A Review on 3D Food Printing Technology in Food Processing DOI Creative Commons
Priyanka Shah, V. K. Shah,

S. Shrestha

et al.

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

Language: Английский

Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions DOI Creative Commons
Qin Zhou, Zhihua Li, Xiaowei Huang

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(2), P. 94 - 94

Published: Jan. 27, 2025

This review examines recent advancements in gel-based 3D and 4D food-printing technologies, with a focus on their applications personalized nutrition functional foods. It emphasizes the critical role of tunable rheological mechanical properties gels such as starch, protein, Pickering emulsions, which are essential for successful printing. The further explores food printing, highlighting stimuli-responsive mechanisms, including color changes deformation induced by external factors like temperature pH. These innovations enhance both sensory printed foods, advancing opportunities personalization. Key findings from studies presented, demonstrating potential various to address dietary challenges, dysphagia, enable precise nutritional customization. integrates cutting-edge research, identifies emerging trends underscores pivotal materials producing high-quality 3D-printed Additionally, it highlights emulsions lipid expanding functionality structural diversity. Overall, this work provides comprehensive foundation future research practical

Language: Английский

Citations

2
3D printing of alternative proteins: Approaches, challenges and advances DOI

Sheena Jane Reuben,

Shubham Chandra, B. Praveena

et al.

Sustainable materials and technologies, Journal Year: 2025, Volume and Issue: unknown, P. e01285 - e01285

Published: Feb. 1, 2025

Language: Английский

Citations

1
Food matrices as delivery units of nutrients in processed foods DOI Open Access
José Miguel Aguilera

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(2)

Published: Feb. 1, 2025

Processed food products (PFPs) are amply consumed and important sources of nutrients worldwide. Evaluating PFPs by their composition fails to recognize that embedded in matrices processing modifies nutritional functionality, for example, the bioaccessibility bioavailability. with equivalent chemical may experience "food matrix effect": a difference outcome health potential. This review presents attained after significance. It also delves into complex kinetics digestion conducive nutrient release from interactions before absorption small intestine, role microbial fermentation colon. Matrices can be designed or redesigned manufactured tasty, nutritious, sustainable, as special foods vulnerable groups, innovative novel sources, feed healthy microbiota. The potential improvement is driven understanding materials science changes during processing, control formulation manufacturing variables, application technologies, multifactor toolbox supports rational design matrices.

Language: Английский

Citations

1
Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides DOI
Wei Wei,

Lujie Cui,

Zong Meng

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 287, P. 138637 - 138637

Published: Dec. 10, 2024

Language: Английский

Citations

5
Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality DOI
Louis A. Colaruotolo, Chang Chen,

Hesham M. Abdel–Rahman

et al.

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 349 - 378

Published: Jan. 1, 2025

Language: Английский

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
HIPE-Gels Performance: Role of Sodium Hyaluronate Conformation and Concentration in Structure and 3D Printing DOI

Zhuangzhuang Chen,

Shiyong Sun, Qian Zhou

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106361 - 106361

Published: March 1, 2025

Language: Английский

Citations

0
Improving the printability of watermelon rind using pectin: 3D printing optimization for the development of gummies DOI Creative Commons

Madhavan Anandha Keerthy,

Kamaraj Revathy Dhanaselvam,

P. Santhoshkumar

et al.

Food biomacromolecules., Journal Year: 2025, Volume and Issue: unknown

Published: May 9, 2025

Abstract This study explores the innovative use of 3D printing to repurpose fruit processing waste, focusing on development vegan gummies from watermelon rind. Gummies were formulated with rind puree, sugar, and varying pectin concentrations (0%, 5%, 10%, 15%, 20% w/w) optimize hot extrusion process. Material characterization, including textural, rheological, thermal analyses, was conducted establish correlations printability. The effects parameters, speed (600, 800, 1000 mm/min), nozzle diameter (0.6, 0.84, 1.22 mm), temperature (60, 80, 100°C) evaluated. optimized formulation containing 10% using high methoxyl demonstrated good printability, achieving best results a 0.84 mm, 80°C, 800 mm/min. Sensory evaluations indicated higher consumer preference for 3D‐printed than their non‐3D‐printed counterparts. highlights potential in promoting sustainable practices through waste valorization upcycling, aligning United Nations' Sustainable Development Goals (UN‐SDGs). research provides insights into novel value chain range vegetable discards which are otherwise considered as zero wastes. Importantly, supports excellent levels customization, wider product ranges improving acceptability agricultural by product/waste‐sourced products.

Language: Английский

Citations

0
Feasibility of emulsion-filled pea protein-collagen-carrageenan hydrogel for 3D printing DOI Creative Commons
Ieva Bartkuvienė, Viktorija Eisinaitė,

Evren Gölge

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117749 - 117749

Published: April 1, 2025

Language: Английский

Citations

0
A Review on 3D Food Printing Technology in Food Processing DOI Creative Commons
Priyanka Shah, V. K. Shah,

S. Shrestha

et al.

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

Language: Английский

Citations

0