Guo Ziang, Arslan Muhammad, Li Zhihua, Cen Shaoyi, Shi Jiyong, Huang Xiaowei, Xiao Jianbo, Zou Xiaobo
Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain.
Foods. 2022 Jun 27;11(13):1902. doi: 10.3390/foods11131902.
Extrusion-based 3D food printing is one of the most common ways to manufacture complex shapes and personalized food. A wide variety of food raw materials have been documented in the last two decades for the fabrication of personalized food for various groups of people. This review aims to highlight the most relevant and current information on the use of protein raw materials as functional 3D food printing ink. The functional properties of protein raw materials, influencing factors, and application of different types of protein in 3D food printing were also discussed. This article also clarified that the effective and reasonable utilization of protein is a vital part of the future 3D food printing ink development process. The challenges of achieving comprehensive nutrition and customization, enhancing printing precision and accuracy, and paying attention to product appearance, texture, and shelf life remain significant.
基于挤压的3D食品打印是制造复杂形状和个性化食品最常见的方法之一。在过去二十年中，已记录了各种各样的食品原料用于为不同人群制作个性化食品。本综述旨在突出关于使用蛋白质原料作为功能性3D食品打印墨水的最相关和最新信息。还讨论了蛋白质原料的功能特性、影响因素以及不同类型蛋白质在3D食品打印中的应用。本文还阐明，蛋白质的有效和合理利用是未来3D食品打印墨水开发过程的重要组成部分。在实现全面营养和定制、提高打印精度和准确性以及关注产品外观、质地和保质期方面仍然存在重大挑战。
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