3D Food Research Articles

Awareness and attitude towards 3D food printing technology: the case of consumer responses from Klang Valley, Malaysia

This study aimed to investigate the Malaysian consumer response to 3D food printing. The objectives were to evaluate the awareness of consumers on 3D food printing and identify the factors that influence consumers’ final attitude towards 3D food printing and assess consumers’ change in attitude towards 3D food printing after being further informed about the technology. An online consumer survey was conducted in Klang Valley which involved 394 Malaysians of age between 24 to 55 years old. From the survey, the respondents showed a relatively low awareness of 3D food printing. Their initial attitudes toward the technology indicated a neutral (mean 3.99±0.98) due to the lack of knowledge and experience on 3D food printing. Multiple linear regression analysis indicated that consumers’ willingness to consume 3D printed food (B = 0.397) and their benefit perception towards 3D food printing (B = 0.308) significantly led to a positive attitude. Food technology neophobia (B = -0.202) and familiarity (B = -0.180) were the factors that significantly contributed to a negative attitude among the respondents. From the paired ttest, it was found that the respondents’ overall attitude has improved significantly (mean 0.707±0.904) with the aid of an infographic included in the survey as the medium for the respondents to know more about 3D food printing. This shows that information delivery is important in influencing consumers’ attitudes towards 3D food printing. A well-designed communication strategy that is appropriate to the target consumers may be able to develop a positive response to 3D food printing among the consumers.

A study on adoption enablers of 3D printing technology for sustainable food supply chain

Purpose3D food printing technology is an emerging smart technology, which because of its inbuilt capabilities, has the potential to support a sustainable supply chain and environmental quality management. This new technology needs a supportive ecosystem, and thus, this paper identifies and models the enablers for adopting 3D printing technology toward a sustainable food supply chain.Design/methodology/approachThe enablers were identified through an extensive literature review and verified by domain experts. The identified enablers were modelled through the hybrid total interpretive structural modelling approach (TISM) and the decision-making trial and evaluation laboratory (DEMATEL) approach.FindingsIt emerged that stakeholders need technical know-how about the 3D printing technology, well supported by a legal framework for clear intellectual property rights ownership. Also, the industry players must have focused and clear strategic planning, considering the need for sustainable supply chains. Moreover, required product innovation as per customer needs may enhance the stakeholders' readiness to adopt this technology.Practical implicationsThe framework proposed in this research provides managers with a hierarchy and categorization of adoption enablers which will help them adopt 3D food printing technology and improve environmental quality.Originality/valueThis research offers a framework for modelling the enablers for 3D food printing to develop a sustainable food supply chain using the TISM and DEMATEL techniques.

Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits.

Nowadays, edible materials such as polysaccharides have gained attention due to their valuable attributes, especially gelling property. Polysaccharide-based edible gels (PEGs) can be classified as (i) hydrogels, (ii) oleogels and bigels, (iii) and aerogels, cryogels and xerogels, respectively. PEGs have different characteristics and benefits depending on the functional groups of polysaccharide chains (e.g., carboxylic, sulphonic, amino, methoxyl) and on the preparation method. However, PEGs are found in the incipient phase of research and most studies are related to their preparation, characterization, sustainable raw materials, and applicability. Furthermore, all these aspects are treated separately for each class of PEG, without offering an overview of those already obtained PEGs. The novelty of this manuscript is to offer an overview of the classification, definition, formulation, and characterization of PEGs. Furthermore, the applicability of PEGs in the food sector (e.g., food packaging, improving food profile agent, delivery systems) and in the medical/pharmaceutical sector is also critically discussed. Ultimately, the correlation between PEG consumption and polysaccharides properties for human health (e.g., intestinal microecology, “bridge effect” in obesity, gut microbiota) are critically discussed for the first time. Bigels may be valuable for use as ink for 3D food printing in personalized diets for human health treatment. PEGs have a significant role in developing smart materials as both ingredients and coatings and methods, and techniques for exploring PEGs are essential. PEGs as carriers of bioactive compounds have a demonstrated effect on obesity. All the physical, chemical, and biological interactions among PEGs and other organic and inorganic structures should be investigated.

Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs

Mimicking the textural properties of beef remains challenging for 3D-printable meat analogs, owing to the limited extrusive force of 3D printers. We aimed to develop 3D-printable meat analogs that imitate the physicochemical properties of beef using transglutaminase (TG, 0–8 U/g protein) and cooking (steaming, microwaving, baking, or frying). Increased TG incorporation enhanced the rheological properties of the raw meat analogs. When TG was added at 4 U/g protein, the printed meat analogs had smooth surfaces after being incubated at 25 °C for 30 min and relatively high hardnesses after 2 h of incubation. Moreover, meat analogs baked at 170 °C for 25 min had a similar hardness and springiness as beef (P > 0.05). The hardnesses of cooked beef and meat analogs were related to microstructural compactness, cooking loss, and transverse shrinkage. This study provides a method for modifying the texture of meat analogs using enzyme catalysis and cooking. Industrial relevanceCurrently, the application of 3D printing in the production of meat analogs yields an elastic strength comparable to beef by implementing a fiber structure. However, modifying the textural properties of 3D-printable meat analogs to mimic the firm mouthfeel of meat is still one of the challenges that restrict the large-scale industrialization and commercialization of 3D food printing. In this study, we proposed a method for developing meat analogs, which combines enzyme treatment and suitable cooking methods, and investigated the effects of these two technologies on the physicochemical properties of 3D-printable meat analogs. This study provides essential guidance to the industry for developing meat analogs using novel protein sources and combining different technologies.

Extreme Extensibility in Physically Cross-Linked Nanocomposite Hydrogels Leveraging Dynamic Polymer-Nanoparticle Interactions.

Designing yield stress fluids to exhibit desired functional properties is an integral challenge in many applications such as 3D printing, drilling, food formulation, fiber spinning, adhesives, and injectable biomaterials. Extensibility in particular has been found to be a highly beneficial characteristic for materials in these applications; however, few highly extensible, high water content materials have been reported to date. Herein we engineer a class of high water content nanocomposite hydrogel materials leveraging multivalent, noncovalent, polymer–nanoparticle (PNP) interactions between modified cellulose polymers and biodegradable nanoparticles. We show that modulation of the chemical composition of the PNP hydrogels controls the dynamic cross-linking interactions within the polymer network and directly impacts yielding and viscoelastic responses. These materials can be engineered to stretch up to 2000% strain and occupy an unprecedented property regime for extensible yield stress fluids. Moreover, a dimensional analysis of the relationships between extensibility and the relaxation and recovery time scales of these nanocomposite hydrogels uncovers generalizable design criteria that will be critical for future development of extensible materials.

Ink‐printed metal/graphene aerogel for glucose electro‐oxidation

AbstractThree‐dimensional (3D) printing has become one of the promising technologies for the development of bulk‐sized nanomaterial composites for electrocatalysis. However, traditional methods such as field deposition modeling and stereolithography are not suitable for the development of functionalized materials for practical use. A large number of studies have focused on the development of the direct ink writing (DIW) printing technique for the fabrication of graphene aerogel (GA)‐based electrodes with binders for electrocatalysis. Only a few studies have focused on the synthesis of GA materials from binder‐free graphene oxide (GO) using the DIW 3D printing method. Here, we describe the preparation of GA‐based electrodes (without size contraction) with different Pd–Pt loadings using the DIW printing method with a commercial 3D food printer. The electron microscopy results showed that a Pd–Pt/GA monolith with a high Pd–Pt loading (59.43 wt%) could be obtained. The DIW‐printed Pd–Pt/GA‐2 electrode showed good electrochemical performance in glucose electrooxidation (GOR), with a high output current density of 0.94 A g−1 in 0.3 M glucose/1 M NaOH solution at the 3000th cycle operation (60 h). This study shows the potential of DIW‐printed binder‐free Pd–Pt/GA electrodes for use in fuel cell applications.

