3D Food Printing: Perspectives

Sun, Jie; Zhou, Weibiao; Huang, Dejian; Liangkun, Yan

doi:10.1007/978-3-319-94625-2_26

Cited by 36 publications

(15 citation statements)

References 19 publications

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“…Micro-patterns provide a way to adaptive behavior, such as selfrolling, self-folding, and actuation. The pattern strategies to form biobased nanocomposites include mainly mask-based patterning, ink-jet printing, and 3D/4D printing (Sun et al 2018;Xiong et al 2018).…”

Section: Other Methodsmentioning

confidence: 99%

Functional Biobased Composite Polymers for Food Packaging Applications

Çakmak

Söğüt

2020

Reactive and Functional Polymers Volume One

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Biobased polymers are of great interest due to the release of tension on non-renewable petroleum-based polymers for environmental concerns. However, biobased polymers usually have poor mechanical and barrier properties when used as the main component of coatings and films, but they can be improved by adding nanoscale reinforcing agents (nanoparticles - NPs or fillers), thus forming nanocomposites. The nano-sized components have a larger surface area that favors the filler-matrix interactions and the resulting material yield. For example, natural fibers from renewable plants could be used to improve the mechanical strength of the biobased composites. In addition to the mechanical properties, the optical, thermal and barrier properties are mainly effective on the selection of type or the ratio of biobased components. Biobased nanocomposites are one of the best alternatives to conventional polymer composites due to their low density, transparency, better surface properties and biodegradability, even with low filler contents. In addition, these biomaterials are also incorporated into composite films as nano-sized bio-fillers for the reinforcement or as carriers of some bioactive compounds. Therefore, nanostructures may provide antimicrobial properties, oxygen scavenging ability, enzyme immobilization or act as a temperature or oxygen sensor. The promising result of biobased functional polymer nanocomposites is shelf life extension of foods, and continuous improvements will face the future challenges. This chapter will focus on biobased materials used in nanocomposite polymers with their functional properties for food packaging applications.

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Section: Other Methodsmentioning

confidence: 99%

Functional Biobased Composite Polymers for Food Packaging Applications

Çakmak

Söğüt

2020

Reactive and Functional Polymers Volume One

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“…Food items which focus on personal care, healthy ideas, and functional claims are developing as a new trend as consumers' attention to personal health grows. This promotes a developing demand for customized healthy food, which tries to adapt and construct diets depending on an individual's health status (Sun et al, 2018). Moreover, technology is gradually displacing human labour in the restaurant sector, from street kiosks to fine dining facilities (Ivkov et al, 2016).…”

Section: Statement Of the Problemmentioning

confidence: 99%

Tomorrow Taste Comes Today: Exploring Customers' Intention to Buy 3D Printed Food in Egyptian Restaurants

Nassar

Fouad

2022

Pharos International Journal of Tourism and Hospitality

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Purpose -To explore the effect of 3D printed food characteristics on the Value-Attitude-Behavioral model in Egyptian restaurants.Design/methodology/approach -Using a quantitative design, self-administrated questionnaire was conducted with customers who eat at restaurants. Findings -Four characteristics of 3D printed food: health, fun, creativity and natural content were explored. The primary result identified was 3D printed characteristics have a positive and significant effect on hedonic value. Moreover, hedonic and utilitarian perceived values have an effect on customer attitude toward 3D printed food. Respondents indicated attitude toward 3D printed food led to the intention to buy it.Originality/value -This research highlights the need for 3D food printing technology in the restaurants in Egypt. Moreover, this study adapted the Value-Attitude-Behavioral model in the context of 3D printed food.Research limitations/implications -In the present study, 4 characteristics of 3D printed foods are being considered. In future, additional factors could be considered to deal with advancements in the food and beverage industry.Practical implications -The study has been recommended the marketers and decision makers to show the advantages of 3D printed food in ads.Social implications -This study will help the community by offering them a new type of technology that has positive effect on environment. Besides, it will help the people with allergies and elderly people to have the food that is suitable for them.

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“…As mentioned above, 3D Printing can be applied for the creation of novel structures with personalized texture, flavor, and nutritional profile [ 12 , 13 , 54 ]. It can also be applied to produce novel and intricate geometries that provide unique characteristics to the printed products [ 11 ].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

“…This technology has attracted a lot of attention for its versatility and potential application in various production sectors, such as aerospace, electronics, architecture, and medicine [ 8 , 9 , 10 ]. In the food production sector, this technology has the potential to be used to create personalized food products, enabling the creation of food products with specific design characteristics, flavors and colors, geometric structures, textures, and nutritional profiles [ 2 , 5 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

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An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

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3D Food Printing: Perspectives

Cited by 36 publications

References 19 publications

Functional Biobased Composite Polymers for Food Packaging Applications

Functional Biobased Composite Polymers for Food Packaging Applications

Tomorrow Taste Comes Today: Exploring Customers' Intention to Buy 3D Printed Food in Egyptian Restaurants

Food Texture Design by 3D Printing: A Review

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