植物基纳米纤维素在食品3D打印中的应用

3D打印技术通过逐层添加物料的方式实现特定结构物体的快速成型，可根据需求实现对原料组成和成品空间结构的个性化定制，在食品领域具有广阔发展潜力。大多数食品原料不具备可打印性，这制约了用于3D打印的食品原料的来源和种类，限制了3D打印技术在食品行业的应用规模。植物基纳米纤维素来源广泛，具有优异的机械性能和流变特性，能够增强物料的可打印性，是3D打印的理想原料。明确植物基纳米纤维素的功能特点，制备的3D打印墨水特性以及在食品3D打印中应用现状，对充分利用新兴加工技术和新食品原料尤为重要。本文重点介绍植物基纳米纤维素结构特点及与3D打印相适应的功能特性，包括高机械强度，易表面改性，适于打印的流变特性以及较好的生物安全性。在分析凝胶和乳液两种形式的植物基纳米纤维素打印墨水特性和用途的基础上，总结其在食品添加剂、食品包装材料、食品新鲜度指示器、功能物质载体等相关食品领域的应用现状，并展望未来制备新兴功能食品和智能食品包装的前景，以期为相关技术发展提供参考。

Application of Plant-based Nanocellulose in Food 3D Printing

3D printing technology achieves rapid molding of specific structural objects by adding materials layer by layer， allowing personalization of the composition of raw materials and the spatial structure of finished products according to demand， which has broad development potential in the food industry. Most food ingredients are not printable， which restricts the sources and types of food ingredients used for 3D printing and limits the application scales of 3D printing technology in the food industry. Plant-based nanocellulose is widely sourced and has excellent mechanical and rheological properties that enhance the printability of materials， making it an ideal ingredient for 3D printing. Defining the functional characteristics of plant-based nanocellulose， the properties of prepared 3D printing inks， and the application status in food 3D printing is particularly important to take adequate advantage of emerging processing technologies and food ingredients. This paper introduced the structural characteristics of plant-based nanocellulose and its functional properties compatible with 3D printing， including high mechanical strength， convenient surface modification， suitability for printing rheological properties， and favorable biosafety， analyzed the properties and uses of both types of two types of plant-based nanocellulose printing inks， hydrogels and emulsions， summarized its application status in food additives， food packaging， food freshness indicators， functional substance carrier， provided an outlook for the future of preparing emerging functional foods and smart food packaging， and made a prospect in order to provide a referential for future development.