Development of plant-based meat analogs using 3D printing: Status and opportunities

Wen, Yaxin; Lim, Woo Su; Tuan, Quang; Kim, Hyun Woo; Park, Hyun Jin

doi:10.1016/j.tifs.2022.12.010

Cited by 47 publications

(23 citation statements)

References 92 publications

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“…Additionally, formulation alterations can be made to adjust the taste, color, and nutritional content . The time-consuming process, low productivity, and limited precision are the disadvantages of the 3D-printing method . Precision fermentation has recently been developed as a new method for producing high-value food compounds and plant-based meat .…”

Section: Processing Methodsmentioning

confidence: 99%

“…151 The time-consuming process, low productivity, and limited precision are the disadvantages of the 3D-printing method. 152 Precision fermentation has recently been developed as a new method for producing high-value food compounds 153 and plant-based meat. 154 Through this process, microbes are redesigned to create customized and recombinant molecules, resulting in novel sources of protein with appealing texture and taste, which will help to raise consumer approval.…”

Section: ■ Antinutritional Factorsmentioning

confidence: 99%

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Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota

Ashkar

2023

J. Agric. Food Chem.

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Protein is an essential macronutrient. The nutritional needs of dietary proteins are met by digestion and absorption in the small intestine. Indigestible proteins are further metabolized in the gut and produce metabolites via protein fermentation. Thus, protein indigestibility exerts a wide range of effects on gut microbiota composition and function. This review aims to discuss protein digestibility, the effects of food factors, such as protein sources, intake level, and amino acid composition, and making meat analogues. Besides, it provides an inventory of antinutritional factors and processing techniques that influence protein digestibility and, consequently, the diversity and composition of intestinal microbiota. Future studies are warranted to understand the implication of plant-based analogues on protein digestibility and gut microbiota and to elucidate the mechanisms concerning protein digestibility to host gut microbiota using various omics techniques.

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Section: Processing Methodsmentioning

confidence: 99%

Section: ■ Antinutritional Factorsmentioning

confidence: 99%

Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota

Ashkar

2023

J. Agric. Food Chem.

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“…One main advantage of extrusion-based 3D printing of meat analogues is the structural diversification of products [ 166 ]. Moreover, it is easy to modify the formulation to change texture, flavor, color, and nutrition [ 167 ].…”

Section: Technologies Used For Meat and Fish Analogues Productionmentioning

confidence: 99%

“…Moreover, it is easy to modify the formulation to change texture, flavor, color, and nutrition [ 167 ]. Other benefits include small production space and ease of operation [ 166 ]. Environmental friendliness and technology sustainability also argue for this technique.…”

Section: Technologies Used For Meat and Fish Analogues Productionmentioning

confidence: 99%

“…In addition, extrusion-based 3D printing requires suitable printability, and there are limited selectable materials that can be directly printed using extruded 3D food printers and have good printability. Food materials usually need to be processed or supplemented with other ingredients before printing to modify the fluidity and gel properties of raw materials and improve the stability of the printed products [ 166 ].…”

Section: Technologies Used For Meat and Fish Analogues Productionmentioning

confidence: 99%

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Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

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Space‐Efficient 3D Microalgae Farming with Optimized Resource Utilization for Regenerative Food

Liu,

Yu,

Liu

et al. 2024

Advanced Materials

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Photosynthetic microalgae produce valuable metabolites and are a source of sustainable food that supports life without compromising arable land. However, the light self‐shading, excessive water supply, and insufficient space utilization in microalgae farming have limited its potential in the inland areas most in need of regenerative food solutions. Herein, we develop a 3D polysaccharide‐based hydrogel scaffold for vertically farming microalgae without needing liquid media. This liquid‐free strategy is compatible with diverse microalgal species and enables the design of living microalgal frameworks with customizable architectures that enhance light and water utilization. This approach significantly increases microalgae yield per unit water consumption, with an 8.8‐fold increase compared to traditional methods. Furthermore, the dehydrated hydrogels demonstrate a reduced size and weight (∼70% reduction), but readily recover their vitality upon rehydration. Importantly, valuable natural products can be produced in our system including proteins, carbohydrates, lipids, and carotenoids. This study streamlines microalgae regenerative farming for low‐carbon biomanufacturing by minimizing light self‐shading, relieving water supply, and reducing physical footprints, and democratizing access to efficient aquatic food production.This article is protected by copyright. All rights reserved

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Development of plant-based meat analogs using 3D printing: Status and opportunities

Cited by 47 publications

References 92 publications

Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota

Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota

Developments in Plant Proteins Production for Meat and Fish Analogues

Space‐Efficient 3D Microalgae Farming with Optimized Resource Utilization for Regenerative Food

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