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An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations

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Abstract

Three-dimensional food printing is an inchoate industry with enormous potential for raising customized food. It offers many advantages as it allows the formulation of complex geometries and permits personalized nutrition to meet special dietary needs without much altering the taste preferences and widens the use of available food sources. A keen surge in this technology has opened the doors to better value addition by supplementing existing processes with 3D food printing and utilizing non-traditional food source for 3D ink formulations. A good understanding of the different properties of ingredients for formulation of 3D ink is necessary to better understand the behavior and properties of the ink system directly affecting the quality of the final printed product. The research and development in the field of ink formulation utilizing non-traditional food ingredients (plant and algae based) is of paramount relevance. In the present article, we review the recent advancements in plant- and algae-based functional ingredients (non-traditional food sources), either added in small amounts or utilized as base material for application in 3D ink formulations. This review spotlights the new ingredients, their physiological function, and impact upon addition on rheological, structural, and printing characteristics of the product. 3D food printing with its application to deliver customized food and personalized nutrition has proven outstanding. Highlighting the advancements in the area of edible ink ingredients and summarizing the existing studies will build the foundation for future studies.

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Data Availability

This review paper utilized the data which are available in published papers.

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Authors and Affiliations

  1. National Institute of Food Technology, Entrepreneurship and Management Thanjavur (Formerly Indian Institute of Food Processing Technology), Pudukkottai RoadTamil Nadu, 613005, Thanjavur, India

    Rishabh Thakur, B. K. Yadav & Neha Goyal

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  1. Rishabh Thakur
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  2. B. K. Yadav
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  3. Neha Goyal
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Rishabh Thakur wrote the original draft, and collected information and resources. B.K. Yadav performed conceptualization, editing, and project administration. Neha Goyal prepared the figures and helped in writing. All the authors reviewed the manuscript.

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Correspondence to B. K. Yadav.

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Thakur, R., Yadav, B.K. & Goyal, N. An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations. Food Bioprocess Technol 16, 1919–1942 (2023). https://doi.org/10.1007/s11947-023-03040-1

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