Formulation engineering of food systems for 3D-printing applications – A review

Wilms, Patrick; Daffner, Kilian; Kern, Christian; Gras, Sally L.; Schutyser, M.A.I.; Kohlus, Reinhard

doi:10.1016/j.foodres.2021.110585

Cited by 45 publications

(25 citation statements)

References 208 publications

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“…Most bioinks are not modeled according to Newtonian fluids, so their properties cannot be compared to those of classical fluids 57 . A direct and linear relationship between an applied force and the resultant flow results in a constant viscosity at a given temperature and air pressure for Newtonian fluids, which is beneficial for simplifying calculations and estimations or for materials having qualities similar to Newtonian 58 . Since the viscosity of non‐Newtonian fluids varies according to the exerting force, the relationship between the exerting force and the fluid flow is more complicated.…”

Section: Design and Applications Of Portable Bioprintersmentioning

confidence: 99%

Portable hand‐held bioprinters promote in situ tissue regeneration

Pazhouhnia

Beheshtizadeh

Namini

et al. 2022

Bioengineering & Transla Med

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Three‐dimensional bioprinting, as a novel technique of fabricating engineered tissues, is positively correlated with the ultimate goal of regenerative medicine, which is the restoration, reconstruction, and repair of lost and/or damaged tissue function. The progressive trend of this technology resulted in developing the portable hand‐held bioprinters, which could be used quite easily by surgeons and physicians. With the advent of portable hand‐held bioprinters, the obstacles and challenges of utilizing statistical bioprinters could be resolved. This review attempts to discuss the advantages and challenges of portable hand‐held bioprinters via in situ tissue regeneration. All the tissues that have been investigated by this approach were reviewed, including skin, cartilage, bone, dental, and skeletal muscle regeneration, while the tissues that could be regenerated via this approach are targeted in the authors' perspective. The design and applications of hand‐held bioprinters were discussed widely, and the marketed printers were introduced. It has been prospected that these facilities could ameliorate translating the regenerative medicine science from the bench to the bedside actively.

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Section: Design and Applications Of Portable Bioprintersmentioning

confidence: 99%

Portable hand‐held bioprinters promote in situ tissue regeneration

Pazhouhnia

Beheshtizadeh

Namini

et al. 2022

Bioengineering & Transla Med

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“…Необходимо больше внимания уделять 3D-печати продуктов питания, поскольку они являются товаром с самым высоким спросом. Одним из применений 3D-печати может стать возможность разработки новых продуктов из уже существующих на рынке, но несовершенных по различным причинам [1,9,13].…”

Section: Introductionunclassified

“…Измеренная высота объекта в момент обрушения переводилась в напряжение, действующее на нижнюю пластину, путем деления общего веса образца на высоте обрушения на площадь нижней поверхности печатного полого куба. Отмечено, что расчетное напряжение при обрушении оказывает общий вес объекта на нижнюю пластину, и это напряжение пропорционально уменьшается на разных высотах объекта до нуля в верхней части конструкции [13,14].…”

Section: Introductionunclassified

Influence of rheological characteristics on the quality of 3D printing of food pastes

Бредихин

Антипов

Андреев

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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In extrusion 3D printing, the rheological properties of food are critical to achieving quality printing. The aim of this study is to investigate potential correlations between the printability of food pastes and rheological characteristics. Potato and tomato puree were used as a model system. The rheological properties of mashed potatoes with the addition of potato starch and their behavior during 3D printing have been investigated. A correlation has been established between the formulation and manufacturability in 3D printing. Potato mass without starch had a low yield point, which affected the deformation and subsidence of the mass later. At the same time, the addition of 2% starch showed excellent extrudability and printability, that is, the ability to flow. Under these conditions, the printed objects had a smooth shape, good resolution, and could withstand shape over time. The object with the addition of 4% starch represented good shape retention but poor extrudability due to its high consistency index and toughness. The results obtained using tomato puree showed a linear correlation between ingredient flow stress, zero shear viscosity and corresponding print stability. The extrusion pressure required to extrude tomato paste increases linearly with increasing flow voltage. Modules of viscosity, elasticity, and zero shear rate turned out to be not linearly correlated with the extrusion force, which can be explained by the fact that these parameters reflect the rheological properties of the non-deforming state of the material, in contrast to the flow stresses.

