Search Results (293)

Manual pea shelling is a labor-intensive task facing small-scale farmers in rural areas, requiring substantial physical effort and limiting productivity. This study employed a Design Thinking methodology to co-design an affordable, automatic pea sheller addressing the specific needs of resource-constrained farmers. The methodology comprised five phases: empathizing with farmers through interviews, defining technical specifications from user requirements and benchmarking analysis, ideating preliminary concepts through collaborative brainstorming, prototyping using 3D-printed food-grade materials, and testing with end-users under real operating conditions. The developed sheller features counter-rotating rollers operating at optimized speed with dual compartments for grain and shell separation. Experimental validation demonstrated good extraction efficiency with minimal grain damage, while field testing confirmed substantial time reduction compared to manual shelling and strong user acceptance. The fully 3D-printable design enables affordable, customizable production suitable for small-scale operations, demonstrating how user-centered co-design can create accessible agricultural technology that addresses both technical performance and socioeconomic constraints in rural communities. Full article

Food 3D printing technology for meat products has garnered significant attention. However, natural meat often requires the modification of its relevant properties to meet the processing demands of 3D printing. This study utilized minced pork as the primary raw material and employed pea protein to enhance both the 3D printability and storage quality characteristics of the pork paste. The results indicated that the optimal printing performance was achieved with a pea protein addition level of 20% (pork-to-pea protein mass ratios of 5:1). Specifically, pea protein significantly improved the material properties critical for 3D printing, enhancing the gel strength rising from 93.31 to 241.52 g and stability of the printing material. The 3D-printed pork products were stored at 25, 35, and 45 °C for 44 days, with increasing storage temperature, the moisture content, water activity, pH, and freshness of the 3D-printed meat products significantly decreased (p < 0.05), after 30 days of storage at 45 °C, the acid value reached 4.13 mg/g. During storage, a total of 233 volatile flavor compounds were identified, which comprised 17 esters, 26 alcohols, 58 terpenes, 69 alkanes, 20 aldehydes, 29 heterocyclic compounds, and 14 other compounds (including acids, ketones, and ethers), among 19 key flavor compounds, nonanal, phenethylaldehyde, D-limonene, zingiberene, and α-curcumene contributed significantly to the flavor profile of the pork jerky. Elevated storage temperatures and time leading to a notable deterioration in the storage quality of the 3D-printed pork products. The shelf life of 3D-printed pork products, when stored without preservatives, is limited to 44 days at a recommended maximum temperature of 35 °C. Full article

Popcorn maize (Zea mays everta) exhibits complex morphologies that challenge structural analysis. This study assessed the fidelity of the three-dimensional (3D) reconstruction and printing of four popcorn morphologies, unilateral, bilateral, multilateral, and mushroom, by integrating structured-light 3D scanning and (DIA), which can support the construction of food replicas. Morphometric parameters (projected area, perimeter, Feret diameter, circularity, and roundness) and fractal descriptors (fractal dimension, lacunarity, and entropy) were quantified as the relative ratios of printed/real parameters (P/R) to compare real flakes with their 3D-printed counterparts. Results revealed the lowest mean errors for Feret diameter (6%) and projected area (10%), while deviations in circularity and roundness were more pronounced in mushroom flakes. With respect to the actual mean values of the morphological parameters, real flakes showed slightly larger perimeter values (86 mm for real and 82 mm for printed objects) and a higher fractal dimension (1.36 for real and 1.33 for printed), indicating greater texture irregularity, whereas the projected area remained highly comparable (225 mm² in real/229 mm² in printed). These parameters reinforced that the overall morphological fidelity remained high (P/R = 0.9–1.0), despite localized deviations in circularity and fractal descriptors. Less complex morphologies (unilateral and bilateral) demonstrated higher structural fidelity (P/R = 0.95), whereas multilateral and mushroom types showed greater variability due to surface irregularity. Fractal dimension and lacunarity effectively described textural complexity, highlighting the role of flake geometry and moisture in determining expansion patterns and printing accuracy. Principal Component Analysis confirmed that circularity and fractal indicators are critical descriptors for distinguishing morphological fidelity. Overall, the findings demonstrated that 3D scanning and printing provided reliable physical replicas of irregular food structures as popcorn flakes supporting their application in food engineering. Full article

