Hashemi Behnaz, Assadpour Elham, Wang Yue, Jafari Seid Mahdi
Institute of Leisure Agriculture, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Adv Colloid Interface Sci. 2025 Jun 13;343:103578. doi: 10.1016/j.cis.2025.103578.
Printing in three dimensions (3D) and four dimensions (4D) along with its application in food products has recently increased substantially. However, it is critical to comprehend how the main components of food items affect printing so as to produce a wider range of structures and offer personalized nutrition and customization. However, the lack of printed materials that can mimic the properties of real food is a problem with 3D/4D printing. The importance of this technology to the food industry is demonstrated by the increasing number of studies on various aspects of 3D/4D printing. One of the motivations for stepping up research into this technology is the possibility of supplying customized products that are suited to taste preferences and certain dietary requirements. The invention and use of gel-based 3D/4D printing, including hydrogels, oleogels and bigels in the creation of 3D/4D printed food are examined in this review. Our goal in this study is to present a thorough analysis of the state-of-the-art in 3D/4D printing, focussing on important facets of the final structures e.g., printing processes, materials, structural design, stimuli-responsiveness, and elaborating on notable applications across a range of gels (hydrogels, oleogels and bigels). The functions of inner structures designed or used in 3D/4D printing are also discussed, along with how they impact the properties of printed food. Lastly, we provide an overview of the latest developments in this cutting-edge technology. To sum up, employing gel-based 3D/4D printing is a viable way to create personalized food items. Research into the potential advantages of this technology is fascinating, despite the fact that there are still obstacles to be addressed, e.g., enhancing the printability and mechanical characteristics of gel-based printing. Even 3D/4D printing technology has a lot of potential, maintaining its full potential and optimizing its practical applications will require ongoing study and development.
三维（3D）和四维（4D）打印及其在食品中的应用最近大幅增加。然而，了解食品的主要成分如何影响打印过程至关重要，这样才能生产出更广泛的结构，并提供个性化营养和定制服务。然而，缺乏能够模拟真实食品特性的打印材料是3D/4D打印面临的一个问题。对3D/4D打印各个方面的研究越来越多，这表明了这项技术对食品工业的重要性。加强对该技术研究的一个动机是有可能提供适合口味偏好和特定饮食要求的定制产品。本综述探讨了基于凝胶的3D/4D打印技术的发明和应用，包括水凝胶、油凝胶和双凝胶在3D/4D打印食品中的应用。我们在本研究中的目标是对3D/4D打印的最新技术进行全面分析，重点关注最终结构的重要方面，例如打印工艺、材料、结构设计、刺激响应性，并详细阐述一系列凝胶（水凝胶、油凝胶和双凝胶）的显著应用。还讨论了3D/4D打印中设计或使用的内部结构的功能，以及它们如何影响打印食品的特性。最后，我们概述了这项前沿技术的最新进展。总之，采用基于凝胶的3D/4D打印是制造个性化食品的可行方法。尽管仍有一些障碍需要解决，例如提高基于凝胶的打印的可打印性和机械特性，但对这项技术潜在优势的研究很有吸引力。即使3D/4D打印技术有很大潜力，但要充分发挥其潜力并优化其实际应用仍需要持续的研究和开发。
