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Abedini A, Sohrabvandi S, Sadighara P, Hosseini H, Farhoodi M, Assadpour E, Alizadeh Sani M, Zhang F, Seyyedi-Mansour S, Jafari SM. Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives. Adv Colloid Interface Sci 2024; 328:103181. [PMID: 38749383 DOI: 10.1016/j.cis.2024.103181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/26/2024]
Abstract
Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and the production of personalized food. Nowadays, 3D printers are used in the main food industries, including meat, dairy, cereals, fruits, and vegetables, and have been able to produce successfully on a small scale. However, due to the expansion of this technology, it has challenges such as high-scale production, selection of printable food, formulation optimization, and food production according to the consumer's opinion. Food additives (gums, enzymes, proteins, starches, polyphenols, spices, probiotics, algae, edible insects, oils, salts, vitamins, flavors, and by-products) are one of the main components of the formulation that can be effective in food production according to the consumer's attitude. Food additives can have the highest impact on textural and sensory characteristics, which can be effective in improving consumer attitudes and reducing food neophobia. Most of the 3D-printed food cannot be printed without the presence of hydrocolloids, because the proper flow of the selected formulation is one of the key factors in improving the quality of the printed product. Functional additives such as probiotics can be useful for specific purposes and functional food production. Food personalization for specific diseases with 3D printing technology requires a change in the formulation, which is closely related to the selection of correct food additives. For example, the production of 3D-printed plant-based steaks is not possible without the presence of additives, or the production of food for dysphagia patients is possible in many cases by adding hydrocolloids. In general, additives can improve the textural, rheological, nutritional, and sensory characteristics of 3D printed foods; so, investigating the mechanism of the additives on all the characteristics of the printed product can provide a wide perspective for industrial production and future studies.
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Affiliation(s)
- Amirhossein Abedini
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehdi Farhoodi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahmood Alizadeh Sani
- Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Sepidar Seyyedi-Mansour
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxia e Alimentacion (IAA)- CITEXVI, Universidade de Vigo, 36310 Vigo, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Santhoshkumar P, Raja V, Priyadarshini SR, Moses JA. Evaluating the 3D printability of pearl millet flour with banana pulp blends. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38363095 DOI: 10.1002/jsfa.13389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 11/29/2023] [Accepted: 02/16/2024] [Indexed: 02/17/2024]
Abstract
BACKGROUND Three-dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet-based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). RESULTS The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.99). The BP proportion influences all the color values (redness: 2-11; yellowness: 17-31.87; total color difference: 2-17). All formulations exhibited shear-thinning behavior (n = 0.02-0.49) and higher hardness (0.2-0.4 N), but not all were printable. A significant decrease in adhesiveness (-0.2 to -0.03 N s) and higher storage modulus (2000-6000 Pa) occurred with an increased proportion of BP. Findings from detailed rheological behavior assessment (static, dynamic and three-interval thixotropy tests) better correlated with trends observed during 3D extrusion printing. The highest yield stress was attained (80 Pa) in the 100:0 formulation. From the thixotropy test, more deformation (>80%) and recovery (>100%) were attained by three of the formulations (100:0, 80:20, 60:40). Overall, the best constructs were obtained (based on the visual sensory characteristics) for the 60:40 formulation printed at 600 mm min-1 printing speed and 240 rpm extrusion motor speed through a 1.22 mm nozzle. CONCLUSION The findings of this work will provide valuable insights into the development of novel millet-based 3D printed foods. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Paramasivam Santhoshkumar
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
| | - Vijayakumar Raja
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
| | - Santhi Rajkumar Priyadarshini
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India
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Srivastava S, Pandey VK, Singh R, Dar AH. Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D. Food Sci Biotechnol 2023; 32:1783-1804. [PMID: 37781048 PMCID: PMC10541363 DOI: 10.1007/s10068-023-01352-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/10/2023] [Accepted: 05/22/2023] [Indexed: 10/03/2023] Open
Abstract
Food printing using 3D, 4D, and 5D printing processes has received a lot of interest as a result of rising living standards and increased customer desire for new foods. In the food industry, 3D as well as 4D printing are extremely effective methods for additive manufacturing. The 3D printing technology produces flat objects with a variety of mechanical strengths. The strength of the object depends on the type of material used and the printing process. Printing structures with the most complex geometric, such as curved surfaces, necessitates the usage of supplementary material. The 4D printing procedure necessitates additional stimuli in order to adjust the aspect of the generated geometry. These obstacles can be addressed by employing 5D printing techniques, which prints the product in three motions and two rotational axes without the use of additional support material. These emerging innovations are likely to result in substantial advancements in all industries, including the manufacturing of high-quality food products. Food printing technology can be used to create long shelf-life products by printing food with protective coatings that prevent oxidation and degradation. Foods can also be printed in specific shapes or sizes to reduce surface area exposed to air. 6D printed objects can be created as a result of 5D printing because it is regarded as a by-product of 5D printing technology. 6D printing can save time and money by using the right processing parameters to create strong materials that are more sensitive to stimuli. 7D printing can enable more efficient production processes, reduce costs, and enable the development of products that are more complex and intricate than what is achievable with traditional manufacturing methods. The revolutionary change brought by food printing technologies in the field of applications, research and development, processing, advantages in food industry have been discussed in this paper.
