3D Printing Food Research Articles

Dual effects of exogenous ferulic acid bound in rice starch as 3D printable food ink: Structural fluidity and antimicrobial activity.

Starch-ferulic acid (FA) composites have been developed for medical and food fields, while little focus is caused on their use in functional products by 3D printing. In this work, dynamic high-pressure microfluidization was employed to treat starch at various concentrations, for preparing modified starch-FA composites. The high-performance liquid chromatography results showed that an increased starch concentration was conducive to a high yield of composite with enhanced binding of FA. Compared with pure starch and starch-FA mixture gel, the starch-FA composite gel possessed lower viscosity, with a dramatically reduced extrusion pressure in the 3D printing test. Furthermore, antimicrobial activity tests indicated that the starch-FA composite gel can inhibit the growth of microorganism for achieving a long storage period. Overall, we provide a biomaterial of starch-FA composite that can serve as both a 3D printing food ink and an edible, printable, active, and lightweight packaging ink.

Cellulose-based delivery systems for bioactive ingredients: A review.

Considering the outstanding advantages including abundant resources, structure-performance designability, impressive mechanical strength, and 3D network structure-forming ability, cellulose is an ideal material for encapsulating bioactive ingredients. Due to its low solubility in water, large-scaled morphology and poor flexibility, cellulose is unsuitable for the construction of carriers. Consequently, the majority of cellulose is employed following physical or chemical modification. Cellulose and its derivatives are extensively employed in the food industry, including fat replacement, food packaging composites, food additives, 3D-printed food and delivery systems. Their benefits in food delivery systems are particularly pronounced. Therefore, the distinguishing features, preparation methods, recent developments and effectiveness of different cellulose-based delivery systems for bioactive ingredients are discussed. Cellulose-based delivery systems offer unique advantages in terms of environmental impact reduction, modification facilitation, stimuli-responsive release as well as tailored design, and their application has gained widespread recognition. However, they are facing challenges in the application process comprising modification methods for cellulose-based materials, new methods for commercial preparation on a wide scale, cellulose-based multifunctional conveyance systems and systematic evaluation using in vivo experiments. In conclusion, this review provides theoretical references for the development of novel delivery carriers as well as the efficient application and popularization of cellulose-based delivery systems.

Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance.

Meringue has limited the use of meringue for personalization because of its thermally unstable system. Citric acid (CA) enhancement of egg white protein (EWP) foaming properties is proposed for the preparation of 3D-printed meringues. The results showed that CA increased the viscosity, exposure of hydrophobic groups (79.8% increase), and free sulfhydryl content (from 5 µmol/g to 34.8 µmol/g) of the EWP, thereby increasing the foaminess (from 50% to 178.2%). CA treatment increased the rates of adsorption, stretching, and orientation of EWP at the air-water interface to form multiple layers, resulting in a delay in foam thinning. The secondary structure of CA-treated EWP remained intact, and the exposure of amino acid residues in the tertiary structure increased with the expansion of the hydrophobic region. CA-treated EWP-prepared protein creams had a suitable viscosity (from 233.4 Pa·s to 1007 Pa·s at 0.1 s-1), shear thinning, structural restorability, and elasticity, which ensured good fidelity of their printed samples. Experiments involving 3D printing of CA-treated EWP showed that CA could significantly enhance the 3D printing fidelity of EWP. Our study could provide new ideas for the development of customizable 3D-printed foam food products.

Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers.

With the increasing demand for healthy diets, low-fat foods have gradually become a hot issue. This study successfully prepared low-internal-phase and high-viscoelastic emulsion gels using the synergistic effect between buckwheat protein microgel (BPM) and carboxylated cellulose nanofibers (CNF). The effects of the ratio of BPM to CNF on the microstructure, stability, rheological properties, and 3D printing characteristics of the emulsion gels were investigated. The results showed that the emulsion gels with good viscoelasticity could not be constructed when BPM or CNF alone was used as a stabilizer. The emulsion gels synergistically stabilized by BPM and CNF had a dense microstructure, good environmental stability, and rheological properties. When the ratio of BPM to CNF was 3:7, emulsion gels with different oil phase fractions (5 %, 10 %, 30 %, and 50 %) showed elasticity-dominated solid-like behavior and excellent environmental stability. The 3D printing results show that with the addition of CNF, the emulsion gel stabilized synergistically by BPM and CNF exhibits better extrusion and self-supporting behaviors, and all the print products can precisely replicate the preset models. Therefore, this study may provide new design ideas for constructing low-internal-phase and high-viscoelastic emulsions and their application in 3D-printed food.