In this paper, a new 3D printing system based on temperature–pressure double closed-loop collaborative control is proposed to solve the problem of 3D printing accuracy of starch food. The rapid and accurate adjustment of the nozzle temperature is realized by the hybrid control of Bang-Bang and PID, and the extrusion pressure is optimized in real time by combining the adaptive fuzzy PID algorithm, which effectively reduces the influence from the change of material rheological properties and external interference. The experimental results show that the printing accuracy of the system is up to 98% at 40 °C, the pressure fluctuation is reduced by 80%, and the molding accuracy of complex structures is improved to 97%, which significantly improves the over-extrusion and under-extrusion, and provides an effective solution for stable and high-precision printing of high-viscosity food materials. Full article

Edible hydrogels are the central material class in 3D food printing because they reconcile two competing needs: (i) low resistance to flow under nozzle shear and (ii) fast recovery of elastic structure after deposition to preserve geometry. This review consolidates the recent years of progress on hydrogel formulations—gelatin, alginate, pectin, carrageenan, agar, starch-based gels, gellan, and cellulose derivatives, xanthan/konjac blends, protein–polysaccharide composites, and emulsion gels alongside a critical analysis of printing technologies relevant to food: extrusion, inkjet, binder jetting, and laser-based approaches. For each material, this review connects gelation triggers and compositional variables to rheology signatures that govern printability and then maps these to process windows and post-processing routes. This review consolidates a decision-oriented workflow for edible-hydrogel printability that links formulation variables, process parameters, and geometric fidelity through standardized test constructs (single line, bridge, thin wall) and rheology-anchored gates (e.g., yield stress and recovery). Building on these elements, a “printability map/window” is formalized to position inks within actionable operating regions, enabling recipe screening and process transfer. Compared with prior reviews, the emphasis is on decisions: what to measure, how to interpret it, and how to adjust inks and post-set enablers to meet target fidelity and texture. Reporting minima and a stability checklist are identified to close the loop from design to shelf. Full article

With the global population reaching 10 billion in 25 years, food production must increase 70% while addressing sustainability concerns. This review uniquely integrates advanced processing technologies—including precision fermentation, AI-driven optimization, and 3D printing—with comprehensive analysis of nutritional quality and health outcomes of plant-based protein supplements (PBPSs). Common sources include legumes, cereals, and nuts/seeds, each with amino acid profiles requiring strategic protein complementation. Advanced processing technologies including high-pressure processing, ultrasound-assisted extraction, pulsed electric field, precision fermentation, and AI-driven optimization enhance protein digestibility, solubility, and functional properties while reducing antinutritional factors. PBPSs demonstrate comparable muscle protein synthesis to animal proteins while providing superior cardiovascular, metabolic, and gut health benefits due to bioactive compounds, fibers, and antioxidants. Integrating advanced processing with traditional methods presents opportunities to develop high-quality, sustainable protein supplements meeting global demands while promoting human health and environmental sustainability. Full article

Three-dimensional (3D) printing based on polymers reinforced with lignocellulosic components is an accessible and sustainable technology. Cellulose-based byproducts from industry, as well as crops, food, and forestry wastes, represent potential resources for additive manufacturing and have been evaluated in recent years, primarily in combination with polymers such as PLA or ABS. During fused deposition modeling (FDM), several parameters must be considered during raw material conditioning, blending, extrusion, and 3D printing. It is essential to understand how these parameters influence the final properties and their impact on the final application. This review focuses on the latest studies of lignocellulosic byproducts for 3D printing filaments and how the parameters involved during filament production and 3D printing influence the properties of the final product. Recent studies concerning applications, technical issues, and environmental and regulatory aspects were also analyzed. Full article

Functional ingredients such as dietary fibers, probiotics and prebiotics, polyphenols, omega-3 fatty acids, and bioactive peptides are increasingly central to food systems that aim to deliver health benefits beyond basic nutrition. This review explores how molecular structure, physicochemical properties, metabolism, and microbiome interactions affect bioactivity and bioavailability. We highlight advances in green extraction, encapsulation technologies, and 3D/4D printing that enhance the stability and targeted delivery of bioactives. AI-enabled tools for ingredient discovery, structure–activity modeling, and personalized formulation are also discussed. Sensory research and market insights inform strategies to improve consumer acceptance, while clinical studies provide evidence for cardiometabolic, immune, and cognitive benefits. Safety and regulatory aspects are addressed, particularly for emerging proteins and delivery systems. By integrating scientific and technological developments across disciplines, this review provides a comprehensive foundation for future research and commercialization of safe, effective, and personalized functional food products. Full article

