Potentials of3Dextrusion‐based printing in resolving food processing challenges: A perspective review

Abstract

Three‐dimensional (3D) printing has promising application potentials in improving food product manufacturing, increasingly helping in simplifying the supply chain, as well as expanding the utilization of food materials. To further understand the current situation of 3D food printing in providing food engineering solutions with customized design, the authors checked recently conducted reviews and considered the extrusion‐based type to deserve additional literature synthesis. In this perspective review, therefore, we scoped the potentials of 3D extrusion‐based printing in resolving food processing challenges. The evolving trends of 3D food printing technologies, fundamentals of extrusion processes, food printer, and printing enhancement, (extrusion) food systems, algorithm development, and associated food rheological properties were discussed. The (extrusion) mechanism in 3D food printing involving some essentials for material flow and configuration, its uniqueness, suitability, and printability to food materials, (food material) types in the extrusion‐based (3D food printing), together with essential food properties and their dynamics were also discussed. Additionally, some bottlenecks/concerns still applicable to extrusion‐based 3D food printing were brainstormed. Developing enhanced calibrating techniques for 3D printing materials, and designing better methods of integrating data will help improve the algorithmic representations of printed foods. Rheological complexities associated with the extrusion‐based 3D food printing require both industry and researchers to work together so as to tackle the (rheological) shifts that make (food) materials unsuitable. Practical Applications As a processing technology with digital additive manufacturing methodology, 3D food printing over the decades has evolved greatly with the extrusion‐based type increasingly studied. This perspective review scoped the potentials of 3D extrusion‐based printing in resolving food processing challenges. In this work, we demonstrated how this extrusion‐based technique increasingly contributes to situate the 3D food printing as among innovative technologies with an upscale dimension. To fully embrace the extrusion‐based 3D printing, the food industry needs to primarily understand the potentials this technology would provide in enhancing food material properties/types.

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

“…manufacturers and academia for its potential to customize food products according to necessities and preferences. Currently, 3D printing techniques available in food production mainly include extrusion-based printing (or fused deposition modelling), selective sintering printing, binder jetting, and inkjet printing [102][103][104][105]. Among them, extrusion-based printing is the most widely used in the food sector due to the multiple choices of printed materials and simple operation of the printing system [106].…”

Addressing the safety of new food sources and production systems

“…3D food printers typically contain small parts and tubes that may hinder thorough cleaning, which may lead to microbial buildup within the printer (Agunbiade et al., 2022). For instance, it was found that high levels of bacterial and yeast contamination (4–5 log CFU/g) in 3D printed foods made from blended fruits and vegetables even though all ingredients were washed thoroughly prior to the 3D printing process (Severini, Derossi et al., 2018).…”

Improving the Three-Dimensional Printability of Potato Starch Loaded onto Food Ink

“…In particular, potato starch, unlike other starches, exhibits a low gelatinization temperature and enhanced water absorption due to the covalently bound phosphate group in amylopectin [ 27 ]. These characteristics contribute to stabilizing physical properties and maintaining the shape of the final product [ 28 , 29 ]. However, the gelatinization of starch can potentially rapidly clog the nozzle.…”