Application of nano/micro-encapsulated bioactive compounds in 3D printed foods

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-02-23 DOI:10.1016/j.tifs.2025.104937

Huang Meigui , Liu Xu , Elham Assadpour , Chen Tan , Seid Mahdi Jafari

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引用次数: 0

Abstract

Background

The exploration of nano/micro-encapsulated bioactive compounds in 3D printed foods offers promising strategies in the delivery of personalized and customized foods. 3D printing helps improve the stability and bioavailability of bioactive compounds by creating delivery systems with diverse compositions, geometries, and release patterns. The integration with encapsulation also facilitates the design of novel 3D printer and bioinks.

Scope and approach

This review summarizes the recent development of integrating encapsulation and 3D printing technologies for functional food applications. Various types of nano/micro-delivery systems including solid lipid nanoparticles, Pickering emulsion, high internal phase emulsion, hydrogel, oleogel, and liposome can be 3D printed. Particular interest is the use of novel composite systems, such as liposome-in-film, liposome-in-hydrogel, bigel, and emulsion gel. The opportunities and challenges of the combined technologies are also highlighted.

Key findings and conclusions

The combination of 3D printing and encapsulation would offer up novel opportunities in precision nutrition. This review may help direct the upcoming advancements in design of multi-material printing and multi-head printers for precise delivery of bioactive compounds.

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.