3D printed nutritious snacks from orange peel waste

Leo, Chen Huei; Lee, Cheng Pau; Foo, Su Yi; Tan, Joseph Choon Wee; Tan, Jian Da; Ong, Eng Shi; Hashimoto, Michinao

doi:10.1016/j.matpr.2022.08.484

Cited by 14 publications

(8 citation statements)

References 31 publications

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“…Thereafter, we characterized the biochemical properties of OPW at each step of 3D printing: (i) formation of the powder, (ii) formulation of the ink, and (iii) extrusion by DIW 3D printing. Orange peels are a rich source of naturally occurring bioactive compounds such as flavonoids and other polyphenolic compounds [ 33 , 34 , 37 - 39 ] . Previous studies have reported the abundance of two flavones ( i.e.…”

Section: Resultsmentioning

confidence: 99%

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3D printability and biochemical analysis of revalorized orange peel waste

Tan¹,

Lee²,

Foo³

et al. 2023

IJB

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Orange peels are often discarded as food waste despite being a nutritious source of vitamins and antioxidants. These orange peel wastes (OPW) are produced in millions of tons globally every year; discarding them results in detrimental environmental and economical impacts. This paper discusses the application of 3D printing technology to effectively upcycle the OPW into edible, healthy snacks for consumption. We aimed to develop a method to enable OPW to formulate 3D-printable inks for direct ink writing (DIW). Using DIW 3D printing, we successfully created edible constructs of rheologically modified inks containing OPW. The formulated ink possessed an initial viscosity of 22.5 kPa.s, a yield stress of 377 Pa, and a storage modulus of 44.24 kPa. To validate the method, we conducted a biochemical analysis of the OPW at each stage of the fabrication process. This study suggested that our ink formulation and 3D printing process did not affect the content of bioflavonoids and antioxidants of the OPW. The cell viability test using human dermal microvascular endothelium (HMEC-1) suggested that the OPW did not exhibit cytotoxicity throughout the entire process of the ink manipulation. Overall, this study has highlighted a potential scenario to revalorize food waste into the food value chain using 3D printing toward more sustainable and circular food manufacturing and consumption.

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Section: Resultsmentioning

confidence: 99%

“…Previous studies have reported the abundance of two flavones ( i.e. , hesperidin and narirutin) in orange peels [ 33 , 34 , 37 - 39 ] . Specifically, hesperidin (476.0 ± 8.6 mg/ 100 g of dry weight) and narirutin (241.3 ± 14.4 mg/ 100 g of dry weight) were measured as the highest yields in earlier studies [ 34 , 37 , 38 ] .…”

Section: Resultsmentioning

confidence: 99%

3D printability and biochemical analysis of revalorized orange peel waste

Tan¹,

Lee²,

Foo³

et al. 2023

IJB

View full text Add to dashboard Cite

show abstract

“…The health advantages of antioxidant components and fiber content of these non‐printable materials make them appropriate for use in the creation of functional foods using food printing. Leo et al (2022) developed nutritious 3D‐printed snacks using waste from orange peels, which were rich in antioxidant activity and bioflavonoids, including p‐coumaric acid, gallic acid, ferulic acid, narirutin, and hesperidin.…”

Section: Food Materials Used For Different Types Of 3d‐printed Foodsmentioning

confidence: 99%

“…According to Burke-Shyne et al (2021), food printing decreases waste by utilizing the by-products of the food industry. Leo et al (2022) created healthy 3D-printed biscuits out of orange peel wastes that were high in antioxidant activity and bioflavonoids including p-coumaric acid, gallic acid, ferulic acid, narirutin, and hesperidin. For people with swallowing problems (dysphagia), 3D printing can be used to develop textured-modified foods in the form of puree, pastes, or mince (Carranza et al, 2023;Dick et al, 2021).…”

Section: An Overview Of 3d-printed Foodsmentioning

confidence: 99%

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

Mudau,

Adebo

2024

J Food Process Engineering

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Three‐dimensional food printing (3DFP) involves layer‐by‐layer deposition of food materials to transform a part model into a food product. With this cutting‐edge food processing technology, food's acceptability, among others, can be enhanced, consequently contributing to food security. This review focuses on 3D‐printed foods (3DPFs), with an overview of 3DPFs, describing various printing techniques and the differences between them in terms of the principles used, and the food fabricated. This review also thoroughly elucidates the various kinds of 3D‐printable materials, functional ingredients, and the health advantages of using them to obtain 3DPFs. The consumer acceptance and safety of 3DPFs, research drawbacks, and promising aspects related to 3DFP are also explicated in this review. As the food industry looks for ways to reduce waste and boost the production of individualized and customized foods, 3D printing of foods is a sustainable way of food production for now and the future.Practical applicationsAdopting 3D food printing in the food industry can help minimize manufacturing costs while providing a variety of food whose designs are customizable, whose nutrients can be digitalized, and which can satisfy individuals' specific dietary requirements. With much more recent developments in novel ingredients, printing technologies, and food printers, post‐processing techniques, among others, this technology can significantly contribute to ensuring food security.

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“…Leo et al, used orange peel waste in the preparation of nutritious 3D printed snacks. Orange peel waste-based 3D printed snacks exhibits antioxidant properties and contains high amount of bioflavonoids …”

Section: Novel Foodmentioning

confidence: 99%

Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality

Ashfaq,

Osama,

Yousuf

et al. 2023

J. Agric. Food Chem.

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Millions of people worldwide are deprived of sufficient, safe, and nutritious food required for an everyday and healthy life. The hunger crisis is worsening over time, even though many attempts have been made to minimize it. Increasing world population and competition for natural resources, climate change, natural disasters, urbanization, poverty, and illiteracy are the main causes that need to be addressed to reduce the hunger crisis. Various nonfarm technologies are being used to eradicate hunger but their long-term impact on the environment should also be considered. The real sustainability of several novel technologies being implemented to deal with hunger is an issue to tackle. This paper discusses the potential applications of storage facilities, underutilized crops, waste valorization, food preservation, nutritionally enriched novel food products, and technological advancement in food processing to achieve zero hunger. An attempt has also been made to address the sustainability of various nonfarm technology utilized to minimize the global hunger crisis.

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3D printed nutritious snacks from orange peel waste

Cited by 14 publications

References 31 publications

3D printability and biochemical analysis of revalorized orange peel waste

3D printability and biochemical analysis of revalorized orange peel waste

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality

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