Recently, compared to traditional food production systems, 3D food printing has gained a lot of interest because of the potential benefits of being able to customized food products fabrication in colour, shape, texture, flavor and even nutrition. Successful printing of food objects in 3D food printing is critical, and high accuracy and precision food printing technology is required to reproduce delicate and complex food 3D structures. In 3D food printing, the properties of food materials, such as rheological properties, chemical properties and thermal stability, are significant for the structure accuracy and precision of printed objects. In this study, we tried to present a 3D structure layering method for potato resistant starch using drop‐on‐demand (DOD) printing method (piezoelectric system type) that can express the fine structure of food by inkjet printing technology. Nanocrystals cellulose (CNC) and sodium alginate (AS) were used to form a food 3D structure, and 3D printing optimal ink formulation ratio of CNC and AS (CNC:AS=80:20) was selected through preliminary experiments. The purpose of this study was to determine the possibility of 3D printing and printability after comparing rheological properties of mixtures with and without annealing by varying the content of potato resistant starch (PRS) in the mixture of CNC and AS. 3D food structure with various combination of potato resistant starch (RS) to a mixture of CNC and AS was printed, and compared the rheological properties of the mixture that had not been temperature‐treated and the one that had been annealed. After that, the optimal material combination for precise 3D printing was explored together with the physical properties of the printed object. Support or Funding Information This research was supported in part by Basic Science Research Program through the National Research Foundation of Korea(NRF) funded by the Ministry of Education (2018R1D1A1B07045349), the High Value‐added Food Technology Development Program, the Ministry of Agriculture, Food and Rural Affairs (MAFRA), Republic of Korea (118059‐2) and the Ewha Womans University Research Grant of 2019. Piezo‐electric based Ultraprecise/Ultratrace 3D Food Printing

The aim of this study was to develop and characterize an antibacterial fiber mat composed of chitosan, zein, and gelatin. The fiber mat was prepared using the adhesion between probes by a 3D printer, and Fourier transform infrared spectroscopy (FTIR), water contact angle measurement, scanning electron microscope (SEM) and mechanical tests were performed on this. The addition of chitosan was able to reduce the diameter of single fibers by reducing the viscosity, and the fiber mat showed a uniform texture and smooth surface in morphological properties. As a result, it showed hydrophobicity in surface chemical properties through molecular interaction between molecules and good flexibility and deformability in mechanical properties. In order to evaluate the antimicrobial activity of the fiber mat, the viable count method was performed. The results showed that zein/gelatin (1:1, w/w) fiber mats containing 1.5%, 3% and 4.5% chitosan were effective against both of Staphylococcus aureus and Escherichia coli as model as Gram‐positive and Gram‐negative bacteria, respectively. Furthermore, when zein/gelatin (1:1, w/w) containing no chitosan was set as a control, it showed an activity of 99% inhibition within 24 hours. Antibacterial fiber mats using protein‐based materials can be expected to be applied in food packaging and wound dressings through.

In the field of food processing, 3D food printing can be one of the foremost methods which allows to laminate various type of complex food structures. The technology makes it possible to manufacture food products with desired internal structures, tastes, flavors and nutrition and is attracting attention as an innovative way to customize food to meet each customer's needs. 3D printing can produce a wide range of foods with different textures and viscosities using the cartridge loaded with materials ranging from soft sauces to hard doughs. Additionally, for controlling the material while processing in the 3D printer, the food ink should be easily ejected through the nozzle, and pretreatment is required to homogenize and reduce the particle size. Since the ionic layer on the surface of the powder particles affects the bonding between the powders, zeta potential measured on the surface of these can be used as a standard for monitoring the organization of powdered materials in 3D printed substitute meat. In this study, various prototype of meat substitute was prepared using protein powder‐based materials with various processing parameters on the particle surface, and the texture was evaluated by comparing and analyzing the physical properties. Specifically, the particle surface state of the powder material was monitored by measuring various properties including the zeta potential, and the physico‐chemical and rheological properties of 3D printed meat substitute were analyzed to deduce the relationship for reaching the food processing aptitude.

