3D Food Printing Research Articles

Biointerfacial supramolecular self-assembly of whey protein isolate nanofibrils on probiotic surface to enhance survival and application to 3D printing dysphagia foods

Personalized three-dimensional (3D) printed foods rich in probiotics were investigated. Lactiplantibacillus plantarum (Lp), as a representative of probiotics, was used to investigate the 3D printing of probiotic-rich dysphagia foods. Here, whey protein isolate nanofibrils (WPNFs) were coated and anchored on bacterial surfaces via biointerfacial supramolecular self-assembly, providing protection against environmental stress and the 3D printing process. The optimized composite gels consisting of High acyl gellan gum (0.25 g), whey protein isolate (1.25 g), fructooligosaccharides (0.75 g), Lp-WPNFs-Glyceryl tributyrate emulsion (Φ = 40%, 3.75 mL) can realize 3D printing, and exhibit high resolution, and stable shape. The viable cell count is higher than 8.0 log CFU/g. They are particularly suitable for people with dysphagia and are classified as level 5-minced & moist in the international dysphagia diet standardization initiative framework. The results provide new insights into the development of WPNFs-coating on bacterial surfaces to deliver probiotics and 3D printed food rich in probiotics.

Extrusion-based 3D food printing - Materials and machines.

To help people with dysphagia increase their food intake, 3D printing can be used to improve the visual appeal of pureed diets. In this review, we have looked at the works done to date on extrusion-based 3D food printing with an emphasis on the edible materials (food inks) and machinery (printers) used. We discuss several methods that researchers have employed to modify conventional food materials into printable formulations. In general, additives such as hydrocolloids may modify the rheological properties and texture of a pureed food to confer printability. Some examples of such additives include starch, pectin, gelatin, nanocellulose, alginate, carrageenan etc. In the second part, we have looked at various food printers that have been developed for both academic and commercial purposes. We identified several common advantages and limitations that these printers shared. Moving forward, future research into food printer development should aim to improve on these strengths, eliminate these limitations and incorporate new capabilities.

Plant oil body as an effective improver for surimi-based 3D printing

Plant oil body (POB) is a natural oil droplet in micron- or submicron-scale covered by a specific shell composed of proteins and phospholipids, it has arisen numerous research interests in food industry due to its excellent emulsifying ability and great safety as natural product. In this study, POB has been exploited as an effective textural enhancer in surimi-based 3D food printing, and the underpinned mechanisms were investigated. First, POB with great rheological and emulsifying properties was prepared from peanuts, which behaved as a high internal phase emulsion. Second, for the first time, POB was introduced into surimi-based inks, which was able to facilitate the rearrangement of myofibrillar proteins through emulsification, thus ensuring fidelity and stability of 3D-printed surimi structures. The best printing performance was achieved at 2 % POB addition without compromising the surimi gel properties. However, excessive POB addition resulted in decreased viscosity, printing failure, and deteriorated gel characteristics. Third, a new mechanism was proposed to elucidate the interaction between POB and surimi proteins. On the one hand, POB physically filled in the gaps between proteins to increase the continuity and integrity of the surimi inks, thus improving the printability. On the other hand, POB with active surface altered the surimi protein molecular structure to boost the formation of hydrophobic interactions and disulfide bonds, leading to improved gel properties. Overall, this study demonstrated that POB was an effective improver for surimi-based 3D printing, providing new insights on developing new application of POB in food industry.

Consumer's perceptions and motivations on the consumption of fortified foods and 3D food printing

Consumer attitudes and acceptance of emerging technologies in the food sector, as well as their application, are determining factors for their successful implementation. In this study, a survey was conducted in order to better know and understand the perception, motivation and consumption associated with fortified foods and 3DPF (3-Dimensional Printing Food). Key points such as food neophobia and factors involved in the opinion forming process towards 3DPF were included in the questionnaire (namely, perceived benefits, willingness to consume, food engagement, preference for familiar foods and affinity with digital tools). The results showed that the gender influences the knowledge in 3D printing as a technology and that 51.6 % of consumers are willing to try 3DPF. Consumers who want healthy food adapted to their needs are also more receptive to foods produced on 3D printers. 54.1 % of consumers indicate that if 3DPF were nutritionally richer than an equal and/or existing product on the market, they would be willing to buy it. Respondents also mentioned fruit and vegetable by-products and fish with no commercial value as the most suitable raw materials for 3D printing. Thus, it can be concluded that there is a clear motivation to try 3DPF, providing an opportunity for their inclusion in the future food chain.

