Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

Pérez, Bianca; Nykvist, Hanna; Brøgger, Anja F.; Larsen, Maria Barmar; Falkeborg, Mia

doi:10.1016/j.foodchem.2019.02.090

Cited by 152 publications

(69 citation statements)

References 34 publications

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“…Furthermore, 3D food printing is not only affected by the physicochemical properties of the ingredients used, but also by the process parameters, such as nozzle moving speed, extrusion rate, nozzle diameter, and layer and nozzle heights. This correlation between the food formula attributes and the operational conditions influences the printing precision and, thus, is a key factor in the end-product quality (Dankar et al, 2018;He, Zhang, & Fang, 2019;P� erez, Nykvist, Brøgger, Larsen, & Falkeborg, 2019).…”

Section: D Printing and Post-processingmentioning

confidence: 99%

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

et al. 2020

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In the last few decades, consumers' growing attention to the close relationship between health and nutrition is emerging as a new trend, mostly regarding the incorporation of natural ingredients into food. Among those ingredients, microalgae are considered as innovative and promising compounds, rich in valuable nutrients and bioactive molecules. In the present work, 3D printed cookies were fortified with the microalga Arthrospira platensis aiming at developing a new functional food with antioxidant properties. A. platensis antioxidants were recovered using ultrasound-assisted extraction in hydroalcoholic solutions. Ethanol/water and biomass/solvent ratios were optimised through a Design of Experiments (DOE) approach, using the antioxidant activity (ORAC and ABTS) and total phenolic content (TPC) as response variables. The highest ORAC, ABTS and TPC values were observed in the extract obtained with 0% ethanol and 2.0% biomass; thus, this extract was chosen to be incorporated into a printable cookie dough. Three different incorporation approaches were followed: (1) dried biomass, (2) freeze-dried antioxidant extract and (3) antioxidant extract encapsulated into alginate microbeads to enhance the stability to heat, light, and oxygen during baking and further storage. All dough formulations presented shape fidelity with the 3D model. The cookies had a w values low enough to be microbiologically stable, and the texture remained constant after 30 days of storage. Moreover, the extract encapsulation promoted an improvement in the ORAC value and colour stability when compared to all other formulations, revealing the potential of A. platensis for the development of a functional 3D food-ink.

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Section: D Printing and Post-processingmentioning

confidence: 99%

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

et al. 2020

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“…The emergence of additive manufacturing (AM) techniques in the 1980s allowed scientists to explore and develop different types of shape memory polymers (SMP). Since then, SMP had garnered intense attention and continuous efforts from scientists (Figure 1) [19,20,21,22,23,24,25,26,27,28,29,30,31]. There were several AM fabrication tools such as fused deposition modeling, stereolithography, digital light processing, selective laser sintering/melting, binder jetting, and material jetting which allowed a wide range of materials and composites to be produced in complex shapes and 3D structures.…”

Section: 4d Fabricationmentioning

confidence: 99%

“…Extensive studies on food, ceramics, thermosets, and thermoplastic composites using 3D printing technologies had already been well studied. However, 3D printing is still not widely applied in certain industries due to its slow speed in mass productions [19,20,21,22,23,24]. Interestingly, this drawback is considered as an advantage in precision medicine and customizable therapy because cases tend to vary from one patient to another.…”

Section: 4d Fabricationmentioning

confidence: 99%

Review of Polymeric Materials in 4D Printing Biomedical Applications

et al. 2019

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The purpose of 4D printing is to embed a product design into a deformable smart material using a traditional 3D printer. The 3D printed object can be assembled or transformed into intended designs by applying certain conditions or forms of stimulation such as temperature, pressure, humidity, pH, wind, or light. Simply put, 4D printing is a continuum of 3D printing technology that is now able to print objects which change over time. In previous studies, many smart materials were shown to have 4D printing characteristics. In this paper, we specifically review the current application, respective activation methods, characteristics, and future prospects of various polymeric materials in 4D printing, which are expected to contribute to the development of 4D printing polymeric materials and technology.

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“…One of the challenges in 3DFP is the printability of customized products. Printability is dependent not only on the physicochemical properties of the ingredients, but also the process parameters such as nozzle moving speed, nozzle height, nozzle diameter, extrusion rate, layer height, and printing temperature [ 5 ]. The printing parameters such as infill pattern and fill density also affect the stability of customized 3D-printed foods.…”

Section: Introductionmentioning

confidence: 99%

Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

Varghese

Wolodko

Chen

et al. 2020

Foods

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One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In this study, nutrient dense cookies were developed with underutilized ingredients including jackfruit seed powder and finger millet powder as base materials using 3D food printing. The hardness, rheological behavior, and microstructure of 3D printed cookies with different products (e.g., water butter ratio) and printing (e.g., fill density and temperature) parameters were analyzed. The 3D printed cookies were developed by extruding at 27 and 30 °C with fill density values of 50%, 70%, 90%, and 100% and water butter ratios of 3:10 and 6:5. The 3D-printed cookie dough exhibited a more elastic behavior with higher storage modulus values than the loss modulus. The hardness of the baked cookies was influenced by printing temperature, fill density, and water butter ratio of 3D printed cookie dough and their interactions. The closed porosity of 3D printed cookies increased while the open porosity decreased with an increase in fill density. The baking times required were longer for 3D-printed cookies with higher fill density values. Overall, this study shows the importance of considering the specific ingredient and printing parameters to develop high quality 3D-printed cookies.

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Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

Cited by 152 publications

References 34 publications

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

Review of Polymeric Materials in 4D Printing Biomedical Applications

Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

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