The use of 3-Dimensional (3D) printing, also known as additive manufacturing (AM), technology in food sector has a great potential to fabricate 3D constructs with complex geometries, elaborated textures and tailored nutritional contents. For this reason, 3D technology is driving major innovations in food industry. Here, we review the use of 3D printing techniques to design food materials. Our discussions bring a new insight into how essential food material properties behave during application of 3D printing techniques. We suggest that the rational design of 3D food constructs relies on three key factors: (1) printability, (2) applicability and (3) post-processing. Especial emphasis is devoted to how the advantages/limitations of 3D printing techniques affect the end-use properties of the printed food constructs.

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Diatomite, a porous non-metal mineral, was used as support to prepare TiO 2 /diatomite composites by a modified sol-gel method. The as-prepared composites were calcined at temperatures ranging from 450 to 950 o C. The characterization tests included X-ray powder diffraction (XRD), scanning electron microscopy (SEM) with an energy-dispersive X-ray spectrometer (EDS), High-resolution transmission electron microscopy (HRTEM), X-ray photoelectron spectroscopy (XPS), and nitrogen adsorption/desorption measurements. The XRD analysis indicated that the binary mixtures of anatase and rutile exist in the composites. The morphology analysis confirmed the TiO 2 particles were uniformly immobilized on the surface of diatom with a strong interfacial anchoring strength, which leads to few drain of photocatalytic components during practical applications. In further XPS studies of hybrid catalyst, we found the evidence of the presence of Ti-O-Si bond and increased percentage of surface hydroxyl. In addition, the adsorption capacity and photocatalytic activity of synthesized TiO 2 /diatomite composites were evaluated by studying the degradation kinetics of aqueous Rhodamine B under UV-light irradiation.The photocatalytic degradation was found to follow pseudo-first order kinetics according to the Langmuir-Hinshelwood model. The preferable removal efficiency was observed in composites by 750 o C calcination, which is attributed to a relatively 2 appropriate anatase/rutile mixing ratio of 90/10.

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Food additives can be used to enhance processability and/or nutritional properties of food. In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing aid) and plant sterol (PS) powder (as a processing and nutritional aids) were added into grated chocolate in order to enhance its flowability during auger type extrusion-based 3D printing. The thermal and rheology data showed that the melting peak of chocolate with additives ranged from 31.4 ± 0.8 °C to 32.1 ± 0.1 °C and a rapid reduction in viscosity began between 31.1 ± 0.7 °C and 33.3 ± 0.2 °C. The addition of additives showed no significant difference (p > .05) in melting peak (Tp) temperature of control chocolate samples and 3D printed chocolate samples suggesting that Mg-ST and PS do not affect the melting behaviour of chocolate. However, the yield stress values of chocolates containing additives were relatively higher than that of control samples indicating the possible effect of particulates. The tribology curve did not represent the typical Stribeck curve with or without the addition of additives. The particles in the additive potentially influenced the lubrication behaviour of 3D printed chocolate as their addition increased the coefficient of friction of the chocolate samples reducing the slippage in auger extrusion.

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