Applicability of protein and fiber-rich food materials in extrusion-based 3D printing
TL;DR: In this article, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products.
About: This article is published in Journal of Food Engineering.The article was published on 2018-03-01. It has received 355 citations till now. The article focuses on the topics: Extrusion.
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TL;DR: In this article, a gel model system composed of carrageenan-xanthan-starch was prepared for an extrusion-based 3D food printer, and the 3D printing process was divided into three stages and the corresponding rheological properties of inks for each stage were determined, namely extrusion stage (yield stress, viscosity and shear-thinning behaviour), recovery stage (shear recovery and temperature recovery properties) and self-supporting stage (complex modulus G* and yield stress at room temperature).
256 citations
TL;DR: A good overview of existing additive manufacturing techniques can be found in this paper, with more focus on the extrusion-based technologies (fused deposition modeling and direct ink writing) due to their scalability, cost efficiency and wider range of material processability.
233 citations
TL;DR: This paper reviews the state-of-the-art in terms of 3D printing technology using natural-derived feedstocks, including lignocellulose, starch, algae, and chitosan-based biopolymers, and proposes a strategical development roadmap with identified material property requirements, key challenges, as well as possible solutions.
231 citations
TL;DR: The benefits and limitations of 3D food printing were critically reviewed from a different perspective while providing ample mechanisms to overcome those barriers.
Abstract: Background Digitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. Yet, its application is still limited and the process utility is under the investigation of many researchers. Scope and approach The main objective of this review was to analyze and compare published articles pertaining 3D food printing to ensure how to reach compatibility between the huge varieties of food ingredients and their corresponding best printing parameters. Different from previously published reviews in the same journal by Lipton et al. (2015) and Liu et al. (2017), this review focuses in depth on optimizing extrusion based food printing which supports the widest array of food and maintains numerous shapes and textures. The benefits and limitations of 3D food printing were critically reviewed from a different perspective while providing ample mechanisms to overcome those barriers. Key findings and conclusions Four main obstacles hamper the printing process: ordinance and guidelines, food shelf life, ingredients restrictions and post processing. Unity and integrity between material properties and process parameters is the key for a best end product. For each group, specific criteria should be monitored: rheological, textural, physiochemical and sensorial properties of the material its self in accordance with the process parameters of nozzle diameter, nozzle height, printing speeds and temperature of printing. It is hoped that this paper will unlock further research on investigating a wider range of food printing ingredients and their influence on customer acceptability.
230 citations
TL;DR: This review highlights many studies on3D printing applications of plant-derived cellulose and its derivatives and focuses on their roles and functions in 3D printing processes and the performance of the resultant printed objects.
208 citations
References
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Abstract: Cellulose fibrils with widths in the nanometer range are nature-based materials with unique and potentially useful features. Most importantly, these novel nanocelluloses open up the strongly expanding fields of sustainable materials and nanocomposites, as well as medical and life-science devices, to the natural polymer cellulose. The nanodimensions of the structural elements result in a high surface area and hence the powerful interaction of these celluloses with surrounding species, such as water, organic and polymeric compounds, nanoparticles, and living cells. This Review assembles the current knowledge on the isolation of microfibrillated cellulose from wood and its application in nanocomposites; the preparation of nanocrystalline cellulose and its use as a reinforcing agent; and the biofabrication of bacterial nanocellulose, as well as its evaluation as a biomaterial for medical implants.
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TL;DR: In this paper, the authors review the use of 3D printing techniques to design food materials and bring a new insight into how essential food material properties behave during application of additive manufacturing techniques.
551 citations