Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Yusuf Olamide Kewuyemi, Hema Kesa, Oluwafemi Ayodeji Adebo

Research output: Contribution to journalReview articlepeer-review

64 Citations (Scopus)

Abstract

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is three-dimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.

Original languageEnglish
Pages (from-to)7866-7904
Number of pages39
JournalCritical Reviews in Food Science and Nutrition
Volume62
Issue number28
DOIs
Publication statusPublished - 2022

Keywords

  • 3D food printing
  • fermentation
  • healthy food structures
  • malting
  • novel food ink
  • traditional foods

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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