scholarly journals Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 173
Author(s):  
Wei Yang ◽  
Anqianyi Tu ◽  
Yuchen Ma ◽  
Zhanming Li ◽  
Jie Xu ◽  
...  
Keyword(s):  
Drug Delivery ◽  
Additive Manufacturing ◽  
Whey Protein ◽  
Biomedical Applications ◽  
Food Industry ◽  
Value Added ◽  
Systemic Review ◽  
4D Printing ◽  
Food Printing ◽  
3D Food Printing

The application of chitosan (CS) and whey protein (WP) alone or in combination in 3D/4D printing has been well considered in previous studies. Although several excellent reviews on additive manufacturing discussed the properties and biomedical applications of CS and WP, there is a lack of a systemic review about CS and WP bio-inks for 3D/4D printing applications. Easily modified bio-ink with optimal printability is a key for additive manufacturing. CS, WP, and WP–CS complex hydrogel possess great potential in making bio-ink that can be broadly used for future 3D/4D printing, because CS is a functional polysaccharide with good biodegradability, biocompatibility, non-immunogenicity, and non-carcinogenicity, while CS–WP complex hydrogel has better printability and drug-delivery effectivity than WP hydrogel. The review summarizes the current advances of bio-ink preparation employing CS and/or WP to satisfy the requirements of 3D/4D printing and post-treatment of materials. The applications of CS/WP bio-ink mainly focus on 3D food printing with a few applications in cosmetics. The review also highlights the trends of CS/WP bio-inks as potential candidates in 4D printing. Some promising strategies for developing novel bio-inks based on CS and/or WP are introduced, aiming to provide new insights into the value-added development and commercial CS and WP utilization.

scholarly journals How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 497 ◽  
Author(s):  
Azarmidokht Gholamipour-Shirazi ◽  
Michael-Alex Kamlow ◽  
Ian T. Norton ◽  
Tom Mills
Keyword(s):  
Additive Manufacturing ◽  
Food Industry ◽  
Food Product ◽  
Great Promise ◽  
Advantages And Disadvantages ◽  
Nutritional Needs ◽  
Full Discussion ◽  
Printed Materials ◽  
Food Printing ◽  
3D Food Printing

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

scholarly journals A Review of 3D Food Printing Technology

2018 ◽  
Vol 213 ◽  
pp. 01012 ◽  
Author(s):  
Paphakorn Pitayachaval ◽  
Nattawut Sanklong ◽  
Anantapoom Thongrak
Keyword(s):  
Food Industry ◽  
3D Model ◽  
Layer By Layer ◽  
Printing Technique ◽  
Complicated Part ◽  
Food Printing ◽  
Binder Jetting ◽  
Printing Techniques ◽  
Food Model ◽  
3D Food Printing

The additive manufacturing technology has been applied to directly construct physical model from 3D model without mold and die. Several industries utilize this technology to manufacture a complicated part such as automobile, aerospace including food industry. The advantage 3D food printing are ability to produce complex food model and ability to design unique pattern. A 3D food printing technique is composed of an extrusion-based printing, binder jetting and inkjet printing. The food materials such as sugar, chocolate, and cheese are used to create designed shape based on layer-by-layer. This paper presents a review of 3D food printing techniques. This review is to categorize, printability, productivity, properties of material and mechanism of 3D food printing techniques, as well as to provide the direction of future development.

scholarly journals Impact of Industrial Revolutions on Food Machinery - An Overview

2020 ◽  
Vol 9 (5) ◽  
pp. 42
Author(s):  
Afam I. O. Jideani ◽  
Awelani P. Mutshinyani ◽  
Ntsako P. Maluleke ◽  
Zwivhuya P. Mafukata ◽  
Mkateko V. Sithole ◽  
...  
Keyword(s):  
Autonomous Vehicles ◽  
Food Industry ◽  
Industrial Revolution ◽  
Food Manufacturing ◽  
Fourth Industrial Revolution ◽  
Scientific Equipment ◽  
Food Printing ◽  
The Internet Of Things ◽  
Industrial Revolutions ◽  
3D Food Printing

The industrial revolutions occurring at specific periods impacted differently on food industry machinery, including analytical and innovative scientific equipment, and had significant effects on food manufacturing. The fourth industrial revolution (4IR) unlike the other industrial revolutions (1IR, 2IR, and 3IR) has a faster significant impact and niches on artificial intelligence (AI), machine learning (ML), blockchain, robotics, the internet of things (IoT), digitalization, big data, autonomous vehicles, additive manufacturing, nanotechnology, biotechnology, and 3D food printing technologies. Going forward would require more mechatronic engineers as process technicians, particularly in paperless processes and automation of the digital rich future.

scholarly journals A New Paradigm of Pharmaceutical Drug Delivery Systems (DDS) : Challenges for Space, Time, and Shapes

2018 ◽  
Vol 9 (3) ◽  
pp. 11 ◽  
Author(s):  
Namsoo Kim ◽  
Jaeseok Eo ◽  
Brandon Cepeda ◽  
Jihye Kim
Keyword(s):  
Drug Delivery ◽  
Drug Delivery Systems ◽  
Peanut Butter ◽  
Delivery Systems ◽  
Effective Control ◽  
Patient Specific ◽  
Original Research ◽  
Food Printing ◽  
Printing Time ◽  
3D Food Printing

