Starch as edible ink in 3D printing for food applications: a review

Three-dimensional (3D) printing has attracted more attention in food industry because of its potential advantages, including the ability to create customized products according to individual's sensory or nutritional requirements. However, the production of high-quality 3D printed foods requires...

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Published in	Critical reviews in food science and nutrition Vol. 64; no. 2; pp. 456 - 471
Main Authors	Chen, Yuanhui, McClements, David Julian, Peng, Xinwen, Chen, Long, Xu, Zhenlin, Meng, Man, Zhou, Xing, Zhao, Jianwei, Jin, Zhengyu
Format	Journal Article
Language	English
Published	United States Taylor & Francis 2024 Taylor & Francis Ltd
Subjects	3D printed food 3D printing application Food Food availability Food industry Food processing Food processing industry Food quality improvement methods influence factors Inks Nutritional requirements Physicochemical properties Polymers Printing Sensory properties Starch Three dimensional printing influence factors starch application improvement methods 3D printed food 3D printing
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Abstract	Three-dimensional (3D) printing has attracted more attention in food industry because of its potential advantages, including the ability to create customized products according to individual's sensory or nutritional requirements. However, the production of high-quality 3D printed foods requires the availability of edible bio-inks with the required physicochemical and sensory attributes. Starch, as one of the important sources of dietary energy, is widely used in food processing and is considered as one kind of versatile polymers. It is not only because starch has low prices and abundant sources, but also because desirable modified starch can be obtained by altering its physicochemical properties through physical, chemical and enzymatic methods. This article focuses on the utilization of starch as materials to create food-grade bio-inks. Initially, several kinds of commonly used 3D printers are discussed. The factors affecting the printing quality of starch-based materials and improvement methods are then reviewed, as well as areas where future researches are required. The applications of 3D printed starch-based materials in food industry are also introduced. Overall, starch appears to be one kind of useful substances for creating edible bio-inks that can be utilized within 3D food printing applications to create a wide variety of food products.
AbstractList	Three-dimensional (3D) printing has attracted more attention in food industry because of its potential advantages, including the ability to create customized products according to individual's sensory or nutritional requirements. However, the production of high-quality 3D printed foods requires the availability of edible bio-inks with the required physicochemical and sensory attributes. Starch, as one of the important sources of dietary energy, is widely used in food processing and is considered as one kind of versatile polymers. It is not only because starch has low prices and abundant sources, but also because desirable modified starch can be obtained by altering its physicochemical properties through physical, chemical and enzymatic methods. This article focuses on the utilization of starch as materials to create food-grade bio-inks. Initially, several kinds of commonly used 3D printers are discussed. The factors affecting the printing quality of starch-based materials and improvement methods are then reviewed, as well as areas where future researches are required. The applications of 3D printed starch-based materials in food industry are also introduced. Overall, starch appears to be one kind of useful substances for creating edible bio-inks that can be utilized within 3D food printing applications to create a wide variety of food products.
Author	Chen, Yuanhui Peng, Xinwen Jin, Zhengyu McClements, David Julian Zhao, Jianwei Chen, Long Xu, Zhenlin Meng, Man Zhou, Xing
Author_xml	– sequence: 1 givenname: Yuanhui surname: Chen fullname: Chen, Yuanhui organization: School of Food Science and Technology, Jiangnan University – sequence: 2 givenname: David Julian surname: McClements fullname: McClements, David Julian organization: Department of Food Science, University of Massachusetts – sequence: 3 givenname: Xinwen surname: Peng fullname: Peng, Xinwen organization: State Key Laboratory of Pulp and Paper Engineering, South China University of Technology – sequence: 4 givenname: Long orcidid: 0000-0002-7218-2283 surname: Chen fullname: Chen, Long organization: School of Food Science and Technology, South China Agricultural University – sequence: 5 givenname: Zhenlin surname: Xu fullname: Xu, Zhenlin organization: School of Food Science and Technology, South China Agricultural University – sequence: 6 givenname: Man surname: Meng fullname: Meng, Man organization: Guangdong Licheng Detection Technology Co., Ltd – sequence: 7 givenname: Xing surname: Zhou fullname: Zhou, Xing organization: School of Food Science and Technology, Jiangnan University – sequence: 8 givenname: Jianwei surname: Zhao fullname: Zhao, Jianwei organization: School of Food Science and Technology, Jiangnan University – sequence: 9 givenname: Zhengyu orcidid: 0000-0002-7802-9722 surname: Jin fullname: Jin, Zhengyu organization: School of Food Science and Technology, Jiangnan University
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Snippet	Three-dimensional (3D) printing has attracted more attention in food industry because of its potential advantages, including the ability to create customized...
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SubjectTerms	3D printed food 3D printing application Food Food availability Food industry Food processing Food processing industry Food quality improvement methods influence factors Inks Nutritional requirements Physicochemical properties Polymers Printing Sensory properties Starch Three dimensional printing
Title	Starch as edible ink in 3D printing for food applications: a review
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