Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods

Sundarsingh, Anjelina; Zhang, Min; Mujumdar, Arun S.; Li, Jingyuan

doi:10.1007/s11947-023-03265-0

Cited by 3 publications

(2 citation statements)

References 215 publications

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“…In response to solving global crises with a focus on sustainability in food production and processing, the fourth industrial revolution or Industry 4.0 was initiated by a combination of information and communication solutions that is now visible in numerous sectors where, thanks to digitalization, it is significantly changing the way new products are designed or manufactured [ 8 ]. The guidelines for Industry 4.0 particularly emphasize the use of non-thermal processing technologies together with additive technologies, with three-dimensional printing (3DP) leading the way in food technology [ 9 ]. Three-dimensional printing is a relatively fast process of additive, layer-by-layer production in which computer models enable the production of 3D products in various shapes.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks

Bebek Markovinović,

Bosiljkov,

Janči

et al. 2024

Foods

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The influence of wheat starch (6%, 8% and 10%, w/w) and a 3D printing program (program 1 vs. program 2) on the content of bioactive compounds, antioxidant capacity, color parameters and rheological and sensory properties was investigated in 3D strawberry and strawberry tree fruit snacks. Increasing the starch content led to a decrease in the content of almost all the bioactive compounds, while it had no effect on the antioxidant capacity. The printing program had no significant effect on the bioactive compounds (except hydroxycinnamic acids), antioxidant capacity and color parameters. A higher starch content improved the strength of the sample but had no effect on the mechanical properties. Smaller particles with a higher starch content improved the stability of the sample. In contrast to the programs, varying the starch content had a significant effect on all the color parameters except the a* values. Eight different sweeteners in two different concentrations were used for the sensory evaluation of the 3D-printed snacks. The variations in sweetener content only affected the sweet and harmonious taste. In summary, this study confirms the great potential of fruit bases for the production of 3D-printed snacks with excellent biological and rheological properties, which can be a step toward personalized food with the addition of sweeteners.

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Section: Introductionmentioning

confidence: 99%

Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks

Bebek Markovinović,

Bosiljkov,

Janči

et al. 2024

Foods

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“…3D food printing is a developing technology for direct manufacturing that involves the layer-by-layer deposition of materials to produce a 3D structure (Sundarsingh, et al, 2023;Seung Yun Lee et al, 2023). In this process, the rheological characteristics of the printed materials influence the outcomes of the printing.…”

Section: Introductionmentioning

confidence: 99%

Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders

García-Gutiérrez,

Salvador,

Sanz

et al. 2024

Food Bioprocess Technol

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Edible insect powder is a new ingredient that can be used to create innovative functional and nutritional properties in food products. However, adding insect powder to bakery goods could impact the dough’s technological and sensory attributes. This study aims to investigate possible alterations in dough enriched with insect powder and examine the texture of salty snacks produced using a 3D food printer. The doughs were prepared using varying quantities of two types of edible insect powders. The stiff flow properties showed a pseudoplastic behaviour that fit well with a power-law equation. Viscosity and pseudoplasticity increased in proportion to insect powder concentration, with the strongest effect observed for L. migratoria. The linear viscoelastic behaviour exhibited G′ values exceeding G″ values, and both moduli increased with insect concentration. A. migratoria displayed a greater elastic contribution (lower tan δ) compared to A. diaperinus, which correlates with the lower printability of A. migratoria. The texture of the snacks prepared with A. diaperinus demonstrated a rise in the breaking force as the insect concentration increased and exhibited a corresponding texture profile to the control and the 4.6% sample. Moreover, the addition of A. diaperinus heightened the crispiness.

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Potential of 3D printing in development of foods for special medical purpose: A review

Shi,

Zhang,

Mujumdar

et al. 2024

Comp Rev Food Sci Food Safe

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Nutritional management has emerged as an effective strategy to mitigate the risks of malnutrition and disease‐related mortality among patients. The emergence of novel food types, particularly foods for special medical purposes (FSMPs), has garnered increasing attention from researchers and businesses. 3D printing (3DP) technology, alternatively known as food additive manufacturing, has gained popularity among novel food developers due to its distinct capabilities in tailoring nutrition, appearance, texture, and enhancing overall edible quality. This review examines current market trends, product forms, and unique characteristics of FSMPs, highlighting the progress made in applying 3DP to the development of functional foods and drugs. Despite its potential medical benefits, there are limited instances of direct utilization of 3DP in the production of such specialized food type. Currently, the FSMP market faces several challenges, including limited product diversity, inadequate formula design, and a lack of product appeal. 3DP offers significant advantages in catering to the unique needs of special patients, encompassing both physiological medical benefits and enhanced sensory as well as psychological eating experiences. It holds great promise in promoting precision medicine and personalized home‐based FSMPs preparations. This review will delve into the development strategies and feasibility of 3DP in creating specialized medical food for patients with unique conditions and across different age groups. Additionally, it explores the potential challenges of applying 3DP to the FSMP sector, such as regulatory frameworks, patient acceptance, cost of 3D‐printed FSMPs, and the improvement of 3DP.

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Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods

Cited by 3 publications

References 215 publications

Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks

Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks

Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders

Potential of 3D printing in development of foods for special medical purpose: A review

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