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Challenges and Prospects of Plant-Protein-Based 3D Printing.
Shivani Mittal1, Md Hafizur Rahman Bhuiyan1, Michael O Ngadi1
1Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, QC H9X 3V9, Canada.
Foods (Basel, Switzerland)
|December 23, 2023
Summary
This review explores challenges and solutions for 3D food printing using plant proteins. It details material properties and printing parameters crucial for creating stable, personalized plant-protein-based food products.
Area of Science:
- Food Science and Technology
- Materials Science
- Additive Manufacturing
Background:
- Three-dimensional (3D) printing enables personalized food production, with plant-protein-based materials offering nutritional and environmental advantages.
- Significant challenges exist in 3D printing with plant proteins due to a lack of comprehensive process understanding.
- Existing research highlights the potential of various plant proteins for 3D food printing applications.
Purpose of the Study:
- To provide a comprehensive overview of the multi-dimensional aspects involved in successful 3D food printing with plant proteins.
- To address the challenges associated with the rheological properties and structural stability of plant-protein-based printable materials.
- To review recent advancements and suggest future research directions in this field.
Main Methods:
- Literature review focusing on the rheological characteristics of plant proteins and their interaction with 3D printing parameters.
- Analysis of material concentration and structural hierarchy requirements for post-printing stability.
- Synthesis of recent research findings on 3D food printing using diverse plant protein sources.
Main Results:
- Understanding plant protein rheology and optimizing 3D printing parameters are critical for successful food printing.
- Appropriate material concentration and structural design are essential for maintaining the integrity of printed food structures.
- A wide range of plant proteins have been investigated, demonstrating potential for personalized food applications.
Conclusions:
- Overcoming challenges in plant protein 3D food printing requires a holistic approach considering material science and process engineering.
- Further research is needed to fully exploit the potential of plant proteins in customized food product development.
- Future directions include exploring novel plant protein sources and advanced printing techniques for enhanced food customization.