Post-acid modification-enhanced gelation of casein-tamarind seed polysaccharide-based medium internal phase emulsion and its application in 3D printing.

Printable protein-based medium internal phase emulsions (MIPEs) with low oil fraction have the advantages of reducing the incidence of obesity, coronary heart disease and hypertension. However, the development of printable protein-based MIPEs is still a considerable challenge because reducing oil content will cause phase separation and increase the fluidity of emulsion. In this study, we successfully prepared printable MIPEs (φ = 40 %) inks by co-stabilizing with casein and tamarind seed polysaccharide (TSP) and using post-acid modification technology. Interestingly, compared with pre-acid-treated MIPEs, the G' and viscosity of the post-acid-treated MIPEs were increased by 86.29 % and 78.81 %, respectively. Additionally, with increasing the TSP concentration in the post-acid-treated MIPEs from 0.5 % to 1.5 %, the G' increased from 619.16 to 1381.67 Pa to 804.38-2165.94 Pa. The self-supporting properties and excellent rheological properties desired for 3D printing were achieved by inducing emulsion droplets to form dense structures owing to the synergistical effect of post-acid treatment and high concentration of TSP. This study expands the feasibility of healthy 3D-printed food production.

A preliminary study of cell-based bone tissue engineering into 3D-printed β-tricalcium phosphate scaffolds and polydioxanone membranes

Treatment of complex craniofacial deformities is still a challenge for medicine and dentistry because few approach therapies are available on the market that allow rehabilitation using 3D-printed medical devices. Thus, this study aims to create a scaffold with a morphology that simulates bone tissue, able to create a favorable environment for the development and differentiation of osteogenic cells. Moreover, its association with Plenum Guide, through cell-based tissue engineering (ASCs) for guided bone regeneration in critical rat calvarial defects. The manufacturing and characterization of 3D-printed β-TCP scaffolds for experimental surgery was performed. Nine male rats were divided into three groups: β-TCP + PDO membrane (TCP/PG), β-TCP/ASCs + PDO membrane (TCPasc/PG), and β-TCP/ASCs + PDO membrane/ASCs (TCPasc/PGasc). A surgical defect with a 5-mm diameter was performed in the right parietal bone, and the defect was filled with the 3D-printed β-TCP scaffold and PDO membrane with or without ASCs. The animals were euthanized 7, 14, and 30 days after the surgical procedure for histomorphometric and immunolabeling analyses. 3D-printed β-TCP scaffolds were created with a 404 ± 0.0238 μm gyroid macro-pore and, the association to cell-based therapy promotes, especially in the TCPasc/PGasc group, a bone area formation at the defect border region and the center of the defect. The use of 3D-printed β-TCP scaffolds and PDO membranes associated with cell-based therapy could improve and accelerate guided bone regeneration, promoting an increase in osteogenic capacity and reducing the time involved in the bone formation process. Moreover, using ASCs optimized the bioceramics by increasing its osteoinductive and osteoprogenitor capacity and, even with the resorption of the printed scaffold, aided as a scaffold for mesenchymal cell differentiation, as well as in bone tissue formation.

Влияние молочных компонентов на реологические свойства пшеничного теста и оценка его пригодности для 3D-печати

Wheat dough is a popular binder in many food formulations. It is also the most promising material for 3D-printed innovative food products. The article describes the effect of dairy ingredients on the rheological profile of wheat dough and its prospects for extrusion 3D printing. The test samples involved flour mixed with different amounts of water and various dairy components, e.g., milk powder, whey protein, and low-fat yogurt. The rheological properties were tested using the reverse extrusion method in a texture analyzer and a spindle viscometer. The best wheat dough sample had 65% moisture content, 5% milk powder (by weight), and 0–2.5% whey protein isolate or 20% yogurt. The sample demonstrated the optimal rheological properties that were close to those of the control sample: 1900–2100 Pa•s complex viscosity, 0.14–0.16 mechanical loss tangent, and 20–23.5 N resistance. The results can be used to develop innovative 3D-printed flour products. Further research will involve experiments in 3D printing of wheat dough with various dairy ingredients to determine the optimal kinematic and geometric parameters for extrusion 3D printing.

Impact of Internal and External Factors on the Purchasing Behaviour of Customers in the Hotel Industry Context: Does 3D-Printed Food Matter?

Impact of Internal and External Factors on the Purchasing Behaviour of Customers in the Hotel Industry Context: Does 3D-Printed Food Matter?