Consumer trust plays a critical role in the successful adoption of emerging food technologies. This study investigates how trust in five key food technologies—genetically modified organisms (GMO), 3D-printed food, lab-grown meat, nanotechnology, and functional foods—varies across two culturally distinct countries: Croatia and India. Utilizing a quantitative approach with responses from 538 participants, the research explores how demographic factors such as country of residence, gender, and urban-rural setting influence consumer attitudes. Statistical analysis was conducted using MANOVA and one-way ANOVA to test seven hypotheses regarding trust levels. The results revealed significant cross-national differences, with Indian consumers expressing higher trust across all technologies studied. In contrast, variables such as gender and place of residence showed limited or context-dependent influence. These findings underscore the importance of cultural context in shaping consumer trust and point to the need for targeted communication and policy strategies in promoting food innovation. The study contributes to the growing body of research on food technology adoption by emphasizing trust as a culturally embedded and demographically nuanced phenomenon. Full article

The integration of emulsion gels in 3D food printing has emerged as a promising strategy to enhance both the structural fidelity and functional performance of printed foods. Emulsion gels, composed of proteins, polysaccharides, lipids, and their complexes, can provide tunable rheological and mechanical properties suitable for extrusion and shape retention. This review explores the formulation strategies, including phase behavior (O/W, W/O, and double emulsions); stabilization methods; and post-printing treatments, such as enzymatic, ionic, and thermal crosslinking. Advanced techniques, including ultrasound and high-pressure homogenization, are highlighted for improving gel network formation and retention of active compounds. Functional applications are addressed, with a focus on meat analogs, bioactive delivery systems, and personalized nutrition. Furthermore, the role of the oil content, interfacial engineering, and protein–polysaccharide interactions in improving print precision and post-processing performance is emphasized. Despite notable advances, challenges remain in scalability, regulatory compliance, and optimization of print parameters. The integration of artificial intelligence can also provide promising advances for smart design, predictive modeling, and automation of the 3D food printing workflow. Full article

Preformed porous media (PPM) technology has emerged as a transformative approach to enhance heat and mass transfer in vacuum freeze-drying (VFD) of agricultural and food products. This review systematically analyzes recent advances in PPM research, with particular focus on spray freeze-drying (SFD) as the dominant technique for precision pore architecture control. Empirical studies confirm PPM’s efficacy: drying time reductions of 20–50% versus conventional VFD while improving product quality (e.g., 15% higher ginsenoside retention in ginseng, 90% enzyme activity preservation). Key innovations include gradient porous structures and multi-technology coupling strategies that fundamentally alter transfer mechanisms through: resistance mitigation via interconnected macropores (50–500 μm, 40–90% porosity), pseudo-convection effects enabling 30% faster vapor removal, and radiation enhancement boosting absorption by 40–60% and penetration depth 2–3 times. While inherent VFD limitations (e.g., low thermal conductivity) persist, we identify PPM-specific bottlenecks: precision regulation of pore structures (<5% size deviation), scalable fabrication of gradient architectures, synergy mechanisms in multi-field coupling (e.g., microwave-PPM interactions). The most promising advancements include 3D-printed gradient pores for customized transfer paths, intelligent monitoring-feedback systems, and multiscale modeling bridging pore-scale physics to macroscale kinetics. This review provides both a critical assessment of current progress and a forward-looking perspective to guide future research and industrial adoption of PPM-enhanced VFD. Full article

(1) Background: Over the years, technology and space missions have advanced, although the development of potential functional food and food supplements must be improved for maintaining astronauts’ health and helping them overcome space-specific challenges during long missions. (2) Scope and approach: Using a review approach, this study aimed to investigate the potential of functional food to counteract radiation and microgravity spaceflight-related health problems. (3) Results: Microgravity and space radiation affect the body’s biochemical processes and increase levels of reactive oxygen species, which may lead to health problems, including musculoskeletal deconditioning, cardiovascular degeneration, disruptions in gastrointestinal health, ocular problems, alterations to the immune system, and hormonal imbalances, among others. In addition to medical care, functional food plays a key role as a countermeasure against space-induced physiological issues. Previous research showed that functional food rich in flavonoids, omega-3 fatty acids, vitamins, minerals, antioxidant compounds, proteins, probiotics, or prebiotics strengthens the immune system and reduces risks associated with long spaceflights, such as bone density loss, muscle atrophy, oxidative stress, and other health alterations. (4) Conclusions: Despite the fundamental role of functional food in spaceflights, the main challenges remain in preserving and packaging these foods to ensure their safety on long space missions. Future innovations include 3D food printing, space algae cultivation, and novel preservation technologies. Full article