Meat substitutes are usually produced with plant‐based materials (such as soybeans, lupines, chickpeas, etc.) which have the protein contents, meat‐like appearance, taste and textures. To produce meat substitutes, extrusion‐cooking has been adapted as a High Temperature Short Time (HTST) rendering method for starchy and proteinaceous foodstuffs into intermediate products texturized and shaped usually by gradient expansion. This technology mainly contributes to generation of fibrated (meat muscles‐like) micro‐structure in food materials by combinedly adjusting operation conditions (temperature, moisture content and so on) as well as formulation of input materials. But this twin‐screw extrusion process inevitably implies “thermal cooking” process which might be helpful to give good sensory, but critical to the integrity of protein coming from even short, but still “very high” temperature. The extruded fiber‐like food products may undergo several physicochemical and nutritional changes (lipid oxidation, protein denaturation and cross‐linking, starch gelatinization and dextrinization, degradation of vitamins and denaturation of enzymes, browning and flavor formation, etc.) depending on the process and material. Recently gelatin fibers have been produced by “immersion rotary jet spinning,” a fiber‐production system inspired by cotton candy machine to work as a scaffold of cultured meat. This scaffold formed by gelatin‐fibers bonds the tissues together and contributes to its texture in mimicry of muscle tissue’s extracellular adhesive. Still, main force of this method to generate fiber‐like materials is the centrifugal gravity which is hardly economically‐efficient in terms of energy consumption and space needed. In this study, novel fabrication method for fiber‐like texture in thin‐filmed food materials is suggested on the basis of spatial deposition of density‐controlled fluid by repetitive mechanical movements including combination of channels to enable mass‐production. This 3D fabrication of fiber is devised on the basis of a cost‐effective mechanism not affecting physico‐chemical or nutritional changes on food raw material. Curcumin usually with poor solubility and low absorption was selected as a subject for a proof‐of‐concept model to amend it water‐soluble by forming fiber morphology which could gain easiness of digestion and absorption in‐taken in human body. As a load‐materials within cartridges of this fiber‐making device, pre‐washed tumeric was cryo‐powdered under temperature ranging from −50 to −100 degrees Celsius then converted as “food‐ink”. The physicochemical properties of the fibers generated using this food‐ink with various parameters were analyzed in terms of its morphology, dispersion and stability. Support or Funding Information This research was supported in part by Basic Science Research Program through the National Research Foundation of Korea(NRF) funded by the Ministry of Education (2018R1D1A1B07045349), the High Value‐added Food Technology Development Program, the Ministry of Agriculture, F...

The purpose of this study was to evaluate printing of various food internal structures using the beeswax (BW) oleogels with varying concentrations and explore the possibility of the fat replacement. Therefore, this work descibed the rheological properties of BW oleogels and the lard, as well as the printing precision and texture characteristics of printed products. Rheological measurements such as flow curves, temperature tests, strain tests and frequency tests were performed to evaluate the proper printability of BW oleogels and the lard. Then, the print dimensional deviation was analyzed to evaluate the geometrical accuracy of the printed products and a compression test was performed to assess the texture properties. As a result of rheological studies, the values of the storage modulus (G'), loss modulus (G'') and complex modulus (G*) of the gel increased as the concentration of the BW increased, and the lard was similar to the BW‐15. Then, Most of the printed products have been successfully printed and can be used as the printable materials when the BW concentration is at least 11%. As a result of dimensional deviation measurement, the products printed with the infill level of less than 75% and the BW concentrations of more than 15% showed the lowest dimensional deviation for the designed models and the best printing precision. The texture measurement showed that the BW concentrations and infill level significantly affected the hardness, cohesiveness and adhesiveness of the printed product. Finally, for the optimization of multiple responses, the texture characteristics (hardness, cohesiveness and adhesiveness) of the lard printed at 75% infill level were applied to a fixed target value, and the preparation parameters were selected as 59% infill level and 16% BW concentrations. Printed BW oleogels with predictive preparation parameters achieved similar hardness, cohesiveness and adhesiveness as the lard. In conclusion, it has been proven that 3D printing based on the BW oleogel system can produce complex internal structures to adjust the texture properties of the printed samples, and BW oleogels ware suggested that it has excellent potential as a replacement of the fat.