Feeding the future: 3D food printing as a strategic response to labor scarcity

PurposeThis paper aims to address the critical labor shortage in the food industry by exploring the potential of 3D food printing technology as a strategic solution. The study investigates how 3D food printing can enhance productivity, reduce labor costs, and offer innovative applications in various sectors of the food industry.Design/methodology/approachThe research employs a comprehensive review of existing literature and case studies to analyze the current state of labor scarcity in the food industry and the technological advancements in 3D food printing. The paper also assesses the technical, operational, regulatory, and ethical challenges of 3D food printing and provides strategic recommendations for stakeholders.Findings3D food printing technology presents a viable solution by automating labor-intensive tasks, enhancing labor efficiency, and enabling customized food production. The technology’s potential benefits include improved productivity, reduced operational costs, and the ability to meet personalized nutritional needs. However, the adoption of 3D food printing faces challenges such as high initial costs, maintenance requirements, and scalability issues. Additionally, regulatory and consumer acceptance hurdles need to be addressed.Practical implicationsPolicymakers are encouraged to support the development and adoption of 3D food printing through funding and clear regulatory frameworks. Business leaders should consider strategic investments in 3D printing technology and training programs to harness its benefits. Technology developers must focus on advancing the capabilities and user-friendliness of 3D food printers. Addressing these aspects can help the food industry overcome labor scarcity and achieve long-term sustainability and efficiency.Originality/valueThis paper provides a comprehensive analysis of 3D food printing technology as a strategic response to labor scarcity in the food industry. It contributes to the existing body of knowledge by highlighting the potential of 3D food printing to revolutionize food production and offering practical recommendations for its adoption and integration.

Plant-Based Meat Analogues and Consumer Interest in 3D-Printed Products: A Mini-Review.

The markets for plant-based meat analogues (PBMAs) are growing worldwide, showing the increasing consumer demand for and acceptance of these new products. Three-dimensional (3D) food printing is a new technology with huge potential for printing products customised to suit consumers' wants and needs. There is a broad acceptance from consumers regarding the safety and desirability of consuming food products that are produced using 3D printing. As this is a new technology, consumers must be provided with relevant information from a trusted source, with further research needing to be conducted within the context of the identified market and culture. By embracing the strength of customisation of 3D printing and coupling this with the global demand for plant-based products, 3D printed PBMAs could be a future challenger to the currently popular production method of extrusion. Therefore, this article reviews consumer interests in PBMAs and summarises opportunities for using 3D printing technology to produce plant-based meat analogues.

‘It looks better than a bowl of mush’: Views on the use of food design strategies, including 3D food printing, to improve meals for people with dysphagia

To improve meals for people with dysphagia, we explored the views of people with dysphagia, their supporters and allied health professionals on a range of food design strategies (e.g. food shaping and food presentation techniques), including 3D food printing. From November 2021 to February 2022, an online survey of (1) adults with dysphagia (n = 30) and (2) supporters of people with dysphagia and allied health professionals (n = 22) was conducted. The survey included multiple choice, Likert scale and open-ended questions. Data was analysed descriptively. Most participants across the two groups had used at least one food design strategy for texture-modified foods and none had used 3D food printing. People with dysphagia were less likely to use food shaping techniques in preparing their texture-modified meals than other respondents. Supporters of people with dysphagia and allied health professionals were more likely than people with dysphagia to use food shaping techniques and to consider that 3D food printing could improve the visual appeal and enjoyment of texture-modified foods. A range of issues impacting the feasibility of 3D food printing were identified. The use of food design strategies for texture-modified foods may increase the food choices and mealtime enjoyment of people with dysphagia. Further research exploring how people with dysphagia and their supporters engage with 3D food printing could identify further influences on their future use of these technologies.

Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing

Pea protein isolate (PPI)-hyaluronic acid (HA)-tannic acid (TA) ternary complexes were assembled using non-covalent interactions, their potential application in 3D printing and delivery of curcumin were investigated. As the HA-to-TA ratio in the complexes changed from 1:0 to 0:1, the oil-water interfacial tension first decreased and then increased, and the secondary structure of the proteins changed. The composition of the complexes (HA-to-TA ratio) was optimized to produce high internal phase emulsions (HIPEs) containing small uniform oil droplets with good storage and thermal stability. When the HA to TA ratio is 7:1 (P-H7-T1), HIPEs exhibited better viscosity, viscoelasticity, and thixotropy, which contributed to its preferable 3D printing. Moreover, curcumin-loaded HIPEs stabilized by P-H7-T1 showed a high lipid digestibility (≈101%) and curcumin bioaccessibility (≈79%). In summary, the PPI-HA-TA-stabilized HIPEs have good potential to be 3D-printable materials that could be loaded with bioactive components.

