Skip to main content

Advertisement

Springer Nature Link
Log in

Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste

  • Original Research
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Trends show that strategies for effective utilization of food wastes will emerge as a key field of research and markets shortly. In this study, for the first time, 3D printing technology, an emerging approach for food customization, was used to prepare nutrient-rich noodles from peel wastes obtained from potato processing industries. The study involves the characterization of material properties for 3D printing. Based on the analysis, the fine fractions of potato peel were found to exhibit better printability than the coarse fractions. Whole wheat flour and potato peel powder were used to formulate the material supply (60:40), and extrusion printing conditions for the in-house developed CARK printer were optimized at 600-mm/min printing speed, 600-rpm extrusion motor speed, and 6-bar pressure for a 1.28-mm-diameter nozzle. Consumer acceptance of the 3D printed and post-processed instant noodles were on par with the market product; with an energy value of 414.39 kcal/100 g, the formulated noodles can be a good choice for breakfast. Importantly, the concept provides new insights to improved utilization of food waste streams; 3D printed foods can be nutrient-rich as well as customized to any shape or layering for enhanced product acceptability. Further, the technology can be conveniently scaled up and the approach is sustainable.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Source: Anukiruthika et al., 2020)

Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

Explore related subjects

Discover the latest articles and news from researchers in related subjects, suggested using machine learning.

Data Availability

All data generated or analyzed during this study are included in the manuscript.

References

  • AACC. (2000). Approved Methods of the American Association of Cereals Chemists (10th ed.). St. Paul, MN, USA.

    Google Scholar 

  • Abdelraof, M., Hasanin, M. S., & El-Saied, H. (2019). Ecofriendly green conversion of potato peel wastes to high productivity bacterial cellulose. Carbohydrate Polymers, 211, 75–83.

    Article  CAS  Google Scholar 

  • Adebayo, W. A., Ogunsina, B. S., & Taiwo, K. A. (2018). Sensory, textural and cooking quality of instant noodles produced from Musa spp-wheat composite flours. Arid Zone Journal of Engineering, Technology and Environment, 14(SPi4), 74–85.

    Google Scholar 

  • Adejuwon, O. H., Jideani, A. I. O., & Falade, K. O. (2019). Quality and public health concerns of instant noodles as influenced by raw materials and processing technology. Food Reviews International, 1–42.

  • An, D., Li, Q., Li, E., Obadi, M., Li, C., Li, H., Zhang, J., Du, J., Zhou, X., Li, N., & Xu, B. (2021). Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch. Food Chemistry, 341(July 2020). https://doi.org/10.1016/j.foodchem.2020.128222

  • Anukiruthika, T., Moses, J. A., & Anandharamakrishnan, C. (2020). 3D printing of egg yolk and white with rice flour blends. Journal of Food Engineering, 265, 109691. https://doi.org/10.1016/j.jfoodeng.2019.109691

    Article  CAS  Google Scholar 

  • AOAC, I. (2016). Official Methods of Analysis (M. A. I. Rockville (ed.); 20th ed.).

  • Barak, S., Mudgil, D., & Khatkar, B. S. (2014). Effect of compositional variation of gluten proteins and rheological characteristics of wheat flour on the textural quality of white salted noodles. International Journal of Food Properties, 17(4), 731–740. https://doi.org/10.1080/10942912.2012.675611

    Article  CAS  Google Scholar 

  • Ben-Ner, A., & Siemsen, E. (2017). Decentralization and localization of production: The organizational and economic consequences of additive manufacturing (3D printing). California Management Review, 59(2), 5–23.

    Article  Google Scholar 

  • Cao, X., Zhou, S., Yi, C., Wang, L., Qian, H., Zhang, H., & Qi, X. (2017). Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles. Journal of Texture Studies, 48(6), 607–615. https://doi.org/10.1111/jtxs.12274

    Article  PubMed  Google Scholar 

  • Chandra, S., Singh, S., & Kumari, D. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681–3688.

    CAS  PubMed  Google Scholar 

  • Dangi, N., Yadav, B. S., & Yadav, R. B. (2019). Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate. International Journal of Biological Macromolecules, 139, 387–396.

