![]() Enhancing 3D printability of pureed food by addition of hydrocolloids. Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals. Artificial steak: A 3D printable hydrogel composed of egg albumen, pea protein, gellan gum, sodium alginate and rice mill by-products. 3D printing of protein-based composite fruit and vegetable gel system. Journal of Food Engineering, 110917.Ĭhen, Y., Zhang, M., & Phuhongsung, P. ![]() Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing. Frontiers in Nutrition, 5, 58.Ĭhen, J., Sun, H., Mu, T., Blecker, C., Richel, A., Richard, G. Trends in microalgae incorporation into innovative food products with potential health benefits. Pinto beans (Phaseolus vulgaris L.) as a functional food: implications on human health. International Journal of Biological Macromolecules, 92, 942–956.Ĭâmara, C. Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. International Journal of Biological Macromolecules, 66, 74–80.īehera, S. Locust bean gum: Processing, properties and food applications-a review. Food Reviews International, 1–31.īarak, S., & Mudgil, D. 3D printed foods: a comprehensive review on technologies, nutritional value, safety, consumer attitude, regulatory framework, and economic and sustainability issues. ![]() Journal of International Technology and Information Management, 29(1), 25–55.īaiano, A. Food printing: Evolving technologies, challenges, opportunities, and best adoption strategies. Journal of Food Science and Technology, 53(1), 31–41.Īttarin, S., & Attaran, M. Nutraceuticals, and Food Supplements, 6(1), 45–58.Īrya, S. Chlorella and spirulina microalgae as sources of functional foods. J., Dias, M., Nascimento, C., & Mendes, M. Highlighting the advancements in the area of edible ink ingredients and summarizing the existing studies will build the foundation for future studies.Īndrade, L. 3D food printing with its application to deliver customized food and personalized nutrition has proven outstanding. This review spotlights the new ingredients, their physiological function, and impact upon addition on rheological, structural, and printing characteristics of the product. In the present article, we review the recent advancements in plant- and algae-based functional ingredients (non-traditional food sources), either added in small amounts or utilized as base material for application in 3D ink formulations. The research and development in the field of ink formulation utilizing non-traditional food ingredients (plant and algae based) is of paramount relevance. A good understanding of the different properties of ingredients for formulation of 3D ink is necessary to better understand the behavior and properties of the ink system directly affecting the quality of the final printed product. A keen surge in this technology has opened the doors to better value addition by supplementing existing processes with 3D food printing and utilizing non-traditional food source for 3D ink formulations. It offers many advantages as it allows the formulation of complex geometries and permits personalized nutrition to meet special dietary needs without much altering the taste preferences and widens the use of available food sources. Three-dimensional food printing is an inchoate industry with enormous potential for raising customized food.
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