3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

Pant, Aakanksha; Lee, Amelia Yilin; Karyappa, Rahul; Lee, Cheng Pau; An, Jia; Hashimoto, Michinao; Tan, U-Xuan; Wong, Gladys; Chua, Chee Kai; Zhang, Yi

doi:10.1016/j.foodhyd.2020.106546

Cited by 206 publications

(113 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Azam, Zhang, Bhandari, et al (2018) demonstrated successful 3D printing of fruit-based construct by incorporating Vitamin D in orange concentrate and modified the food system with j-carrageenan gum and wheat starch. Likewise, selected fruit and vegetable blends have been 3D printed into shaped snacks (Derossi et al 2018;Pant et al 2021). Protein-based structure chiefly containing semi-skimmed milk powder and other ingredients prepared as paste presented the best construct among other food materials experimented (Lille et al 2018).…”

Section: The Current State Of Research On 3d Printed Foods and Applicability For Fermented And Malted Foodsmentioning

confidence: 99%

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Kewuyemi

Kesa

Adebo

2021

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is threedimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.

show abstract

Section: The Current State Of Research On 3d Printed Foods and Applicability For Fermented And Malted Foodsmentioning

confidence: 99%

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Kewuyemi

Kesa

Adebo

2021

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

show abstract

“…In the same context, the improvement of inks to produce 3D-printed foods to treat dysphagia disorders was studied by Pant et al (2021). Garden pea, carrot, and bok choy were pureed and mixed with different gums to develop personalized 3D-printed foods that meet the International Dysphagia Diet Standardization Initiative categories.…”

Section: Treatment Of Swallowing Disordersmentioning

confidence: 99%

Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

Escalante‐Aburto

Santiago

Álvarez

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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.

show abstract

“…In combating the COVID-19 pandemic, 3-D printing shown its important role in coping up to produce medical equipment such as face shield, face mask, ventilator parts, nasopharyngeal swab, antibacterial mask and wearable device for patient [12][13][14][15]170]. In addition, 3-D printed food can also be customized to patients suffering from dysphagia phenomenon to make food more visually appealing [16,17]. There is still a wide application of 3-D printing yet to be explored.…”

Section: Introductionmentioning

confidence: 99%

Recent advancement in 3-D printing: nanocomposites with added functionality

et al. 2021

View full text Add to dashboard Cite

3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

Cited by 206 publications

References 41 publications

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

Recent advancement in 3-D printing: nanocomposites with added functionality

Contact Info

Product

Resources

About