State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China.
Crit Rev Food Sci Nutr. 2024 Nov;64(31):11437-11453. doi: 10.1080/10408398.2023.2238826. Epub 2023 Jul 22.
Prepared dishes are popular convenience foods that meet the needs of consumers who pursue delicious tastes while saving time and effort. As a new technology, food 3D printing (also known as food additive manufacturing technology) has great advantage in the production of personalized food. Applying food 3D printing technology in the production of prepared dishes provides the solution to microbial contamination, poor nutritional quality and product standardization. This review summarizes the problems faced by the prepared dishes industry in traditional food processing, and introduces the characteristics of prepared dishes and 3D printing technology. Food additives are suitable for 3D prepared dishes and novel 3D printing technologies are also included in this review. In addition, the challenges and possible solutions of the application of food 3D printing technology in the field of prepared dishes are summarized and explored. Food additives with advantages in heat stability, low temperature protection and bacteriostasis help to accelerate the application of 3D printing in prepared dishes industry. The combination of 3D printing technology with heat-assisted sources (microwave, laser) and non-heat-assisted sources (electrolysis, ultrasound) provides the possibility for the development of customized prepared dishes in the future, and also promotes more 3D food printing technologies for commercial use. It is noteworthy that these technologies are still at research stage, and there are challenges for the formulation design, the stability of printed ink storage, as well as implementation of customized nutrition for the elderly and children.
预制菜是满足消费者追求美味口感、节省时间和精力需求的流行方便食品。作为一种新技术，食品 3D 打印（又称食品添加剂制造技术）在个性化食品生产方面具有很大优势。将食品 3D 打印技术应用于预制菜生产，可以解决微生物污染、营养质量差和产品标准化等问题。本文综述了传统食品加工中预制菜行业面临的问题，介绍了预制菜和 3D 打印技术的特点。文中还包括适合 3D 预制菜的食品添加剂和新型 3D 打印技术。此外，本文还总结并探讨了食品 3D 打印技术在预制菜领域应用的挑战和可能的解决方案。具有热稳定性、低温保护和抑菌优势的食品添加剂有助于加速 3D 打印在预制菜行业的应用。3D 打印技术与热辅助源（微波、激光）和非热辅助源（电解、超声）的结合，为未来定制预制菜的发展提供了可能性，也推动了更多 3D 食品打印技术的商业化应用。值得注意的是，这些技术仍处于研究阶段，在配方设计、打印墨水储存稳定性以及为老年人和儿童实施定制营养方面还存在挑战。
