Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods

With the increase of the published scientific results, 3D food printing is suddenly growing with many opportunities and possibilities to contribute to the current challenges of the food system. We present a brief review focused on two promising applications that are drawing where and how food printi...

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Autores principales:	M.O. Oral, A. Derossi, R. Caporizzi, C. Severini
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Food properties Dynamic changes 4D printing Digital design Human-food-computer interaction Food texture Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/1a949b66f43540308a124480cef96c57
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spelling	oai:doaj.org-article:1a949b66f43540308a124480cef96c572021-11-14T04:36:02ZAnalyzing the most promising innovations in food printing. Programmable food texture and 4D foods2666-833510.1016/j.fufo.2021.100093https://doaj.org/article/1a949b66f43540308a124480cef96c572021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2666833521000836https://doaj.org/toc/2666-8335With the increase of the published scientific results, 3D food printing is suddenly growing with many opportunities and possibilities to contribute to the current challenges of the food system. We present a brief review focused on two promising applications that are drawing where and how food printing is currently evolving: 4D food printing and the creation of programmable food texture. We found an interesting number of scientific documents regarding 4D foods generating changes of colour, shape, dimension, aroma and nutritional content. Among others, these changes are activated by many external stimuli such as acid/alkaline conditions, the anisotropic behaviour of printed materials during drying, but further experiments and discussions are still needed considering the effect of such stimuli on other important points such as safety and quality parameters. Contrarily, very few results have been published on the programmable food texture, but these few allow us to glimpse breakthrough innovations capable to completely renew the texture perception and mechanical properties of food products with extreme benefits for market innovation and consumer's desires and needs such as the creation of a fragile structure for people suffering dysphagia.M.O. OralA. DerossiR. CaporizziC. SeveriniElsevierarticleFood propertiesDynamic changes4D printingDigital designHuman-food-computer interactionFood textureNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFuture Foods, Vol 4, Iss , Pp 100093- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Food properties Dynamic changes 4D printing Digital design Human-food-computer interaction Food texture Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Food properties Dynamic changes 4D printing Digital design Human-food-computer interaction Food texture Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 M.O. Oral A. Derossi R. Caporizzi C. Severini Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods
description	With the increase of the published scientific results, 3D food printing is suddenly growing with many opportunities and possibilities to contribute to the current challenges of the food system. We present a brief review focused on two promising applications that are drawing where and how food printing is currently evolving: 4D food printing and the creation of programmable food texture. We found an interesting number of scientific documents regarding 4D foods generating changes of colour, shape, dimension, aroma and nutritional content. Among others, these changes are activated by many external stimuli such as acid/alkaline conditions, the anisotropic behaviour of printed materials during drying, but further experiments and discussions are still needed considering the effect of such stimuli on other important points such as safety and quality parameters. Contrarily, very few results have been published on the programmable food texture, but these few allow us to glimpse breakthrough innovations capable to completely renew the texture perception and mechanical properties of food products with extreme benefits for market innovation and consumer's desires and needs such as the creation of a fragile structure for people suffering dysphagia.
format	article
author	M.O. Oral A. Derossi R. Caporizzi C. Severini
author_facet	M.O. Oral A. Derossi R. Caporizzi C. Severini
author_sort	M.O. Oral
title	Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods
title_short	Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods
title_full	Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods
title_fullStr	Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods
title_full_unstemmed	Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods
title_sort	analyzing the most promising innovations in food printing. programmable food texture and 4d foods
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/1a949b66f43540308a124480cef96c57
work_keys_str_mv	AT mooral analyzingthemostpromisinginnovationsinfoodprintingprogrammablefoodtextureand4dfoods AT aderossi analyzingthemostpromisinginnovationsinfoodprintingprogrammablefoodtextureand4dfoods AT rcaporizzi analyzingthemostpromisinginnovationsinfoodprintingprogrammablefoodtextureand4dfoods AT cseverini analyzingthemostpromisinginnovationsinfoodprintingprogrammablefoodtextureand4dfoods
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Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods

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