A Systematic Review on Applications of 3D Food Printing

A Systematic Review on Applications of 3D Food Printing Abstract: The present study utilizes a computer-operated additive manufacturing process referred to as three-dimensional printing. 3D food printing involves printing filament like regular 3D printing in which a viscous material is deposited on the surface layer by layer to produce a final shape. It combines 3D printing with digital gastronomy techniques to fabricate food products. In recent years it shows great potential in the food sector to fabricate complex shapes, sizes, colors, flavors, and textures of the food. 3D printing has the benefits of providing personalized health requirements and complex shape fabrication as per consumers’ needs. 3D food has an immense number of applications from personal cooking and catering services to space food requirements. In this study, the critical review of 3D food printing is discussed about 3D food printing technologies, factors influencing reliability, and its applications.

Keywords: 3D Food Printing, Nutrition, Personalized Nutrition, Food Design.

1. Introduction The generalized term used for 3D printing or rapid prototyping is the additive manufacturing process. It was first introduced in the 1980s in Japan to build 3D objects from materials like metals, ceramics, and polymers. It was initially introduced into the food sector by scholars from Cornell University. In this technique, the most common method is layer by layer deposition of material to produce complex design, elaborated texture, and customized flavors without many specific tools.[1] The design is the first and most important aspect of the product to appeal to a consumer. It also applies to food products while meeting the needs of children to the elderly and from patients to athletes. This emerging technology has opened new ways for customized meal fabrication as per individual calorie intake and specific nutritional requirements. [2] The motivation behind this topic is the growing food market as the market of 3D food printing is projected to attain more than 500 million dollars by 2023. The ongoing research and development in this sector are immense especially in the field of food design and customization. In a study, it has been found out that people are more attracted to the products which can be customized according to their needs as they can easily find some connection with it. Not just regular application it also has immense potential in space food. Currently, space food is prepared before astronauts and crew members leave the ground and they can't customize their meals and prepare their food as per their nutritional requirements because it is very important in space to maintain their health and performance.

This study investigates some relevant and important factors like food texture, customization in food, applications, and technology. In this study, the review of the above factors is discussed and analyzed based on the previous literature, articles, and conference papers. This study aims to find and understand the concept of 3D food printing and learn how different parameters affect the food and applications of this technology.

2. Literature Review Pulatsu et.al. provides a review of distinct classes of food materials that can replace Polylactic Acid (PLA) or Acrylonitrile butadiene styrene (ABS) as a spot of printing ink. 3D printing or Additive manufacturing is a common and numerous emerging technology ever. It is a procedure in which CAD drafts can be converted into real 3D models. 3D printing is an advantageous approach with radio prototyping which is widely accepted by a lot of agribusiness and food companies. This review paper also targets the problems concerning the flow properties of materials being used. Flow properties of food materials can impact the shape, accuracy, and structure of the absolute result. Due to the rheological attributes of nutrition materials, layer distortion is another

major technical problem that occurs during printing. Restriction to swap between materials is getting attractive to offer a new level opportunity in 3D food printing. Hence, all the above problems and their optimum solutions need to be discovered before employing food printing on a full scale.[5] Maniglia et. al. examined using a simple and safe approach called dry heating treatment (DHT) to alter the characteristics of wheat starch to create hydrogels that might be utilized as a spot for ink in Additive manufacturing. The experiment is accomplished by dry heating the wheat starch for 2 and 4 hours at 130°C respectively. The granule size of modified wheat starches increased, but the shape and surface of the granules, molecular functional groups remained unchanged. Thus, results in a decrement in viscosity and more significant strength of the printing inks (modified hydrogels) utilizing dry heated wheat starch. Similarly for wheat starches heated for 4 hours results in more satisfactory printability and reproducibility while printing. DHT also improved the texture of printed wheat starch hydrogel samples. These findings suggested that DHT may be used to improve the characteristics of wheat starch hydrogels, letting this ink be utilized in 3D printing. Finally, this study extends a new gateway for comprehensive analysis on starch-based products.[7] 3D printing for food industries is improving by targeting people’s specific requirements for ingredients and shape customization. Pant et. al. focusses their work to provide Dysphagic Patients with a better nutritional profile and low costs. Elder people require soft and safe swallowing food to maintain their health. To make food 3D printable, the current effort provides a unique manner of categorizing them, each with different water and starch content. The fewer hydrocolloids that are required in the ink composition, the higher the starch content and the lower the water content of the food. The importance of this study is the use of undehydrated vegetables and the least number of hydrocolloids feasible to print attractive and appetizing food while keeping nutrients and flavor. Fresh vegetables preserve flavor and nutrition in the same way that real food does. As a result, food printing may become more accessible in hospital and nursing home kitchens. [8] Burke-Shyne et. al. proposes the prospect and challenges for additive manufacturing known as 3D printing.