3D food printing curing technology based on gellan gum

The fluid state of 3D food printing products greatly limits the customization of the shape. To improve the molding quality, a 3D food printing curing technology based on the temperature-sensitive phase-change characteristics of gellan gum was developed. Corn starch was used as the printing substrate to produce a gel that solidifies during printing. The pre-gelatinized starch slurry containing gellan gum was placed in a barrel with a heating function and extruded onto the printing platform at room temperature. Rheological tests, printing quality evaluations, and low-field nuclear magnetic fields proved that the slurry with gellan gum had good extrusion and printing feasibility. The product supplemented with 4% or 6% gellan gum exhibited significant plastic deformation, which indicated formation of a solid gel. Temperature sweep rheology analyses revealed that gellan gum guided the curing performance by affecting the curing temperature and curing speed of the slurry. Gellan gum improved hardness of the product and destroyed the network structure by self-cooling cross-linking and inhibiting starch gelatinization, which changed product adhesion.

Commercialization of 3D food printing and Indian scenario: A business perspective

Additive Manufacturing (AM) or 3D Printing is an independent innovative manufacturing technology which finds applications across processes and end products. The paper briefly discusses the AM technology with focus on 3D food printing and its commercialization in Indian scenario vis-à-vis global market. Challenges and opportunities in large scale adoption of AM are discussed and then the paper concludes with different perspectives on future of commercialization of 3D food printing in India.

3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

Presentation of foods is essential to promote the acceptance of diversified and novel products. This study examined the color profile, browning index (BI), and structural properties of 3D-printed and traditional biscuits from whole-grain (WG) sourdough and germinated flours. The processed flours and composite/multigrain flours comprising cowpea sourdough (CS) and quinoa malt (QM) were used to prepare the snacks, and their structural characteristics were determined. Compared with the traditional biscuits, the 3D-printed biscuits showed considerable distinction in terms of consistent structural design and color intensities. The in-barrel shearing effect on dough biopolymers, automated printing of replicated dough strands in layers, and expansion during baking might have caused the biscuits’ structural differences. The composite biscuit formulations had a proportional share of CS and QM characteristics. The 80% CS and 20% QM printed biscuit had a low redness and BI, increased cell volume, average cell area, and total concavity. The 60% CS and 40% QM printed snack showed improved lightness and yellowness, increased average cell elongation, and less hardness. The 3D-printed composite biscuits may be recommended based on their unique structural characteristics. Such attributes can enhance the acceptability of printed foods and reinvent locally prepared meals as trendy, sustainable, and functional foods.

Features of food design on a 3D printer. A review

3D printing technology attracts considerable attention due to its versatility and possibility of using in different industries such as the aerospace industry, electronics, architecture, medicine and food industry. In the food industry, this innovative technology is called food design. 3D printing is a technology of additive manufacturing, which can help the food industry in the development of new and more complex food products and potentially help manufacture products adapted to specific needs. As a technology that create foods layer by layer, 3D printing can present a new methodology for creating realistic food textures by precise placement of structuring elements in foods, food printing from several materials and design of complex internal structures. In addition to appearance and taste, food consistency is an important factor of acceptability for consumers. The elderly and people with dysphagia not infrequently suffer from undernutrition due to visual or textual unattractiveness of foods. The aim of this review is to study the available literature on 3D printing and assess recent developments in food design technologies. This review considers available studies on 3D food printing and recent developments in food texture design. Advantages and limitations of 3D printing in the food industry, possibilities of printing based on materials and consistency based on models as well as future trends in 3D printing including technologies of food preparation by printing on food printers are discussed. In addition, key problems that prevent mass introduction of 3D printing are examined in detail.

GlucoseML Mobile Application for Automated Dietary Assessment of Mediterranean Food.

