Structuring Food Products Using 3D Printing: Strategies, Applications, and Potential

COTABARREN, IVANA M.; DE SALVO, M. ITATÍ; PALLA, CAMILA A.; DUTARI, TERESA

Current Food Science and Technology Reports

Springer Nature

Año: 2023 vol. 1 p. 109 - 121

Colaboré con el diseño y armado de imágenes . Estoy incluída en los agradecimientos. "The authors express their gratitude to Dis. Teresa Dutari for her assistance".Abstract: Purpose of Review It is the aim of this work to present diferent 3D printing structuring strategies used for customized food development, focusing on current high-interest trends such as encapsulation of bioactives, reduction of sugar, salt and fat, and production of meat analogues. Furthermore, we provide a critical discussion on future challenges and opportunities inthis feld.Recent Findings While the most commonly used 3D printing technology in food production is layer-by-layer extrusion, it is also possible to create diverse structures by adjusting ink composition and process parameters, using co-axial nozzle assisted or dual extrusion, and employing diferent post-processing techniques.Summary This review explores advanced strategies for food structuring via extrusion 3D printing that allow for customized food matrices, including texture, favor, ingredient distribution, and encapsulation