Search Results (99)

The study aimed to evaluate the influence of ink composition, a blend of blueberry and banana purée with hydrocolloids such as xanthan gum and carrageenan in concentrations ranging from 1 to 4%, on various physical properties. These parameters included dry matter, water activity, density, syneresis index, and rheological and textural attributes of fruit inks. Additionally, the stability of the inks post-printing and after 60 min was examined using image analysis method. Increased hydrocolloid additives from 1 to 4% caused the increase of the viscoelastic modulus G′ and G″, force and extrusion work values extrudability of inks. The stability and fidelity of the inks were enhanced, resulting in a notable reduction in syneresis during storage. The modulus of elasticity exceeded the modulus of viscosity for all ink formulations evaluated, thereby ensuring structural stability. Notably, the formulation comprising 4% xanthan gum and 4% carrageenan exhibited the highest values in both viscoelasticity and extrudability indices, indicating superior performance characteristics within the studied parameters. The shape of the printed objects remained comparable to the designed model over time. Considering the constraints associated with the use of carrageenan, it is possible to attain a comparable effect by utilising reduced concentrations of hydrocolloids. For instance, formulations incorporating 3% xanthan gum in tandem with either 3% carrageenan or 2% carrageenan can achieve similar functionalities. The 3D printing of fruit purées, including blueberries and bananas, represents a significant innovation in personalising food products in terms of consistency. This is particularly relevant for individuals with dysphagia, children, and the elderly. Full article

Plant-based foods have emerged as a major focus of the modern food industry as it tries to create more sustainable, environmentally friendly, and healthy products. Plant-based emulsion gels (PBEGs) can be used to provide valuable structures, textures, and functions in many plant-based food applications. For instance, they can be used as a matrix to form semi-solid plant-based meat, fish, egg, or dairy analogs, delivery systems for bioactive compounds in functional foods, and edible inks in 3D food printing. The most common PBEGs used in the food industry consist of oil droplets embedded within an aqueous phase containing a biopolymer network. However, PBEGs may also be formed from high-internal-phase emulsions (HIPEs) or aggregated emulsions. PBEGs combine the benefits of emulsions and gels, such as the ability to encapsulate both polar and non-polar functional ingredients, as well as to create desirable textural attributes. This review summarizes recent advances (2017–2025) in the development and application of PBEGs in the food sector, with a focus on their preparation methods, characterization techniques, and potential applications. The future perspectives and challenges associated with PBEGs are also discussed. Overall, this review provides a useful platform for directing future research efforts and for the practical implementation of PBEGs in plant-based food systems. Full article

Approximately 20–30% of cultivated oyster mushrooms (Pleurotus ostreatus) are classified as low grade due to morphological and visual imperfections or mechanical damage, representing significant waste in mushroom production systems. This review examines the structural and biochemical properties of P. ostreatus, particularly focusing on cell wall components including chitin, β-glucans, and mannogalactans, which provide crucial rheological characteristics for 3D printing. The literature results demonstrate that these natural polysaccharides contribute essential viscosity, water-binding capacity, and mechanical stability required for printable edible inks. Notably, the mushroom stipe contains significantly higher concentrations of glucans compared to the cap, with 57% more α-glucans and 33% more β-glucans. The unique combination of rigidity from chitin, elasticity from β-glucans, and water retention capabilities creates printable structures that maintain shape fidelity while delivering nutritional benefits. This approach addresses dual challenges in sustainable food systems by reducing agricultural waste streams while advancing eco-friendly food innovation. The integration of mushroom-derived biomaterials into 3D printing technologies offers a promising pathway toward developing nutrient-rich, functional foods within a regenerative production model. Full article

The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea protein into a model food gel composed of gelatin and iota-carrageenan. Four formulations with varying concentrations of encapsulated omega-3 (0%, 3%, 3.75%, and 6%) were evaluated for their rheological, textural, and printability properties. Rheological analysis revealed a progressive increase in storage modulus (G′) from 1200 Pa (0%) to 2000 Pa (6%), indicating enhanced elastic behavior. Extrusion analysis showed a reduction in maximum extrusion force from 325 N (0%) to 250 N (6%), and an increase in buffer time from 390 s to 500 s. Print fidelity at time 0 showed minimal deviation in the checkerboard geometry (area deviation: −12%), while the concentric cylinder showed the highest stability over 60 min (height deviation: 9%). These findings highlight the potential of using encapsulated bioactive compounds in 3D food printing to develop functional foods with tailored nutritional and mechanical properties. Full article