The potential of 3D food printing to promote the circular insect supply chain in achieving sustainable development goals

Abstract Edible insects have gained increasing interest in circular economy research due to their potential as sustainable alternative protein sources and waste managers, which can initiate circular systems; however, challenges exist to closing the loops of insect supply chains, leading to a broader failure to attain sustainable development goals (SDGs). The potential of 3D food printing (3DFP) aligns with circular economy principles; thus, it can be used to promote the development of a circular economy and contribute to the SDGs. As such, its efficiency should be further investigated, specifically in circular insect supply chains (CISCs), to fill a gap in the current literature. We present a narrative review of the extant research to understand how 3DFP can promote the CISCs and help achieve the SDGs. The findings are clearly articulated based on themes of the SDGs: people, prosperity, planet and partnership. Our results confirm that 3DFP promotes the CISCs and can contribute to achieving the SDGs as follows: people by enhancing food security (SDG 1, 2 and 3), prosperity by promoting economic growth (SDG 7, 8, 9, 11 and 12), planet by reducing environmental impacts (SDG 13) and partnership by fostering interdisciplinary collaborations (SDG 17). These findings offer researchers valuable insights that can shape potential development pathways and future research directions. Utilising the potential of 3DFP, stakeholders can drive sustainable development efforts.

The comprehensive review on 3D printing- pharmaceutical drug delivery and personalized food and nutrition

Three-dimensional printing is one of the emerging technologies that is gaining interest from the pharmaceutical industry as it provides an opportunity to customize drugs according to each patient's needs. Combining different active pharmaceutical ingredients, using different geometries, and providing sustained release enhances the effectiveness of medicine. One of the most innovative uses of 3D printing is producing fabrics, medical devices, medical implants, orthoses, and prostheses. This review summarizes the various 3D printing techniques such as stereolithography, inkjet printing, thermal inkjet printing, fused deposition modelling, extrusion printing, semi-solid extrusion printing, selective laser sintering, and hot-melt extrusion. Also, discusses the drug relies profile and its mechanisms, characteristics, and applications of the most common types of 3D printed API formulations and its recent development. Here, Authors also, summarizes the central flow of 3D food printing process and knowledge extension toward personalized nutrition.

Effects of cyclodextrin glycosyltransferase on physicochemical, digestion, and gel properties of corn and potato starches

The application of natural starches in the food industry is sometimes limited because of their high viscosity, strong susceptibility to retrogradation, and poor water retention capacity. In this study, cyclodextrin glycosyltransferase (CGTase) was used to modify corn starch (CS) and potato starch (PS) to investigate their physicochemical, digestion and gel properties. Rapid Visco-Analyzer (RVA) was used to determine the impact of this enzyme treatment on the gelatinization and retrogradation behavior of these two starches. The CGTase treatment reduced the viscosity and inhibited the short-term retrogradation of both starches. Enzymatic modification weakened the gel structure of corn starch but enhanced the gel structure of potato starch. The microstructure confirmed the above conclusion. The gel wall of CS became thinner, but more and smaller grids were generated, and the water holding capacity was enhanced after enzyme treatment, while the wall thickness of PS was not significantly changed, and the water holding capacity was relatively good on the whole. Compared with native starch, the enzyme modified starch exhibited a similar digestibility but the content of rapidly digestible starch was slightly higher. The crystal structure of starches was disrupted by the enzyme treatment, but that the covalent bonds within starches were not affected. Starch gels formed by CGTase treatment could be successfully used as edible inks in 3D food printing applications, which may be useful for the creation of personalized foods.

Impact of Macronutrients Composition on the Printability of Rice-Based Inks in 3D Food Printing

Impact of Macronutrients Composition on the Printability of Rice-Based Inks in 3D Food Printing

3D Printing Properties of Heat-Induced Sodium Alginate-Whey Protein Isolate Edible Gel.