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“…Stability may be expected closely related to the yield stress of a printable food paste (Wilms et al, 2021), which is defined as the stress that must be applied to a material before it starts to flow. Yield stress depends on the internal structure of a material.…”

Section: Stability/buildabilitymentioning

confidence: 99%

“…In Chapter 2, we demonstrated that the yield stress (flow stress) determined by oscillatory amplitude sweep at which storage modulus and loss modulus crossover has a linear relationship with the stability/buildability of a 3D printed object. It is important to point out that neither yield stress nor flow stress are material constants, and they both depend on the measuring and analysis method used (Mezger, 2015;Wilms et al, 2021). For food pastes such as doughs and chocolate spreads the time-dependent flow behaviour influences printing stability/buildability.…”

Section: Stability/buildabilitymentioning

confidence: 99%

3D food printing: from structure to perception

Zhu¹

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3D printing is a technology that employs computer-aided designs to build objects on a platform through layer-by-layer deposition. In the past decades, 3D printing has been increasingly applied in a wide array of applications related to construction, art, education and medical services. 3D printing provides distinct advantages such as fast prototyping, the ability to make complex object shapes, and efficient production of customized items (Portanguen et al., 2019).The number of scientific studies investigating the principles and applications of 3D food printing is rapidly increasing. A total of 761 publications have been published about 3D food printing (Fig 1 .1) during the past ten years from 2011 to 2021. The studies indicate that 3D food printing offers the opportunity to create foods with complex geometries, new textures and/or personalized nutritional profiles. Furthermore, 3D food printing has been suggested to contribute to a more sustainable production of food products as it allows for on-demand manufacturing leading to reduction of food waste in the chain (Portanguen et al., 2019;Sun et al., 2015). Very recently also a number of start-up companies popped up such as Revo Foods and Redefine Meat™ that successfully apply 3D printing for manufacturing of foods. Figure 1.1. Number of publications per year about 3D food printing in academic journals during 2011-2021 from database Scopus.Search keywords contained either "3D printing", "3D food printing", "additive manufacturing" or "three-dimensional printing", and contain "food" in the abstract. 8 than that of real muscle fibres (20-100 µm). Creating unique fibrous structures at both macroscale and microscale using 3D printing technology is, therefore, a challenge. To create unique structures, alternative printing formulations, adapted printing procedures and different printing technologies need to be assessed. 1.4.3. Modifying sensory perception using 3D printed foods An often-reported advantage of 3D food printing is its ability to create novel food structures, which may lead to a change in perceived texture. During traditional product development foods are often modified through recipe reformulation, e.g., to lower the caloric content of a food. However, reformulation of foods negatively affects the texture sometimes and, as a result, the acceptance of foods by consumers. An alternative approach is to modify food structure towards improved textural properties without modification of the recipe.Modifications of food texture by changing the macroscopic food structure are appealing because it is well established that texture properties of foods can be used to modify eating behaviours and palatability of foods, which can improve control over food and energy intake (Bolhuis & Forde, 2020; McCrickerd et al al., 2020). As previously mentioned, many studies showed the impact of structural modifications on instrumental texture properties of 3D printed foods. Despite showing promising results, these studies did not explore how structural modifications of 3D printed...

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Formulation engineering of food systems for 3D-printing applications – A review

Cited by 45 publications

References 208 publications

Portable hand‐held bioprinters promote in situ tissue regeneration

Portable hand‐held bioprinters promote in situ tissue regeneration

Influence of rheological characteristics on the quality of 3D printing of food pastes

3D food printing: from structure to perception

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