3D Printing of Foods. C. Anandharamakrishnan
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Название: 3D Printing of Foods

Автор: C. Anandharamakrishnan

Издательство: John Wiley & Sons Limited

Жанр: Техническая литература

Серия:

isbn: 9781119671800

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СКАЧАТЬ For instance, technologies such as encapsulation are well known for delivering functional foods. Similar approaches are adapted for the fabrication of functional 3D printed foods by encapsulating essential vitamins and minerals, probiotics, antioxidants, and so on. The basic coaxial‐based extrusion technique available for dual material printing can be modified to integrate 3D printing and encapsulation. 3D printing could be a promising solution for addressing malnourishment. The development in biotechnology paves a way for the analysis of genetic data through the use of ‘omics’ technology. This concept of retrieving individual genomic data for addressing health disorders can be improved efficiently by integrating with 3D food printing (Kumar et al. 2020). Hence, 3D printing has a far way to go that has the capability to revolutionize the nutraceuticals and food industry. More research works must be carried out in these directions for exploring the potential opportunities that exist with 3D printing. Not surprisingly, 3D printers could become a part of domestic kitchen appliance in the near future that transforms dietary practices.

      3D printing is an additive technology when applied to foods aids in the customization and personalization of diets. Various printing technologies used for food printing are extrusion‐based techniques, sintering process, ink‐jet printing, binder jetting, and bioprinting. The basic difference exists with the mechanism of binding of the printed layers. Various system components, working principles, and factors affecting each of the printing technologies have been discussed in the present chapter. Apart from aesthetic benefits, 3D printing of foods seems to be environmentally friendly providing several economic benefits. The printability of food material can be determined by material properties and process variables. Advancements in 3D printing can take the existing technology to a next level in the delivery of functional foods thereby reduces the incidence of malnourishment. As a smart manufacturing process, 3D printing has been considered to be a part of 4.0 industrial revolution. In this regard, 3D printing is forecasted to be adaptable in the food sector in the development of novel and sustainable foods.

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