| Title | Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry |
| Creator | |
| Date Issued | 2025-02-01 |
| Source Publication | Food Research International |
| ISSN | 0963-9969 |
| Volume | 203 |
| Abstract | 3D food printing (3DFP) offers a transformative approach in the food industry, diverging from traditional manufacturing techniques. The integration of food science and nutrition with 3DFP is pioneering personalized, eco-friendly, and nutrient-rich food options, overcoming limitations of traditional manufacturing methods. For the past 10 years, we have been strongly focused on creating innovative, efficient, and functional food products while allowing customization of food based on preferences for nutrition, flavor, texture, mouthfeel, and appearance. Beyond customization, 3DFP demonstrates promise in addressing pressing global challenges including food security, famine, and malnutrition by facilitating the production of fortified, shelf-stable food products suitable for resource- constrained environments. This comprehensive review explores the intersection of 3DFP with food constituents, emphasizing its potential in enhancing customization, sustainability, food safety, and shelf-life extension. Additionally, it discusses the therapeutic potential of 3D printed foods for various diseases, including gastrointestinal disorders, cancer, diabetes, neurodegenerative disorders, and food allergies. Moreover, the review examines potential food applications of 3DFP, such as in space food, food packaging, dairy industry, fruit and vegetable processing, and cereal-based foods. The review also addresses key challenges associated with 3DFP and underscores the importance of four-dimensional food printing (4DFP). |
| Keyword | 3D food printing 4D food printing Additive manufacturing Material extrusion Personalized nutrition Texture modified foods |
| DOI | 10.1016/j.foodres.2025.115791 |
| URL | View source |
| Language | 英语English |
| Scopus ID | 2-s2.0-85216125758 |
| Citation statistics | |
| Document Type | Review |
| Identifier | http://repository.uic.edu.cn/handle/39GCC9TT/12514 |
| Collection | Beijing Normal-Hong Kong Baptist University |
| Corresponding Author | Xu，Baojun |
| Affiliation | 1.Department of Allied Health Sciences,The University of Chenab,Gujrat,Pakistan 2.University Institute of Diet and Nutritional Sciences,The University of Lahore,Lahore,Pakistan 3.Institute of Food Science and Nutrition,University of Sargodha,Sargodha,Pakistan 4.Food Science and Technology Program,Department of Life Sciences,BNU-HKBU United International College,Zhuhai,Guangdong,519087,China |
| Corresponding Author Affilication | Beijing Normal-Hong Kong Baptist University |
| Recommended Citation GB/T 7714 | Arshad，Rizwan,Saqib，Aroosha,Sharif，Hafiz Rizwanet al. Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry. 2025. |
| Files in This Item: | There are no files associated with this item. | |||||
Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.
BNBU 
Library
Edit Comment