1Department of Instrumentation Engineering, Dr. Babasaheb Ambedkar Technological University, Lonere, Tal. Mangaon, Dist: Raigad, Maharashtra State, India
2Department of Post-Harvest Engineering, Post-Graduate Institute of Post-Harvest Technology and Management, Killa-Roha, Dist: Raigad (Maharashtra State) (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-Campus Roha) India
*Corresponding author: swami_shrikant1975@yahoo.co.in
Paper No.: 343
3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory properties and nutritional content. Additionally, global challenges like food-waste reduction could be addressed through this technology by improving process parameters and by sustainable use of ingredients, including the incorporation of recovered nutrients from agro-industrial by-products in printed nourishment. The aim of the present review is to highlight the implementation of 3DFP in personalized nutrition, considering the technology applied, the texture and structure of the final product, and the integrated constituents like binding/coloring agents and fortifying ingredients, in order to reach general acceptance of the consumer. Personalized 3DFP refers to special dietary necessities and can be promising to prevent different non-communicable diseases through improved functional food products, containing bioactive compounds like proteins, antioxidants, phytonutrients, and/or probiotics.
3D food printing, Binding agents, By-products, Coloring agents, Fortifying constituents, Personalized nutrition
