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Food texture design by 3D printing: a review

2021Journal article Open access
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dc.contributor.authorPereira, Tatiana
dc.contributor.authorBarroso, Sónia
dc.contributor.authorGil, Maria M.
dc.date.accessioned2021-08-05T14:28:52Z
dc.date.available2021-08-05T14:28:52Z
dc.date.issued2021
dc.description: This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UIDB/04292/2020 granted to MARE, and projects SmartBioR (CENTRO-01-0145-320 FEDER-000018, Integrated Programme SR&TD co-funded by Centro 2020 program, Portugal 321 2020, European Union, through the European Regional Development Fund) and ValorMar (POCI-01-0247-FEDER-024517, Co-financed by the European Union through the ERDF—European Regional Development Fund, under the Operational Program Competitiveness and Internationalization—Foods 2021, 10, 320 22 of 26 Compete 2020, Lisbon Regional Operational Program—Lisbon 2020 and Algarve Regional Operational Program—Algarve 2020).
dc.description.abstractAn important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, T.; Barroso, S.; Gil, M.M. Food Texture Design by 3D Printing: A Review. Foods 2021, 10, 320. https://doi.org/10.3390/ foods10020320pt_PT
dc.identifier.doi10.3390/ foods10020320pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.8/6015
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMarine and Environmental Sciences Centre
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/10/2/320/htmpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFood designpt_PT
dc.subjectTexturept_PT
dc.subject3D printingpt_PT
dc.subjectPersonalizationpt_PT
dc.subjectStructurept_PT
dc.subjectModelpt_PT
dc.titleFood texture design by 3D printing: a reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.citation.issue2pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMartins Pereira
person.familyNameDuarte Barroso
person.familyNameGil
person.givenNameTatiana Filipa
person.givenNameSónia
person.givenNameMaria M
person.identifierH-7791-2012
person.identifier.ciencia-id541E-016B-2FB6
person.identifier.ciencia-id2C11-7528-F0B2
person.identifier.ciencia-id7313-A289-DF48
person.identifier.orcid0000-0003-0559-8382
person.identifier.orcid0000-0002-6152-265X
person.identifier.orcid0000-0002-8008-9839
person.identifier.ridO-4858-2015
person.identifier.scopus-author-id13404922100
person.identifier.scopus-author-id12785024700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationf19f6d08-0b9e-4efa-af2d-cc9d85e7de65
relation.isAuthorOfPublication724dd035-9f4a-4e09-8550-aec99e428786
relation.isAuthorOfPublication2461492f-3d73-40e9-a6ed-76944bcb1b71
relation.isAuthorOfPublication.latestForDiscovery724dd035-9f4a-4e09-8550-aec99e428786
relation.isProjectOfPublication54154db1-7a14-4ce1-b54e-b3a01fcd44f5
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