3D Food Printing Technology

Yıl 2024, Cilt: 7 Sayı: 14, 570 - 576, 30.09.2024

Deniz Baş

Öz

Three-dimensional food printing (3DFP) is a promising technology where food science principles and manufacturing technologies come together. 3DFP, also known as additive manufacturing, is a technology that creates three-dimensional food products by depositing edible materials layer by layer based on a digital design. 3DFP demonstrates significant potential in personalized nutrition, novel food design, and sustainable food production. The aim of this review is to provide information about fundamental mechanisms and applications of 3DFP technology. This review will be presented in an unconventional manuscript structure, and the readers will encounter a frequently asked questions section following the introduction.

Anahtar Kelimeler

3D Food Printing, Additive Manufacturing, Food Technology, Food Design, Food Processing

Kaynakça

• Shahrubudin N, Lee TC, Ramlan RJ. An overview on 3D printing technology: Technological, materials, and applications. Procedia manufacturing. 2019 Jan 1;35:1286-96.
• ASTM F2792-12a, Standard terminology for additive manufacturing technologies. ASTM International. West Conshohocken, PA, 2012.
• Mantihal S, Kobun R, Lee BB. 3D food printing of as the new way of preparing food: A review. International Journal of Gastronomy and Food Science. 2020 Dec 1;22:100260.
• Malone E, Lipson H. Fab@ Home: the personal desktop fabricator kit. Rapid Prototyping Journal. 2007 Aug 7;13(4):245-55.
• Godoi FC, Prakash S, Bhandari BR. 3d printing technologies applied for food design: Status and prospects. Journal of Food Engineering. 2016 Jun 1;179:44-54.
• Pant A, Lee AY, Karyappa R, Lee CP, An J, Hashimoto M, Tan UX, Wong G, Chua CK, Zhang Y. 3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients. Food Hydrocolloids. 2021 May 1;114:106546.
• Waseem M, Tahir AU, Majeed Y. Printing the future of food: The physics perspective on 3D food printing. Food Physics. 2024 Sep 1;1:100003.
• Escalante‐Aburto A, Trujillo‐de Santiago G, Álvarez MM, Chuck‐Hernández C. Advances and prospective applications of 3D food printing for health improvement and personalized nutrition. Comprehensive reviews in food science and food safety. 2021 Nov;20(6):5722-41.
• Zhao L, Zhang M, Chitrakar B, Adhikari B. Recent advances in functional 3D printing of foods: A review of functions of ingredients and internal structures. Critical reviews in food science and nutrition. 2021 Nov 25;61(21):3489-503.
• Bedoya MG, Montoya DR, Tabilo-Munizaga G, Pérez-Won M, Lemus-Mondaca R. Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry. Trends in Food Science & Technology. 2022 Oct 1;128:38-52.
• Mantihal S, Kobun R, Lee BB. 3D food printing of as the new way of preparing food: A review. International Journal of Gastronomy and Food Science. 2020 Dec 1;22:100260.
• Sun J, Peng Z, Zhou W, Fuh JY, Hong GS, Chiu A. A review on 3D printing for customized food fabrication. Procedia Manufacturing. 2015 Jan 1;1:308-19.
• Kewuyemi YO, Kesa H, Adebo OA. Trends in functional food development with three-dimensional (3D) food printing technology: Prospects for value-added traditionally processed food products. Critical Reviews in Food Science and Nutrition. 2022 Oct 3;62(28):7866-904.
• Liu Z, Zhang M, Bhandari B, Wang Y. 3D printing: Printing precision and application in food sector. Trends in Food Science & Technology. 2017 Nov 1;69:83-94.
• Lorenz T, Iskandar MM, Baeghbali V, Ngadi MO, Kubow S. 3D food printing applications related to dysphagia: A narrative review. Foods. 2022 Jun 17;11(12):1789. Lee J. A 3D food printing process for the new normal era: a review. Processes. 2021 Sep;9(9):1495.
• Baiano A. 3D printed foods: A comprehensive review on technologies, nutritional value, safety, consumer attitude, regulatory framework, and economic and sustainability issues. Food Reviews International. 2022 Jul 4;38(5):986-1016.