Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

Chen, Jingwang; Mu, Taihua; Goffin, Dorothée; Blecker, Christophe; Richard, Gaëtan; Richel, Aurore; Haubruge, Éric

doi:10.1016/j.jfoodeng.2019.03.016

Cited by 165 publications

(97 citation statements)

References 47 publications

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“…Early application of 3D food printing focused more on the aesthetics and shape, with various readily available materials (e.g., chocolate, hazelnut cream, cream cheese) as raw material [ 1 , 2 , 3 ]. However, recent research utilizes 3D printing as a potential processing technology to deliver personalized healthy eating solutions by the use of a wide range of protein and/or dietary fibre-rich materials, such as oat and faba bean protein concentrates [ 4 ], meat [ 5 ], milk protein [ 6 ] and soy protein isolate [ 7 ], either as such or in combination with starch or other hydrocolloids. On the other hand, 3D printing could potentially be used for the delivery of micronutrients, antioxidants and probiotics [ 8 , 9 , 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Lille

Kortekangas

Heiniö

et al. 2020

Foods

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This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour. Aqueous pastes were prepared from the raw materials at various ratios, grid-like samples printed from the pastes at ambient temperature and the printed samples post-processed by oven baking at 150 °C. Printing pastes were characterized by rheological measurements and the baked samples by X-ray micro tomography, texture measurements and sensory analysis. All formulations showed good printability and shape stability after printing. During baking, the milk powder-based samples expanded to a level that caused a total collapse of the printed multiple-layer samples. Shape retention during baking was greatly improved by adding rye flour to the milk formulation. Sensory evaluation revealed that the volume, glossiness, sweetness and saltiness of the baked samples increased with an increasing level of milk powder in the printing paste. A mixture of milk powder and rye flour shows great potential as a formulation for healthy snack products produced by extrusion-based 3D printing.

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Section: Introductionmentioning

confidence: 99%

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Lille

Kortekangas

Heiniö

et al. 2020

Foods

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“…A summarised timeline of the history of AM can be found in Jakus (2019) [42]. The American Society of Testing and Materials (ASTM F2792-12a) have categorised the existing technologies under the following seven headings: (1) Vat photo-polymerization, (2) material extrusion, (3) directed energy deposition, (4) powder bed fusion, (5) binder jetting, (6) material jetting, and (7) sheet lamination [41,43]. These can be further categorised by the characteristics of the printed medium (liquid-, solid-, and powder-based materials) and, by the process, used to fuse matter on a molecular scale (thermal, UV-light, laser, or electron beam) [13].…”

Section: Additive Manufacturing: Materials and Methodsmentioning

confidence: 99%

“…The advantages of AM, in general, are low waste, increased precision, time-saving, and high efficiency [7]. Table S1 collects a series of benefits and shortcomings alongside potential economic effects.…”

Section: Introductionmentioning

confidence: 99%

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How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Gholamipour‐Shirazi

Kamlow

Norton

et al. 2020

Foods

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Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

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“…Protein yang berasal dari tumbuhan dan hewan seperti: susu, telur, daging, kacang-kacangan, dan gandum merupakan substansi yang sangat esensial bagi manusia. Protein dari kacang kedelai (Chen et al, 2019), protein whey (Briviba et al, 2016), protein lentil (Avramenko et al, 2013), dan protein dari jamur (Jalali et al, 2015) dilaporkan memiliki beberapa efek positif dan peran fungsional fisiologis pada manusia.…”

Section: B Substansi Penting Dalam Pangan Fungsionalunclassified

Potensi Pangan Fungsional Dan Perannya Dalam Meningkatkan Kesehatan Manusia Yang Semakin Rentan—mini Review

Abbas¹

2020

TEKNOSAINS

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This work was aimed to review not only variations and defenition of functional food as well as its positive impact on health but also diseases which correspond with poor diet and its correlation to certain health status, consumers' attitude and perception on functional food and potential of food from farm-based become functional food. There are 14 groups of bioactive as ingridient of food which have strong correlation toward status and sort of helath for instance, prebiotics and probiotics. As an effort to avoid the occurence of some diseases due to low nutrient diet, community development in terms of advocation and education play pivotal role on the impotance of functional food consumption. Yet, it is need support from local government as nearest authority to community and other stakeholders. Involving all stakelholders would be maximizing functional food production and it could be maintained its sustainability.

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Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

Cited by 165 publications

References 47 publications

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Potensi Pangan Fungsional Dan Perannya Dalam Meningkatkan Kesehatan Manusia Yang Semakin Rentan—mini Review

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