Next-gen nutrition: Challenges, innovations and opportunities in 3D food printing with probiotics

Abstract

In this era of food innovation, the integration of health-promoting components into food products has become a key focus of research. Probiotics, well known for their beneficial effects on human health, are increasingly being incorporated into processed foods. Among the different methods, 3D food printing technology has recently gained significant attention. Probiotics in 3D printed foods interact with different food matrices and offer challenges marinating their viability in the gastrointestinal (GI) tract. The success of probiotics in 3D printed food products depends on several factors, including the interaction between probiotics and food matrices as well as the choice of suitable 3D printing materials. The stability of probiotics is influenced by the physical and chemical properties of the food matrices. In addition, the printing parameters such as temperature, extrusion method, and material viscosity play a crucial role in ensuring the effective delivery of probiotics. 3D food printing thus presents promising applications in the fields of personalized nutrition, food innovation, and health management. However, there are significant challenges in terms of standardization of food printing safety, regulation, and consumer acceptance that must be addressed to ensure its rapid annual expansion. This review aims to provide a comprehensive overview of the applications of probiotics in 3D printed food products. The review also highlights the potential of 3D food printing to address several contemporary challenges in food production, including the creation of visually appealing and textured foods, development of personalized nutrition solutions, sustainable availability and reduction in food insecurity.