The primary composition of this paper is to emphasize the prerequisites of nutrition problems that must be considered while using 3D food printing. The methodology used to approach the consequences is by obtaining qualitative-based interviews of professionals and technical acquaintances in nutrition. The four major themes that are appeared from the research outcomes are reliability, potential, technological, and social issues. This research aims to raise a conversation and future modification regarding the mentioned concerns in 3D food manufacturing. Though food printing delivers a sustainable way to preserve food still it is a time-taking, expensive approach. The most frequently asked question and prime problem in 3D food printing is the restriction to move between textures. The potential use of food printing can be in hospitals where the patient's food is in the form of a scoop of ice cream. The appearance of that 'ice-cream style' food can be improved by this technique as visuals of food plays a vital role while being hospitalized. Another benefit of utilizing food printing is that you will conserve food by printing only that food you are willing to eat. Also, there are several issues raised by dietetics experts on accepting such type of food. Hence, all these recommendations must be accepted before using food printing on a full scale.[3] Liu et.al. collects and assesses data on how to accomplish authentic 3D food printing, as well as examines the use of 3D printing in food applications. Material qualities, process settings, and post-processing processes should all be thoroughly examined to achieve precise printing. Rheological and thermodynamic properties play a vital role in the accuracy of printability. To achieve successful printing, we emphasize that the subsequent variables should be given thorough concentration to binding mechanisms, pre-treatment, and post-processing methods. Furthermore, the problems that are associated with food printing are printing accuracy, productivity, and colourful, multi-flavour, multi-structure products. Once these issues have been resolved, this approach is expected to be widely used.[4] In the health or nutrition sector, 3D printing technology aids in the creation of new novel foods by allowing customers to customize the form and ingredients. Scheele et al. present an evaluation of 3D food printing technology by 28 persons in this article, which aids in the creation of personalized food forms and ingredients.

People's opinion indicates that food with a more complicated shape is favoured over food with a simpler shape.

Ingredients are also a significant element for consumers, regardless of the design of the food. People valued high food form accuracy because they expected accurate CAD design. The findings will aid future research on personalized food in order to improve the consumer experience.[6] Kim et.al. presents various consequences of Hydrocolloids on the precision and reliability of Food printing.

Utilizing food materials and vegetables as a spot of ink in Additive manufacturing is accumulating pace. The goal has been approached by using a variety of hydrocolloids like Xanthan gum, Hydroxypropyl methylcellulose, and locust bean gum. Confocal laser scanning microscopy technology is being used for studying different chemical properties like water hydration capacity, viscoelasticity by micro-image processing.

