Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Abstract

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is threedimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.

Innovations and applications of 3‐D printing in food sector

“…However, commercially available 3‐D printers are becoming available in the market, although as with any technological innovations, their prices are a bit high. With a ~55% growth rate food printing technology is emerging, and the industry is estimated to reach a worth of 400 million USD by 2024 (Kewuyemi et al ., 2021). The various attributes of a 3‐D printer are shown in Fig.…”

Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

“…An interesting approach was done by Kewuyemi et al (2021), introducing concepts such as fermentation and malting during 3DFP. Although there were no studies that relate to these topics, it would be interesting to evaluate the effects of fermented or malted inks on 3DFP printability and their potential influences on nutritional values.…”

Application of Computer Microtomography and Hyperspectral Imaging to Assess the Homogeneity of the Distribution of Active Ingredients in Functional Food

“…Therefore, methods are sought that would allow the assessment of the distribution of active ingredients in the entire sample volume. Such a method is expected primarily to provide accuracy, repeatability, non-invasiveness of the product, low measurement costs and relatively fast analysis [5][6][7]. Indicating that the proposed methodology is low-cost means that it should be compared to alternative methodologies, e.g., mass spectroscopy, where in order to assess the homogeneity of API distribution, it is necessary to perform several/several dozen tests of a single sample.…”