A Review on the Application of Animal-Based Materials Using 3D Printing and Protein Restructuring Technologies DOI Creative Commons
Hyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim

et al.

Food Science of Animal Resources, Journal Year: 2024, Volume and Issue: 45(1), P. 282 - 302

Published: Dec. 20, 2024

Production of alternative proteins is crucial for the development future protein resources. This study explored creation sustainable animal resources by combining extrusion molding and three-dimensional (3D) printing technologies. Extrusion effectively organizes vegetable at high temperatures pressures to replicate meat-like textures, high-moisture successfully mimics fiber structure conventional meat. However, many meat analogs products still differ from in terms sensory properties such as texture, juiciness, flavor, indicating need quality improvement. Researchers have leveraged 3D technology incorporate fat enhance appearance texture through muscle simulation. allows precise arrangement fibers, formation adipose tissue, marbling, thereby improving overall experience. By printing, we can nutritional organoleptic qualities analogs, ultimately meeting consumer expectations achieving a balance between plant- animal-based materials.

Language: Английский

3D bioprinting: Advancing the future of food production layer by layer DOI Creative Commons

Nisansala Chandimali,

Seon-Gyeong Bak,

Eun Hyun Park

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 471, P. 142828 - 142828

Published: Jan. 9, 2025

Language: Английский

Citations

1
From Farms to Labs: The New Trend of Sustainable Meat Alternatives DOI Creative Commons
Abdul Samad, So-Hee Kim, Chan‐Jin Kim

et al.

Food Science of Animal Resources, Journal Year: 2024, Volume and Issue: 45(1), P. 13 - 30

Published: Nov. 28, 2024

Meat analogs or meat alternatives mimic conventional by using non-meat ingredients. There are several reasons for the rising interest in alternatives, e.g., health-consciousness, environmental concerns, and growing demand sustainable diets. Factors like low-calorie foods, low-fat, efforts to reduce greenhouse gas emissions, flexitarian lifestyles also contributing this change (conventional analogs). Numerous substitutes presently being launched alternative markets. Plant-based meat, restructured cultured hybrid insect protein-based prevalent among alternatives. The scope of including plant-based insect-based protein products, is expanding due advances food technology. Innovation technology plays a crucial role production. Still, there some challenges market consumer acceptance, appearance cost Innovative approaches, such as advanced technologies awareness consumer, required deal with these challenges. This review briefly examines technological advances, regulatory requirements, pros cons, trends finding highlights importance resource food. Moreover, can fulfill increasing decrease impact. Additionally, explores ways improve overall scenario

Language: Английский

Citations

6
Composites for BTE DOI
Reza Gholami, Seyed Morteza Naghib

Biological and medical physics series, Journal Year: 2025, Volume and Issue: unknown, P. 251 - 282

Published: Jan. 1, 2025

Language: Английский

Citations

0
Nano-bioceramics DOI
Reza Gholami, Seyed Morteza Naghib

Biological and medical physics series, Journal Year: 2025, Volume and Issue: unknown, P. 217 - 249

Published: Jan. 1, 2025

Citations

0
3D Food Printing: A Promising Approach to Meet Food Security DOI

Alireza Hodhodi,

Eshagh Zakipour Rahimabadi,

Sara Simorgh

et al.

Published: Jan. 1, 2025

Language: Английский

Citations

0
Meat replacers as part of sustainable food systems in Romania: A Causal Network Model DOI Creative Commons
Ruxandra Mălina Petrescu-Mag, Ioana Piştea,

Camelia Ginsca

et al.

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101803 - 101803

Published: March 1, 2025

Language: Английский

Citations

0
Methane emissions embedded in China’s international trade and domestic production networks: A linkage level study on the evolution and driving factors DOI Creative Commons
Zhiliang Cheng, Xiuli Liu

Journal of Cleaner Production, Journal Year: 2024, Volume and Issue: unknown, P. 144372 - 144372

Published: Dec. 1, 2024

Language: Английский

Citations

1
Tissue engineering in the agri-food industry: current status, socio-economic overview and regulatory compliance DOI
Brian Senyange, Joshua Wesana, Guido Van Huylenbroeck

et al.

Current Opinion in Biotechnology, Journal Year: 2024, Volume and Issue: 91, P. 103228 - 103228

Published: Nov. 26, 2024

Language: Английский

Citations

0
Scaffolds bioink for 3D Bioprinting DOI Creative Commons

Jin-Hee An,

Hack-Youn Kim

Food Science of Animal Resources, Journal Year: 2024, Volume and Issue: 45(1), P. 126 - 144

Published: Nov. 28, 2024

Rapid population growth and a corresponding increase in the demand for animal-derived proteins have led to food supply challenges need alternative sustainable meat production methods. Therefore, this study explored importance of cell engineering technology-based three-dimensional bioprinting bioinks, which play key roles cultured production. In production, bioinks significant effect on growth, differentiation, mechanical stability. Hence, study, characteristics animal-, plant-, marine-based were compared analyzed, impact each bioink was evaluated. particular, animal-based potential produce that is similar conventional are considered most suitable commercialization. Although plant- ecofriendly fewer religious restrictions, they limited terms stability consumer acceptance. further research required develop apply optimal commercialization meat, particularly improve its compatibility.

Language: Английский

Citations

0
A Review on the Application of Animal-Based Materials Using 3D Printing and Protein Restructuring Technologies DOI Creative Commons
Hyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim

et al.

Food Science of Animal Resources, Journal Year: 2024, Volume and Issue: 45(1), P. 282 - 302

Published: Dec. 20, 2024

Production of alternative proteins is crucial for the development future protein resources. This study explored creation sustainable animal resources by combining extrusion molding and three-dimensional (3D) printing technologies. Extrusion effectively organizes vegetable at high temperatures pressures to replicate meat-like textures, high-moisture successfully mimics fiber structure conventional meat. However, many meat analogs products still differ from in terms sensory properties such as texture, juiciness, flavor, indicating need quality improvement. Researchers have leveraged 3D technology incorporate fat enhance appearance texture through muscle simulation. allows precise arrangement fibers, formation adipose tissue, marbling, thereby improving overall experience. By printing, we can nutritional organoleptic qualities analogs, ultimately meeting consumer expectations achieving a balance between plant- animal-based materials.

Language: Английский

Citations

0