Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

Anayansi Escalante-Aburto, Grissel Trujillo-de Santiago, Mario M. Álvarez, Cristina Chuck-Hernández

Research output: Contribution to journalArticlepeer-review

Abstract

Three-dimensional food printing (3DFP) uses additive manufacturing concepts to fabricate customized designed products with food ingredients in powder, liquid, dough, or paste presentations. In some cases, it uses additives, such as hydrocolloids, starch, enzymes, and antibrowning agents. Chocolate, cheese, sugar, and starch-based materials are among the most used ingredients for 3DFP, and there is a broad and growing interest in meat-, fruit-, vegetable-, insect-, and seaweed-based alternative raw materials. Here, we reviewed the most recent published information related to 3DFP for novel uses, including personalized nutrition and health-oriented applications, such as the use of 3D-printed food as a drug vehicle, and four-dimensional food printing (4DFP). We also reviewed the use of this technology in aesthetic food improvement, which is the most popular use of 3DFP recently. Finally, we provided a prospective and perspective view of this technology. We also reflected on its multidisciplinary character and identified aspects in which social and regulatory affairs must be addressed to fulfill the promises of 3DFP in human health improvement.

Original languageEnglish
Pages (from-to)5722-5741
Number of pages20
JournalComprehensive Reviews in Food Science and Food Safety
Volume20
Issue number6
DOIs
Publication statusPublished - Nov 2021

Bibliographical note

Funding Information:
The authors thank Rosa Selene Espiricueta Candelaria for her help in the creation of the figures.

Publisher Copyright:
© 2021 Institute of Food Technologists®

All Science Journal Classification (ASJC) codes

  • Food Science

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