Application of proteins in edible inks for 3D food printing: A review

文献类型： 外文期刊

第一作者： Wang, Yifan

作者： Wang, Yifan;Bai, Congjin;Xu, Xingfeng;Sun, Qingjie;Wang, Qiang;Dai, Lei;Mcclements, David Julian;Jiao, Bo;Wang, Qiang;Dai, Lei;Miao, Song

作者机构：

关键词： Additive manufacturing; 3D printing; Edible inks; Proteins; Plant-based foods; Personalized nutrition

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.4； 五年影响因子：18.4 ）

ISSN： 0924-2244

年卷期： 2024 年 153 卷

页码：

收录情况： SCI

摘要： Background: Recently, 3D printing, also known as additive manufacturing (AM), has received considerable attention in the food industry due to its potential for creating foods with geometries, sensorial profiles, and nutritional profiles tailored for specific individuals. In this article, the potential of using protein-based edible inks to create 3D-printed foods is reviewed. In particular, the challenges to using proteins to formulate edible inks are highlighted, as well as potential strategies to overcome these limitations. Scope and approach: This review briefly highlights the different kinds of 3D printing technologies that have potential for application in the food industry. The factors affecting the functional performance of protein-based edible inks are then discussed. Methods of improving the functional performance of these inks are then highlighted, such as physical, chemical, or enzymatic modifications of the proteins. Finally, potential applications of 3D food printing using protein-based edible inks are discussed. Key findings and conclusions: Proteins have great potential for the formulation of edible inks, but their properties must be optimized for specific 3D printing applications, including physically, chemically, or enzymatically modifying proteins, or forming complexes with other edible substances such as polysaccharides. The use of protein-based edible inks may help the food industry develop personalized foods with improved functionality and nutritional profiles.

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