericarp as a natural product with potential beneficial effects on cardiometabolic health.
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Affiliation(s)
- Sakeena Si Yu Tan
- Pillar of Engineering Product Development, Singapore University of Technology & Design, Singapore 487372, Singapore; (S.S.Y.T.); (C.K.C.)
- Center for Healthcare Education, Entrepreneurship and Research (CHEERS), Singapore University of Technology & Design, Singapore 487372, Singapore; (J.A.); (E.S.O.)
| | - Meyammai Shanmugham
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore; (M.S.); (Y.L.C.)
| | - Yu Ling Chin
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore; (M.S.); (Y.L.C.)
| | - Jia An
- Center for Healthcare Education, Entrepreneurship and Research (CHEERS), Singapore University of Technology & Design, Singapore 487372, Singapore; (J.A.); (E.S.O.)
| | - Chee Kai Chua
- Pillar of Engineering Product Development, Singapore University of Technology & Design, Singapore 487372, Singapore; (S.S.Y.T.); (C.K.C.)
- Center for Healthcare Education, Entrepreneurship and Research (CHEERS), Singapore University of Technology & Design, Singapore 487372, Singapore; (J.A.); (E.S.O.)
| | - Eng Shi Ong
- Center for Healthcare Education, Entrepreneurship and Research (CHEERS), Singapore University of Technology & Design, Singapore 487372, Singapore; (J.A.); (E.S.O.)
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore; (M.S.); (Y.L.C.)
| | - Chen Huei Leo
- Center for Healthcare Education, Entrepreneurship and Research (CHEERS), Singapore University of Technology & Design, Singapore 487372, Singapore; (J.A.); (E.S.O.)
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore; (M.S.); (Y.L.C.)
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Liu W, Chen L, McClements DJ, Peng X, Jin Z. Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment. Crit Rev Food Sci Nutr 2023; 64:8948-8962. [PMID: 37129300 DOI: 10.1080/10408398.2023.2205524] [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: 05/03/2023]
Abstract
People are exploring the potential application of 3D printing in food, biomedicine and environment, but it is urgent to find suitable bio-ink. Bio-ink compounded with starch and hydrocolloid can not only improve the rheology, structure and printability of starch-based edible bio-ink, but also endow it with other functional characteristics, so that it can be applied to food, biomedicine and even the environment, and meet the strategic needs of national health, green and sustainable development. In this paper, hydrocolloids are reviewed as potential means to regulate the physicochemical properties of starch, which endows it with good printability and presents excellent printing products. The specific applications of the bio-ink in the fields of food, biomedicine and environment in hypoglycemic, lipid-lowering, swallowable food, delivery, intelligent materials, and bio-sensor are also discussed. Then, the challenges and future development trends of realizing large-scale application are prospected. Proper physicochemical properties of starch-hydrocolloid are positively correlated with printability. The presentation of excellent printability has realized the application in different fields, not only satisfies most people, but also create benefits for some specific people. This review is expected to provide some theoretical guidance for the further development of 3D printing technology and its large-scale application.
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Affiliation(s)
- Wenmeng Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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10
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Extrusion-based 3D printing of food biopolymers: A highlight on the important rheological parameters to reach printability. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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11
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Investigation of 3D printing of apple and edible rose blends as a dysphagia food. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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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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13
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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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Araiza-Calahorra A, Mackie AR, Ferron G, Sarkar A. Can tribology be a tool to help tailor food for elderly population? Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Systematic Engineering approach for optimization of multi-component alternative protein-fortified 3D printing food Ink. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107803] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Leo CH, Foo SY, Tan JCW, Tan UX, Chua CK, Ong ES. Green Extraction of Orange Peel Waste Reduces TNFα-Induced Vascular Inflammation and Endothelial Dysfunction. Antioxidants (Basel) 2022; 11:antiox11091768. [PMID: 36139842 PMCID: PMC9495443 DOI: 10.3390/antiox11091768] [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: 07/20/2022] [Revised: 08/30/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
Orange peel waste (OPW) is known to contain an abundant amount of polyphenols compounds such as flavonoids, well-reported for their antioxidant and anti-inflammatory properties. While OPW is generally regarded as a food waste, the opportunity to extract bioactive compounds from these “wastes” arises due to their abundance, allowing the investigation of their potential effects on endothelial cells. Hence, this study aims to use a green extraction method and pressurized hot water extraction (PHWE) to extract bioactive compounds from OPW. Liquid chromatography with UV detection (LC/UV) and liquid chromatography mass spectrometry (LC/MS) were subsequently used to identify the bioactive compounds present. Through the optimization of the extraction temperature for PHWE, our results demonstrated that extraction temperatures of 60 °C and 80 °C yield distinct bioactive compounds and resulted in better antioxidant capacity compared to other extraction temperatures or organic solvent extraction. Despite having similar antioxidant capacity, their effects on endothelial cells were distinct. Specifically, treatment of endothelial cells with 60 °C OPW extracts inhibited TNFα-induced vascular inflammation and endothelial dysfunction in vitro, suggesting that OPW possess vasoprotective effects likely mediated by anti-inflammatory effects.
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Affiliation(s)
- Chen Huei Leo
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore
- Correspondence: ; Tel.: +65-6434-8213
| | - Su Yi Foo
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore
| | - Joseph Choon Wee Tan
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore
| | - U-Xuan Tan
- Pillar of Engineering Product Development, Singapore University of Technology & Design, Singapore 487372, Singapore
| | - Chee Kai Chua
- Pillar of Engineering Product Development, Singapore University of Technology & Design, Singapore 487372, Singapore
| | - Eng Shi Ong
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore
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Ma Y, Zhang L. Formulated food inks for extrusion-based 3D printing of personalized foods: a mini review. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.12.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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