Abstract
3D printing is an innovative technology for food industry, which provides tremendous opportunities for the designing of customized and personalized nutrition for fruit and vegetable based food products. Various researchers have worked on the development of printable ink, stability of printed products and quality parameters. The aim of this review is to cover the most recent advancements on 3D food printing for fruits and vegetables and explore the prospect. Extrusion-based 3D printing is the most extensively used technique due to their several advantages. The review examines the three groups of extrusion printing such as room temperature extrusion, fused deposition manufacturing and gel forming extrusion. The development in last few years in the area of 3D food products of fruits and vegetables powder has been assembled in this review article. Based on these results, it can conclude that fruit and vegetable has been successfully used to fabricate 3D and even 4D food products. Future studies are required for improvement in pre and post-processing technique. Functional food can also be developed by using 3D printing but more research is required in this area.
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Waghmare, R., Suryawanshi, D. & Karadbhajne, S. Designing 3D printable food based on fruit and vegetable products—opportunities and challenges. J Food Sci Technol 60, 1447–1460 (2023). https://doi.org/10.1007/s13197-022-05386-4
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DOI: https://doi.org/10.1007/s13197-022-05386-4