Over the years and with the help of technology, the daily care of type 1 diabetes has been improved significantly. The increased adoption of continuous glucose monitoring, the continuous subcutaneous insulin injection and the accurate behavioral monitoring mHealth solutions have contributed to this phenomenon. In this study we present a mobile application for automated dietary assessment of Mediterranean food images as part of the GlucoseML system. Based on short-term predictive analysis of the glucose trajectory, GlucoseML is a type-1 diabetes self-management system. A computer vision approach is used as main part of the GlucoseML dietary assessment system calculating food carbohydrates, fats and proteins, relying on: (i) a deep learning subsystem for food image classification, and (ii) a 3D food image reconstruction subsystem for the volume estimation of food. The deep learning subsystem achieves 82.4% and 97.5% top-1 and top-5 accuracy, respectively, for food image classification while the subsystem for volume estimation of food achieves a mean absolute percentage error 10.7% for the four main categories of MedGRFood dataset.

(Digital Presentation) Developing Meat Alternatives with Screw-Based 3D Food Printing

Food 3D printers are next generation devices that can fabricate food products with complex internal structures and external shapes, and are expected to be used as devices for producing food products with shapes and textures that meet people's preferences, but also provide requirement of seven essential factors for a balanced diet: carbs, protein, fat, fiber, vitamins, minerals, and water [1, 2]. The food 3D printer can handle two types of food at the same time, and since it can form food in two colors, it can make food that cannot be made with a syringe nozzle. On the other hand, there are concerns about the shortage of protein supply due to the increase in population, and alternative meats that are not derived from livestock are attracting attention [3]. Currently, there are few reports of research on alternative meats using food 3D printers, and in particular, 3D modeling of alternative meat that reproduces the texture of actual meat has not been done much. In this study, we have developed a food 3D printer technology that enables the modeling of alternative meat that reproduces the texture of actual meat. We have investigated the composition of alternative meat materials suitable for 3D printing based on soy protein, and the material properties of the dough using a rheometer. In future, we will report on the movement and layering during the 3D food printing process.

3D printed foods-carbs from the lab for better health

The purpose of the review is to describe carbohydrate based 3D food printing technology in light of how it is affected by the use of various ingredients of ink and the properties associated with carbohydrate inks used for printing. Special focus is diverted to evaluate its effect on texture and corresponding health implications associated with carbohydrate based printed foods. The focus of 3D food printed products has revolved around texture modulation and carbohydrates are the best possible additives to achieve this modification. Carbohydrate based inks are used to design healthy texturized printed foods to provide various health benefits to consumer in addition to satisfy their aesthetic requirements. Other ingredients such as prebiotics and probiotics are major adjuncts that add value to these carbohydrates based 3D food printed foods and may have synergistic effects. Although much of the current attention is on texture modulation, health aspects of the foods naturally drive the future course of research associated with the carbohydrate based 3D food printed foods.

Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing.

This work aims at investigating the impact of commonly used sweeteners-sugar and jaggery on 3D printability of rice flour (RF) paste. The physicochemical characteristics of rice flour suitable for 3D food printing have been investigated. Three mixes, rice flour with water (M1 : RF-50.86%, water-49.14%), rice flour with sugar and water (M2 : RF-36.75%, sugar-14.10%, water-49.14%) and rice flour with jaggery and water (M3 : RF-36.75%, jaggery-14.10%, water-49.14%) were compared on 3D printability based on visual inspection and properties supporting 3D printability and shape retention. The effect of the three mixes was characterized on color, rheological, thixotropic, and handling properties. Out of the three mixes, M3 is found to have the best printability characteristics with shear thinning behavior, yield stress of 157 Pa, flow stress of 121 Pa, and extrusion force of 6.62 kg.

