Development of an Abalone 3D Food Printing Ink for the Personalized Senior-Friendly Foods

Abstract

Notably for seniors, 3D food printing is an appropriate processing method for creating customized meals that meet their unique nutritional requirements and textural preferences. This study attempted to develop an ink for food 3D printers containing abalone powder and several nutrition properties that meet the criteria for senior-friendly foods. The texture of the products was adjusted using gelatin. The ink consisted of abalone powder (10%), soybean protein (4.5%), polydextrose (2.5%), vitamin C (0.0098%), and gellan gum (1%). To examine the physicochemical properties of the ink, texture, water holding capacity, and rheological properties were measured. In addition, the suitability of the 3D printing was examined. As a result, 3% gelatin 3D food printing ink demonstrated optimal printability and could be converted into foods that could be consumed in one step (teeth intake), depending on the types of food for seniors.

Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms

“…Figure 2 shows the microstructure of raw octopus arm muscle tissue and the octopus pulpo, a La Gallega prototype. In general, the microstructure of seafood muscle exhibits different textures depending on the type of heat treatment [ 42 , 43 ]. The microstructure (A) of raw octopus arm without any heat treatment showed dense muscle fiber tissue without protein denaturation; however, when examining the microstructure (B) of the boiled octopus arm, the fascia constituting the muscle fiber was found to be cracked, and the muscle fiber tissue gap was widened.…”

Recent advance in modification strategies and applications of soy protein gel properties

“…The mixture of SPI with sodium alginate or gelatin showed shear thinning behavior, which could be used as an ideal material for 3D printing with improved hardness and chewiness (Chen et al., 2019). When other food is used as 3D printing inks, soy protein can be also used as an auxiliary material to adjust the product characteristics (Yun et al., 2022).…”

Characterization of Odor-Active Compounds from Gryllus bimaculatus Using Gas Chromatography-Mass Spectrometry-Olfactometry

“…Insects have a high feed conversion ratio, much less water and land requirements, low levels of greenhouse gas emissions, few diseases, and a high percentage of utilizable parts [ 3 , 4 ]. Moreover, edible insects have similar nutritional value to conventional meat [ 5 ] and unsaturated fatty acids, which improve blood flow and account for more than 70% of the total fatty acids, making them useful food resources [ 6 ].…”

“…Despite these advantages, it is difficult for it to be easily consumed due to its disgusting appearance, peculiar taste, and off-flavor [ 1 , 3 , 4 , 5 , 6 ]. Especially in Western cultures, low entomophagy is observed due to unattractive physical and sensory characteristics.…”

“…However, they said that further studies on which components or whole insects were involved in off-flavor were required [ 5 , 10 ]. Additionally, the peculiar flavor generated by microorganisms was reduced by larval sterilization to utilize mealworm larvae as a food ingredient [ 6 ].…”