Naslov
The perspective of 3D printing in the production of functional fruit juices

Autori
Putnik, Predrag ; Valjak, Filip ; Bursać Kovačević, Danijela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstracts of the 3rd International Congress on Food Safety and Quality “Food, Health and Climate Changes” / Šostar, Zvonimir ; Šikić, Sandra ; Krivohlavek, Adela - Zagreb : Institut za medicinska istraživanja i medicinu rada, 2020, 41-41

Skup
3rd International Congress on Food Safety and Quality: Food, Health and Climate Changes

Mjesto i datum
Zagreb, Hrvatska, 10.11.2020. - 13.11.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
3D food printing ; additive technology ; fruit juice ; functional food ; quality

Sažetak
The market of functional food products has experienced a growing trend as consumers demand more out of the food products than just safety and high quality. Fruit juices are especially interesting matrix for functional production as they can be conveniently enriched with various bioactive ingredients and probiotics. Widespread interest in additive technologies was also evident in the food industry, while it is ubiquitously labeled as 3D printing (3DP). 3DP allows the creation of unique food designs (as functional fruit juice) with respect to nutritive compositions, desired flavors and the products’ shape. The major benefits of 3DP include product diversity, customization, and personalization. Currently, different types of 3DP technologies used by manufacturers in the food sector are extrusion-based printing, selective laser sintering, binder jetting and inkjet printing. Characteristics of the 3D printer, along with the properties of the food material, significantly influence the quality of the final 3D product. 3DP of juices, is the latest endeavor in the food industry since it is challenging to optimize technological operating conditions for liquid media. Hence, for fruit juices it is necessary to control water contents by the addition of natural thickening agents (e.g. starch). The next challenge for 3D printed functional fruit juices is the retention of a microbiological safety during shelf-life that requires additional research. In conclusion, 3D printing of functional fruit juices will open new possibilities for consuming functional foods with the aim to personalize dieting and provide health benefits within a single serving.

Izvorni jezik
Engleski

Znanstvena područja
Strojarstvo, Prehrambena tehnologija

POVEZANOST RADA