Mittal Shivani, Bhuiyan Md Hafizur Rahman, Ngadi Michael O
Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, QC H9X 3V9, Canada.
Foods. 2023 Dec 15;12(24):4490. doi: 10.3390/foods12244490.
Three-dimensional (3D) printing is a rapidly developing additive manufacturing technique consisting of the deposition of materials layer-by-layer to produce physical 3D structures. The technique offers unique opportunities to design and produce new products that cater to consumer experience and nutritional requirements. In the past two decades, a wide range of materials, especially plant-protein-based materials, have been documented for the development of personalized food owing to their nutritional and environmental benefits. Despite these benefits, 3D printing with plant-protein-based materials present significant challenges because there is a lack of a comprehensive study that takes into account the most relevant aspects of the processes involved in producing plant-protein-based printable items. This review takes into account the multi-dimensional aspects of processes that lead to the formulation of successful printable products which includes an understanding of rheological characteristics of plant proteins and 3D-printing parameters, as well as elucidating the appropriate concentration and structural hierarchy that are required to maintain stability of the substrate after printing. This review also highlighted the significant and most recent research on 3D food printing with a wide range of plant proteins. This review also suggests a future research direction of 3D printing with plant proteins.
三维（3D）打印是一种快速发展的增材制造技术，它通过逐层沉积材料来制造物理三维结构。该技术为设计和生产满足消费者体验和营养需求的新产品提供了独特机遇。在过去二十年中，由于其营养和环境效益，已有多种材料，特别是植物蛋白基材料被记录用于个性化食品的开发。尽管有这些优点，但使用植物蛋白基材料进行3D打印仍面临重大挑战，因为缺乏一项全面的研究来考虑生产基于植物蛋白的可打印物品所涉及过程的最相关方面。本综述考虑了导致成功制备可打印产品的过程的多维度方面，其中包括对植物蛋白流变学特性和3D打印参数的理解，以及阐明打印后维持基材稳定性所需的适当浓度和结构层次。本综述还强调了关于使用多种植物蛋白进行3D食品打印的重要且最新的研究。本综述还提出了使用植物蛋白进行3D打印的未来研究方向。
