Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

Abstract

In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food product blending plant-source and animal-source protein ingredients for iron-deficient populations. Using a commercial 3D-food printer, two different-shaped products composed mainly of pork and chicken liver and red lentils were designed. After baking at 180 °C with 70% steam, the 3D-printed products were packed under two different modified atmospheres (MAP): O2-MAP (70% oxygen + 30% carbon dioxide) and N2-MAP (70% nitrogen + 30% carbon dioxide) and stored at 4 °C. pH, water content, aw, lipid oxidation, heme iron and non-heme iron contents and textural properties were measured after 0, 7, 14 and 21 days in storage. After 21 days in storage, the 3D-printed hybrid products had an iron content of around 13 mg/100 g, regardless of the product form and packaging method. However, O2-MAP products showed significant (p < 0.05) time–course changes from day 0 to day 7, i.e., an increase in lipid oxidation, a decrease in heme iron content and an increase in product hardness, gumminess and chewiness. This work opens prospects for developing hybrid food products that upvalue animal by-products.

Market Status of Meat Analogs and Their Impact on Livestock Industries

“…Slight but not significant increases in the NHI content were observed for UT and SCT 4–7 samples as the storage time increased from day 1 to day 3 (p>0.05), followed by a gradual decrease thereafter. A decrease in NHI content was also found by Schiell et al (2023) in iron-rich 3D-printed hybrid food products (composed mainly of pork and chicken liver and red lentils) baked and packed under two different modified atmospheres during 21 days of storage at 4°C. They speculated that the 21-day follow-up period may not have been sufficient to observe the increase in NHI content.…”

Reducing meat consumption in Central Asia through 3D printing of plant-based protein—enhanced alternatives—a mini review

“…Lentils are a great source of protein and fiber and can be turned into lentil flour, which makes them an excellent choice for 3D printing textured and protein-rich food items ( 45 ). Lentils can be used in 3D-printed food to enhance iron content by cooking for 15 min in unsalted boiling water ( 46 ). Additionally, mixing lentil flour with casein powder, exhibits lentil dough with high-fiber, high-protein, and low-fat characteristics, expanding the potential applications of lentils in 3D printing ( 47 ).…”