For the deduction of outcomes comparison of various powder percentages (10% and 30%) of vegetables is accomplished with different water hydration capacities of hydrocolloids. Results concluded that Hydroxypropyl methylcellulose as hydrocolloids (with the lowest water hydration capability) would be preferable when the powder content in the vegetables is more than 30%. Whereas Xantham gum lessens the impact of rheological properties (by interfering with the swelling of vegetable particles) while printing due to its high-water hydration capacity. Also, microscopy analysis assures the usage of the Xantham gum that results in high decisiveness and smooth extrusion of the final product.[9] Three-layered (3D) food printing, which is distinct from advanced mechanics-based food fabrication, combines 3D printing with computerised gastronomy to alter food fabrication with altered form, shading, flavour, surface, and even nutrition. As a result, eatable items may be depicted and manufactured to address specific difficulties by varying the quantity of printing stuff and nutrient quiet. Sun et. al. aggregate, evaluate, arrange, and summarise the widely disseminated report and write-up about 3D food printing and its implications for meal handling, along with delivering a fundamental knowledge of the future course of events. Food printing is done using both common stages and self-created plat- structures, according to the available references. These steps might be replicated as far as cycle reformulation, cessation-friendly content, and UI shortly. For adjusted food fabrication, three sorts of printable stuff (locally printable and non-printable customary eatable items, elective ingredients) and two sorts of plans (i.e., component deploy formula and conventional formula) have been utilized. Practically, it proposes a strategy for modified food plans for individual nutrition control, an apparatus to work, and a probable machine to reconfigure a revised nutrition inventory network. [10]

3. Results 4.1 3D Printing Technologies 4.1.1 Additive Fabrication techniques Based on the fabrication Principle there are several 3D food printing techniques for encountering the needs of food design and processing. There are several processes based on different binding mechanisms and principles.

The processes are differentiated based on materials used like liquid, powder, and cell culture. [11] 4.1.2 Hot melt Extrusion based printing Processes The hot-melt extrusion-based printing is an additive manufacturing process also known as fused deposition modeling. In this 3D food printing method, the material is heated marginally above the melting point and this hot-melt material or semi-solid is extruded through the nozzle and deposits to the preceding layer to form the required shape. This technique can be applied to soft materials and the deposition of complex shapes and structures. This operation is mainly employed for the customization and printing of 3D chocolate. [12]

4.1.3 Selective Laser Sintering Technology (SLS) SLS is a technique in which laser is utilized as a source of power to selectively fuse fine fragments. When the laser is pointed to the 3D model a solid structure is formed. Afterward, the fine bed is lowered by layer followed by a renewed layer of the particle on the top, the procedure is repeated to accomplish the expected formation.

The laser used in the process is selected based on two parameters: (1) absorptivity of the material depends on laser wavelength (2) Laser energy density[11]. The interaction between the laser and the powder is critical for the quality of the outcome. The powder utilized for SLS must be non-sticky, free flowing.

4.1.4 Binder jetting In this process, the grinded material is spread coating by coating, and the binder is sprayed to bind the powder layers. [12] The binder combines the current layer with the previous layer. Then un-fused powder supports the combined parts. The binder process is employed to manufacture intricate 3D shapes and can have colourful variations by using the different binder’s composition. The binder should have enough thickness, ink density, and surface tension to prevent spill out from the nozzle. Some parameters affecting the printability of the binder jetting process are flowability and wettability of powder, nozzle diameter, the velocity of printing, and head type. [11] 4.1.5 Inkjet Printing In this process, a streamlet of droplets dispenses from the needle type printhead in continuous or drop on request. There are generally two types of printhead: thermal and piezoelectric heads. In thermal type electrically heating generates enough pressure to dispense the droplets while in piezoelectric head a piezo crystal generates the acoustical wave to splits up the fluid into droplets at uniform pauses.[2] 4.2 Factors influencing 3D food printing: Rheology and texture are two very important components that are affected by the food properties such as structure, composition, and concentration. The printability depends on the above factor and their properties.

Rheology indicates the food cartridge input and texture defines the structure stability of the desired product.

4.2.1

Rheology

Rheology examines the flow of the food system under a specific condition wherein some important components taken into consideration include viscosity, shear stress, yield stress, and shear rate. Viscosity can be controlled by optimizing the concentration of material and with the help of additives. Both shear stress and rate affect the viscosity which affects the printability. when both the components increase the viscosity decreases as deformation increased which further leads to tear down the resistance. Food is also characterized into two types based on rheology are Newtonian and non- Newtonian. In Newtonian food, viscosity is independent of shear rate whereas non- Newtonian is dependent on shear rate.[13] 4.2.2