The objective of this study was to develop a food 3D printing gel and investigate the effects of whey protein isolate (WPI), sodium alginate (SA), and water-bath heating time on the 3D printing performance of the gel. Initially, the influence of these three factors on the rheological properties of the gel was examined to determine the suitable formulation ranges for 3D printing. Subsequently, the formulation was optimized using response surface methodology, and texture analysis, scanning electron microscopy (SEM), and Fourier-transform infrared (FTIR) spectroscopy were conducted. The rheological results indicated that gels with WPI concentrations of 6-7 g, SA concentrations of 0.8-1.2 g, and water-bath heating times of 10-12 min exhibited lower yield stress and better self-supporting properties. The optimized formulation, determined through response surface methodology, consisted of 1.2 g SA, 6.5 g WPI, and a heating time of 12 min. This optimized formulation demonstrated enhanced extrusion capability and superior printing performance. SEM analysis revealed that the optimized gel possessed good mechanical strength, and FTIR spectroscopy confirmed the successful composite formation of the gel. Overall, the results indicate that the optimized gel formulation can be successfully printed and exhibits excellent 3D printing performance.

Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems

High internal type emulsion gels (HIPE gels) are usually a soft semi-solid material consisting of tightly packed oil droplets stabilized by a layer of emulsifier. The semi-solid nature of HIPE gels means they can be used as edible inks in 3D food printing applications. However, the rheological properties of HIPE gels are typically unable to satisfy the demands of 3D printing applications, resulting in unsatisfactory printing performance. In this study, HIPE gel-based inks (85% by volume of oil) with improved 3D printing performance were prepared by using pea protein-inulin complexes as emulsifiers. In addition, the effects of oil type (corn, sunflower, flaxseed, or olive oil) on the 3D printing property, rheological properties, and microstructure of the HIPE gels was analyzed since different oils have different nutritional and physicochemical properties. Moreover, International Dysphagia Diet Standardization Initiative (IDDSI) foods created by 3D printing with these edible inks were evaluated in a population of the elderly suffering from dysphagia. It was found that HIPE-based edible inks containing an optimized inulin level (0.75% w/v) had the best 3D printing properties. In terms of oil type, the edible inks formulated from corn oil and from flaxseed oil had the best 3D printing property. As analyzed in the Lissajous plot, the addition of inulin remarkably improved the viscoelasticity of the inks, which improved their 3D printing property. These inks also exhibited high thixotropic recovery and good thermal stability. Moreover, cryo-SEM analysis showed that the PPI-inulin complex formed a barrier on the oil droplets' surface and a dense cross-linked structure between the particles. The IDDSI evaluation found that the HIPE gel inks were able to satisfy the requirements of Class IV and V foods in the IDDSI framework and could be classified as transitional foods, which would satisfy the food needs of patients with dysphagia.

Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies

Sorghum is a promising ingredient for new food products due to its high fiber content, slow digestibility, drought resistance, and gluten-free nature. One of the main challenges in sorghum-based products is the unpleasant aroma compounds found in grain sorghum. Therefore, in this study, sorghum flour was treated via supercritical carbon dioxide (SC-CO2) to remove undesired aroma compounds. The resulting SC-CO2-treated flours were used to generate dough for 3D food printing. At the optimized conditions, sorghum cookies were 3D-printed using 60 % water and a nozzle diameter of 1.5 mm. All dough samples produced with untreated and SC-CO2-treated sorghum flours exhibited shear-thinning behavior. Changing the treatment pressure (8–15 MPa) or temperature (40–60 °C) did not significantly affect the viscosity of the dough samples. Moreover, the sorghum cookie doughs had higher G′ and G″ values after the SC-CO2 treatments (G′ >G″). Doughs generated from flours treated at 15 MPa − 40 °C and 8 MPa − 60 °C showed lower adhesiveness compared to the ones produced from untreated flour, whereas 15 MPa − 60 °C treatment did not affect the adhesiveness. After baking, the 3D-printed cookies from SC-CO2-treated flour exhibited significantly lower redness (a*), but the hardness of the cookies was not affected by SC-CO2 treatment. Overall, the SC-CO2 treatment of sorghum flour did not negatively affect the quality parameters of the 3D-printed cookies while enhancing the aroma of the flour.

The 3D food printing pyramid of gastronomy: A structured approach towards a future research agenda

So far, research in the field of 3D food printing (3DFP) has mainly been focused on the technical aspects related to the print and current applications have largely been limited to the presentation of individual food items. Studies into the implications of 3DFP on e.g. nutrition or the potential for sustainability are limited, and like the technical aspects, only approached from their own research domain. As a result, the research landscape of 3DFP is fragmented, and to reach its full potential, requires a holistic view to elevate current use cases of 3DFP into one comprehensive framework. In this paper we provide a discourse of identified opportunities and challenges related to the implementation of 3DFP in gastronomy to date. Based on this, a comprehensive framework for 3DFP is presented: the 3D Food Printing Pyramid of Gastronomy. We distinguish 3 levels: Level 1) Technical advancements of food through 3DFP, Level 2) Personalized nutrition and gastronomy through 3DFP, Level 3) Sustainable gastronomic experiences through 3DFP. By presenting this structured approach, we aim to address current shortcomings in the fragmented research landscape and pave the way towards richer gastronomic experiences through 3DFP that contribute to the sustainable development of our society.

