Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate

Food Chemistry, Год журнала: 2024, Номер 445, С. 138671 - 138671

Опубликована: Фев. 8, 2024

Язык: Английский

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3D food printing: Technological advances, personalization and future challenges in the food industry

International Journal of Gastronomy and Food Science, Год журнала: 2024, Номер 37, С. 100963 - 100963

Опубликована: Июнь 1, 2024

Язык: Английский

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

Food and Bioprocess Technology, Год журнала: 2024, Номер 17(12), С. 5199 - 5207

Опубликована: Май 22, 2024

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

Язык: Английский

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Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions

Gels, Год журнала: 2025, Номер 11(2), С. 94 - 94

Опубликована: Янв. 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

Язык: Английский

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The future of functional foods: innovations and advancements on the horizon

Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 487 - 505

Опубликована: Янв. 1, 2025

Язык: Английский

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Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends

Critical Reviews in Food Science and Nutrition, Год журнала: 2025, Номер unknown, С. 1 - 25

Опубликована: Фев. 3, 2025

Food 3D printing brings food processing technology into the digital age. This is a vast field that can provide entertainment experience, personalized and specific nutritional needs. However, limited availability of suitable raw materials has restricted extensive use technique. The search for novel nutritious healthy meet demand core sustainable development this emerging technology. mechanism, precise nutrition, future outlooks challenges application in hybrid plant animal are also analyzed.The results demonstrate selecting mixing them ingredients without adding additives result printable inks, which improve nutritive value eating quality printed products. Sustainability such as cell culture meat microbial protein mixed with conventional to realize be potential research direction. Some other issues should considered research, evaluation efficacy product, product stability, shelf life, production efficiency convenience process operation.

Язык: Английский

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The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems

Food Reviews International, Год журнала: 2025, Номер unknown, С. 1 - 36

Опубликована: Апрель 3, 2025

Язык: Английский

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Octenyl succinic anhydride starch enhanced 3D printability of corn starch-based emulsion-filled gels incorporating egg yolk

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 284, С. 138110 - 138110

Опубликована: Ноя. 26, 2024

Язык: Английский

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

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(5)

Опубликована: Сен. 1, 2024

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

Язык: Английский

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Modified Starch-Based Emulsion-Filled Gels for 3D Printing: Preparation, Characterization, and Printability

Food and Bioprocess Technology, Год журнала: 2024, Номер 18(4), С. 3732 - 3746

Опубликована: Дек. 3, 2024

Язык: Английский

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