4D printing of products based on soy protein isolate via microwave heating for flavor development

Phuhongsung, Pattarapon; Zhang, Min; Bhandari, Bhesh

doi:10.1016/j.foodres.2020.109605

Cited by 117 publications

(49 citation statements)

References 41 publications

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“…Surprisingly they found that four flavor compounds were newly synthesized after microwaving the 3D-printed construct, and the fragrance intensity might be sensitive to the microwave temperature (higher temperature led to the stronger aroma). The experiment not only proposed the optimal formulation of soy protein isolates, carrageenan, and flavor additive but also confirmed the efficacy of 4D printing materials and their properties [ 85 ]. Both soy protein and WP are commonly used food-based proteins that have great contributions in formulating 3D printing inks [ 86 ].…”

Section: Whey Protein In 3d and 4d Printingmentioning

confidence: 83%

Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry

Yang

et al. 2021

Molecules

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The application of chitosan (CS) and whey protein (WP) alone or in combination in 3D/4D printing has been well considered in previous studies. Although several excellent reviews on additive manufacturing discussed the properties and biomedical applications of CS and WP, there is a lack of a systemic review about CS and WP bio-inks for 3D/4D printing applications. Easily modified bio-ink with optimal printability is a key for additive manufacturing. CS, WP, and WP–CS complex hydrogel possess great potential in making bio-ink that can be broadly used for future 3D/4D printing, because CS is a functional polysaccharide with good biodegradability, biocompatibility, non-immunogenicity, and non-carcinogenicity, while CS–WP complex hydrogel has better printability and drug-delivery effectivity than WP hydrogel. The review summarizes the current advances of bio-ink preparation employing CS and/or WP to satisfy the requirements of 3D/4D printing and post-treatment of materials. The applications of CS/WP bio-ink mainly focus on 3D food printing with a few applications in cosmetics. The review also highlights the trends of CS/WP bio-inks as potential candidates in 4D printing. Some promising strategies for developing novel bio-inks based on CS and/or WP are introduced, aiming to provide new insights into the value-added development and commercial CS and WP utilization.

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Section: Whey Protein In 3d and 4d Printingmentioning

confidence: 83%

Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry

Yang

et al. 2021

Molecules

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“…For 3DP, emulsions were prepared using different lotus root powder, water, and curcumin concentrations. Coacervates were stimulated at 280 W for 1−3 min, which was a considerably shorter time compared to a previous research (He, Zhang, & Devahastin, 2020;Phuhongsung, Zhang, & Bhandari, 2020). Changes in the composites, which turned from yellow to red, because of the alkalinity increased during the MW effect and chemical environment.…”

Section: Four-dimensional Food Printingmentioning

confidence: 88%

“…Recently, Phuhongsung et al (2020) evaluated MW heating as an external stimulus for flavor development on 4DFP based on soy protein isolates (SPI). Those authors irradiated by microwaves (MW irradiation at different intensities was done on 3DFP samples made using materials, such as SPI, k-carrageenan, vanilla flavor, and an extrusion-based 3D printer.…”

Section: Four-dimensional Food Printingmentioning

confidence: 99%

Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

Escalante‐Aburto

Santiago

Álvarez

et al. 2021

Comp Rev Food Sci Food Safe

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Three-dimensional food printing (3DFP) uses additive manufacturing concepts to fabricate customized designed products with food ingredients in powder, liquid, dough, or paste presentations. In some cases, it uses additives, such as hydrocolloids, starch, enzymes, and antibrowning agents. Chocolate, cheese, sugar, and starch-based materials are among the most used ingredients for 3DFP, and there is a broad and growing interest in meat-, fruit-, vegetable-, insect-, and seaweed-based alternative raw materials. Here, we reviewed the most recent published information related to 3DFP for novel uses, including personalized nutrition and health-oriented applications, such as the use of 3D-printed food as a drug vehicle, and four-dimensional food printing (4DFP). We also reviewed the use of this technology in aesthetic food improvement, which is the most popular use of 3DFP recently. Finally, we provided a prospective and perspective view of this technology. We also reflected on its multidisciplinary character and identified aspects in which social and regulatory affairs must be addressed to fulfill the promises of 3DFP in human health improvement.

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“…The electronic nose consisted of 14 metal oxide semiconductor gas sensors (S1–S14). Before testing, the gas path of the electronic nose was cleaned with reference air of 1 L/min gas flow for 30 min for sensor signal calibration [12] . For the single test, 5 g of the sample was placed into an airtight bottle (20 mL).…”

Section: Methodsmentioning

confidence: 99%

Accelerating vinegar aging by combination of ultrasonic and magnetic field assistance

Ming

Liu

et al. 2021

Ultrasonics Sonochemistry

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4D printing of products based on soy protein isolate via microwave heating for flavor development

Cited by 117 publications

References 41 publications

Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry

Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry

Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

Accelerating vinegar aging by combination of ultrasonic and magnetic field assistance

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