Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

Research output: Contribution to journalArticleScientificpeer-review

54 Citations (Scopus)

Abstract

In this study, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products. The printability of starch-, cellulose nanofiber-, milk powder-, oat- and faba bean protein-based materials and their mixtures was evaluated by examining the ease and uniformity of extrusion as well as the precision and stability of the printed pattern. The best printing precision and shape stability was obtained with a semi-skimmed milk powder-based paste. Rheological measurements revealed that the shape stability after printing was linked with the yield stress of the paste. Post-processing by oven drying was most successful at high initial solids contents (<50%) of the printed samples. Extrusion-based 3D printing is a promising tool for producing healthy, structured foods, but further research is needed for optimising the mechanical properties of the printed materials.

Original languageEnglish
Pages (from-to)20-27
Number of pages8
JournalJournal of Food Engineering
Volume220
Issue numberApril
DOIs
Publication statusPublished - 2018
MoE publication typeA1 Journal article-refereed

Fingerprint

Ointments
extrusion
Printing
dietary fiber
dried milk
Food
Starch
Powders
food paste
Milk
nanofibers
starch
Nanofibers
Vicia faba
Snacks
Proteins
Food Technology
proteins
snacks
faba beans

Keywords

  • 3D printing
  • starch
  • protein
  • cellulose nanofiber
  • rheology
  • post-processing

Cite this

@article{32f87d8abfb2465ea7fa06578c683713,
title = "Applicability of protein and fiber-rich food materials in extrusion-based 3D printing",
abstract = "In this study, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products. The printability of starch-, cellulose nanofiber-, milk powder-, oat- and faba bean protein-based materials and their mixtures was evaluated by examining the ease and uniformity of extrusion as well as the precision and stability of the printed pattern. The best printing precision and shape stability was obtained with a semi-skimmed milk powder-based paste. Rheological measurements revealed that the shape stability after printing was linked with the yield stress of the paste. Post-processing by oven drying was most successful at high initial solids contents (<50{\%}) of the printed samples. Extrusion-based 3D printing is a promising tool for producing healthy, structured foods, but further research is needed for optimising the mechanical properties of the printed materials.",
keywords = "3D printing, starch, protein, cellulose nanofiber, rheology, post-processing",
author = "Martina Lille and Asta Nurmela and Emilia Nordlund and Sini Mets{\"a}-Kortelainen and Nesli S{\"o}zer",
year = "2018",
doi = "10.1016/j.jfoodeng.2017.04.034",
language = "English",
volume = "220",
pages = "20--27",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "April",

}

TY - JOUR

T1 - Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

AU - Lille, Martina

AU - Nurmela, Asta

AU - Nordlund, Emilia

AU - Metsä-Kortelainen, Sini

AU - Sözer, Nesli

PY - 2018

Y1 - 2018

N2 - In this study, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products. The printability of starch-, cellulose nanofiber-, milk powder-, oat- and faba bean protein-based materials and their mixtures was evaluated by examining the ease and uniformity of extrusion as well as the precision and stability of the printed pattern. The best printing precision and shape stability was obtained with a semi-skimmed milk powder-based paste. Rheological measurements revealed that the shape stability after printing was linked with the yield stress of the paste. Post-processing by oven drying was most successful at high initial solids contents (<50%) of the printed samples. Extrusion-based 3D printing is a promising tool for producing healthy, structured foods, but further research is needed for optimising the mechanical properties of the printed materials.

AB - In this study, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products. The printability of starch-, cellulose nanofiber-, milk powder-, oat- and faba bean protein-based materials and their mixtures was evaluated by examining the ease and uniformity of extrusion as well as the precision and stability of the printed pattern. The best printing precision and shape stability was obtained with a semi-skimmed milk powder-based paste. Rheological measurements revealed that the shape stability after printing was linked with the yield stress of the paste. Post-processing by oven drying was most successful at high initial solids contents (<50%) of the printed samples. Extrusion-based 3D printing is a promising tool for producing healthy, structured foods, but further research is needed for optimising the mechanical properties of the printed materials.

KW - 3D printing

KW - starch

KW - protein

KW - cellulose nanofiber

KW - rheology

KW - post-processing

UR - http://www.scopus.com/inward/record.url?scp=85018988915&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2017.04.034

DO - 10.1016/j.jfoodeng.2017.04.034

M3 - Article

VL - 220

SP - 20

EP - 27

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - April

ER -