Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry

Food Research International, Journal Year: 2025, Volume and Issue: 203, P. 115791 - 115791

Published: Jan. 20, 2025

Language: Английский

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From Food Industry 4.0 to Food Industry 5.0: Identifying technological enablers and potential future applications in the food sector

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(6)

Published: Oct. 22, 2024

Abstract Although several food‐related fields have yet to fully grasp the speed and breadth of fourth industrial revolution (also known as Industry 4.0), growing literature from other sectors shows that 5.0 (referring fifth revolution) is already underway. Food 4.0 has been characterized by fusion physical, digital, biological advances in food science technology, whereas future could be seen a more holistic, multidisciplinary, multidimensional approach. This review will focus on identifying potential enabling technologies harnessed shape coming years. We state‐of‐the‐art studies use innovative various agriculture applications over last 5 In addition, opportunities challenges highlighted, directions conclusions drawn. Preliminary evidence suggests outcome an evolutionary process not revolution, often claimed. Our results show regenerative and/or conversational artificial intelligence, Internet Everything, miniaturized nanosensors, 4D printing beyond, cobots advanced drones, edge computing, redactable blockchain, metaverse immersive techniques, cyber‐physical systems, digital twins, sixth‐generation wireless beyond are likely among main driving 5.0. framework, vision, value becoming popular research topics academic fields, agri‐food sector just started embrace some aspects dimensions

Language: Английский

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Augmenting corn starch gel printability for architectural 3D modeling for customized food

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 156, P. 110294 - 110294

Published: June 13, 2024

The advent of direct-ink-writing 3D printing in food processing highlights potential for innovation but underscores challenges with food-grade inks, notably their inadequate self-supporting properties post-extrusion that impede maintaining structural integrity and crating complex forms. This challenge is particularly pronounced starch—a key ingredient. study aims to bolster the printability normal corn starch (NCS) through integration pregelatinized (PG) high-amylose (G50 G70, 55% 68% amylose contents, respectively) proteins (soy, wheat, pea protein isolates, whey protein). PG was prepared by disorganizing starches 33% CaCl2 solution then precipitating them ethanol. formulation featuring an NCS/PG-G70/soy isolate ratio 5:5:3 emerged superior, yielding enhanced formability, precise line printing, robust self-support. adapted starch-based gel facilitated sophisticated structures, such as hollow overhanging architectural forms, without necessitating chemical modification or a support bath. In vitro enzymatic hydrolysis tests on printed constructs manifested approximately 50% resistant 15% slowly digestible starch. These results suggest composite biopolymer ink developed this showcases not only superior also boasts improved digestion-resistance. Thus, findings from research provide foundation developing inks capable crafting customizable, intricately structured products while conferring health advantages.

Language: Английский

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4D printing of Pickering emulsion: Temperature-driven color changes

Journal of Food Engineering, Journal Year: 2024, Volume and Issue: 386, P. 112258 - 112258

Published: Aug. 9, 2024

Language: Английский

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Characteristics of Food Printing Inks and Their Impact on Selected Product Properties

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 393 - 393

Published: Jan. 25, 2025

Three-dimensional printing, or additive manufacturing, produces three-dimensional objects using a digital model. Its utilisation has been observed across various industries, including the food industry. Technology offers wide range of possibilities in this field, creating innovative products with unique compositions, shapes, and textures. A significant challenge 3D printing is development optimal ink composition. These inks must possess appropriate rheology texture for meet nutritional sensory requirements. The rheological properties play pivotal role process, influencing formation stable structures. This article comprehensively characterises inks, distinguishing two primary categories their respective subgroups. first category encompasses non-natively extrudable plant-based derived from fruits vegetables meat-based inks. second comprises natively encompassing dairy-based, hydrogel-based, confectionary-based product rheology, texture, fidelity, stability are then discussed. Finally, use shown.

Language: Английский

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Next-Gen Nutrition: Challenges, Innovations and Opportunities in 3D Food Printing with Probiotics

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100620 - 100620

Published: March 1, 2025

Language: Английский

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4D printing: a novel application for structuring oils with fat-analog characteristics

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: unknown, P. 104729 - 104729

Published: Sept. 1, 2024

Language: Английский

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Utilizing 3D printing to create sustainable novel food products with innovative ingredients

Innovative Food Science & Emerging Technologies, Journal Year: 2024, Volume and Issue: unknown, P. 103873 - 103873

Published: Nov. 1, 2024

Language: Английский

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