3D printing as novel tool for fruit-based functionalfood production

Tomašević, Igor; Putnik, Predrag; Valjak, Filip; Pavlić, Branimir; Šojić, Branislav; Bebek Markovinović, Anica; Bursać Kovačević, Danijela

doi:10.1016/j.cofs.2021.03.015

Pregled bibliografske jedinice broj: 1125848

3D printing as novel tool for fruit-based functional food production

Tomašević, Igor; Putnik, Predrag; Valjak, Filip; Pavlić, Branimir; Šojić, Branislav; Bebek Markovinović, Anica; Bursać Kovačević, Danijela

3D printing as novel tool for fruit-based functional food production // Current opinion in food science, 41 (2021), 138-145 doi:10.1016/j.cofs.2021.03.015 (međunarodna recenzija, pregledni rad, znanstveni)

CROSBI ID: 1125848 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
3D printing as novel tool for fruit-based functional food production

Autori
Tomašević, Igor ; Putnik, Predrag ; Valjak, Filip ; Pavlić, Branimir ; Šojić, Branislav ; Bebek Markovinović, Anica ; Bursać Kovačević, Danijela

Izvornik
Current opinion in food science (2214-7993) 41 (2021); 138-145

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
3D innovative technology ; functional fruit food ; safety ; ingredient from various origins ; device comparison

Sažetak
Daily consumption of fruits/vegetables has a preventive effect against several chronic diseases, mainly because of their bioactive compounds (BACs) and potent antioxidant activity. As consumers demand more of the health-promoting products, it would be a great challenge to enrich these products with functional ingredients that they do not naturally possess, such as lipophilic BACs, probiotics, proteins/peptides, and so on. Currently, a great potential in the field of food innovation can be achieved through 3D food printing (3DP). This is a technique for producing three-dimensional food products of any shape and dimension, with preferred flavors, and desired nutritional compositions. 3DP could be a promising tool to incorporate sensitive and easily degradable BACs and other functional ingredients into functional 3DP food products, making a great contribution to healthy food production. Therefore, 3DP could contribute greatly to increasing the consumption of fruits and vegetables and promoting health. Other advantages of 3DP include time and energy savings, sustainability, and personalized, reproducible food production. However, the safety of 3DP foods has been less extensively addressed. Nevertheless, the use of innovative non-thermal technologies can extend the shelf-life and nutritional value of 3DP foods. In conclusion, the application of 3DP in food manufacturing could overcome major limitations of traditional manufacturing and provide solutions to the challenges of processing fruit-based functional foods.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA

Projekti:
IP-2019-04-2105 - Tehnologija preprekama i 3D printanje za okolišno prihvatljivu proizvodnju funkcionalnih voćnih sokova (3D-SustJuice) (Bursać Kovačević, Danijela, HRZZ - 2019-04) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Fakultet strojarstva i brodogradnje, Zagreb,
Sveučilište Sjever, Koprivnica

Profili:

Predrag Putnik (autor)