This study presents a comprehensive evaluation of starch-based gel formulations enriched with proteins and hydrocolloids for extrusion-based 3D food printing (3DFP). Food inks were prepared using corn or potato starch, protein concentrates (fava, whey, rice, pea and soya), and hydrocolloids (κ-carrageenan, arabic gum, xanthan gum, and carboxy methylcellulose). Their rheological, mechanical, and textural properties were systematically analyzed to assess printability. Among all formulations, those containing κ-carrageenan consistently demonstrated superior viscoelastic behavior (G′ > 4000 Pa), optimal tan δ values (0.096–0.169), and yield stress conducive to stable extrusion. These inks also achieved high structural fidelity (93–96% accuracy) and favourable textural attributes such as increased hardness and chewiness. Computational Fluid Dynamics (CFD) simulations further validated the inks’ performances by linking pressure and velocity profiles with rheological parameters. FTIR analysis revealed that gel strengthening was primarily driven by non-covalent interactions, such as hydrogen bonding and electrostatic effects. The integration of empirical measurements and simulation provided a robust framework for evaluating and optimizing printable food gels. These findings contribute to the advancement of personalized and functional 3D-printed foods through data-driven formulation design. Full article

In order to recycle plastic waste back to food contact materials (FCMs), it is necessary to identify hazardous substances in plastic packaging that pose a toxicological risk. Printing inks on plastics are not yet designed to withstand the high heat stress of mechanical recycling processes and therefore require hazard identification. In this study, virgin polypropylene (PP) foils were printed with different types of inks (UV-cured, water-based) and colour shades. Thermal analysis of printed foils and pigments was performed using differential scanning calorimetry (DSC). Samples were then thermally treated below and above measured thermal events at 120 °C, 160 °C, 200 °C or 240 °C for 30 min. Subsequently, migration tests and miniaturised Ames tests were performed. Four out of thirteen printed foils and all three pigments showed positive results for mutagenicity in miniaturised Ames tests after thermal treatment at 240 °C. Additionally, pre-incubation Plate Ames tests (according to OECD 471) were performed on three pigments and one printed foil, yielding two positive results after thermal treatment at 240 °C. These results indicate that certain ink components form hazardous decomposition products when heated up to a temperature of 240 °C. However, further research is needed to gain a better understanding of the chemical processes that occur during high thermal treatment. Full article

An electrochemical aptasensor was developed for the rapid and sensitive detection of ciprofloxacin (CPX) in milk samples. The device was fabricated on a polyethylene terephthalate (PET) substrate using a screen-printing technique with carbon-based conductive ink. Gold nanoparticles (AuNPs) were incorporated to enhance aptamer immobilization and facilitate electron transfer at the electrode surface. The sensor’s analytical performance was optimized by adjusting key parameters, including AuNP volume, DNA aptamer concentration, and incubation times for both the aptamer and the blocking agent (6-mercapto-1-hexanol, MCH). Differential pulse voltammetry (DPV) measurements demonstrated a linear response ranging from 10 to 50 nmol L⁻¹ and a low detection limit of 3.0 nmol L⁻¹. When applied to real milk samples, the method achieved high recovery rates (101.4–106.7%) with a relative standard deviation below 3.1%, confirming its robustness. This disposable and cost-effective aptasensor represents a promising tool for food safety monitoring, with potential for adaptation to detect other pharmaceutical residues in dairy products. Full article

