3D printed protein/polysaccharide food simulant for dysphagia diet: Impact of cellulose nanocrystals

Zhang, Chi; Wang, Chang-Sheng; Girard, Mélanie; Therriault, Daniel; Heuzey, Marie-Claude

doi:10.1016/j.foodhyd.2023.109455

Cited by 14 publications

(3 citation statements)

References 76 publications

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“…[ 312 ] For example, an ink containing CNCs, xanthan gum, gelatin, and whey protein isolate was used for 3D printing food with texture suitable for dysphagia diet. [ 313 ] Figure 12b illustrates the printing process using this ink. The shear‐thinning ink's performance enabled its smooth extrusion from the nozzle during the deposition process.…”

Section: Applications Of Polysaccharide Particle‐based Materialsmentioning

confidence: 99%

From Nature‐Sourced Polysaccharide Particles to Advanced Functional Materials

Ma,

Morozova,

Kumacheva

2024

Advanced Materials

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Polysaccharides constitute over 90% of the carbohydrate mass in nature, which makes them a promising feedstock for manufacturing sustainable materials. Polysaccharide particles (PSPs) are used as effective scavengers, carriers of chemical and biological cargo, and as building blocks for the fabrication of macroscopic materials. The biocompatibility and degradability of PSPs are advantageous for their uses as biomaterials with more environmental friendliness. This review highlights the progresses in PSP applications as advanced functional materials, by describing PSP extraction, preparation, and surface functionalization with a variety of functional groups, polymers, nanoparticles, and biologically active species. This review also outlines the fabrication of PSP‐derived materials, as well as their applications in soft robotics, sensing, scavenging, water harvesting, drug delivery, and bioengineering. The paper is concluded with an outlook providing perspectives in the development and applications of PSP‐derived materials.This article is protected by copyright. All rights reserved

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Section: Applications Of Polysaccharide Particle‐based Materialsmentioning

confidence: 99%

From Nature‐Sourced Polysaccharide Particles to Advanced Functional Materials

Ma,

Morozova,

Kumacheva

2024

Advanced Materials

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“…Swallowing disorder gradually becomes a critical social issue due to population aging, and PNPs-based 3D-printed food is considered a good strategy to meet the demand for a dysphagia diet. C. Zhang et al (2024) developed a novel cellulose nanocrystal-enhanced 3D printing food ink composed of animal-based protein and gum and found that this food ink was suitable for developing a dysphagia diet with strong structural stability and thermal stability. Qiu et al (2023) chose basil seed gum (BSG) and xanthan gum (XG) as binders added to the mixture of apple and rose powder to prepare a dysphagia diet.…”

Section: Pnps-based 3d-printed Foodsmentioning

confidence: 99%

Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods

Guo,

Zhang,

Mujumdar

2024

Comp Rev Food Sci Food Safe

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The development of future food is devoted not only to obtaining a sustainable food supply but also to providing high‐quality foods for humans. Plant‐derived non‐starch polysaccharides (PNPs) are widely available, biocompatible, and nontoxic and have been largely applied to the food industry owing to their mechanical properties and biological activities. PNPs are considered excellent biomaterials and food ingredients contributing to future food development. However, a comprehensive review of the potential applications of PNPs in future food has not been reported. This review summarized the physicochemical and biological activities of PNPs and then discussed the structure–activity relationships of PNPs. Latest studies of PNPs on future foods including cell‐cultured meat, food for special medical purposes (FSMPs), and three‐dimensional‐printed foods were reviewed. The challenges and prospects of PNPs applied to future food were critically proposed. PNPs with strong thermal stability are considered good thickeners, emulsifiers, and gelatinizers that greatly improve the processing adaptability of foods. The mechanical properties of PNPs and decellularized plant‐based PNPs make them desirable scaffolds for cultured meat manufacturing. In addition, the biological activities of PNPs exhibit multiple health‐promoting effects; therefore, PNPs can act as food ingredients producing FSMP to promote human health. Three‐dimensional printing technology enhances food structures and biological activities of functional foods, which is in favor of expanding the application scopes of PNPs in future food. PNPs are promising in future food manufacturing, and more efforts need to be made to realize their commercial applications.

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“…Polysaccharides are applied to the development of special foods and packing materials due to their special composition and structure, such as dysphagia diet [6], 3D printing foods [7], and biodegradable food packaging [8]. The biological activities of natural polysaccharides extracted from various sources may not always meet satisfactory requirements and can even demonstrate suboptimal performance.…”

mentioning

confidence: 99%