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Developments in the Materials, Technologies, and Uses for Functional and Customized Nutrition in 3D and 4D Food Printing

Year: 2025
Type: article
Abstract: A revolutionary era in food science has begun with the quick development of three-dimensional and four dimensional foods printing, which presents new possibilities for creating foods that are structurally complex, nutritionally tailored, and sensory enhanced.Recent advances demonstrate that the problems of biological activity formation, fidelity, and rheology can be successfully addressed by extrusion-based as well as dual extrusion systems when used in coaxial printing, the analysis of images, and integrated heating strategies.Shear-thinning and viscous material, and reconstruction properties that improve printability and stability have been engineered into food-grade hydrogels, starch, proteins from plants, fibers, and matrices derived from seafood or cereals.Beyond printability, studies show that 3D printing can be used to deliver therapeutic bio actives, encapsulate probiotics , and produce foods that are suitable for patients and seniors.This demonstrates how 3D/4D food printing can be used for purposes other than just structures and aesthetics, such as customized nutrition and food design with a focus on healthcare.3Dprinting technology is a promising solution to produce customizable food and biodegradable materials.History has recently demonstrated emulsion-filled gels, powder-binder systems, plant-based analogues of fat, and lignin-based antimicrobial resins with varying degrees of success, all emphasizing the importance of ingredient choice and design in developing stability and functional printability.The present review provided a brief overview of recent work with 3D printing and explored possible niche areas in terms of personalized nutrition, meat alternatives, and biodegradable manufacturing.
DOI: 10.56726/irjmets82837
Language: English
Open Access status: hybrid
OpenAlex ID: W4414376917
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