Abstract Three-dimensional food printing (3DFP) is an exciting application of the most popular 3D... more Abstract Three-dimensional food printing (3DFP) is an exciting application of the most popular 3D printing technology by which objects with innovative shape, structure and also functionality may be manufactured. By 3DFP, people could eat personalised food in terms of nutritional and sensorial attributes, maximising the positive effects of their unique being. To date, although the building of spare parts, fashion accessories, artistic objects, medical equipment, etc., is possible in almost repeatable ways without significant defects, the printing of food is still far from this result. The most important thing is that in 3D printers as well as in software, the critical variables and the firmware, which control the printing movement, are optimised for plastic materials, while any setting and optimisation for food have not been addressed yet. This chapter is dedicated to the critical variables affecting the quality of 3D edible objects obtained with layer-by-layer deposition of food materials. More specifically, we will analyse step-by-step each phase of the development of a 3D printed food from the use of computer-aided design (CAD) software to the setting of printing variables. Our main goal is to give the basic-information to control printing movements, making the match possible between 3D food and virtual models as much as possible.
Abstract A printed smoothie of selected fruit and vegetables was obtained. The morphological and ... more Abstract A printed smoothie of selected fruit and vegetables was obtained. The morphological and microstructural properties were analyzed as affected by print speed and flow. Also, the changes in microbiological, antioxidant and sensorial attributes were monitored for 8 days at 5 °C. The best reproduction of the virtual model was observed at flow of 101.4%. Actual and estimated printing times did not match because the common firmware and slicing software are still unable to predict the food behaviour during printing. The appearance of 3D printed samples was more appreciated than the no-printed smoothie. Antioxidant capacity was constant during storage at 10.9 mg trolox/100 g while total phenolic content reduced from 18.8 to 10.5 mg GAE/100 g. A concentration in bacteria of 4.28 Log CFU/g was observed after printing suggesting that 3D food printing will have to consider the sanitization of each part in contact with food before its application in restaurants and at industrial scale.
Abstract Three-dimensional printing is a layer-by-layer process capable of manufacturing new obje... more Abstract Three-dimensional printing is a layer-by-layer process capable of manufacturing new objects from several materials, among which is food formulation. In the field of cereal-based products, it has the potential to make objects having very complex shapes. This intricate structure could lead to the obtaining of new textural properties of end products never thought of before. However, most cereal-based 3D printed objects need postprocessing treatments, such as cooking, frying, baking, etc., which could cause the collapse of the printed structure. The use of new ingredients and binding agents would be of relevant importance in this technology to obtain innovative food products and to keep the designed structure. Among these, insects have a potential in the field of cereal-based products due to their high content of protein. Because of the scepticism in western countries, the use of 3D printing could be useful to improve shape, taste and, in turn, their acceptability. The aim of this chapter is to evaluate current researches in the field of cereal-based 3D printed products. We will review knowledge on 3D printing methods, printing conditions, possibility to improve the printability, compatibility with traditional food processing technologies and the possibility to obtain innovative healthy foods enriched with insects.
Current gluten-free products often have nutritional inadequacies. Teff is generating a growing in... more Current gluten-free products often have nutritional inadequacies. Teff is generating a growing interest for its excellent nutritional value. In this study, the effects of teff enrichment of extruded gluten-free breakfast cereals based on rice flour and two process parameters—feed moisture and temperature—were investigated based on their physical, microstructural and nutritional properties. The independent variables were modulated and examined by a Box–Behnken design. The incorporation of teff flour affected the sensory properties of extruded cereals, particularly lightness and crispness, with estimated linear effects of −6.91 and −8.49, respectively. The enrichment of breakfast cereals with teff flour also increased the total phenolic content and antioxidant capacity in both free and bound fractions, as well as the amount of insoluble dietary fibre. By varying all independent variables, the microstructural and physical properties of samples changed considerably. At the lowest feed m...
Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3... more Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.6 or 0.9% (w/w) into printing material prior to 3D printing. Rheological properties of modified printing material were measured; results were used to support 3D printing results. Textural properties of raw and cooked meat mimics were determined and compared with those of selected animal meats, namely, pork tenderloin, chicken breast, salmon meat and Spanish mackerel. Cooking losses of meat mimics were also determined. G′, G″ and tan δ of TGase-modified material were not significantly different from those of the control. In contrast, increasing κc content resulted in increased G′ and G″; tan δ of all κc-modified samples decreased from that of the control. Addition of TGase at 0.9% into printing material increased the hardness of raw meat mimics, while κc at 0.9% increased hardness ...