Ammonia (NH₃) detection in liquids and biological fluids is essential for monitoring environmental contamination and industrial processes, ensuring food safety, and diagnosing health conditions. Existing detection techniques are often unsuitable for point-of-care (POC) use due to limitations including complex sample handling, lack of portability, and poor compatibility with miniaturized systems. This study introduces a proof-of-concept for a compact, portable device tailored for POC detection of gaseous ammonia released from liquid samples. The device combines a polyaniline (PANI)-based chemoresistive sensor with interdigitated electrodes and a resistance readout circuit, enclosed in a gas-permeable hydrophobic membrane that permits ammonia in the vapor phase only to reach the sensing layer, ensuring selectivity and protection from liquid interference. The ink formulation was optimized. PANI nanoparticle suspension exhibited a monomodal, narrow particle size distribution with an average size of 120 nm and no evidence of larger aggregates. A key advancement of this device is its ability to limit the impact of water vapor, a known source of interference in PANI-based sensors, while maintaining a simple sensor design. A tailored signal processing strategy was implemented, extracting the slope of resistance variation over time as a robust metric for ammonia quantification. The sensor demonstrated reliable performance across a concentration range of 1.7 to 170 ppm with strong logarithmic correlation (R² = 0.99), and very good linear correlations in low (R² = 0.96) and high (R² = 0.97) subranges. These findings validate the feasibility of this POC platform for sensitive, selective, and practical ammonia detection in clinical and environmental applications. Full article

Food 3D printing technology holds significant potential for personalized nutrition and the customization of 3D structures with specific shapes and textures. This emerging technology is driving significant innovations in food processing and manufacturing. This article reviews the current research and development opportunities in food 3D printing, with a focus on various types of 3D food printing technologies. We offer novel insights into the behavioral characteristics of various 3D printing techniques during the printing process, while also highlighting that the successful development of 3D-printed food products relies on four critical factors: (1) adaptability, (2) printability, (3) food safety, and (4) consumer acceptance. Special emphasis is placed on the application and potential challenges of 3D printing technology, aiming to foster technological breakthroughs and industrial applications, ultimately offering consumers safer, smarter, and more personalized food choices. Full article

Dysphagia is a medical condition affecting millions globally. Traditional modified diets designed for individuals with dysphagia often focus primarily on improved swallowability, yet they typically fall short in terms of palatability, nutritional diversity, and visual appeal, leading to reduced food intake, malnutrition and reduced quality of life. Recent advancements in 3D-printing technology offer the potential to create texture-modified foods that not only facilitate swallowing but also preserve nutritional content and visual appeal. However, there is a noticeable gap in the comprehensive bibliometric analysis of studies on the use of 3D printing to address swallowing difficulties. To bridge this gap, this study systematically analyzes the literature on the development of 3D-printed foods tailored for individuals with dysphagia from the bibliometric perspective. The results highlight the top journals, leading countries, and prominent institutes/authors in this field. The study also examines the adoption of various 3D-printer brands, the key indicators used to assess the palatability of 3D-printed foods for dysphagia, and the common ingredients used for the development of 3D-printing ink. Overall, this review provides a comprehensive overview of current research trends in the development of 3D-printed food for dysphagia, offering valuable insights for future research in this area. Full article

This study aimed to optimize the three-dimensional (3D) printing parameters for surimi-based inks and investigate the effects of additives (starch, salt, and water) on the rheological and textural properties of surimi paste, aiming to develop a universal formulation applicable across three fish species: Alaska pollock, golden threadfin bream, and hairtail. By analyzing the hardness, adhesiveness, storage modulus (G′), and complex viscosity of the surimi inks, a formula was developed to identify the range of physical properties required for stable and precise 3D printing. The parameter windows to build a 3D structure with a 45° slope were as follows: hardness, 150–415 g/cm², and adhesion, −300 to −115 g. Mixing surimi with additives such as water, salt, and starch to obtain the desired physical properties facilitated the printing of 3D surimi samples using a 3D food printer. Full article

The necessity of developing more realistic artificial food requires the aggregation of different biomaterials in an ordered and controlled manner. One of the most advanced methods for this is food printers reproducing additive manufacturing processes. This study presents a fully automatized 3D food printer leveraging collaborative Cartesian and multi-ink robotic systems to create complex food structures, with materials with different rheological settings using a screw conveyor configuration with controlled motion velocity. The developed food printer followed a formal mechatronic design strategy with fully functional instrumentation and automation systems. An adaptive controller was developed and implemented to regulate the coordinated operation of booth robotic devices, which are enforced by the G-code corresponding to the target food structure, leading to the necessary resolution. This device was tested with different commercial food inks to develop structures with complex shapes. The workability of the developed printer was confirmed by examining the food samples obtained using multiple materials, including creating different three-dimensional structures of a single complex food ink and creating simple structures made of different food inks with diverse structures that could yield a synthetic tissue that reproduces synthetic meat. Full article