    Article  CAS  Google Scholar 

  • Dankar, I., Haddarah, A., Omar, F. E. L., Sepulcre, F., & Pujolà, M. (2018a). 3D printing technology: The new era for food customization and elaboration. Trends in Food Science and Technology, 75, 231–242. https://doi.org/10.1016/j.tifs.2018.03.018

    Article  CAS  Google Scholar 

  • Dankar, I., Pujolà, M., El Omar, F., Sepulcre, F., & Haddarah, A. (2018b). Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing. Food and Bioprocess Technology, 11(11), 2021–2031. https://doi.org/10.1007/s11947-018-2159-5

    Article  CAS  Google Scholar 

  • Feng, C., Zhang, M., Bhandari, B., & Ye, Y. (2020). Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks. LWT, 109265.

  • Ghazal, A. F., Zhang, M., & Liu, Z. (2019). Spontaneous color change of 3D printed healthy food product over time after printing as a novel application for 4D food printing. Food and Bioprocess Technology, 12(10), 1627–1645.

    Article  CAS  Google Scholar 

  • Godoi, F. C., Bhandari, B. R., Prakash, S., & Zhang, M. (2019). An introduction to the principles of 3D food printing. In Fundamentals of 3D Food Printing and Applications (pp. 1–18). Elsevier.

  • Gómez, M., & Román, L. (2018). Role of different polymers on the development of gluten-free baked goods. In Polymers for Food Applications (pp. 693–724). Springer.

  • Grasso, S. (2020). Extruded snacks from industrial by-products: A review. Trends in Food Science & Technology.

  • Gulia, N., Dhaka, V., & Khatkar, B. S. (2013). Critical Reviews in food science and nutrition instant noodles : Processing, quality and nutritional aspects. June, 37–41. https://doi.org/10.1080/10408398.2011.638227

  • Huang, M., Zhang, M., & Bhandari, B. (2019). Assessing the 3D printing precision and texture properties of brown rice induced by infill levels and printing variables. Food and Bioprocess Technology, 1–12. https://doi.org/10.1007/s11947-019-02287-x

  • Jagadiswaran, B., Alagarasan, V., Palanivelu, P., Theagarajan, R., Moses, J. A., & Anandharamakrishnan, C. (2021). Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies. Future Foods, 100036.

  • Jeddou, K. B., Bouaziz, F., Zouari-Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R., & Nouri-Ellouz, O. (2017). Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chemistry, 217, 668–677.

    Article  Google Scholar 

  • Jia, F., Wang, X., Mustafee, N., & Hao, L. (2016). Investigating the feasibility of supply chain-centric business models in 3D chocolate printing: A simulation study. Technological Forecasting and Social Change, 102, 202–213.

    Article  Google Scholar 

  • Jiang, H., Zheng, L., Zou, Y., Tong, Z., & Han, S. (2018). 3D food printing : Main components selection by considering rheological properties. Critical Reviews in Food Science and Nutrition, 1, 13. https://doi.org/10.1080/10408398.2018.1514363

  • Keerthana, K., Anukiruthika, T., Moses, J. A., & Anandharamakrishnan, C. (2020). Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2020.110116

    Article  Google Scholar 

  • Kim, H. W., Bae, H., & Park, H. J. (2018). Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material. Journal of Food Engineering, 215, 23–32.

    Article  Google Scholar 

  • Kowalska, H., Czajkowska, K., Cichowska, J., & Lenart, A. (2017). What’s new in biopotential of fruit and vegetable by-products applied in the food processing industry. Trends in Food Science & Technology, 67, 150–159.

    Article  CAS  Google Scholar 

  • Krishnaraj, P., Anukiruthika, T., Choudhary, P., Moses, J. A., & Anandharamakrishnan, C. (2019). 3D extrusion printing and post-processing of fibre-rich snack from indigenous composite flour. Food and Bioprocess Technology, 12(10), 1776–1786. https://doi.org/10.1007/s11947-019-02336-5

  • Kumar, S., Anukiruthika, T., Dutta, S., Kashyap, A. V., Moses, J. A., & Anandharamakrishnan, C. (2020). Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2020.02.021

    Article  Google Scholar 

  • Ladha-Sabur, A., Bakalis, S., Fryer, P. J., & Lopez-Quiroga, E. (2019). Mapping energy consumption in food manufacturing. Trends in Food Science & Technology, 86, 270–280.