Tripolyphosphate-chitosan-pea protein interactions confers long-term stability to 3D printed high internal phase Pickering emulsions

This research explores the interactions of tripolyphosphate-chitosan-pea protein (TPP-CS-PP) in improving the stability and storage of 3D printing food inks. Chitosan (CS) and pea protein (PP) were complexed at various concentrations with 80 % palm olein to produce high internal phase Pickering emulsions (HIPPEs) 3D printing food inks. The resulting CSPP HIPPEs exhibited shear-thinning behaviour and the flexibility to switch between solid and liquid states, ideal for 3D printing. CSPP1:150 achieved the best 3D printing resolution and shape fidelity due to electrostatic attraction of CS-PP and excess PP enhancing adhesion at the oil/water interface. After spraying tripolyphosphate (TPP), crosslinking with CS and phosphorylation of PP further improved HIPPE resistance to deformation and oiling off for 2 days post-printing. This is a significant improvement over the control. Thus, further investigation on the interaction of TPP with CS and PP is warranted to further improve the storage stability of 3D printed food inks.

Ora-pro-nobis mucilage as a structuring ingredient in 3D printing formulations

3D food printing technology allows for the customization of food textures, shapes, and compositions, but challenges arise from the diverse properties of food matrices. Ink formulations must balance flowability during extrusion with structural stability. This study investigates the potential of Ora-pro-nobis (OPN) mucilage to enhance the structural integrity and printing precision of 3D-printed food by examining its impact on printing precision and rheological behavior. Food inks were formulated with varying proportions of protein (P), OPN mucilage (M), and starch (S), with total solids ranging from 13.7% to 42.7%. Of the formulations tested, seven were deemed printable. All printable inks exhibited non-Newtonian, pseudoplastic behavior. Thixotropic analysis showed that mucilage was crucial in preventing structural collapse after printing. The absence of mucilage (80P0M20S) resulted in the lowest recovery rate (∼25%), while increasing mucilage concentration improved the recovery rate, reaching 96% with 10% of its mucilage solids (70P10M20S). Similar trends were observed in printing accuracy. Reducing mucilage from 10% to 2% in samples 70P10M20S and 70P2M28S decreased printing accuracy from 95.5% to 89.34%, and 73.38% without mucilage (80P0M20S). Incorporating OPN mucilage in formulations enhanced ink elasticity, viscosity recovery rate, and printing accuracy, underscoring its crucial role in 3D food printing.

Early clinical efficacy of 3D-printed artificial vertebral body in spinal reconstruction after total en bloc spondylectomy for spinal tumors

BackgroundTotal en bloc spondylectomy (TES) is a recognized surgical approach for managing spinal tumors. With advancements in three-dimensional (3D) printing technology, the use of 3D-printed prosthetics for vertebral reconstruction post-tumor resection has gained traction. However, research on the clinical implications of these prosthetics remains limited.MethodsThis retrospective study evaluated patients who underwent TES for primary and metastatic thoracolumbar tumors at the Department of Spinal Surgery, Tianjin Hospital, between October 2017 and September 2020. These patients received anterior reconstruction with 3D-printed artificial vertebral bodies.Results14 patients completed the surgery, with intraoperative blood loss ranging from 1,400 to 4,200 ml (mean 2,767 ± 790 ml) and operative duration between 240 and 520 min (mean 382 ± 75.9 min). The follow-up period extended from 7 to 43 months, with an average of 19.9 ± 9.5 months. Standardized prefabricated prosthetics were utilized in nine patients, while five received customized prosthetics. Throughout the follow-up, there were no reports of posterior connecting rod, 3D-printed prosthetic, or pedicle screw failures. Notably, one patient presented with significant prosthetic subsidence resulting in screw loosening, and three cases of prosthetic subsidence were observed.ConclusionThe incorporation of 3D-printed prosthetics in TES procedures yielded favorable clinical outcomes. Further research is warranted to optimize these prosthetics for enhanced postoperative stability and patient-specific applications.

