4D 印刷:具有脂肪模拟特性的油类结构的新应用

IF 15.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Shaoyi Cen, Zong Meng
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引用次数: 0

摘要

背景食品 4D 打印为个性化食品的制作提供了增强的感官体验和动态营养设计,被认为是智能食品制造领域的重大进展。然而,食品材料对外部环境刺激的响应能力限制了食品 4D 打印的进一步发展。范围和方法本文展示了基于结构油的新型智能材料在食品 4D 打印中的最新进展。要将结构油应用于食品 4D 印刷,就必须详细了解结构油的结构和特性。此外,还讨论了通过 4D 印刷实现食品形状、颜色、风味和营养变化的机理,并分析了结构油成功实现食品 4D 印刷的原因。最后,讨论了基于结构油设计 4D 打印食品的挑战和前景。主要发现和结论当受到温度或 pH 值等刺激时,基于结构油的 3D 打印产品可以改变形状、颜色或风味。预计这些创新将在未来的食品生产和个性化营养设计中发挥关键作用。然而,结构油的机械和功能特性等因素可能会极大地影响 3D 打印产品的结构完整性和刺激响应特性。未来的研究应侧重于增强结构油的功能特性及其对各种食品基质的适用性,以提高 4D 打印油墨的精度、稳定性和感官质量,从而拓宽结构油的应用场景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
4D printing: A novel application for structuring oils with fat-analog characteristics

Background

Food 4D printing offers an enhanced sensory experience and dynamic nutritional design for creating personalized food, which is considered a significant advancement in intelligent food manufacturing. However, the responsive capabilities of food materials to external environmental stimuli restrict the further development of food 4D printing.

Scope and approach

This article demonstrated the latest progress of a new intelligent material based on structuring oils in food 4D printing. For the application of structuring oils in food 4D printing, it is necessary to have a detailed understanding of the structure and properties of the structuring oils. Furthermore, the mechanisms of achieving changes in food shape, color, flavor, and nutrition through 4D printing were discussed, along with an analysis of the reasons why structuring oils successfully achieved food 4D printing. Finally, the challenges and prospects of designing 4D-printed food based on structuring oils were discussed.

Key findings and conclusions

When subjected to stimuli such as temperature or pH, 3D printed products based on structuring oils can transform shape, color, or flavor. These innovations are anticipated to play a pivotal role in the future landscape of food production and personalized nutrition design. Nevertheless, factors such as the mechanical and functional properties of structuring oils may significantly influence the structural integrity and stimulus-response characteristics of 3D printed products. Future research should focus on enhancing the functional properties of structuring oils and their applicability to various food substrates to improve the accuracy, stability, and sensory quality of 4D printing inks, thereby broadening the application scenarios for structuring oils.
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来源期刊
Trends in Food Science & Technology
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.
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