Texture

Beyond visual appearance, the texture is an important aspect of the food. It is related to structural and sensorial elements of food. The definitive meaning is still not defined yet but according to International Organization for Standardization (ISO) is that " all the mechanical, geometrical, and surface characteristics of a product observable through mechanical, tactile, and, where relevant, visual and auditory receptors ". It is highly varied from individual choice which is greatly influenced by mouthfeel and experiences. To examine and analysis of the texture most researchers conduct a texture profile analysis test it includes several parameters like hardness,

chewiness, springiness, adhesiveness, and gumminess. Structural integrity depends on some of the important parameters like hardness, springiness, and cohesiveness. While parameters like Chewiness and adhesiveness give information about the mouthfeel and quality of the food. From the Past Literature, there are two commonly reported parameters are springiness and hardness. Best results for printing find out that the hardness value from 4.48N to 59.8 N and springiness ratio under 1. If the value of the springiness ratio exceeds over 1 the food is fractured easily.[13] 4.3 Applications 4.3.1 Global impact on 3D food printing The development in printed food technology allows the trade of skilled chef's food files which can be downloaded anywhere and printed with any 3D food printer. It will also change the food supply chain by eliminating the middle step of the supply chain by reducing packaging, distribution, and warehousing cost.

4.3.2 Customized Food Designs one of the most exploited applications of 3D food printing is the customization of food. It gives us the flexibility to control and change the taste, texture, shape, and color of food as per our artistic creativity and need. Complex shapes and structures are easily created using this technology than any other technology.

4.3.3 Personalized Nutrition Now a days, nutritional deficiency is a common cause of malnutrition in human being. With the help of 3D food printing, one can add the right amount of nutrients and compounds necessary for individual health. This can help in managing the nutritional requirement in a balanced and effective manner. For example, the individual needs of defense personnel can be tailored according to the needs on the battlefield.

4.3.4 Food Packing 3D printing gives the flexibility to design and customize food packaging. It gives consumers the choice to carve initials or photographs on packages. Sustainable and bio-degradable packaging cups can be fabricated which are encapsulated with energy drink ingredients. 3D printing also gives the ability to reuse plastic material to reduce the effect on the environment.

4. Discussion 3D printing has offered numerous advantages and the two key capabilities are design complexity and customization. 3D food printing techniques comprise different types of printing techniques such as extrusionbased - soft material, melting, hydrogel-forming, Inkjet printing, Powder and liquid binding, and selective hot air sintering and melting, bio-printing. Factors affecting printability include rheology, texture, and their properties to optimize the printing of both factors and external components like 3D printing equipment, processing techniques must be carefully analyzed and optimized. 3D food printing has a wide range of applications from domestic to commercial to space to health. It is an innovative field with less food wastage as it is an additive manufacturing process.

5.1 Limitation: Though the additive manufacturing process offers several advantages, there are some limitations as well which

cannot be overlooked. The process is very much operation-oriented rather than the operator oriented therefore there are several factors needed to be optimized like mechanical force, material, the diameter of the nozzle, and rate of deposition[2]. The need for new rules and regulations regarding Intellectual property rights and piracy regarding the digital recipes and composition of the ingredients. Printing speed is one of the key limitations in the commercialization of 3d printing in the food industry. Further, the shelf life is also another challenge for the printed food. The cost is an essential component in the commercialization of any technology or product and 3D food printers are still an expensive tool. [6] 5.2 Future Scope: 3D food printing gives us a new dimension to fabricate food and demonstrated its potential to form complex and customizable shapes of food products. Further research can be done on different types of food materials such as beef and chicken as well as plant-based foods like beans and chickpeas. Printing these products will add more potential in the field of customized and tailored meals for the individuals as they can add more nutrients. With the developments in the field of technology, an interactive user interface can be introduced where printers can fabricate food on demand and can collaborate with nutritionists to tailor the diet.[13]

5. Conclusion 3D food printing is an emerging and innovative technology that can personalize nutrition, design, and texture.

The versatility of this amazing technology can be applied to domestic cooking to cater to delivering fresh and high-quality meals to the consumer with a high level of customization. This study analyzes the 3D food printing technologies, food properties, and application of 3D food printing and discusses the potential and scope of this technology in space, health, and personal cooking.

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