Journal of Food Industry,
Journal Year:
2024,
Volume and Issue:
8(1), P. 17 - 17
Published: Dec. 12, 2024
The
review's
objectives
were
to
discuss
the
understanding
of
3D
food
printing
technology,
a
new
way
manufacturing
foods,
and
how
this
technology
can
be
applicable
in
processing
industry.
provides
wide
domain
nutrition-based
applications.
different
three-dimensional
shapes
developed
without
utilization
any
mold
by
using
technology.
Many
industries
use
manufacture
many
distinct
products.
However,
utilizing
such
as
plant-based
meat
analogues,
represents
trend.
So,
it
is
important
understand
principle
for
applying
industry
properly.
In
review,
mechanism
printing,
evolution
ingredients
compatible
pros
cons
quality
evaluation
printed
foods
discussed
detail.
Also,
study
provided
details
regarding
available
printers,
specifications,
their
price.
Achieving
exact
texture
prepared
conventional
cooking
methods
steep
challenge
printers
produce
complex
models,
design
unique
patterns.
Selection
method
because
technique
an
extrusion-based
selective
sintering
(SLS)
method,
inkjet
binder
jetting
each
has
its
advantages
disadvantages.
Pizzas,
cookies,
chocolates/candies,
meat/fish
analogues
more
customized
products
manufactured
printer.
Overall,
great
potential
Journal of Agriculture and Food Research,
Journal Year:
2024,
Volume and Issue:
18, P. 101307 - 101307
Published: July 22, 2024
Meat
is
the
main
and
important
source
of
protein,
minerals,
vitamins
plays
a
crucial
role
in
human
nutrition.
Based
on
projections,
consumption
it
expected
to
increase
twofold
by
2050
as
result
population
growth.
Conversely,
this
surge
meat
production
gives
rise
issues
such
indiscriminate
slaughter
animals,
escalation
methane
gas
subsequent
exacerbation
global
warming
phenomenon,
heightened
risk
shared
diseases
between
humans
emergence
antibiotic-resistant
strains
pathogens,
well
excessive
water
usage.
There
will
be
significant
amount,
therefore,
imperative
explore
novel
approaches,
employing
lab-grown
meat.
Current
research
field
primarily
centered
around
cultured
These
meats
offer
numerous
benefits,
their
eco-friendliness
ability
mitigate
animal-borne
illnesses.
In
process
cultivating
meat,
stem
or
satellite
cells
are
extracted
from
animal's
muscle
tissue
without
causing
harm
animal.
then
placed
culture
medium
containing
fetal
bovine
serum.
Subsequently,
they
employ
either
edible
non-edible
scaffolds
means
facilitating
cell
proliferation,
which
introduced
into
bioreactor
induce
growth
tissue.
Under
optimal
conditions,
including
appropriate
temperature,
oxygen
levels,
nutrient
availability,
factors,
typically
takes
approximately
3–5
weeks
for
thin
piece
develop.
Presently,
feasibility
adopting
severely
limited
its
exorbitant
cost,
substandard
colour
taste,
lack
acceptance
various
religious
groups.
Enhancing
can
achieved
incorporating
compounds
like
red
beetroot
saffron,
while
taste
enhanced
fatty
acids,
fats,
protein.
It
acknowledge
that
technology
still
initial
phases
order
achieve
widespread
production,
attain
satisfactory
level
consumer
approval.
Furthermore,
adoption
may
potentially
lead
decrease
income
livestock
breeders.
However,
given
inherent
risks
associated
with
industry,
proceed
direction.
Also,
3D
printing
an
advancing
digital
has
vast
market
potential
food
nutrition
technology.
offers
platform
creating
distinctive
products
have
improved
sensory
nutritional
qualities,
specifically
tailored
particular
consumer.
provide
distinct
solutions
challenges
controlling
fat,
other
composition,
lifelike
texture.
The
man-made
materials
used
engineering
polystyrene,
polylactic
acid
(PLA),
polyglycolic
(PGA),
mixture
acids
called
PLGA.
Critical Reviews in Food Science and Nutrition,
Journal Year:
2023,
Volume and Issue:
unknown, P. 1 - 17
Published: Oct. 26, 2023
Bioactive
compounds
(BCs)
provide
numerous
health
benefits
by
interacting
with
one
or
more
components
of
living
tissues
and
systems.
However,
despite
their
potential
benefits,
most
the
BCs
have
low
bioaccessibility
bioavailability,
hindering
health-promoting
activities.
The
conventional
encapsulation
techniques
are
time-consuming
major
limitations
in
food
applications,
including
use
non-food
grade
chemicals,
undesired
sensory
attributes,
storage
stability
issues.
A
cutting-edge,
new
technique
based
on
3D
printing
can
assist
resolving
problems
associated
technologies.
help
protect
incorporating
them
precisely
into
three-dimensional
matrices,
which
(i)
protection
during
storage,
(ii)
enhanced
(iii)
effective
delivery
controlled
release
BCs.
Recently,
various
inks
been
investigated
order
to
create
systems
different
compositions
geometries,
as
well
diverse
patterns.
This
review
emphasizes
advances
printing-based
approaches,
leading
customized
formulations.