    Article  CAS  Google Scholar 

  • Li, Q., Liu, S., Obadi, M., Jiang, Y., Zhao, F., Jiang, S., & Xu, B. (2020). The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles. Food Chemistry, 302, 125267.

  • Liu, L., Meng, Y., Bhandari, B., Dai, X., Chen, K., Zhu, Y., & Prakash, S. (2019). Correction to: 3D printing complex egg white protein objects: Properties and optimization. Food and Bioprocess Technology, 12(2), 280.

    Article  Google Scholar 

  • Liu, Y., Tang, T., Duan, S., Qin, Z., Zhao, H., Wang, M., Li, C., Zhang, Z., Liu, A., Han, G., et al. (2020). Applicability of rice doughs as promising food materials in extrusion-based 3D printing. Food and Bioprocess Technology, 13(3), 548–563.

    Article  CAS  Google Scholar 

  • Liu, Z., Zhang, M., Bhandari, B., & Yang, C. (2018). Impact of rheological properties of mashed potatoes on 3D printing. Journal of Food Engineering, 220, 76–82. https://doi.org/10.1016/j.jfoodeng.2017.04.017

    Article  Google Scholar 

  • Moses, J. A., Norton, T., Alagusundaram, K., & Tiwari, B. K. (2014). Novel drying techniques for the food industry. Food Engineering Reviews, 6(3), 43–55.

    Article  Google Scholar 

  • Nachal, N., Moses, J. A., Karthik, P., & Anandharamakrishnan, C. (2019). Applications of 3D printing in food processing. Food Engineering Reviews, 11(3), 123–141. https://doi.org/10.1007/s12393-019-09199-8

    Article  CAS  Google Scholar 

  • Nida, S., Anukiruthika, T., Moses, J. A., & Anandharamakrishnan, C. (2020). 3D printing of grinding and milling fractions of rice husk. Waste and Biomass Valorization, 1–10. https://doi.org/10.1007/s12649-020-01000-w

  • Oh, I., & Lee, S. (2020). Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel. Journal of Food Engineering, 268, 109750.

    Article  Google Scholar 

  • Pallottino, F., Hakola, L., Costa, C., Antonucci, F., Figorilli, S., Seisto, A., & Menesatti, P. (2016). Printing on food or food printing: A review. Food and Bioprocess Technology, 9(5), 725–733.

    Article  Google Scholar 

  • Perez, B., Nykvist, H., Brogger, A. F., Larsen, M. B., & Falkeborg, M. F. (2019). Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review. Food Chemistry, 287, 249–257. https://doi.org/10.1016/j.foodchem.2019.02.090

    Article  CAS  PubMed  Google Scholar 

  • Ritzoulis, C., & Pavlou, A. (2019). Food processing by-products and waste: Potential applications as emulsifiers and stabilizers. In Reformulation as a Strategy for Developing Healthier Food Products (pp. 235–249). Springer.

  • Sakhare, S. D., Inamdar, A. A., Soumya, C., Indrani, D., & Rao, G. V. (2014). Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. Journal of Food Science and Technology, 51(12), 4108–4113. https://doi.org/10.1007/s13197-013-0939-5

    Article  CAS  PubMed  Google Scholar 

  • Seetapan, N., Limparyoon, N., Yooberg, R., Leelawat, B., & Charunuch, C. (2019). Influence of addition of extruded rice flour on preparation and quality of fresh gluten-free yellow alkaline noodles. Journal of Cereal Science, 90, 102828.

    Article  CAS  Google Scholar 

  • Severini, C., Derossi, A., Ricci, I., Caporizzi, R., & Fiore, A. (2018). Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects. Journal of Food Engineering, 220, 89–100. https://doi.org/10.1016/j.jfoodeng.2017.08.025

    Article  CAS  Google Scholar 

  • Shanthamma, S., Preethi, R., Moses, J. A., & Anandharamakrishnan, C. (2021). 4D printing of sago starch with turmeric blends: A study on pH-triggered spontaneous color transformation. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.0c00151

    Article  Google Scholar 

  • Singh Gill, B., Singh, N., & Saxena, S. K. (2004). The impact of starch properties on noodle making properties of Indian wheat flours. International Journal of Food Properties, 7(1), 59–74.

