Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil.
Department of Biochemistry and Molecular Biology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil.
Food Res Int. 2024 Sep;192:114849. doi: 10.1016/j.foodres.2024.114849. Epub 2024 Jul 30.
Following consumer trends and market needs, the food industry has expanded the use of unconventional sources to obtain proteins. In parallel, 3D and 4D food printing have emerged with the potential to enhance food processing. While 3D and 4D printing technologies show promising prospects for improving the performance and applicability of unconventional sourced proteins (USP) in food, this combination remains relatively unexplored. This review aims to provide an overview of the application of USP in 3D and 4D printing, focusing on their primary sources, composition, rheological, and technical-functional properties. The drawbacks, challenges, potentialities, and prospects of these technologies in food processing are also examined. This review underscores the current necessity for greater regulation of food products processed by 3D and 4D printing. The data presented here indicate that 3D and 4D printing represent viable, sustainable, and innovative alternatives for the food industry, emphasizing the potential for further exploration of 4D printing in food processing. Additional studies are warranted to explore their application with unconventional proteins.
为满足消费者趋势和市场需求，食品行业扩大了非常规来源的使用，以获取蛋白质。与此同时，3D 和 4D 食品打印技术也应运而生，具有提高食品加工性能的潜力。虽然 3D 和 4D 打印技术在提高非常规来源蛋白质（USP）在食品中的性能和适用性方面显示出广阔的前景，但这种组合仍相对未被探索。本综述旨在概述 USP 在 3D 和 4D 打印中的应用，重点介绍其主要来源、组成、流变学和技术-功能特性。还研究了这些技术在食品加工中的缺点、挑战、可能性和前景。本综述强调了目前对 3D 和 4D 打印加工食品进行更多监管的必要性。这里呈现的数据表明，3D 和 4D 打印为食品工业提供了可行、可持续和创新的替代方案，强调了在食品加工中进一步探索 4D 打印的潜力。需要进一步的研究来探索它们与非常规蛋白质的应用。
