3D printing technology: The new era for food customization and elaboration |
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| Affiliation: | 1. Lebanese University, Doctoral School of Science and Technology, EDST, Hadath, Lebanon;2. Departament d’Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, BarcelonaTECH, Spain;1. Intelligent Polymer Research Institute, ARC Centre of Excellence for Electromaterials Science, AIIM Facility, University of Wollongong, Wollongong, NSW 2522, Australia;2. Soft Materials Group, School of Chemistry, University of Wollongong, Wollongong, NSW 2522, Australia;3. School of Mechanical, Materials and Mechatronic Engineering, University of Wollongong, Wollongong, NSW 2522, Australia;1. Xi''an Jiaotong-Liverpool University, Suzhou Industrial Park, Suzhou 215123, People''s Republic of China;2. National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, Suzhou 215123, People''s Republic of China;3. Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore;4. Keio-NUS CUTE Center, National University of Singapore, Singapore 119613, Singapore |
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| Abstract: | BackgroundDigitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. Yet, its application is still limited and the process utility is under the investigation of many researchers.Scope and approachThe main objective of this review was to analyze and compare published articles pertaining 3D food printing to ensure how to reach compatibility between the huge varieties of food ingredients and their corresponding best printing parameters. Different from previously published reviews in the same journal by Lipton et al. (2015) and Liu et al. (2017), this review focuses in depth on optimizing extrusion based food printing which supports the widest array of food and maintains numerous shapes and textures. The benefits and limitations of 3D food printing were critically reviewed from a different perspective while providing ample mechanisms to overcome those barriers.Key findings and conclusionsFour main obstacles hamper the printing process: ordinance and guidelines, food shelf life, ingredients restrictions and post processing. Unity and integrity between material properties and process parameters is the key for a best end product. For each group, specific criteria should be monitored: rheological, textural, physiochemical and sensorial properties of the material its self in accordance with the process parameters of nozzle diameter, nozzle height, printing speeds and temperature of printing. It is hoped that this paper will unlock further research on investigating a wider range of food printing ingredients and their influence on customer acceptability. |
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| Keywords: | 3D food printing Benefits Technology Optimization Ingredient |
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