Rina Wu , Jinhui Jiang , Feiyu An , Xuwen Ma , Junrui Wu
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The objective is to delve into the progress, mechanisms, challenges, and unresolved issues surrounding the integration of functional food in 3DP technology.</p></div><div><h3>Key findings and conclusions</h3><p>The burgeoning popularity of functional foods signals a transformative shift in the food industry. We summarized the utilization of functional proteins, lipids, carbohydrates, small molecule substances (minerals and vitamins), and probiotics in 3DP foods. The relevant mechanism is also explained. It is widely used in the elderly, children and swallowing patients by its personalized customization and soft texture. However, persistent challenges such as heat loss of functional substances necessitate further resolution. The future trajectory of 3DP food points towards commercialization, necessitating stringent considerations for food quality, safety, and optimization of 3D printing processes to safeguard human health. The advent of 4D and 5D food printing technologies presents promising avenues for advancement, underscoring the need to unravel the intricacies of food printing processes to adapt to evolving market demands and realize the potential of 6D and 7D food printing realms.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Research progress of 3D printing technology in functional food, powering the future of food\",\"authors\":\"Rina Wu , Jinhui Jiang , Feiyu An , Xuwen Ma , Junrui Wu\",\"doi\":\"10.1016/j.tifs.2024.104545\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>3D printing (3DP) technology is an innovative additive manufacturing technique. 3DP technology has witnessed significant adoption across the food industry. The recent upsurge in living standards and the growing emphasis on healthcare have spurred the evolution of functional foods, marking a significant trend in the culinary landscape.</p></div><div><h3>Scope and approach</h3><p>This paper undertakes a comprehensive review of existing literature on 3DP food to elucidate the advancements in functional food applications within the realm of 3D printing. The objective is to delve into the progress, mechanisms, challenges, and unresolved issues surrounding the integration of functional food in 3DP technology.</p></div><div><h3>Key findings and conclusions</h3><p>The burgeoning popularity of functional foods signals a transformative shift in the food industry. We summarized the utilization of functional proteins, lipids, carbohydrates, small molecule substances (minerals and vitamins), and probiotics in 3DP foods. The relevant mechanism is also explained. 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The advent of 4D and 5D food printing technologies presents promising avenues for advancement, underscoring the need to unravel the intricacies of food printing processes to adapt to evolving market demands and realize the potential of 6D and 7D food printing realms.</p></div>\",\"PeriodicalId\":441,\"journal\":{\"name\":\"Trends in Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":15.1000,\"publicationDate\":\"2024-05-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Trends in Food Science & Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0924224424002218\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424002218","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
背景3D 打印(3DP)技术是一种创新的增材制造技术。3DP 技术已被食品行业广泛采用。最近,生活水平的提高和对医疗保健的日益重视刺激了功能性食品的发展,标志着烹饪领域的一个重要趋势。范围和方法本文全面回顾了有关 3DP 食品的现有文献,以阐明功能性食品在 3D 打印领域的应用进展。主要发现和结论功能性食品的迅速普及预示着食品行业的转型。我们总结了功能性蛋白质、脂类、碳水化合物、小分子物质(矿物质和维生素)和益生菌在 3DP 食品中的应用。同时还解释了相关机制。3DP食品以其个性化定制和柔软口感被广泛应用于老人、儿童和吞咽病患者。然而,功能性物质的热损耗等难题仍有待进一步解决。3DP 食品未来的发展方向是商业化,因此必须严格考虑食品质量、安全和优化 3D 打印流程,以保障人类健康。4D 和 5D 食品打印技术的出现为食品打印技术的发展提供了广阔的前景,同时也凸显出有必要揭开食品打印工艺的神秘面纱,以适应不断变化的市场需求,实现 6D 和 7D 食品打印领域的潜力。
Research progress of 3D printing technology in functional food, powering the future of food
Background
3D printing (3DP) technology is an innovative additive manufacturing technique. 3DP technology has witnessed significant adoption across the food industry. The recent upsurge in living standards and the growing emphasis on healthcare have spurred the evolution of functional foods, marking a significant trend in the culinary landscape.
Scope and approach
This paper undertakes a comprehensive review of existing literature on 3DP food to elucidate the advancements in functional food applications within the realm of 3D printing. The objective is to delve into the progress, mechanisms, challenges, and unresolved issues surrounding the integration of functional food in 3DP technology.
Key findings and conclusions
The burgeoning popularity of functional foods signals a transformative shift in the food industry. We summarized the utilization of functional proteins, lipids, carbohydrates, small molecule substances (minerals and vitamins), and probiotics in 3DP foods. The relevant mechanism is also explained. It is widely used in the elderly, children and swallowing patients by its personalized customization and soft texture. However, persistent challenges such as heat loss of functional substances necessitate further resolution. The future trajectory of 3DP food points towards commercialization, necessitating stringent considerations for food quality, safety, and optimization of 3D printing processes to safeguard human health. The advent of 4D and 5D food printing technologies presents promising avenues for advancement, underscoring the need to unravel the intricacies of food printing processes to adapt to evolving market demands and realize the potential of 6D and 7D food printing realms.
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.