Wastes and by-products of the food industry are often overlooked and utilized or underutilized. Of late, the emphasis is being given to recover, recycle, and recondition waste, promoting sustainable food processing. In this research, grape pomace and broken wheat which are otherwise sent for animal feed were collected from industries and were used as key ingredients of a 3D printing material supply for the production of functional cookies. The administration of grape pomace augmented the nutritional value and antioxidant properties of the cookies. Printing using a nozzle diameter of 1.28 mm, extruder motor speed of 600 rpm, and print speed of 400 mm/min gave the optimal printability for the in-house developed extrusion-based food 3D printer CARK. The printed constructs were post-processed at 130 °C for 12 min and the 6% grape pomace formulation received the highest preference during sensory evaluation. Interestingly, the developed product was rich in proteins and dietary fiber. This approach highlights the potential for value addition of industrial waste streams with good consumer preference. Accordingly, the unmatched levels of customization that additive manufacturing offers can be well complemented with personalizing foods in terms of nutritional content, whilst providing scope for cleaner production practices and improved recovery of resources from food processing wastes.

Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

Considering the significance of the gut microbiota on human health, there has been ever-growing research and commercial interest in various aspects of probiotic functional foods and drugs. A probiotic food requires cautious consideration in terms of strain selection, appropriate process and storage conditions, cell viability and functionality, and effective delivery at the targeted site. To address these challenges, several technologies have been explored and some of them have been adopted for industrial applicability. Encapsulation of probiotics has been recognized as an effective way to stabilize them in their dried form. By conferring a physical barrier to protect them from adverse conditions, the encapsulation approach renders direct benefits on stability, delivery, and functionality. Various techniques have been explored to encapsulate probiotics, but it is noteworthy that the encapsulation method itself influences surface morphology, viability, and survivability of probiotics. This review focuses on the need to encapsulate probiotics, trends in various encapsulation techniques, current research and challenges in targeted delivery, the market status of encapsulated probiotics, and future directions. Specific focus has been given on various in vitro methods that have been explored to better understand their delivery and performance.

/pdf/targeted-delivery-of-probiotics-perspectives-on-research-and-t09zxwis4t.pdf

Targeted Delivery of Probiotics: Perspectives on Research and Commercialization.

4D Printing of Sago Starch with Turmeric Blends: A Study on pH-Triggered Spontaneous Color Transformation

3D printed materials are of great relevance to produce medicinal scaffolds and specialized foods. An approach to forming 3D printable materials is to use jammed oil droplets. Jammed oil droplets are highly viscous and can be extruded through the nozzle of a 3D printer, while after chemical cross-linking they acquire a self-standing ability. However, the molecules currently used to stabilize and cross-link the oil droplets have questionable biocompatibility. Therefore, this study aims to produce a 3D printable jammed emulsion using pea proteins. This jammed oil-in-water emulsion is remarkably stable and viscoelastic enough to be extruded through the printer nozzle. Adhesive pea protein particles formed by pH adjustment act as physical cross-links between the oil droplets, forming a scaffold with elastoplastic rheological properties that flows above critical stress while, without any additional treatment, exhibits the required self-standing properties for 3D printing. By understanding the properties of pea proteins and their behavior in bulk and on interfaces, pea protein-based 3D printable material is created for the first time.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/adfm.202101749

Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials

3D food printing: Controlling characteristics and improving technological effect during food processing.

The increasing demand for functional foods is associated with the need to deliver probiotics through novel food matrices. In this study, a high-fiber high-protein composite flour matrix was selected as the food vehicle. To improve their stability, four encapsulation techniques (spray drying, freeze drying, spray-freeze drying, and refractance window drying) were used for the production of probiotic encapsulates in fructooligosaccharide: whey protein: maltodextrin matrix. Considering the need to develop customized/personalized products, the material supply was 3D printed using an in-house developed extrusion-based food 3D printer CARK (controlled additive-manufacturing robotic kit). The effect of four post-processing methods (freeze drying, refractance window drying, hot air drying, and microwave drying) was explored and the overall effect on probiotic stability during storage under two different conditions (4 °C and room temperature) was evaluated. No significant loss of probiotic viability was observed during the 3D printing process. Freeze drying method of post-processing achieved >90% survival rate for freeze dried and spray-freeze dried synbiotics incorporated products. Among the various treatments, spray-freeze-dried synbiotics incorporation followed by freeze drying post-processed 3D printed construct showed the best survival rate (79%) and viability (6.43 ± 0.17 log10 CFU/ml) under static in vitro digestion conditions. With around 96–98% survival rate with retained viability of 7.98 ± 0.48 log10 CFU/ml during the storage period of 35 days, the approach shows promising prospects for the delivery of probiotics in prebiotic matrices of customized shapes.

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

Thangarasu Anukiruthika

Papers

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