4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing

Shen, Chen; Chen, Wenqing; Li, Changzhu; Chen, Xiaochen; Cui, Haiying; Lin, Lin

doi:10.1016/j.jfoodeng.2022.111357

Cited by 20 publications

(6 citation statements)

References 59 publications

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“…Another study investigated the effect of microwave drying (MD), catalytic infrared drying (CID), and hot air drying (HAD) on the color of curcumin-whey protein isolate nanoparticle (C-WPI-NP) printed samples. It was reported that CID showed a consistent and obvious red color shift, with a 92.35% retention rate in the size of the dried product [63] as shown in Figure 14.…”

Section: Post-printing Treatmentsmentioning

confidence: 82%

“…Experimental findings indicated that the freeze-drying process terized by a low dry matter content (35%) results in a stable structur planation for this observation is that, with an initial low dry matter water content is elevated, leading to increased structural strength [1] vestigated the effect of microwave drying (MD), catalytic infrared dr air drying (HAD) on the color of curcumin-whey protein isolate nanop printed samples. It was reported that CID showed a consistent and obv with a 92.35% retention rate in the size of the dried product [63] as sh Also, in order to facilitate the widespread adoption and approval of 3D printed foods among consumers, it is essential for 3D printing technology to integrate seamlessly with conventional food processing methods such as baking, steaming, frying, and other cooking techniques. Nevertheless, a significant challenge in achieving this lies in preserving the structural stability of 3D-printed foods throughout the cooking process, which can be improved by the use of additives [64].…”

Section: Post-printing Treatmentsmentioning

confidence: 99%

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Challenges and Prospects of Plant-Protein-Based 3D Printing

Mittal,

Bhuiyan,

Ngadi

2023

Foods

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Three-dimensional (3D) printing is a rapidly developing additive manufacturing technique consisting of the deposition of materials layer-by-layer to produce physical 3D structures. The technique offers unique opportunities to design and produce new products that cater to consumer experience and nutritional requirements. In the past two decades, a wide range of materials, especially plant-protein-based materials, have been documented for the development of personalized food owing to their nutritional and environmental benefits. Despite these benefits, 3D printing with plant-protein-based materials present significant challenges because there is a lack of a comprehensive study that takes into account the most relevant aspects of the processes involved in producing plant-protein-based printable items. This review takes into account the multi-dimensional aspects of processes that lead to the formulation of successful printable products which includes an understanding of rheological characteristics of plant proteins and 3D-printing parameters, as well as elucidating the appropriate concentration and structural hierarchy that are required to maintain stability of the substrate after printing. This review also highlighted the significant and most recent research on 3D food printing with a wide range of plant proteins. This review also suggests a future research direction of 3D printing with plant proteins.

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Section: Post-printing Treatmentsmentioning

confidence: 82%

Section: Post-printing Treatmentsmentioning

confidence: 99%

Challenges and Prospects of Plant-Protein-Based 3D Printing

Mittal,

Bhuiyan,

Ngadi

2023

Foods

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“…(2021) and Shen et al. (2023) constructed protein‐based 3D structures with different colors by adding curcumin and found that the hydrophobic interaction between curcumin and tryptophan residues in the protein improved the printing adaptability of ink. The excellent flavor of the 3D structure was also sought by consumers.…”

Section: Technical Considerations For Achieving High‐quality 3d Print...mentioning

confidence: 99%

“…However, polyphenols usually cross-link with proteins, which affects the rheological behavior and printing quality of protein ink. For example, Chen et al (2021) and Shen et al (2023) constructed protein-based 3D structures with different colors by adding curcumin and found that the hydrophobic interaction between curcumin and tryptophan residues in the protein improved the printing adaptability of ink. The excellent flavor of the 3D structure was also sought by consumers.…”

Section: Nonprotein Composition Of Protein Materialsmentioning

confidence: 99%

“…For example, anthocyanins appear red under acidic conditions and green under alkaline conditions. Curcumin is yellow under acidic or neutral conditions and red under alkaline conditions (Shen et al., 2023). This property allows 3D‐printed food to evolve to an attractive color in response to external or internal stimuli (the 4D), thereby enhancing consumer engagement.…”

Section: Enriching the Sensory Quality Of Protein‐based Ink 3d Struct...mentioning

confidence: 99%

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Recent advances on enhancing 3D printing quality of protein‐based inks: A review

Tian,

Wu,

et al. 2024

Comp Rev Food Sci Food Safe

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Abstract3D printing is an additive manufacturing technology that locates constructed models with computer‐controlled printing equipment. To achieve high‐quality printing, the requirements on rheological properties of raw materials are extremely restrictive. Given the special structure and high modifiability under external physicochemical factors, the rheological properties of proteins can be easily adjusted to suitable properties for 3D printing. Although protein has great potential as a printing material, there are many challenges in the actual printing process. This review summarizes the technical considerations for protein‐based ink 3D printing. The physicochemical factors used to enhance the printing adaptability of protein inks are discussed. The post‐processing methods for improving the quality of 3D structures are described, and the application and problems of fourth dimension (4D) printing are illustrated. The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat. The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing. Printing parameters include extrusion pressure, printing speed, printing temperature, nozzle diameter, filling mode, and density, which significantly affect the precision and stability of the 3D structure. Post‐processing can improve the stability and quality of 3D structures. 4D design can enrich the sensory quality of the structure. 3D‐printed protein products can meet consumer needs for nutritional or cultured meat alternatives.

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Nanomaterials in 4D Printing: Expanding the Frontiers of Advanced Manufacturing

Guo,

Cui,

Agarwal

et al. 2024

Small

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As an innovative technology, four‐dimentional (4D) printing is built upon the principles of three‐dimentional (3D) printing with an additional dimension: time. While traditional 3D printing creates static objects, 4D printing generates “responsive 3D printed structures”, enabling them to transform or self‐assemble in response to external stimuli. Due to the dynamic nature, 4D printing has demonstrated tremendous potential in a range of industries, encompassing aerospace, healthcare, and intelligent devices. Nanotechnology has gained considerable attention owing to the exceptional properties and functions of nanomaterials. Incorporating nanomaterials into an intelligent matrix enhances the physiochemical properties of 4D printed constructs, introducing novel functions. This review provides a comprehensive overview of current applications of nanomaterials in 4D printing, exploring their synergistic potential to create dynamic and responsive structures. Nanomaterials play diverse roles as rheology modifiers, mechanical enhancers, function introducers, and more. The overarching goal of this review is to inspire researchers to delve into the vast potential of nanomaterial‐enabled 4D printing, propelling advancements in this rapidly evolving field.

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4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing

Cited by 20 publications

References 59 publications

Challenges and Prospects of Plant-Protein-Based 3D Printing

Challenges and Prospects of Plant-Protein-Based 3D Printing

Recent advances on enhancing 3D printing quality of protein‐based inks: A review

Nanomaterials in 4D Printing: Expanding the Frontiers of Advanced Manufacturing

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