Using 3D food printing with the Internet of Things (IoT) technology, patients can receive diagnoses and prescriptions from their doctors while in the comfort of their homes. The patient-specific prescription has been innovated by converging 3D food printing technology with drug delivery systems (DDSs). Quantitative drug dosages can be incorporated into the composition of food and produced in any shape within a short time. Automating food and DDSs makes promising implications for healing patients remotely, as well. Each of these aspects, along with IoT technology, have contributed to increased health care for patients, no matter their location. The quantitative discharge of vitamin C melted in water, mayonnaise, ketchup, and peanut butter has been verified using the Piston Typed Extrusion (PTE) method. Designs with different curves and shapes were repeatedly printed with a head speed of 1.6×10-2 m/s, and it was confirmed that effective control while printing the shapes was possible. The Hagen-Poiseuille (HP) formula was utilized to simulate the overall printing time. This simulation affirmed that increasing the head speed from 1.6×10-2 m/s to 4.0×10-2 m/s had reduced the printing time consistently, but the time was not reduced continuously after 4.0×10-2 m/s, depending on the materials’ viscosities and how much curvature exists in the designs. The precision of printing was adjusted within 5% of the theoretical value during printing, and the IoT technology allowed printing of the materials within five minutes, regardless of the patient’s location.   Article Type: Original Research

scholarly journals Application of 3D food printing in meat production

Meso ◽  
2019 ◽  
Vol 21 (3) ◽  
pp. 262-268
Author(s):  
Tomislava Vukušić ◽  
Višnja Stulić ◽  
Zoran Herceg ◽  
Ana Pavičić
Keyword(s):  
Additive Manufacturing ◽  
Meat Production ◽  
Food Printing ◽  
3D Food Printing

Trodimenzionalan ispis (3D), odnosno aditivna proizvodnja (engl. Additive Manufacturing, AM), je tehnologija u razvoju koja se upotrebljava u proizvodnji hrane, a omogućava razvoj novih prehrambenih proizvoda s jedinstvenim, složenim i personaliziranim geometrijama dizajna, razrađenim teksturama i prilagođenim nutritivnim sadržajem. Danas se 3D ispis primjenjuje u proizvodnji hrane za posebne namjene (za vojnike, astronaute, starije osobe) te u konditorskoj industriji. Ova tehnologija predstavlja potencijalno rješenje za otklanjanje problema postojećih tehnika procesiranja hrane s posebnom namjenom, poput niže učinkovitosti i visokih troškova proizvodnje. Glavni je cilj ovoga rada analizirati potencijalne primjene tehnologije 3D ispisa u preradi mesa, uključujući 3D pisače, mesne formulacije i druge aspekte koji utječu na mogućnost ispisa i naknadne obrade 3D ispisanih proizvoda od mesa.

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

2021 ◽  
Author(s):  
Madhumitha Muthurajan ◽  
Abinash Veeramani ◽  
Taniyath Rahul ◽  
Rohit Kumar Gupta ◽  
T. Anukiruthika ◽  
...  
Keyword(s):  
Food Industry ◽  
Potato Peel ◽  
Waste Streams ◽  
Industry Waste ◽  
Food Industry Waste ◽  
Food Printing ◽  
3D Food Printing

Polymers for additive manufacturing and 4D-printing: Materials, methodologies, and biomedical applications

2019 ◽  
Vol 94 ◽  
pp. 57-116 ◽  
Author(s):  
Carmen M. González-Henríquez ◽  
Mauricio A. Sarabia-Vallejos ◽  
Juan Rodriguez-Hernandez
Keyword(s):  
Additive Manufacturing ◽  
Biomedical Applications ◽  
4D Printing

scholarly journals Green Synthesized Chitosan/Chitosan Nanoforms/Nanocomposites for Drug Delivery Applications

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2256
Author(s):  
Iyyakkannu Sivanesan ◽  
Judy Gopal ◽  
Manikandan Muthu ◽  
Juhyun Shin ◽  
Selvaraj Mari ◽  
...  
Keyword(s):  
Drug Delivery ◽  
Biomedical Applications ◽  
Food Industry ◽  
Systematic Research ◽  
Research Focus ◽  
Research Attention ◽  
Shell Waste ◽  
Attractive Option ◽  
Drug Delivery Applications ◽  
First Time

Chitosan has become a highlighted polymer, gaining paramount importance and research attention. The fact that this valuable polymer can be extracted from food industry-generated shell waste gives it immense value. Chitosan, owing to its biological and physicochemical properties, has become an attractive option for biomedical applications. This review briefly runs through the various methods involved in the preparation of chitosan and chitosan nanoforms. For the first time, we consolidate the available scattered reports on the various attempts towards greens synthesis of chitosan, chitosan nanomaterials, and chitosan nanocomposites. The drug delivery applications of chitosan and its nanoforms have been reviewed. This review points to the lack of systematic research in the area of green synthesis of chitosan. Researchers have been concentrating more on recovering chitosan from marine shell waste through chemical and synthetic processes that generate toxic wastes, rather than working on eco-friendly green processes—this is projected in this review. This review draws the attention of researchers to turn to novel and innovative green processes. More so, there are scarce reports on the application of green synthesized chitosan nanoforms and nanocomposites towards drug delivery applications. This is another area that deserves research focus. These have been speculated and highlighted as future perspectives in this review.

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