Fahmy Ahmed Raouf, Derossi Antonio, Jekle Mario
Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
Department of Agriculture, Food Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy.
Foods. 2023 Sep 13;12(18):3410. doi: 10.3390/foods12183410.
Since its conception, the application of 3D printing in the structuring of food materials has been focused on the processing of novel material formulations and customized textures for innovative food applications, such as personalized nutrition and full sensory design. The continuous evolution of the used methods, approaches, and materials has created a solid foundation for technology to process dynamic food structures. Four-dimensional food printing is an extension of 3D printing where food structures are designed and printed to perform time-dependent changes activated by internal or external stimuli. In 4D food printing, structures are engineered through material tailoring and custom designs to achieve a transformation from one configuration to another. Different engineered 4D behaviors include stimulated color change, shape morphing, and biological growth. As 4D food printing is considered an emerging application, imperatively, this article proposes new considerations and definitions in 4D food printing. Moreover, this article presents an overview of 4D food printing within the current scientific progress, status, and approaches.
自构思以来，3D打印在食品材料结构化中的应用一直专注于为创新食品应用（如个性化营养和全感官设计）加工新型材料配方和定制质地。所用方法、途径和材料的不断发展为加工动态食品结构的技术奠定了坚实基础。四维食品打印是3D打印的延伸，其中食品结构被设计和打印以执行由内部或外部刺激激活的随时间变化。在4D食品打印中，通过材料定制和定制设计来构建结构，以实现从一种构型到另一种构型的转变。不同的工程化4D行为包括刺激颜色变化、形状变形和生物生长。由于4D食品打印被认为是一种新兴应用，因此，本文提出了4D食品打印中的新考虑因素和定义。此外，本文还概述了4D食品打印在当前科学进展、现状和方法方面的情况。
