Food Science of Animal Resources,
Год журнала:
2024,
Номер
45(1), С. 126 - 144
Опубликована: Ноя. 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.
Foods,
Год журнала:
2025,
Номер
14(3), С. 393 - 393
Опубликована: Янв. 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.
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.
WPI
nanostructures
are
valuable
candidates
for
associating
Rb
(AE
≈
60%);
bioaccessibility
increased
23.1%
when
associated
with
and
incorporated
in
3D-printed
foods
adequate
printability.
