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Personalized Nutrition With 3D-Printed Foods: A Systematic Review on the Impact of Different Additives Publisher



Abedini A1 ; Sohrabvandi S2 ; Sadighara P3 ; Hosseini H4 ; Farhoodi M4 ; Assadpour E5, 6 ; Alizadeh Sani M7 ; Zhang F8 ; Seyyedimansour S9 ; Jafari SM10, 11
Authors
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Authors Affiliations
  1. 1. Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  2. 2. Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  3. 3. Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  4. 4. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  5. 5. Food Industry Research Co., Gorgan, Iran
  6. 6. Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  7. 7. Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  8. 8. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China
  9. 9. Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxia e Alimentacion (IAA)- CITEXVI, Universidade de Vigo, Vigo, 36310, Spain
  10. 10. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  11. 11. Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

Source: Advances in Colloid and Interface Science Published:2024


Abstract

Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and the production of personalized food. Nowadays, 3D printers are used in the main food industries, including meat, dairy, cereals, fruits, and vegetables, and have been able to produce successfully on a small scale. However, due to the expansion of this technology, it has challenges such as high-scale production, selection of printable food, formulation optimization, and food production according to the consumer's opinion. Food additives (gums, enzymes, proteins, starches, polyphenols, spices, probiotics, algae, edible insects, oils, salts, vitamins, flavors, and by-products) are one of the main components of the formulation that can be effective in food production according to the consumer's attitude. Food additives can have the highest impact on textural and sensory characteristics, which can be effective in improving consumer attitudes and reducing food neophobia. Most of the 3D-printed food cannot be printed without the presence of hydrocolloids, because the proper flow of the selected formulation is one of the key factors in improving the quality of the printed product. Functional additives such as probiotics can be useful for specific purposes and functional food production. Food personalization for specific diseases with 3D printing technology requires a change in the formulation, which is closely related to the selection of correct food additives. For example, the production of 3D-printed plant-based steaks is not possible without the presence of additives, or the production of food for dysphagia patients is possible in many cases by adding hydrocolloids. In general, additives can improve the textural, rheological, nutritional, and sensory characteristics of 3D printed foods; so, investigating the mechanism of the additives on all the characteristics of the printed product can provide a wide perspective for industrial production and future studies. © 2024 Elsevier B.V.
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