Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing

Hussain, Saddam; Malakar, Santanu; Arora, Vinkel Kumar

doi:10.1007/s12393-021-09293-w

Cited by 62 publications

(23 citation statements)

References 69 publications

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“…The results were at par with the investigation conducted by Chandra (2013). Higher water absorption capacities leads to better shape retention and inner networking of flours (Hussain et al, 2021; Muthurajan et al, 2021). WAC have significant influence on shape fidelity with respect to time (Teng, Zhang, & Mujumdar, 2021) however, extensive results about feasible range are not yet available.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of rice flour and pastes with different sweeteners for extrusion‐based 3D food printing

Prithviraj

Thangalakshmi

Arora

et al. 2022

Journal of Texture Studies

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This work aims at investigating the impact of commonly used sweeteners-sugar and jaggery on 3D printability of rice flour (RF) paste. The physicochemical characteristics of rice flour suitable for 3D food printing have been investigated. Three mixes, rice flour with water (M 1 : RF-50.86%, water-49.14%), rice flour with sugar and water (M 2 : RF-36.75%, sugar-14.10%, water-49.14%) and rice flour with jaggery and water (M 3 : RF-36.75%, jaggery-14.10%, water-49.14%) were compared on 3D printability based on visual inspection and properties supporting 3D printability and shape retention. The effect of the three mixes was characterized on color, rheological, thixotropic, and handling properties. Out of the three mixes, M 3 is found to have the best printability characteristics with shear thinning behavior, yield stress of 157 Pa, flow stress of 121 Pa, and extrusion force of 6.62 kg.

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Section: Resultsmentioning

confidence: 99%

“…Several researchers reported starch as the raw material along with additives such as xanthan gum, guar gum, etc. (Hussain, Malakar, & Arora, 2021; H. Jiang et al, 2019; Kewuyemi, Kesa, & Adebo, 2021) to attain the desired shear thinning behavior.…”

Section: Introductionmentioning

confidence: 99%

Characterization of rice flour and pastes with different sweeteners for extrusion‐based 3D food printing

Prithviraj

Thangalakshmi

Arora

et al. 2022

Journal of Texture Studies

Self Cite

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“…Such new 3D-printed products are also expected to meet the attractive and acceptability demands of health-conscious consumers 9 . Several research studies have explored extrusion-based 3D food printing to develop novel 3D printed products 1 , 10 . However, Kewuyemi et al 2 specifically noted that there is limited data on the use of fermented and malted products (biomodified food ink) for 3D food printing.…”

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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“…Printing accuracy and printing speed are major concerns for food printing technology. Several recent review articles published on food printing technology have focused on the impact of ink characteristics, printing parameters, and post-processing on printing formability at the household level [ 9 , 10 , 11 ]. The article published by Le-Bail et al [ 12 ] described the concept of extrusion-based printing, the types of extrusion-based printing, the basic requirements of printing inks in a very short space, and described the limitations of large-scale production of 3D printing technology.…”

Section: Introductionmentioning

confidence: 99%

Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review

Teng

Mujumdar

et al. 2022

Foods

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Three-dimensional printing technology enables the personalization and on-demand production of edible products of individual specifications. Four-dimensional printing technology expands the application scope of 3D printing technology, which controllably changes the quality attributes of 3D printing products over time. The concept of 5D/6D printing technology is also gradually developing in the food field. However, the functional value of food printing technology remains largely unrealized on a commercial scale due to limitations of printability and printing efficiency. This review focuses on recent developments in breaking through these barriers. The key factors and improvement methods ranging from ink properties and printer design required for successful printing of personalized foods (including easy-to-swallow foods, specially shaped foods, and foods with controlled release of functional ingredients) are identified and discussed. Novel evaluation methods for printability and printing precision are outlined. Furthermore, the design of printing equipment to increase printing efficiency is discussed along with some suggestions for cost-effective commercial printing.

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Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing

Cited by 62 publications

References 69 publications

Characterization of rice flour and pastes with different sweeteners for extrusion‐based 3D food printing

Characterization of rice flour and pastes with different sweeteners for extrusion‐based 3D food printing

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

Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review

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