A plant protein, three insect proteins, and an algae protein along with a traditional animal protein were chosen to fortify carrot powder. RSM reduces the number of experiments required to robustly investigate the interrelationships between the desired response and composition of inks, thereby saving precious resources and time. This work focuses on the optimization of multicomponent food inks containing alternative proteins through response surface methodology (RSM) for 3D printing.
Protein fortification is a well-established way of improving the nutritional and functional properties of foods and helping prevent malnutrition. Three-dimensional food printing (3DFP) of multicomponent inks fortified with alternative proteins can help drive consumers towards easier and greater acceptance of alternative proteins by familiar nature of the final printed products with respects to taste, texture and appearance. Personalized 3DFP refers to special dietary necessities and can be promising to prevent different non-communicable diseases through improved functional food products, containing bioactive compounds like proteins, antioxidants, phytonutrients, and/or probiotics. The aim of the present review is to highlight the implementation of 3DFP in personalized nutrition, considering the technology applied, the texture and structure of the final product, and the integrated constituents like binding/coloring agents and fortifying ingredients, in order to reach general acceptance of the consumer. Additionally, global challenges like food-waste reduction could be addressed through this technology by improving process parameters and by sustainable use of ingredients, including the incorporation of recovered nutrients from agro-industrial by-products in printed nourishment. 3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory properties and nutritional content. Three-dimensional printing (3DP) technology gained significance in the fields of medicine, engineering, the food industry, and molecular gastronomy. These findings demonstrate that a design space including shape fidelity, printability, and nutritional profile provides rich trade-offs for promoting user satisfaction and health, thereby providing designers new opportunities to leverage 3D food printing to provide value for consumer needs and health. Trade-offs were explored between print fidelity, complex modulus, and protein content for mashed potatoes with cricket protein that highlighted the relative trade-offs in 3D food printing recipes. Rheological testing demonstrated these high-fidelity prints had complex modulus values ranging from 15Pa to 25Pa. Mashed potatoes with the addition of cricket powder and pea powder provided the highest fidelity prints for water to additive ratios of 2 and 3, respectively. Different percentages of these additives (5%, 15%, and 30%) with varied water to protein ratios (0, 1, 2, and 3) were added to 100g of mashed potatoes. Our study explores the printability and shape fidelity of mashed potatoes when adding protein-rich cricket and pea protein powders. Additives such as starches and gums have been employed to improve food printability, however, these often detrimentally affect taste, texture, and nutrients. A current challenge in 3D food printing is the design of extrudable food materials that enable customized shape fabrication and retention. 3D food printing has received high attention in personalized meal production and customized food designs in recent years due to its potential advantages over traditional food manufacturing methods.
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