Intelligent monitoring of post-processing characteristics in 3D-printed food products: A focus on fermentation process of starch-gluten mixture using NIR and multivariate analysis

The production of three-dimensional (3D)-printed food products requires not only optimal 3D-printing adaptability but also appropriate post-processing characteristics. This study aimed to use near infrared (NIR) spectroscopy to predict the rheological properties of 3D-printed dough, enabling intelligent monitoring of the dough's fermentation process. Utilizing support vector machine (SVM) classification model, the fermentation stages can be classified as under-fermentation, complete fermentation, and over-fermentation. Employing preprocessing methods with Synergy Interval Partial Least Square-Competitive Adaptive Reweighted Sampling (SIPLS-CARS) algorithm, 27, 39, 23, and 27 key wavelengths were filtered from the raw NIR spectral data, corresponding to the prediction of storage modulus (G′), loss modulus (G″), complex viscosity (η∗), and loss factor (tan δ), respectively. Quantitatively, SVM (Support Vector Machine) regression outperformed Partial Least Squares (PLS) with Rc2 values (0.95, 0.94, 0.94) and Rp2 values (0.93, 0.93, 0.94) for G′, G″, and η∗. NIR spectra-based predictive models demonstrated superior performance compared to rheo-fermentation properties models. In summary, these findings show the potential of NIR spectroscopy as a rapid tool for predicting the fermentation progress of 3D-printed doughs.

Effect of 3D printing accuracy by wheat starch gel combined with canola oil

This study investigated the impact of canola oil (CO) on wheat starch (WS) in 3D printing, focusing on intermolecular interactions and gel characteristics. 3D printing performance, microstructure, rheology, texture, proton distribution, thermal properties, molecular structures, and crystal structure were used to analyze the properties of starch gels. The results showed that adding CO improved the similarity between printed products and their models, and facilitated smoother extrusion by enhancing the cohesiveness and adhesiveness of the WS-CO complex. Moreover, adding >6 % CO to the starch gels destabilized the 3D-printed structure, causing the top layer to collapse, which affected the aesthetics and printing accuracy. The WS-4%CO complex demonstrated superior printing performance and enhanced accuracy. FTIR (Fourier Transform Infrared) and NMR (Nuclear Magnetic Resonance) results indicated that the interaction between WS and CO involved non-covalent interactions, primarily hydrophobic interactions. SEM (scanning electron microscope) results further revealed the molecular structure, CO hindered the interaction between amylose and amylopectin, disrupting the ordered structure and increasing lamellar formation, thereby affecting the stability of the 3D printing structure. This experiment provides valuable insights for enriching the nutrition and improving the accuracy of 3D-printed food.

Enhancing 3D printing performance of O/W emulsions with asparagus fibre

Asparagus fibre recovered from agricultural waste stream can be valorised as a natural ingredient for fibre enrichment in food products. This study investigated the effects of asparagus fibre on the 3D printing performance of oil-in-water (O/W) emulsions as edible inks. Emulsion gels were prepared by either varying the fibre concentration in the aqueous phase or varying the volume fraction of the oil phase. Printability, rheological properties, and microstructure of the samples were systematically evaluated. Our results show increasing fibre concentration (up to 9.9 %w/w) significantly improved 3D printing performance of the inks, which was attributed to their enhanced rheological properties. Interestingly, reducing the oil volume fraction from 72 to 66 %v/v (i.e., fibre concentration was kept at 9.9 %w/w) did not detrimentally influence the 3D printing quality. Microstructural analysis of the emulsions revealed that increasing fibre concentration led to smaller size and different surface morphology of the oil droplets. Fibre particles in the aqueous phase may hinder oil droplet movement, stabilizing emulsions during 3D printing. Our findings give new insights into the development of edible 3D-printed food products via fibre enrichment and oil reduction.

3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method

Extrusion is significant in achieving 3D printing emulsion. The piston and screw extruders are the common structures to achieve the extrusion. The chocolate emulsion is taken for example, two extruders are numerically investigated and compared based on the fluid dynamic analysis. To conduct the simulations, the crazy and adaptive salp swarm algorithm-deep extreme learning machine (CASSA-DELM) is proposed to predict the viscosity of the chocolate emulsion, which is used to replace the traditional fitted model. The built model can avoid non-consistency in the whole shearing rate range. Then, an improved lattice Boltzmann method (I-LBM) is introduced to process the non-Newtonian behavior of the emulsion. In the simulation, the CASSA-DELM model provides the viscosities for each iteration in I-LBM based on the obtained shearing rates. Because the attachment(s) may be generated on the walls, the no-attachment and with-attachment(s) cases are explored, and the necessary results are obtained, which indicate that the piston extruder is more suitable for extruding the single component of food fluid. The screw extruder is recommended for the multiple components of food fluid because the vortex in the X-Y cross-section contributes to further mixing action for the emulsion containing different materials, such as the investigated chocolate emulsion. The indirect experiments are conducted to validate the above conclusions. The current work can contribute to improving the extruding theory of material extrusion technologies.