The Development of a Pectin-Based Food Ink from Locally Sourced Durian Rind Waste for Possible Use as a 3D Printable Food Material

Durian (Durio zibethinus) is a popular seasonal fruit in Southeast Asia. Pectin can be extracted from the rind. Pectin is an excellent source of fibre and is available in two forms: high and low methoxyl pectin. Both of these types of substances can be employed as gelling agents. As such, the purpose of this research is to partially characterise durian pectin in order to facilitate the development of a pectin-based edible ink formulation. Four formulations of pectin-based food ink were developed and evaluated using a rheometer to determine the viscoelastic properties, a Fourier transform infrared (FTIR) to determine the chemical functional groups available, and thermogravimetric analysis to determine the thermal stability using durian rind waste pectin and commercial pectin. The results indicated that durian pectin contains a low amount of methoxyl (LM) at 2.48 ± 0.31%, which is appropriate for the development of food ink, whereas commercial pectin has a high methoxyl (HM) content of 28.72 ± 0.47%. With viscosities of 31759.20 Pa/s and 7482.62 Pa/s, formulations 3 and 4 of LM pectin exhibited the highest viscoelastic properties. The third and fourth formulations of HM pectin, as well as the third and fourth formulations of LM pectin, contain components that include the alcohol, carbonyl compound, and carbonyl group are found in both pectin granules. The LM pectin formulation 2 offers the highest thermal stability (32.00% residual weight) and the lowest weight loss percentage (57.15%). Due to its capacity to form gel, the LM result demonstrated potential for use in the formulation of edible ink. Additionally, it can be used as a polymeric crosslinker in conjunction with other materials.

Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus.

Extrusion-based 3D food printing is one of the most common ways to manufacture complex shapes and personalized food. A wide variety of food raw materials have been documented in the last two decades for the fabrication of personalized food for various groups of people. This review aims to highlight the most relevant and current information on the use of protein raw materials as functional 3D food printing ink. The functional properties of protein raw materials, influencing factors, and application of different types of protein in 3D food printing were also discussed. This article also clarified that the effective and reasonable utilization of protein is a vital part of the future 3D food printing ink development process. The challenges of achieving comprehensive nutrition and customization, enhancing printing precision and accuracy, and paying attention to product appearance, texture, and shelf life remain significant.

Development of Functional Kiwifruit Jelly with chenpi (FKJ) by 3D Food Printing Technology and Its Anti-Obesity and Antioxidant Potentials.

With the growing popularity of the concept of healthy diet, modern obesity treatment is gradually shifting from surgical or pharmacological treatment to nutritional intervention. As a safe and effective measure, natural product interventions are a potential strategy of obesity management. The present study aimed to develop a kind of functional food rich in bioactive compounds (chenpi, kiwifruit, and pectin as raw materials) and investigate their bioactive effects on a mouse model. For development of functional kiwifruit jelly with chenpi (FKJ), the results of single-factor and response surface experiments showed that the optimized formulation was composed of a 30.26% addition of chenpi, 35% addition of kiwifruit juice, and 2.88% addition of pectin. The FKJ obtained with the optimal formulation could be used as a 3D printing raw material to print the desired food shapes successfully. For bioactivity evaluation of FKJ, the results with a mouse model showed that the food intake, liver weight, and adipose tissue weight were significantly decreased after administration of FKJ with dose-dependent effect compared to the CON group (p < 0.05). Meanwhile, the serum levels of several inflammatory factors (TG, IL-6, and TNF-α) were decreased and the activities of several antioxidant-related enzymes (SOD, GSH-PX, and CAT) were increased. In short, a functional kiwifruit jelly with chenpi was developed in this study. It is a functional snack food rich in active phenolic compounds, low in calories, with antioxidant and anti-inflammatory activity, and prevents fat accumulation. FKJ could well meet the needs of modern people for nutrition and health and also promote the processing and utilization of natural products, and has good development prospects in the functional food industry.

