Department of Materials, Textiles and Chemical Engineering, Ghent University, 9052 Zwijnaarde, Belgium; Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Ghent University, 9000 Ghent, Belgium.
Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Ghent University, 9000 Ghent, Belgium.
Food Res Int. 2024 Sep;192:114712. doi: 10.1016/j.foodres.2024.114712. Epub 2024 Jul 18.
The emergence of innovative plant-based meat analogs, replicating the flavor, texture, and appearance of animal meat cuts, is deemed crucial for sustainably feeding a growing population while mitigating the environmental impact associated with livestock farming. Multi-material 3D food printing (MM3DFP) has been proposed as a potentially disruptive technology for manufacturing the next generation of plant-based meat analogs. This article provides a comprehensive review of the state of the art, addressing various aspects of 3D printing in the realm of plant-based meat. The disruptive potential of printed meat analogs is discussed with particular emphasis on protein-rich, lipid-rich, and blood-mimicking food inks. The printing parameters, printing requirements, and rheological properties at the different printing stages are addressed in detail. As food rheology plays a key role in the printing process, an appraisal of this subject is performed. Post-printing treatments are assessed based on the extent of improvement in the quality of 3D-printed plant-based meat analogs. The meat-mimicking potential is revealed through sensory attributes, such as texture and flavor. Furthermore, there has been limited research into food safety and nutrition. Economically, the 3D printing of plant-based meat analogs demonstrates significant market potential, contingent upon innovative decision-making strategies and supportive policies to enhance consumer acceptance. This review examines the current limitations of this technology and highlights opportunities for future developments.
创新的植物性肉类替代品的出现，能够复制动物肉类的口感、质地和外观，被认为是在减轻与畜牧业相关的环境影响的同时，可持续地养活不断增长的人口的关键。多材料 3D 食品打印（MM3DFP）被认为是制造下一代植物性肉类替代品的一项具有颠覆性的技术。本文全面综述了 3D 打印在植物性肉类领域的最新技术，讨论了打印肉类替代品的颠覆性潜力，特别强调了富含蛋白质、富含脂肪和模拟血液的食品墨水。详细讨论了打印参数、打印要求以及不同打印阶段的流变特性。由于食品流变学在打印过程中起着关键作用，因此对这一主题进行了评估。基于 3D 打印植物性肉类替代品质量的改善程度，评估了后打印处理。通过感官属性，如质地和味道，揭示了肉类模拟的潜力。此外，关于食品安全和营养的研究还很有限。从经济角度来看，植物性肉类替代品的 3D 打印具有巨大的市场潜力，这取决于创新的决策策略和支持性政策，以提高消费者的接受度。本文综述了该技术目前的局限性，并强调了未来发展的机遇。
