The aim of this study was to investigate the use of Arbutus unedo L. fruits for the production of functional foods by three-dimensional printing (3DP). First, the biological activity of the fruits was investigated in vitro, followed by 3DP with different starch types and proportions using two 3DP programs. All 3DP samples were characterized for their bioactive, antioxidant, physicochemical and rheological properties. In terms of biological activity, the recommended daily dose of polyphenols from the aqueous extract of A. unedo can protect the integrity of DNA. Moreover, it could be useful as an antimicrobial agent. All 3DP parameters significantly affected bioactive compounds and antioxidant capacity. The 3DP products were found to be a good source of polyphenols (632.60 mg/100 g), among which condensed tannins were predominant (42 %). In conclusion, the fruits of A. unedo should be considered as a sustainable resource for the production of innovative functional foods with 3DP. 

Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods.

An energy supply crisis is impacting all the branches, including the agriculture and food industry. The wise and responsible utilization of plant raw materials already cultivated is becoming a must in the country’s economy. Not only the waste of the resources included but also the environmental challenge are concerns behind the not exploited food production by-streams and leftovers’ valorization. Fruits and vegetables’ out of the market quality “beauty” standards are still valuable sources of nutritious compounds. The conversion of raw materials into edible products can be provided by many techniques, with three-dimensional printing being the most individualized one. The main objective of this review was to summarize the existing efforts for the valorization of fruits and vegetable residuals into edible 3D inks and then 3D printed products. The clustering analysis was used for the separation of certain research approaches in fruit and vegetable wastes exploitation for 3D printing inks’ formulation. As the multilayer deposit technique is strongly dependent on the printing conditions and 3D ink formulation, therefore the tabularized description was included presenting the nozzle diameter, printing speed and other conditions specified. 

Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing—A Review

This study investigate the impacts of 3D printing technology on safety indicators in plant-based burgers. Experiments were performed in the refrigerator on days 0, 5, 7, 12, and 14 and at room temperature at 0, 24, and 96 h after printing. On days 7 and 12 in the refrigerator, PTC of printed samples was significantly higher than conventional. On day 1, the printed sample had higher pH, but on the other days, the pH decreased and no significant difference was reported. TVBN showed a significant (p < 0.05) increase in the refrigerator and room. Peroxide value and TBARS increased (p < 0.05) in all groups and the printed sample showed a higher value, which could be due to porosity during printing. The results of the sensory showed that the appearance and overall acceptance of the 3D printed sample were significantly (p < 0.05) higher than the conventional sample. 

Studying the impact of 3d printing technology on safety indicators of plant-based burger

3D printing (3DP) technology is an innovative additive manufacturing technique. 3DP technology has witnessed significant adoption across the food industry. The recent upsurge in living standards and the growing emphasis on healthcare have spurred the evolution of functional foods, marking a significant trend in the culinary landscape. This paper undertakes a comprehensive review of existing literature on 3DP food to elucidate the advancements in functional food applications within the realm of 3D printing. The objective is to delve into the progress, mechanisms, challenges, and unresolved issues surrounding the integration of functional food in 3DP technology. The burgeoning popularity of functional foods signals a transformative shift in the food industry. We summarized the utilization of functional proteins, lipids, carbohydrates, small molecule substances (minerals and vitamins), and probiotics in 3DP foods. The relevant mechanism is also explained. It is widely used in the elderly, children and swallowing patients by its personalized customization and soft texture. However, persistent challenges such as heat loss of functional substances necessitate further resolution. The future trajectory of 3DP food points towards commercialization, necessitating stringent considerations for food quality, safety, and optimization of 3D printing processes to safeguard human health. The advent of 4D and 5D food printing technologies presents promising avenues for advancement, underscoring the need to unravel the intricacies of food printing processes to adapt to evolving market demands and realize the potential of 6D and 7D food printing realms. 

Research progress of 3D printing technology in functional food, powering the future of food

Abstract Given the projected global population growth and the associated increase in demand for sustainable and nutritious food options, plant‐based meat analogs are increasingly popular. Berry pomace, a by‐product of the juice and wine industry, emerges as a promising ingredient for enhancing these products. This paper comprehensively explores the innovative use of berry pomace in the development of plant‐based meat analogs. It highlights key components such as antioxidants, natural colorants, dietary fibers, oils, and micronutrients, which significantly contribute to enhancing the nutritional profiles, sensory qualities, and shelf stability of these analogs. Methods for incorporating berry pomace into plant‐based meats, including direct addition and the addition of berry pomace extract using innovative technologies, such as high‐moisture extrusion, 3D printing and emulsion methods, are discussed. Moreover, the challenges of integrating berry pomace into plant‐based meats are critically analyzed, focusing on variability in pomace composition, potential sensory impact, and the technological adaptations required for optimal use in food production. The potential of berry pomace to enhance both the quality and appeal of plant‐based meats is highlighted, underscoring its significant contribution to the development of more sustainable food systems by valorizing food waste to high‐value products. 

Berry pomace as a potential ingredient for plant‐based meat analogs

3D printing technology (3DP) as additive manufacturing is an innovative design technology that can meet the individual nutritional and sensory needs of consumers. Therefore, the aim of this work was to apply 3DP in the production of a strawberry-based functional product with the addition of two hydrocolloids (corn and wheat starch) in three proportions (10, 15 and 20%) and to investigate the influence of 3DP process parameters on physico-chemical and textural properties, as well as the bioactive and antioxidant potential and microbiological stability, with(out) the addition of natural antimicrobial agents. Starch type had a significant effect on all tested bioactive compounds, as well as on starch content, except for total phenolic and hydroxycinnamic acid contents. Considering the content of bioactive compounds and antioxidant capacity, program 2 proved to be more suitable than program 1. All samples exhibited good textural properties, a high degree of stability and minimal geometric deviations. Regarding microbiological safety, no pathogenic bacteria were found in the 3DP samples during storage. The 3DP sample with added citral at a concentration of 75 mg L−1 showed the best microbiological quality. Ultimately, 3DP can be successfully used for the production of new strawberry-based functional products.

https://www.mdpi.com/2076-3921/12/2/436/pdf?version=1675999649

3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability

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3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability