Callus-based 3D printing for food exemplified with carrot tissues and its potential for innovative food production

Park, Sea Mi; Kim, Hyun Woo; Park, Hyun Jin

doi:10.1016/j.jfoodeng.2019.109781

Cited by 74 publications

(30 citation statements)

References 23 publications

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“…Widely used in the building of scaffolds for prosthetics and organ tissues, the bio-printing of living cell cultures can also create more realistic food textures. The incorporation of lettuce and carrot callus cell tissues in hydrocolloid matrixes and their use as printing materials was proposed to simulate the texture of the actual food [ 73 , 97 ]. Vancauwenberghe et al [ 73 ] applied encapsulated lettuce cells in pectin matrixes, using bovine serum albumin (BSA) to induce porosity.…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

“…Pectin concentration affected the cell viability, with higher concentrations hindering the viability [ 73 ]. Park et al [ 97 ] incorporated carrot cells in sodium alginate matrixes and cured them using calcium ions. The structures’ dimensionality was shown to be influenced by the cell density, with higher concentrations resulting in prints with lower resolution.…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

“…The mechanical strength of the carrot/alginate matrix depended on the alginate concentration and cell proliferation. The decrease in the hardness of the structure was justified by the cell growth and the formation of uneven cell clusters [ 97 ]. Both studies proved that it is possible to 3D print plant cell tissue with good printability and structural accuracy to simulate the actual food.…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

“…Both studies proved that it is possible to 3D print plant cell tissue with good printability and structural accuracy to simulate the actual food. However, for the development of realistic textures, more research is needed to improve the constructs’ properties [ 73 , 97 ].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

See 3 more Smart Citations

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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Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

See 2 more Smart Citations

Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

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“…Several types of cellular food additives obtained by plant cell culture technology, immobilized cells in alginate or agarose beads, structured “patties,” structured and dried “crisps” have been proposed but are still far from commercialization [27, 41]. Recently, with the advancement of 3D printing technology, new horizons in the development of flesh‐like printed cellular products have been produced by using developed food‐inks containing live plant cells and alginate or pectin matrix [42, 43].…”

Section: Downstream Process and Product Formulationmentioning

confidence: 99%

Recent applications of plant cell culture technology in cosmetics and foods

Krasteva

Georgiev

Pavlov

2020

Engineering in Life Sciences

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Plants have been used as the main source of phytochemicals with nutritional, medicinal, cultural and cosmetic applications since times immemorial. Nowadays, achieving sustainable development, global climate change, restricted access to fresh water, limited food supply and growing energy demands are among the critical global challenges faced by humanity. Plant cell culture technology has the potential to address some of these challenges by providing effective tools for sustainable supply of phyto‐ingredients with reduced energy, carbon and water footprints. The main aim of this review is to discuss the recent trends in the development of plant cell culture technologies for production of plant‐derived substances with application in food products and cosmetic formulations. The specific technological steps and requirements for the final products are discussed in the light of the advances in cultivation technologies used for growing differentiated and undifferentiated plant in vitro systems. Future prospects and existing challenges of the commercialization of plant cell culture‐derived products have been outlined through the prism of the authors’ point of view. We expect this review will encourage scientists, policymakers and business enterprises to join efforts for speeding‐up the mass commercialization and popularization of plant cell culture technology as an eco‐friendly alternative method for sustainable production of plant‐derived additives with application in food and cosmetic products.

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Integrating Encapsulation Technique with 3D Food Printing

2022

3D Printing of Foods

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Callus-based 3D printing for food exemplified with carrot tissues and its potential for innovative food production

Cited by 74 publications

References 23 publications

Food Texture Design by 3D Printing: A Review

Food Texture Design by 3D Printing: A Review

Recent applications of plant cell culture technology in cosmetics and foods

Integrating Encapsulation Technique with 3D Food Printing

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