Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?

Autor: Pereira NIA; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Oliveira MDS; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Reis BCC; Department of Biochemistry and Molecular Biology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Nascimento BL; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Carneiro CR; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Arruda TR; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Vieira ENR; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Leite Junior BRC; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil. Electronic address: bruno.leitejr@ufv.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 192, pp. 114849. Date of Electronic Publication: 2024 Jul 30.
DOI: 10.1016/j.foodres.2024.114849
Abstrakt: Following consumer trends and market needs, the food industry has expanded the use of unconventional sources to obtain proteins. In parallel, 3D and 4D food printing have emerged with the potential to enhance food processing. While 3D and 4D printing technologies show promising prospects for improving the performance and applicability of unconventional sourced proteins (USP) in food, this combination remains relatively unexplored. This review aims to provide an overview of the application of USP in 3D and 4D printing, focusing on their primary sources, composition, rheological, and technical-functional properties. The drawbacks, challenges, potentialities, and prospects of these technologies in food processing are also examined. This review underscores the current necessity for greater regulation of food products processed by 3D and 4D printing. The data presented here indicate that 3D and 4D printing represent viable, sustainable, and innovative alternatives for the food industry, emphasizing the potential for further exploration of 4D printing in food processing. Additional studies are warranted to explore their application with unconventional proteins.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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