نوع مقاله : مقاله مروری
نویسندگان
1 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان
2 دانشگاه صنعتی اصفهان- دانشکده کشاورزی- گروه علوم و صنایع غذیی
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسنده [English]
3D food printing, as an emerging technology, not only enables the layer-by-layer fabrication of customized foods, but has also gained significant importance due to its potential to address global challenges such as malnutrition, personalized nutrition management, food waste reduction, and the improvement of sustainable production. The development of this technology is crucial because it can precisely meet the nutritional needs of sensitive population groups and pave the way for producing functional, personalized foods tailored to specific dietary requirements. This method offers wide applications in preparing diverse foods, particularly for special groups such as the elderly, children, and patients. Its major advantages include enhanced production efficiency, reduced food waste, and the creation of complex and aesthetically appealing structures. Food materials used in 3D printing are generally categorized into naturally printable, non-printable, and alternative materials. Among these, hydrocolloids play a key role in improving printability due to their desirable rheological properties and gel-forming ability. Gelatin, xanthan, carrageenan, and alginate are among the most important hydrocolloids whose effects on texture, stability, water-holding capacity, and sensory acceptance have been widely investigated. Current evidence shows that selecting and combining appropriate hydrocolloids and additives can markedly enhance the mechanical and sensory quality of printed products. In addition to formulation components, printing parameters and post-printing (post-processing) treatments also play a decisive role in determining the final product quality. This review article examines the rheological performance, challenges, and novel approaches to improving the quality of printed products, with the aim of providing a comprehensive picture of the role of hydrocolloids in 3D food printing. Ultimately, 3D food printing using hydrocolloids opens new horizons for the production of healthy foods, plant-based products, and meat alternatives, and is increasingly recognized as an innovative approach to overcoming challenges in the food industry and advancing nutritional quality.
کلیدواژهها [English]
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