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Affiliation(s)
- Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh India
| | - Rahul Singh
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology Kashmir, Awantipora, India
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Vallikkadan MS, Dhanapal L, Dutta S, Sivakamasundari SK, Moses JA, Anandharamakrishnan C. Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09332-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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Lorenz T, Iskandar MM, Baeghbali V, Ngadi MO, Kubow S. 3D Food Printing Applications Related to Dysphagia: A Narrative Review. Foods 2022; 11:foods11121789. [PMID: 35741992 PMCID: PMC9222244 DOI: 10.3390/foods11121789] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/06/2022] [Accepted: 06/06/2022] [Indexed: 11/30/2022] Open
Abstract
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.
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Affiliation(s)
- Tim Lorenz
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (T.L.); (M.M.I.)
| | - Michèle M. Iskandar
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (T.L.); (M.M.I.)
| | - Vahid Baeghbali
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran;
| | - Michael O. Ngadi
- Department of Bioresource Engineering, McGill University, Montreal, QC H9X 3V9, Canada;
| | - Stan Kubow
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (T.L.); (M.M.I.)
- Correspondence: ; Tel.: +1-514-398-7754
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Fluorescence and UV/visible spectroscopic investigation of orange and mango fruit juice quality in case of Adama Town. Sci Rep 2022; 12:7345. [PMID: 35513504 PMCID: PMC9072544 DOI: 10.1038/s41598-022-11471-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Accepted: 04/22/2022] [Indexed: 11/23/2022] Open
Abstract
Extracted Mango and Orange juices were investigated by using spectroscopic techniques such as UV/Visible and Fluorescence. Three portions of samples (fresh juice) were stored at 22 °C for eight days, stored in a water bath and heated at 40 °C, 60 °C, and 80 °C for ten minutes. The highest wavelengths (455 nm) were observed from the UV/Vis results for fresh Mango juices, while 270 nm and 460 nm were observed for stored Mango juices. Furthermore, wavelengths of 320 nm were observed in heat-treated mango juice (40 °C). No absorption peaks were observed at 60 °C and 80 °C due to temperature effects. Absorption peaks of fresh fruit were observed at 330 nm and 390 nm, while 260 nm and 320 nm reflect stored orange juices absorptions peaks. From heat-treated stored (40 °C and 60 °C) samples, 320 nm and 260 nm absorption peaks were observed, respectively. Wavelength observed (454 nm, 540 nm & 700 nm) peaks represent the fresh mango juice spectra, while 460 nm and 700 nm are for stored Mango juices. The peaks observed in the region of 400–500 nm and at 700 nm represent heat-treated mango juices at 40 °C. Heat stored Mango juices (60 °C & 80 °C) have peaks at 700 nm. Peaks observed at 700 nm, 500 nm, and 455 nm reflect fresh orange juice, while 460–500 nm and 700 nm represent the emission spectra of the samples. The stored orange juice peaks at 460–500 nm and at 700 nm, but heated-stored orange juice peaks only at 700 nm. The pH values for orange and mango juices were 3.52–3.73 and 4.02–4.72, respectively.
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Bulut EG, Candoğan K. Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112768] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Yoha KS, Anukiruthika T, Anila W, Moses JA, Anandharamakrishnan C. 3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111461] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Theagarajan R, Nimbkar S, Moses JA, Anandharamakrishnan C. Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13772] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Radhika Theagarajan
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
- Bharathidasan University Tiruchirappalli Tamil Nadu India
| | - Shubham Nimbkar
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - Jeyan Arthur Moses
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
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Muthurajan M, Veeramani A, Rahul T, Gupta RK, Anukiruthika T, Moses JA, Anandharamakrishnan C. Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02675-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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