Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake

Xie, Yisha; Liu, Qingqing; Zhang, Wenwen; Yang, Feng; Zhao, Kangyu; Xu, Dong; Prakash, Sangeeta; Yuan, Yongjun

doi:10.3390/foods12091842

Cited by 19 publications

(8 citation statements)

References 95 publications

(122 reference statements)

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“…Specifically, the SCOBY 1:0.33 formulations, which contained wheat flour, demonstrated lower values of the flow behaviour index ( n ) compared to the SCOBY 1:0.25 formulations. This outcome was attributed to the presence of starch in wheat flour, acting as a plasticizing agent that enhanced material fluidity, flowability and printing performance (Xie et al , 2023). Additionally, the consistency index ( k ) values indicated that pure SCOBY does not fall within the printable range.…”

Section: Results and Analysismentioning

confidence: 99%

SCOBY: an alternate solution to develop cheap and nutritious food by food layered manufacturing (FLM)

Soni,

Sharma,

et al. 2024

RPJ

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Purpose In pursuit of affordable and nutrient-rich food alternatives, the symbiotic culture of bacteria and yeast (SCOBY) emerged as a selected food ink for 3D printing. The purpose of this paper is to harness SCOBY’s potential to create cost-effective and nourishing food options using the innovative technique of 3D printing. Design/methodology/approach This work presents a comparative analysis of the printability of SCOBY with blends of wheat flour, with a focus on the optimization of process variables such as printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate. Extensive research was carried out to explore the diverse physical, mechanical and rheological properties of food ink. Findings Among the ratios tested, SCOBY, with SCOBY:wheat flour ratio at 1:0.33 exhibited the highest precision and layer definition when 3D printed at 50 and 60 mm/s printing speeds, 180 rpm motor speed and 0.8 mm nozzle with a 0.005 cm3/s extrusion rate, with minimum alteration in colour. Originality/value Food layered manufacturing (FLM) is a novel concept that uses a specialized printer to fabricate edible objects by layering edible materials, such as chocolate, confectionaries and pureed fruits and vegetables. FLM is a disruptive technology that enables the creation of personalized and texture-tailored foods, incorporating desired nutritional values and food quality, using a variety of ingredients and additions. This research highlights the potential of SCOBY as a viable material for 3D food printing applications.

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Section: Results and Analysismentioning

confidence: 99%

SCOBY: an alternate solution to develop cheap and nutritious food by food layered manufacturing (FLM)

Soni,

Sharma,

et al. 2024

RPJ

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“…The BMI serves as an initial indicator of excess body mass index above 25 [1], and a BMI over 30 kg/m 2 indicates obesity [31]. In other references, whereby the existence of certain groups/subgroups in the observed dataset will be evident [33], regardless of the age group starting from childhood [34], over adulthood [35], to the elderly [1,36], visualizations of the distribution and changes were observed. In this paper, in Figure 1, visualizations of the distribution and changes were observed through different phases of the ketogenic diet and in two groups, male and female.…”

Section: Applicationsmentioning

confidence: 96%

Modeling and Optimization with Artificial Intelligence in Nutrition

et al. 2023

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The use of mathematical modeling and optimization in nutrition with the help of artificial intelligence is indeed a trendy and promising approach to data processing. With the ever-increasing amount of data being generated in the field of nutrition, it has become necessary to develop new tools and techniques to help process and analyze these data. The paper presents a study on the development of a neural-networks-based model to investigate parameters related to obesity and predict participants’ health outcomes. Improvement techniques of model performances are made (classification performance by reducing overfitting, capturing non-linear relationships, and optimizing the learning process). Predictions are also made with the random forest model to compare the performance of accuracy and prediction scores of two different models. The dataset contains data relating to the obesity of 200 participants in a weight loss program. Information is collected on their basic anthropometric data, as well as biochemical data, which are significant parameters closely related to obesity. It is important to note that weight loss is not always linear and can vary based on individual factors; so, a prediction is made on supervised learning based on patient data (before the diet regime, during the regime, and reaching the desired weight). The dataset is trained on individuals features such as age; gender; body mass index; and biochemical attributes such as MCHC (Mean Corpuscular Hemoglobin Concentration), cholesterol, glucose, platelets, leukocytes, ALT (alanine aminotransferase), triglycerides, TSH (thyroid stimulating hormone), and magnesium. The results of the developed neural network model show high accuracy, low loss in training, high-precision predictions during evaluation of the model, and improved performance over other machine learning models. Calculations are conducted in Anaconda/Python. Overall, the combination of mathematical modeling, optimization, and AI offers a powerful set of tools for analyzing and processing nutrition data. As our understanding of the relationship between diet and health continues to evolve, these techniques will become increasingly important for developing personalized dietary recommendations and optimizing population-level dietary guidelines.

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“…Similarly, other 3D-printed meat products for people with swallowing difficulties also include pureed chicken and tuna [111]. When it In summary, the 3D printing technique has attracted a significant amount of attention in food production for its advantage of freedom to design novel structures and textures and to develop personalized nutrition and flavors [119,120]. Also, mechanized production simplifies and speeds up the manufacturing process, in addition to reducing food waste [101,105].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

“…Kersiene et al [126] prepared a stable double emulsion with several bioactive substances (adding vitamins B6, B12, and C and anthocyanins in the aqueous phase and vitamins A and D3 in the oil phase) for formulations tailored to the elderly, which showed that the encapsulated compounds were stable and such active substances could be released during digestion. Xie et al [120] considered that 3D food printing is crucial to meet requirements for the elderly regarding energy supplementation (protein enrichment and fat reduction), flavor regulation, and nutrition balance. Their review demonstrated that the addition of whole eggs, whey protein, oats, and peanuts in 3D-printed food increased the nutritional profiles.…”

Section: Nutrition and Sensory Improvement In Tmfmentioning

confidence: 99%

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

Liu,

Zheng,

et al. 2024

Foods

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Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well as even aspiration, dehydration, and long-term healthcare issues. However, current therapies to treat dysphagia can routinely cause discomfort and pain to patients. To prevent these risks, a non-traumatic and effective treatment of diet modification for safe chewing and swallowing is urgently needed for the elderly. This review mainly summarizes the chewing and swallowing changes in the elderly, as well as important risk factors and potential consequences of dysphagia. In addition, three texture-modified food processing strategies to prepare special foods for the aged, as well as the current statuses and future trends of such foods, are discussed. Nonthermal food technologies, gelation, and 3D printing techniques have been developed to prepare soft, moist, and palatable texture-modified foods for chewing and swallowing safety in elderly individuals. In addition, flavor enhancement and nutrition enrichment are also considered to compensate for the loss of sensory experience and nutrients. Given the trend of population aging, multidisciplinary cooperation for dysphagia management should be a top priority.

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Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake

Cited by 19 publications

References 95 publications

SCOBY: an alternate solution to develop cheap and nutritious food by food layered manufacturing (FLM)

SCOBY: an alternate solution to develop cheap and nutritious food by food layered manufacturing (FLM)

Modeling and Optimization with Artificial Intelligence in Nutrition

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

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