{"title":"适合用作 3D 食品打印配料的新型蛋白质的潜在来源，以及一些食品安全挑战","authors":"","doi":"10.1016/j.ijgfs.2024.100983","DOIUrl":null,"url":null,"abstract":"<div><p>3D printing enables personalized customization and improves food production efficiency. With the increasing demand for protein, 3D printed food based on novel proteins has become a prominent research hotspot. This paper provides an overview of recent advances in novel protein research, including the categorization and examples of novel protein sources. For example, novel proteins have been derived from plants, algae, and insects. In addition, the potential of industrial microbial proteins as raw materials for 3D printing has been emphasized. Although no research has been reported on industrial microbial proteins for 3D food printing, this is expected to be an area of intense focus for the future development of 3D printed protein foods. We then discuss modification techniques for complexing novel proteins with polysaccharides, microgels, and other materials. Finally, this review explores the future challenges of combining novel proteins with 3D printing technology from food safety and regulatory perspectives. Examples include exogenous additives in novel protein products, consumer acceptance, and consumption safety, providing guidance on 3D food safety for researchers in this critical area.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges\",\"authors\":\"\",\"doi\":\"10.1016/j.ijgfs.2024.100983\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>3D printing enables personalized customization and improves food production efficiency. With the increasing demand for protein, 3D printed food based on novel proteins has become a prominent research hotspot. This paper provides an overview of recent advances in novel protein research, including the categorization and examples of novel protein sources. For example, novel proteins have been derived from plants, algae, and insects. In addition, the potential of industrial microbial proteins as raw materials for 3D printing has been emphasized. Although no research has been reported on industrial microbial proteins for 3D food printing, this is expected to be an area of intense focus for the future development of 3D printed protein foods. We then discuss modification techniques for complexing novel proteins with polysaccharides, microgels, and other materials. Finally, this review explores the future challenges of combining novel proteins with 3D printing technology from food safety and regulatory perspectives. Examples include exogenous additives in novel protein products, consumer acceptance, and consumption safety, providing guidance on 3D food safety for researchers in this critical area.</p></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-07-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X24001161\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24001161","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
3D 打印技术实现了个性化定制，提高了食品生产效率。随着人们对蛋白质的需求日益增长，基于新型蛋白质的 3D 打印食品已成为一个突出的研究热点。本文概述了新型蛋白质研究的最新进展，包括新型蛋白质来源的分类和实例。例如，新型蛋白质已从植物、藻类和昆虫中提取出来。此外，工业微生物蛋白质作为 3D 打印原材料的潜力也得到了强调。虽然目前还没有关于工业微生物蛋白质用于三维食品打印的研究报告，但预计这将是未来开发三维打印蛋白质食品的一个重点领域。然后，我们讨论了新型蛋白质与多糖、微凝胶和其他材料复合的改性技术。最后，本综述从食品安全和监管角度探讨了将新型蛋白质与 3D 打印技术相结合的未来挑战。实例包括新型蛋白质产品中的外源添加剂、消费者接受度和消费安全，为这一关键领域的研究人员提供三维食品安全方面的指导。
Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges
3D printing enables personalized customization and improves food production efficiency. With the increasing demand for protein, 3D printed food based on novel proteins has become a prominent research hotspot. This paper provides an overview of recent advances in novel protein research, including the categorization and examples of novel protein sources. For example, novel proteins have been derived from plants, algae, and insects. In addition, the potential of industrial microbial proteins as raw materials for 3D printing has been emphasized. Although no research has been reported on industrial microbial proteins for 3D food printing, this is expected to be an area of intense focus for the future development of 3D printed protein foods. We then discuss modification techniques for complexing novel proteins with polysaccharides, microgels, and other materials. Finally, this review explores the future challenges of combining novel proteins with 3D printing technology from food safety and regulatory perspectives. Examples include exogenous additives in novel protein products, consumer acceptance, and consumption safety, providing guidance on 3D food safety for researchers in this critical area.
期刊介绍：
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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