Abstract Three-dimensional food printing (3DFP) is an exciting application of the most popular 3D... more Abstract Three-dimensional food printing (3DFP) is an exciting application of the most popular 3D printing technology by which objects with innovative shape, structure and also functionality may be manufactured. By 3DFP, people could eat personalised food in terms of nutritional and sensorial attributes, maximising the positive effects of their unique being. To date, although the building of spare parts, fashion accessories, artistic objects, medical equipment, etc., is possible in almost repeatable ways without significant defects, the printing of food is still far from this result. The most important thing is that in 3D printers as well as in software, the critical variables and the firmware, which control the printing movement, are optimised for plastic materials, while any setting and optimisation for food have not been addressed yet. This chapter is dedicated to the critical variables affecting the quality of 3D edible objects obtained with layer-by-layer deposition of food materials. More specifically, we will analyse step-by-step each phase of the development of a 3D printed food from the use of computer-aided design (CAD) software to the setting of printing variables. Our main goal is to give the basic-information to control printing movements, making the match possible between 3D food and virtual models as much as possible.
Abstract A printed smoothie of selected fruit and vegetables was obtained. The morphological and ... more Abstract A printed smoothie of selected fruit and vegetables was obtained. The morphological and microstructural properties were analyzed as affected by print speed and flow. Also, the changes in microbiological, antioxidant and sensorial attributes were monitored for 8 days at 5 °C. The best reproduction of the virtual model was observed at flow of 101.4%. Actual and estimated printing times did not match because the common firmware and slicing software are still unable to predict the food behaviour during printing. The appearance of 3D printed samples was more appreciated than the no-printed smoothie. Antioxidant capacity was constant during storage at 10.9 mg trolox/100 g while total phenolic content reduced from 18.8 to 10.5 mg GAE/100 g. A concentration in bacteria of 4.28 Log CFU/g was observed after printing suggesting that 3D food printing will have to consider the sanitization of each part in contact with food before its application in restaurants and at industrial scale.
Abstract Three-dimensional printing is a layer-by-layer process capable of manufacturing new obje... more Abstract Three-dimensional printing is a layer-by-layer process capable of manufacturing new objects from several materials, among which is food formulation. In the field of cereal-based products, it has the potential to make objects having very complex shapes. This intricate structure could lead to the obtaining of new textural properties of end products never thought of before. However, most cereal-based 3D printed objects need postprocessing treatments, such as cooking, frying, baking, etc., which could cause the collapse of the printed structure. The use of new ingredients and binding agents would be of relevant importance in this technology to obtain innovative food products and to keep the designed structure. Among these, insects have a potential in the field of cereal-based products due to their high content of protein. Because of the scepticism in western countries, the use of 3D printing could be useful to improve shape, taste and, in turn, their acceptability. The aim of this chapter is to evaluate current researches in the field of cereal-based 3D printed products. We will review knowledge on 3D printing methods, printing conditions, possibility to improve the printability, compatibility with traditional food processing technologies and the possibility to obtain innovative healthy foods enriched with insects.
Current gluten-free products often have nutritional inadequacies. Teff is generating a growing in... more Current gluten-free products often have nutritional inadequacies. Teff is generating a growing interest for its excellent nutritional value. In this study, the effects of teff enrichment of extruded gluten-free breakfast cereals based on rice flour and two process parameters—feed moisture and temperature—were investigated based on their physical, microstructural and nutritional properties. The independent variables were modulated and examined by a Box–Behnken design. The incorporation of teff flour affected the sensory properties of extruded cereals, particularly lightness and crispness, with estimated linear effects of −6.91 and −8.49, respectively. The enrichment of breakfast cereals with teff flour also increased the total phenolic content and antioxidant capacity in both free and bound fractions, as well as the amount of insoluble dietary fibre. By varying all independent variables, the microstructural and physical properties of samples changed considerably. At the lowest feed m...
Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3... more Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.6 or 0.9% (w/w) into printing material prior to 3D printing. Rheological properties of modified printing material were measured; results were used to support 3D printing results. Textural properties of raw and cooked meat mimics were determined and compared with those of selected animal meats, namely, pork tenderloin, chicken breast, salmon meat and Spanish mackerel. Cooking losses of meat mimics were also determined. G′, G″ and tan δ of TGase-modified material were not significantly different from those of the control. In contrast, increasing κc content resulted in increased G′ and G″; tan δ of all κc-modified samples decreased from that of the control. Addition of TGase at 0.9% into printing material increased the hardness of raw meat mimics, while κc at 0.9% increased hardness ...
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Papers by Rossella Caporizzi