Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020

Derossi, A.; Caporizzi, Rossella; Paolillo, Maddalena; Oral, M.O.; Severini, C.

doi:10.1016/j.ifset.2021.102689

Cited by 19 publications

(10 citation statements)

References 78 publications

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“…In addition, being essentially based on a digital model, 3DFP sustains the sharing of basic resources among small firms or singular users (D’Aveni, 2015) and it naturally fosters for open contributions due to its open design, thereby accelerating innovation and business creation (Beltagui et al ., 2020). The past ten years have seen the publications of over 170 published papers, many thematic conferences and one dedicated book (Severini et al ., 2016; Wang et al ., 2018; Feng et al ., 2020; Pulatsu et al ., 2020a,2020b; Xu et al ., 2020a, 2020b; Derossi et al ., 2021). The first theme addressed was gaining a better understanding of all essential technological aspects to generate edible structures with high printing fidelity.…”

Section: Food Preparation Nutritional Content and Covid‐19mentioning

confidence: 99%

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Derossi

Bhandari

Bommel

et al. 2021

Int J of Food Sci Tech

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Summary The ongoing COVID‐19 pandemic is having a tremendous effect on the current food system. The situation urges us to face many issues never experienced before, aimed at mitigating a multitude of sanitary and social risks. The current pandemic has affected the food system in many ways: significant changes in dietary habits and in the health status of people; the food chain is broken, which has an effect on food security (including making it difficult to find or to buy fresh food at affordable prices); unemployment or underemployment is rising due to the damages of the food sector; there is a lack of food‐socialising events which has an effect on people’s mental status; and there are concerns about food safety. To mitigate all these issues, the implementation of innovative technologies urges. We have mapped the scientific studies and online information on 3D food printing (3DFP) about the effects of 3DFP on the food system and people’s health when adopted in food industry, restaurants, hospitals, schools, offices, homes, etc. Finally, this information has been examined in light to the future challenges of the food chain also considering the ongoing COVID‐19 pandemic, demonstrating its potential benefits to mitigate this and future pandemics.

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Section: Food Preparation Nutritional Content and Covid‐19mentioning

confidence: 99%

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Derossi

Bhandari

Bommel

et al. 2021

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…Because of customized designs and easy operation, hot-extrusion 3D printing (HE-3DP) has gained extensive attention and is gradually used in food processing. 1,2 Nowadays, research on 3D food printing mainly focuses on the influence of material type and machining parameters on printability, and few in-depth studies are carried out from the perspective of personalized nutrition customization. HE-3DP includes three core stages: the heating process of the printing barrel, the extrusion process through the nozzle, and the cooling and deposition process after printing.…”

Section: Introductionmentioning

confidence: 99%

Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods

2022

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“…Three-dimensional (3D) printing is one of the fourth industrial revolution techniques that can expand and reinvent foods with improved structure, appealing characteristics and facilitate personalized nutrition 1 – 3 . The most widely reported 3D food printing technique is the use of extrusion mechanisms 2 , 4 . In this processing technique, edible products are printed by the stepwise addition of food materials in layers to replicate a computer-aided design 5 .…”

Section: Introductionmentioning

confidence: 99%

3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

Kewuyemi

Kesa

Meijboom

et al. 2022

Sci Rep

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Presentation of foods is essential to promote the acceptance of diversified and novel products. This study examined the color profile, browning index (BI), and structural properties of 3D-printed and traditional biscuits from whole-grain (WG) sourdough and germinated flours. The processed flours and composite/multigrain flours comprising cowpea sourdough (CS) and quinoa malt (QM) were used to prepare the snacks, and their structural characteristics were determined. Compared with the traditional biscuits, the 3D-printed biscuits showed considerable distinction in terms of consistent structural design and color intensities. The in-barrel shearing effect on dough biopolymers, automated printing of replicated dough strands in layers, and expansion during baking might have caused the biscuits’ structural differences. The composite biscuit formulations had a proportional share of CS and QM characteristics. The 80% CS and 20% QM printed biscuit had a low redness and BI, increased cell volume, average cell area, and total concavity. The 60% CS and 40% QM printed snack showed improved lightness and yellowness, increased average cell elongation, and less hardness. The 3D-printed composite biscuits may be recommended based on their unique structural characteristics. Such attributes can enhance the acceptability of printed foods and reinvent locally prepared meals as trendy, sustainable, and functional foods.

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Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020

Cited by 19 publications

References 78 publications

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods

3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

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