Tailoring texture and functionality of vegetable protein meat analogues through 3D printed porous structures

This study presents a comprehensive 3D printing process for plant-based meat alternatives, covering ink formulation, printing, and final product characterization. Traditionally, achieving desired food properties requires extensive exploration of ink components. Here, we demonstrate the potential of manipulating processing parameters instead of ink composition. Two structures were printed, differing only in extrusion temperature. The printed structures exhibited a dimensional accuracy slightly below 100%. We investigated their behavior through simulated food production cycles, including freezing, thawing, dehydration, and rehydration. Rheological measurements revealed that protein denaturation caused a 20% increase in viscosity. Temperature-induced protein denaturation allowed to produce 3D printed samples with a fine porous structure, with pore sizes ranging from 50 to 450 μm. Mechanical characterization showed that a single printing parameter (extrusion temperature) significantly impacts the final product mechanical properties, with an increase of about 50% in the maximum stress for denatured samples after rehydration. This novel approach simplifies 3D-printed protein-based food production, establishing a link between processing parameters and the final product mechanical behavior.

Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis

This study introduces a novel approach by using puffed rice (PR) as a sustainable and innovative ink for 3D food printing. Due to gelatinization and dextrinization, PR saw notable water absorption and solubility gains, with a modest viscosity uptick from 39.2 to 49.9 RVU, sharply contrasting Native rice (NR)'s jump from 128.9 to 167.8 RVU, emphasizing PR's minimal retrogradation. Gelatinized rice (GR) demonstrates similar stability in viscosity changes as PR, yet it requires more water and extended processing times for gelatinization. Conversely, PR's puffing process, which eliminates the need for water, offers quicker preparation and notable environmental benefits. Rheological analysis at 25% PR concentration reveals an optimal balance of viscosity (η, 897.4 Pa s), yield stress (τy, 2471.3 Pa), and flow stress (τf, 1509.2 Pa), demonstrating superior viscoelastic properties that facilitate enhanced printability and shape fidelity. Texture Profile Analysis outcomes reveals that PR significantly enhances key textural properties including hardness, adhesiveness, and springiness at this specific concentration. These findings highlight PR's potential as an eco-friendly and efficient ink choice for 3D-printed food products, providing enhanced performance and sustainability compared to GR and NR.

Iron distribution and speciation in a 3D-printed hybrid food using synchrotron X-ray fluorescence and X-ray absorption spectroscopies

The bioavailability of iron from a food depends on its concentration and chemical form but also on dietary factors and nutrient interactions, which are affected by storage conditions and time. Here we investigated the time-course profile of iron in a hybrid 3D-printed food composed of alternating layers of liver and lentils after 0, 5, 7, 14 and 21 days of storage at 4 °C under oxygen or nitrogen packaging. Synchrotron X-ray fluorescence highlighted major variations in iron distribution in both the animal and plant parts of the food as a function of storage conditions. FeP and FeS positive spatial correlations pointed to iron-associated compounds. X-ray absorption near-edge structure spectroscopy showed spectral signatures specific to the animal and plant mixtures, and then highlighted interactions between animal and plant parts during food storage, with a change in iron forms in the plant part.

Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on "Cochayuyo" Durvillaea antarctica Seaweed Flour.

This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste's rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food's extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s-1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile.

Concept of the Intelligent Support of Decision Making for Manufacturing a 3D-Printed Hand Exoskeleton within Industry 4.0 and Industry 5.0 Paradigms

Supporting the decision-making process for the production of a 3D-printed hand exoskeleton within the Industry 4.0 and Industry 5.0 paradigms brings new concepts of manufacturing procedures for 3D-printed medical devices, including hand exoskeletons for clinical applications. The article focuses on current developments in the design and manufacturing of hand exoskeletons and their future directions from the point of view of implementation within the Industry 4.0 and Industry 5.0 paradigms and applications in practice. Despite numerous publications on the subject of hand exoskeletons, many have not yet entered production and clinical application. The results of research on hand exoskeletons to date indicate that they achieve good therapeutic effects not only in terms of motor control, but also in a broader context: ensuring independence and preventing secondary motor changes. This makes interdisciplinary research on hand exoskeletons a key study influencing the future lives of patients with hand function deficits and the further work of physiotherapists. The main aim of this article is to check in what direction hand exoskeletons can be developed from a modern economic perspective and how decision support systems can accelerate these processes based on a literature review, expert opinions, and a case study.