    Article  Google Scholar 

  • Song, X., Zhu, W., Pei, Y., Ai, Z., & Chen, J. (2013). Effects of wheat bran with different colors on the qualities of dry noodles. Journal of Cereal Science, 58(3), 400–407.

    Article  CAS  Google Scholar 

  • Suppiramaniam, Y. K., Thangarasu, A., Wilson, A., Moses, J. A., & Chinnaswamy, A. (2021). 3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage. LWT, 111461.

  • Surasani, V. K. R., Singh, A., Gupta, A., & Sharma, S. (2019). Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste. LWT, 111, 443–448.

    Article  Google Scholar 

  • Tagliavini, G. (2017). CFD Simulation of a co-rotating twin-screw extruder : Validation of a rheological model for a starch-based dough for snack food. 1–13. https://doi.org/10.1515/ijfe-2017-0116

  • Tang, A., Li, M., Wang, R., Dhital, S., & Lu, D. (2019). Manipulating raw noodle crystallinity to control the hardness of cooked noodle. LWT, 109, 305–312.

    Article  CAS  Google Scholar 

  • Tao, H., Li, M., Deng, H.-D., Ren, K.-X., Zhuang, G.-Q., Xu, X.-M., & Wang, H.-L. (2019). The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles. International Journal of Biological Macromolecules, 137, 697–702.

    Article  CAS  Google Scholar 

  • Theagarajan, R., Malur Narayanaswamy, L., Dutta, S., Moses, J. A., & Chinnaswamy, A. (2019). Valorisation of grape pomace (cv. Muscat) for development of functional cookies. International Journal of Food Science & Technology.

  • Theagarajan, R., Moses, J. A., & Anandharamakrishnan, C. (2020). 3D extrusion printability of rice starch and optimization of process variables. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-020-02453-6

    Article  Google Scholar 

  • Vijayakumar, T. P., & Boopathy, P. (2014). Optimization of ingredients for noodle preparation using response surface methodology. Journal of Food Science and Technology, 51(8), 1501–1508.

    Article  CAS  Google Scholar 

  • Wang, L., Zhang, M., Bhandari, B., & Yang, C. (2018). Investigation on fish surimi gel as promising food material for 3D printing. Journal of Food Engineering, 220, 101–108. https://doi.org/10.1016/j.jfoodeng.2017.02.029

    Article  CAS  Google Scholar 

  • Wilson, A., Anukiruthika, T., Moses, J. A., & Anandharamakrishnan, C. (2020). Customized shapes for chicken meat–based products: Feasibility study on 3D-printed NUggets. Food and Bioprocess Technology, 1–16.

  • Wilson, A., Anukiruthika, T., Moses, J. A., & Anandharamakrishnan, C. (2021). Preparation of fiber-enriched chicken meat constructs using 3D printing. Journal of Culinary Science & Technology, 1–12.

  • Wu, D. (2016). Recycle technology for potato peel waste processing: A review. Procedia Environmental Sciences, 31, 103–107.

    Article  Google Scholar 

Download references

Funding

The authors acknowledge funding received from the Ministry of Food Processing Industries (MoFPI), Govt. of India for this research work (Grant No. Q-11/16/2018-R&D).

Author information

Authors and Affiliations

  1. Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. of India, Thanjavur, Tamil Nadu, India

    Madhumitha Muthurajan, Abinash Veeramani, Taniyath Rahul, Rohit Kumar Gupta, T. Anukiruthika, J. A. Moses & C. Anandharamakrishnan

Authors
  1. Madhumitha Muthurajan
    View author publications

    Search author on:PubMed Google Scholar

  2. Abinash Veeramani
    View author publications

    Search author on:PubMed Google Scholar

  3. Taniyath Rahul
    View author publications

    Search author on:PubMed Google Scholar

  4. Rohit Kumar Gupta
    View author publications

    Search author on:PubMed Google Scholar

  5. T. Anukiruthika
    View author publications

    Search author on:PubMed Google Scholar

  6. J. A. Moses
    View author publications

    Search author on:PubMed Google Scholar

  7. C. Anandharamakrishnan
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to C. Anandharamakrishnan.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Muthurajan, M., Veeramani, A., Rahul, T. et al. Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste. Food Bioprocess Technol 14, 1817–1834 (2021). https://doi.org/10.1007/s11947-021-02675-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-021-02675-2

Keywords