Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing

Han, Tian; Wang, Kai; Lan, Haibo; Wang, Yao; Hu, Zhuoyan; Zhao, Lei

doi:10.1016/j.foodhyd.2020.106482

Cited by 75 publications

(27 citation statements)

References 34 publications

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“…3D printing based on extrusion can be divided into three stages: extrusion, recovery, and self-supporting [ 31 ]. These three stages require the ink to have the following conditions: (1) in the printing process, the ink can be squeezed out from the nozzle stably and uniformly; (2) the mechanical strength and viscosity can be quickly restored after extrusion; (3) after the ink is extruded and deposited, it should be self-supporting enough [ 15 ].…”

Section: Resultsmentioning

confidence: 99%

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3D Printing of Steak-like Foods Based on Textured Soybean Protein

Chen

Zhang

Bhandari

2021

Foods

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Due to the lack of a sufficient amount of animal protein and the pursuit of health and reduced environmental impact, the global demand for plant protein is increasing. This study endeavors to using textured soybean protein (TSP) or drawing soy protein (DSP) as raw materials to produce steak-like foods through 3D printing technology. The textural difference between fried 3D printed samples and fried commercial chicken breast (control) was studied. The results show that different ink substrates (TSP and DSP) and hydrocolloids (xanthan gum, konjac gum, sodium alginate, guar gum, sodium carboxymethyl cellulose, and hydroxyethyl cellulose) were the keys to successful printing. The ink composed of TSP and xanthan gum had the best printing characteristics and sample integrity after frying. It was found that different infilling patterns and infill rates had a significant effect on the texture properties of the fried samples. When the triangle infilling pattern was used at an infill rate of 60%, the product had had the closest hardness (2585.13 ± 262.55), chewiness (1227.18 ± 133.00), and gumminess (1548.09 ± 157.82) to the control sample. This work proved the feasibility of using 3D printing based on plant protein to produce steak-like food with texture properties similar to chicken breast.

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Section: Resultsmentioning

confidence: 99%

Section: D Printing Characteristicsmentioning

confidence: 99%

3D Printing of Steak-like Foods Based on Textured Soybean Protein

Chen

Zhang

Bhandari

2021

Foods

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“…3D food printing has specific requirements for printing materials, including the printability (Ross et al ., 2021), applicability (Tian et al ., 2021), and post‐processability (Liu et al ., 2017). Currently, three more 3D printing technologies that could be used in the food industry are recognised, such as extrusion‐based 3D printing, selective laser sintering/hot air sintering printing, and inkjet printing (Lee, 2021).…”

Section: The Principle Of Food Three‐dimensional (3d) Printingmentioning

confidence: 99%

Application and challenges of 3D food printing technology in manned spaceflight: a review

Zhang

Dong

Yu³

et al. 2022

Int J of Food Sci Tech

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Three-dimensional (3D) food printing is a digital food engineering method that has a remarkable application potential in long-term manned spaceflight. Extrusion-based 3D food printing, among the available 3D food printing techniques utilised in the food industry, is one of the most suitable printing methods for manned spaceflight. Extrusion-based 3D food printing could suffice most of the energy and personalised nutritional requirements of astronauts during long-term stay in space by utilising fruits, vegetables, meat products, and nutrients as printing materials. However, 3D food printing in manned spaceflight is still limited by technologies and costs such as printing materials, microgravity, post-processability of food, and engineering transportation under the existing technical conditions. Therefore, this article reviews the 3D food printing and manned spaceflight technologies that are currently available and discusses the challenges involved in 3D food printing in manned spaceflight, thus providing a theoretical basis for future 3D food printing for space missions.

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“…Also, the occurring dehydration during cooking might cause the change in shape and dimension of the printed structure. On this point, researchers are mainly working on the composition of the food formula to gain a high structural stability also during baking (Pulatsu et al ., 2020a,2020b; Tian et al ., 2021) while some innovative studies have performed with the idea of using infrared lamp heating to get a layer‐by‐layer cooking (Hertafeld et al ., 2019) or by printing on a hot bed inducing starch gelatinisation and denaturation protein of wheat flours, thereby conferring high rigidity that avoid the crushing of the first layers (Derossi et al ., 2018a, 2018b). Finally, we want to recall the need of detailed experiments dedicated to the safety of 3D‐printed food that, unexpectedly, has been completely undervalued till now.…”

Section: Current Limits To Bring 3d Food Printing At High Readiness T...mentioning

confidence: 99%

“…This is because at high speed the imbalance between the printing movements and the extrusion ratethe amount of material deposited per unit of timemay cause stretching, ruptures and under-deposition, thereby reducing the quality (Le-Bail et al, 2020). On the other hand, the printability of food materials, defined by the ease of flow through the nozzle, a good adhesion between layers and the capability to keep the weight of overlying layers, is greatly affected by the chemical composition of any food formula and the natural variability of each utilised ingredients (Zhu et al, 2019a(Zhu et al, , 2019bNijdam et al, 2021aNijdam et al, , 2021bNijdam et al, , 2021cTian et al, 2021). In fact, the majority of the scientific publication reports specific settings for the most important printing variables (i.e.…”

Section: Personalised Foods By 3dfp To Improve Health and The Immune ...mentioning

confidence: 99%

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Derossi

Bhandari

Bommel

et al. 2021

Int J of Food Sci Tech

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Summary The ongoing COVID‐19 pandemic is having a tremendous effect on the current food system. The situation urges us to face many issues never experienced before, aimed at mitigating a multitude of sanitary and social risks. The current pandemic has affected the food system in many ways: significant changes in dietary habits and in the health status of people; the food chain is broken, which has an effect on food security (including making it difficult to find or to buy fresh food at affordable prices); unemployment or underemployment is rising due to the damages of the food sector; there is a lack of food‐socialising events which has an effect on people’s mental status; and there are concerns about food safety. To mitigate all these issues, the implementation of innovative technologies urges. We have mapped the scientific studies and online information on 3D food printing (3DFP) about the effects of 3DFP on the food system and people’s health when adopted in food industry, restaurants, hospitals, schools, offices, homes, etc. Finally, this information has been examined in light to the future challenges of the food chain also considering the ongoing COVID‐19 pandemic, demonstrating its potential benefits to mitigate this and future pandemics.

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Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing

Cited by 75 publications

References 34 publications

3D Printing of Steak-like Foods Based on Textured Soybean Protein

3D Printing of Steak-like Foods Based on Textured Soybean Protein

Application and challenges of 3D food printing technology in manned spaceflight: a review

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

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