Functional foods based on the recovery of bioactive ingredients from food and algae by-products by emerging extraction technologies and 3D printing

3D food printing is an emerging technology developed to facilitate the life of consumers and food enterprises. This technology allows to obtain any type of new foods according to our wishes. It is possible to develop a food with the exact nutritive value necessary for our body, with the most benefiting nutrients we want, or without any ingredients that we have an allergy, and even predict or personalize the taste, the color, the shape, and the size of a food. Therefore, 3D food printing is considered a promising strategy for developing healthy foods. On the other hand, many foods enterprises release high amounts of waste from their processing activities. These wastes contain many bioactive ingredients such as polyphenols, carotenoids, vitamins, minerals, fibers, unsaturated fatty acids, among others, which have physiological and health benefits. Similarly, several bioactive compounds have been identified in algae. They can be extracted by conventional methods with solvents such as water, ethanol, methanol, chloroform, acetone, and many others, but with some limits like environmental contamination, human toxicity, and low extraction rate. For these reasons, it will be interesting to use emerging extraction technologies to recover bioactive compounds and use them in a 3D food printer to make functional foods that can bring a targeted health benefit to consumers.

3D Food Printing Applications Related to Dysphagia: A Narrative Review.

Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal. The population that is most affected by it is the elderly. Texture-modified diets are part of the treatment plan for dysphagia. This bland, restrictive diet often contributes to malnutrition in patients with dysphagia. Both energy and protein intake are of concern, which is especially worrying, as it affects the elderly. Making texture-modified diets more appealing is one method to increase food intake. As a recent technology, 3D food printing has great potential to increase the appeal of textured foods. With extrusion-based printing, both protein and vegetable products have already been 3D printed that fit into the texture categories provided by the International Dysphagia Diet Standardization Initiative. Another exciting advancement is 4D food printing which could make foods even more appealing by incorporating color change and aroma release following a stimulus. The ultra-processed nature of 3D-printed foods is of nutritional concern since this affects the digestion of the food and negatively affects the gut microbiome. There are mitigating strategies to this issue, including the addition of hydrocolloids that increase stomach content viscosity and the addition of probiotics. Therefore, 3D food printing is an improved method for the production of texture-modified diets that should be further explored.

Numerical modeling and experimental validation of meat burgers and vegetarian patties cooking process with an innovative IR laser system

AbstractIn this paper, a numerical model for the simulation of the cooking process of meat burgers and vegetarian patties by means of an IR laser beam is presented. The innovative cooking system is thought to be integrated within a 3‐D printer prototype where the food sample is placed on a rotating plate. The numerical model consists of two different tools. First, a simplified 0‐D model, aimed at studying the heat transfer processes between the food sample, the lower plate, and the surrounding environment. Second, a 3‐D finite‐volume algorithm, which is employed to simulate the temporal and spatial evolution of the temperature within the food sample, when subjected to a laser beam which follows a given path. In parallel, an experimental test campaign is carried out to measure the temperature and cooking losses evolution inside burgers and patties. The results of the experimental campaign on the evolution of the temperature inside meat burgers and vegetarian patties are used to validate the numerical method, showing a good agreement. Next, the numerical method is used to carry out a parametric analysis of the IR laser system, aimed at analyzing and optimizing cooking parameters as laser power, incidence time and reversal time.Practical ApplicationThe current practical application of the numerical model presented here consists on the development of 3D food printers' prototypes which incorporate an infrared laser cooking system. IR laser cooking is a new cooking method currently under research which requires an adequate experimental design and an intense experimental work. The numerical models presented here allows an effective estimation of spatial and temporal distribution of real cooking temperatures during an infrared (IR) laser cooking process, allowing the analysis of pasteurization temperatures needed to inactivate pathogenic bacteria. The numerical simulation tool can be used to optimize and develop the IR laser system by analyzing different parametric conditions, as the ray tracing function frequency (incidence time), the reversal time of the burger, and the laser power. Simulations are aimed at simplifying and guiding the experimental work, leading to time and material savings, and it would also help to determine the most significant variables involved in the cooking process. The present model can be integrated as a new application of the laser control software and can be used in a professional gastronomic environment to choose between different cooking degrees, to analyze the characteristics of the printed food, or to determine the appropriate cooking parameters required to ensure food safety. The ability to 3D print and cook in the same physical area may facilitate a better implementation of the 3DFP technology in different markets.