Applications of physical and chemical treatments in plant-based gels for food 3D printing.

Extrusion-based three-dimensional (3D) printing has been extensively studied in the food manufacturing industry. This technology places particular emphasis on the rheological properties of the printing ink. Gel system is the most suitable ink system and benefits from the composition of plant raw materials and gel properties of multiple components; green, healthy aspects of the advantages of the development of plant-based gel system has achieved a great deal of attention. However, the relevant treatment technologies are still only at the laboratory stage. With a view toward encouraging further optimization of ink printing performance and advances in this field, in this review, we present a comprehensive overview of the application of diverse plant-based gel systems in 3D food printing and emphasize the utilization of different treatment methods to enhance the printability of these gel systems. The treatment technologies described in this review are categorized into three distinct groups, physical, chemical, and physicochemical synergistic treatments. We comprehensively assess the specific application of these technologies in various plant-based gel 3D printing systems and present valuable insights regarding the challenges and opportunities for further advances in this field.

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

3D food printing is an emerging technology that offers a wide range of innovative applications in the food industry. This study provides an analysis of 3D food printing, focusing on its technological development, customization and design possibilities, and future challenges and opportunities, such as its sustainability in the today's world. Through a literature review, the applications of this technology in various fields, including space exploration, health, and catering, are examined. Complemented by a field study based on interviews with chefs, gastronomy experts, and nutritionists, the study aims to understand their evaluations and opinions on 3D food printing. This has enabled a SWOT analysis and a bivariate analysis of contingency tables, correlations, and means comparison test to determine if there are similarities or differences in how they assess the flavour, texture, nutritional value, and visual appearance of 3D printed food. The conclusions indicate that perceptions of the characteristics of 3D printed foods vary significantly among chefs, gastronomy experts, and nutritionists. Nutritionists and gastronomy experts tend to have more similar perceptions, while chefs differ more in their sensory and aesthetic evaluations. The study also discusses technical challenges, consumer acceptance, food safety, and logistical issues. Finally, it reflects on the future of 3D food printing, considering ongoing research and ethical and environmental implications. This article aims to provide a comprehensive view of 3D food printing and its potential impact on the food industry.

Machine learning assisted evaluation of the filament spreading during extrusion-based 3D food printing: Impact of the rheological and printing parameters

This study explores the complex relationship between ink properties and process parameters in controlling material spreading during extrusion-based 3D printing, using pectin as model inks. Rheological parameters significantly affect the spreading ratio, with high-concentration inks (above 10 wt%) exhibiting reduced spreading of the printed filament. The study also examines the influence of printing parameters (nozzle diameter, pressure, and speed) on filament spreading. By leveraging machine learning techniques with a range of decision tree models, the relative effect of these factors on the filament spreading is determined. It reveals that viscoelastic parameters account for over 92% importance in the spreading ratio prediction. Extra Trees Regressor (with four features) model possessed the best predictive ability with R2 of 0.9775 (training) and 0.9441 (testing). This novel, multidimensional perspective, which combines experimental insights and predictive modeling, provides a robust framework for precise control over ink deposition. This approach could be highly beneficial for 3D food printing, integrating the power of machine learning into the fabrication of food products with precisely controlled dimensions.

Comprehensive sustainable development of a multifunctional machine: 3D food printer and didactic platform

ABSTRACT The development of machines explores the development of a manufacturing system. This perspective offers challenges adjacent to the materials, the product that wants to be manufactured, the technical considerations that must be covered during implementation and the manner of delivering the products to the user. This article addresses the design and development of machines, on the one hand the redesign of a multifunctional platform, and on the other hand a 3D food printer. The second is emphasised, since its main objective is to help the food problems that exist today. The design phases, aspects considered for its implementation such as food safety, the choice of the substrate, the functionality of the food, transportation and the pre- and post-processes required. In this manner, the selection and innovation of materials constitutes a primary source of innovation and research in the integral development of a 3D food printer. The main source of value of these both cases lie in customisation. The experiences of a multidisciplinary research team in the development processes are compiled and the design and creation process are shown, in order to contribute to deal with design and development to tackle fundamental problems of society.