School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Int J Biol Macromol. 2024 Jun;272(Pt 2):132884. doi: 10.1016/j.ijbiomac.2024.132884. Epub 2024 Jun 4.
The food industry is undergoing a significant transformation with the advancement of 3D technology. Researchers in the field are increasingly interested in using protein and protein-polysaccharide composite materials for 3D printing applications. However, maintaining nutritional and sensory properties while guaranteeing printability of these materials is challenging. This review examines the commonly used protein and composite materials in food 3D printing and their roles in printing inks. This review also outlines the essential properties required for 3D printing, including extrudability, appropriate viscoelasticity, thixotropic properties, and gelation properties. Furthermore, it explores the wide range of potential applications for 3D printing technology in novel functional foods such as space food, dysphagia food, kid's food, meat analogue, and other specialized food products.
随着 3D 技术的进步，食品行业正在经历重大变革。该领域的研究人员越来越有兴趣使用蛋白质和蛋白质-多糖复合材料进行 3D 打印应用。然而，在保证这些材料的可印刷性的同时，保持其营养和感官特性是具有挑战性的。本文综述了食品 3D 打印中常用的蛋白质和复合材料及其在印刷油墨中的作用。本文还概述了 3D 打印所需的基本特性，包括可挤出性、适当的粘弹性、触变性和胶凝性。此外，还探讨了 3D 打印技术在新型功能性食品（如太空食品、吞咽困难食品、儿童食品、肉类仿制品和其他特殊食品）中的广泛潜在应用。