Soft gels, such as hydrogels, organogels, aerogels, and bigels, represent versatile materials that are increasingly utilized within food systems to modify texture, regulate nutrient delivery, serve as fat substitutes, and enhance product shelf life. Their structural diversity and tunable properties enable targeted solutions for healthier, more sustainable, and consumer-centric products. This review provides a critical overview of recent advances in soft gel science, emphasizing industrial feasibility, regulatory compliance, and strategies to overcome commercialization barriers such as cost, scalability, and consumer acceptance. For each gel type, we compare functional performance with conventional structuring and encapsulation systems, highlighting cases where soft gels offer superior stability, bioactive protection, or caloric reduction. We also examine emerging applications, including gel-based frying media, 3D printing, and nano-enabled formulations, alongside potential risks related to long-term exposure and bioaccumulation. Regulatory frameworks across major jurisdictions are summarized, and sustainability considerations, from sourcing to life cycle impact, are discussed. By integrating technological innovation with safety, regulatory, and market perspectives, this review identifies key research priorities and practical pathways for translating soft gel technologies from laboratory concepts into commercially viable, health-driven food solutions. Full article

The study aimed to evaluate the influence of ink composition, a blend of blueberry and banana purée with hydrocolloids such as xanthan gum and carrageenan in concentrations ranging from 1 to 4%, on various physical properties. These parameters included dry matter, water activity, density, syneresis index, and rheological and textural attributes of fruit inks. Additionally, the stability of the inks post-printing and after 60 min was examined using image analysis method. Increased hydrocolloid additives from 1 to 4% caused the increase of the viscoelastic modulus G′ and G″, force and extrusion work values extrudability of inks. The stability and fidelity of the inks were enhanced, resulting in a notable reduction in syneresis during storage. The modulus of elasticity exceeded the modulus of viscosity for all ink formulations evaluated, thereby ensuring structural stability. Notably, the formulation comprising 4% xanthan gum and 4% carrageenan exhibited the highest values in both viscoelasticity and extrudability indices, indicating superior performance characteristics within the studied parameters. The shape of the printed objects remained comparable to the designed model over time. Considering the constraints associated with the use of carrageenan, it is possible to attain a comparable effect by utilising reduced concentrations of hydrocolloids. For instance, formulations incorporating 3% xanthan gum in tandem with either 3% carrageenan or 2% carrageenan can achieve similar functionalities. The 3D printing of fruit purées, including blueberries and bananas, represents a significant innovation in personalising food products in terms of consistency. This is particularly relevant for individuals with dysphagia, children, and the elderly. Full article

Three-dimensional (3D) printing offers new opportunities in surgical planning and medical education, yet high costs and technological complexity often limit its widespread use, especially in low-resource settings. This study presents a personalized, cost-effective, and anatomically accurate liver model designed using open-source tools and affordable 3D-printing techniques. Segmentation of hepatic CT images was performed in 3D Slicer using a region-growing method, and the resulting models were optimized and exported as STL files. The external mold was printed with Fused Deposition Modeling (FDM) using PLA+, while internal structures such as vessels and tumors were fabricated via Liquid Crystal Display (LCD) printing using PLA Pro resin. The final assembly was cast in food-grade gelatin to mimic liver tissue texture. The complete model was produced for under USD 50, with an average total production time of under 128 h. An exploratory pedagogical evaluation with five medical trainees yielded high Likert scores for anatomical understanding (4.6), spatial awareness (4.4), planning confidence (4.2), and realism (4.4). This model demonstrated utility in preoperative discussions and training simulations. The proposed workflow enables the fabrication of low-cost, realistic hepatic phantoms suitable for education and surgical rehearsal, promoting the integration of 3D printing into everyday clinical practice. Full article