Chestnut trees are an essential source of both food and timber. However, the severe threats from invasive pests and diseases compromise their existence and productivity. In Europe, chestnut hybridization programs have been initiated to produce resilient rootstocks in response to ink disease. However, the gap in the identification of these hybrid plants is typically based on field observations and morphological features and remains a challenge. Our study presents a marker set for distinguishing between chestnut hybrid CA90 (Castanea sativa × Castanea crenata), a hybrid with demonstrated resistance to Phytophthora cinnamomi, and other varieties using microsatellite (SSR) markers and bioinformatics tools. We used 35 chestnut samples, including three CA90 controls, hybrids sampled within Portugal, with an aim to define the profiles of the chestnut hybrids and varieties in this study based on band patterns and SSR motifs. We selected and modified nine distinct SSR primers with null allelic features from 43 already developed simple sequence repeat (SSR) markers. PCR amplification and agarose gel electrophoresis were used to amplify and visualize the DNA bands. To confirm genetic variations, 27 amplified bands were sequenced by Sanger sequencing. This analysis identified 31 SSRs across 22 SSR-containing sequences, with trinucleotide (67.74%) repeats being the most common, followed by repeats of dinucleotide (22.58%), mononucleotide (6.45%), and hexanucleotide (3.23%). A total of 18 alleles were observed for the nine loci. The alleles ranged from one to three per locus for the 35 samples. The novel locus CP4 could only be found in CA90 hybrids. This tool can aid in identifying and selecting disease-resistant hybrids, thereby contributing to chestnut production and management strategies. Full article

Pickering emulsions (PEs) can be utilized as inks for 3D food printing owing to their extensive stability and appropriate viscoelastic properties. This research explores food-grade PEs stabilized with nanoparticles (NPs) based on modified pea protein (PP) isolate and k-carrageenan (KC). NPs are fabricated from solutions with different concentrations of protein and polysaccharide and characterized in terms of size, zeta potential, and wetting properties. The composition of the emulsion is 60% sunflower oil and 40% aqueous phase. Nine emulsion formulations with varying PP and KC concentrations are investigated. The formation of hollow NPs with a hydrodynamic diameter of 120–250 nm is observed. Microscope imaging shows oil droplets surrounded by a continuous aqueous phase, forming homogenous PEs in all formulations that are stable for over 30 days. Further, the oil droplet size decreases with increasing NP concentration while the viscosity increases. Rheologic experiments portray elastic emulsion gels with thixotropic qualities ascribed to the presence of the polysaccharide. The emulsions are subjected to centrifugation in order to compare the original emulsions to concentrated PEs that possess improved capabilities. These emulsions may serve as sustainable and printable saturated fat alternatives due to their composition, texture, stability, and rheological properties. Lastly, PEs are printed smoothly and precisely while maintaining a self-supported structure. Full article

Three-dimensional printing, or additive manufacturing, produces three-dimensional objects using a digital model. Its utilisation has been observed across various industries, including the food industry. Technology offers a wide range of possibilities in this field, including creating innovative products with unique compositions, shapes, and textures. A significant challenge in 3D printing is the development of the optimal ink composition. These inks must possess the appropriate rheology and texture for printing and meet nutritional and sensory requirements. The rheological properties of inks play a pivotal role in the printing process, influencing the formation of stable structures. This article comprehensively characterises food inks, distinguishing two primary categories and their respective subgroups. The first category encompasses non-natively extrudable inks, including plant-based inks derived from fruits and vegetables and meat-based inks. The second category comprises natively extrudable inks, encompassing dairy-based, hydrogel-based, and confectionary-based inks. The product properties of rheology, texture, fidelity, and printing stability are then discussed. Finally, the innovative use of food inks is shown. Full article