Development of Functional Foods by using 3D Printing Technologies: Application to Oxidative Stress and Inflammations Related Affections

IVANA M. COTABARREN; CAMILA A. PALLA

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Elsevier

Año: 2021; p. 33 - 55

The development of natural products to prevent and/or treat oxidative stress and inflammation-related affections is an emerging field of research. Simultaneously, there is a need to tailor and fabricate diets specifically based on an individual?s health condition or particular needs. In this sense, 3D printing of food is a growing technology with the potential to satisfy the manufacturing requirements for personalized food for specific consumer groups both in terms of nutritional and sensorial properties. Therefore this chapter presents a review of (1) the existing 3D food printing technologies: extrusion, powder binding, and inkjet printing, (2) the diet habits and most significant nutrients that contribute to prevent or treat oxidative stress and inflammation, (3) the early attempts for developing by 3D printing personalized foods with antioxidant and/or antiinflammatory compounds, customized formulations to prevent diseases associated with chronic inflammation, and products with new textures for people with dysphagia derived from these affections, and (4) the current challenges, opportunities, and perspectives for this new fabrication method in the food industry.