Application of oleogels, hydrogels and bigels as novel edible inks for 3D/4D printing of food products

文献类型： 外文期刊

第一作者： Hashemi, Behnaz

作者： Hashemi, Behnaz;Wang, Yue;Assadpour, Elham;Assadpour, Elham;Jafari, Seid Mahdi

作者机构：

关键词： Gel-based printing; Food gels; Printing characteristics; Rheology; Mechanical properties

期刊名称：ADVANCES IN COLLOID AND INTERFACE SCIENCE （ 影响因子：19.3； 五年影响因子：19.5 ）

ISSN： 0001-8686

年卷期： 2025 年 343 卷

页码：

收录情况： SCI

摘要： Printing in three dimensions (3D) and four dimensions (4D) along with its application in food products has recently increased substantially. However, it is critical to comprehend how the main components of food items affect printing so as to produce a wider range of structures and offer personalized nutrition and customization. However, the lack of printed materials that can mimic the properties of real food is a problem with 3D/4D printing. The importance of this technology to the food industry is demonstrated by the increasing number of studies on various aspects of 3D/4D printing. One of the motivations for stepping up research into this technology is the possibility of supplying customized products that are suited to taste preferences and certain dietary requirements. The invention and use of gel-based 3D/4D printing, including hydrogels, oleogels and bigels in the creation of 3D/4D printed food are examined in this review. Our goal in this study is to present a thorough analysis of the state-of-the-art in 3D/4D printing, focussing on important facets of the final structures e.g., printing processes, materials, structural design, stimuli-responsiveness, and elaborating on notable applications across a range of gels (hydrogels, oleogels and bigels). The functions of inner structures designed or used in 3D/ 4D printing are also discussed, along with how they impact the properties of printed food. Lastly, we provide an overview of the latest developments in this cutting-edge technology. To sum up, employing gel-based 3D/4D printing is a viable way to create personalized food items. Research into the potential advantages of this technology is fascinating, despite the fact that there are still obstacles to be addressed, e.g., enhancing the printability and mechanical characteristics of gel-based printing. Even 3D/4D printing technology has a lot of potential, maintaining its full potential and optimizing its practical applications will require ongoing study and development.

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