Derossi Antonio, Spence Charles, Corradini Maria G, Jekle Mario, Fahmy Ahmed Raouf, Caporizzi Rossella, Devahastin Sakamon, Moses Jeyan Arthur, Le-Bail Alain, Zhou Weibiao, Zhang Min, Bhandari Bhesh, Severini Carla
Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia, Foggia, Italy.
Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford, UK.
NPJ Sci Food. 2024 Aug 21;8(1):54. doi: 10.1038/s41538-024-00296-5.
The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions. Existing bottlenecks, under-researched gastropsychophysical aspects, and the lack of harmonized standards hindering its use for mass production are mentioned.
本文对新兴的3D食品打印领域进行了综述。讨论了其在食品制造中的作用，包括益处和影响、未被充分重视的食品物理方面以及局限性。通过食品成分的逐层沉积，可以对食品进行数字化设计和物理制备，从而为提供营养个性化食品和新型食品与人类的互动带来了机遇。文中还提到了现有的瓶颈、尚未充分研究的食品心理物理学方面以及缺乏统一标准阻碍其大规模生产应用等问题。
