Applied Food Research最新文献

Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice

Applied Food Research

Pub Date : 2025-02-26 DOI: 10.1016/j.afres.2025.100793

Zhilu Ai , Jun Zhang , Shuaishuai Zheng , Chao Xu , Zhen Li , Zhili Pan , Yong Yang

In order to further expand the application range of static magnetic field assisted freezing technology, the effects of static magnetic field assisted freezing on the texture properties and digestibility of rice in beef fillet fried rice were studied in this paper. The static magnetic field accelerated the freezing rate and shortened the phase transition time of beef fillet fried rice, and the effect of 2 mT magnetic field intensity was better than that of 1 mT. Specifically, compared with the RF group, the freezing time in the SMF-2 group decreased by 24.97 %. With the acceleration of freezing speed, the expansion pressure generated by ice crystal formation gradually reduced the damage to the structure of rice, making its ability to bind water stronger and reducing the rearrangement of starch molecules. Among them, compared with the RF group, the relative crystallinity of the SMF-2 group decreased by 2.04 %, and the R_1047/1022 value of the SMF-2 group also reduced by 4.47 %. Alleviation of starch retrogradation by static magnetic field inhibited the increase in hardness and chewiness of rice, as well as the decrease in adhesiveness and digestive rate. In conclusion, static magnetic field assisted freezing can improve the texture quality and digestibility of rice in frozen beef fillet fried rice. The research results of this article provide further support for the application of static magnetic field assisted freezing technology in prefabricated food dishes.

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引用次数: 0

Algal proteins for sustainable nutrition and functional food innovation

Applied Food Research

Pub Date : 2025-02-25 DOI: 10.1016/j.afres.2025.100752

Fatima Saeed , Khadija Tul Zohra , Kinza Naveed , Aneeqa Zia , Muniba Khaliq , Zahra Noor , Kashaf Khaliq , Muhammad Asif Ali

In the search for sustainable and nutritious food sources, algal proteins have emerged as a promising option. Algal proteins present a high-protein alternative, with algae offering a rich nutritional profile packed with vitamins, minerals, bioactive compounds, and dietary fibers. This review provides an in-depth exploration of algal proteins' potential as functional food ingredients, highlighting their health benefits, including cardiovascular support, metabolic health, weight management, and antioxidant properties.

Their functional properties, such as emulsifying, foaming and gelling capabilities make them versatile for use in food applications. The growing acceptance of algal proteins among consumers is revealed through current market trends and applications. This review also addresses the challenges in utilizing algal proteins, such as technological, regulatory, and consumer issues like taste and odor aversion, and suggests strategies for overcoming these obstacles through innovative formulation approaches. However, continued research and advancements are required to fully utilize the potential of algal proteins in functional foods.

In conclusion, algal proteins are a promising sustainable functional food ingredient, with implications for both the food industry and consumer health. Incorporating algal proteins into food products addresses sustainability concerns while providing nutritional advantages, paving the way for a greener and healthier food future.

{"title":"Algal proteins for sustainable nutrition and functional food innovation","authors":"Fatima Saeed , Khadija Tul Zohra , Kinza Naveed , Aneeqa Zia , Muniba Khaliq , Zahra Noor , Kashaf Khaliq , Muhammad Asif Ali","doi":"10.1016/j.afres.2025.100752","DOIUrl":"10.1016/j.afres.2025.100752","url":null,"abstract":"<div><div>In the search for sustainable and nutritious food sources, algal proteins have emerged as a promising option. Algal proteins present a high-protein alternative, with algae offering a rich nutritional profile packed with vitamins, minerals, bioactive compounds, and dietary fibers. This review provides an in-depth exploration of algal proteins' potential as functional food ingredients, highlighting their health benefits, including cardiovascular support, metabolic health, weight management, and antioxidant properties.</div><div>Their functional properties, such as emulsifying, foaming and gelling capabilities make them versatile for use in food applications. The growing acceptance of algal proteins among consumers is revealed through current market trends and applications. This review also addresses the challenges in utilizing algal proteins, such as technological, regulatory, and consumer issues like taste and odor aversion, and suggests strategies for overcoming these obstacles through innovative formulation approaches. However, continued research and advancements are required to fully utilize the potential of algal proteins in functional foods.</div><div>In conclusion, algal proteins are a promising sustainable functional food ingredient, with implications for both the food industry and consumer health. Incorporating algal proteins into food products addresses sustainability concerns while providing nutritional advantages, paving the way for a greener and healthier food future.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100752"},"PeriodicalIF":0.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Virtual reality sensory analysis approaches for sustainable food production

Applied Food Research

Pub Date : 2025-02-18 DOI: 10.1016/j.afres.2025.100780

Abdul Hannan Bin Zulkarnain, Attila Gere

This article investigates the integration of virtual reality (VR) sensory analysis into sustainable food production, emphasizing its alignment with the Sustainable Development Goals (SDGs). The exploration begins with examining the escalating importance of sustainable food production and introduces VR sensory analysis as a pioneering solution to address challenges within the industry. This study seeks to redefine how we perceive, produce, and consume food by harmonizing sensory science and sustainability goals. The global context section establishes a connection between critical SDGs and the role of sustainable food production in addressing global challenges, highlighting the pivotal role of technology in achieving these objectives. It then navigates the evolution of sensory analysis, presenting traditional methods' limitations and introducing VR as a transformative approach. Methodology details seamlessly integrating VR sensory analysis into sustainable food production, considering equipment requirements, and emphasizing the symbiotic relationship between VR and sustainable practices. Case studies illustrate successful implementations across diverse food sectors. The contribution to the SDGs section quantifies the impact of VR sensory analysis, demonstrating its potential to achieve resource efficiency and waste reduction. It concludes by exploring future directions and innovations, underscoring the transformative potential of VR sensory analysis in reshaping sustainable food production in harmony with SDGs.

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引用次数: 0

Kefir alternatives, an innovative source of probiotics: Microbiological, technological, and therapeutical properties

Applied Food Research

Pub Date : 2025-02-16 DOI: 10.1016/j.afres.2025.100775

Zuzana Matejčeková, Ľubomír Valík

Kefir is a fermented dairy-based drink known for it's numerous health-promoting attributes. To widen kefir's beneficial health properties to a broader group of consumers, research in the area of kefir fermentations based on milk-free raw materials are necessary. Specifically, one of these represents a water kefir-like beverage, an ancient artisanal fermented drink, based on a sucrose medium with fruits, consumed practically all over the world. It's production has primarily occurred in households or on a small scale. Considering the recent market trends and scientific updates, water kefir alternatives could represent an excellent source of probiotics, supporting both healthy consumers and those who avoid dairy. In this review paper, we explained general knowledge about kefir a milk-free alternative, its origin, distribution, production process, microbial diversity and fermentation dynamics, health effects as well potential industrial processing regarding food legislation. This review also offers an updated overview of scientific studies to enhance the current understanding of this topic. The adaptation and good growth of kefir grains in different substrates could result in a wide spectra of unique products with definite sensory features and functional properties. However, the scientific community must follow the rapid progress of innovative probiotic trends, furthermore with a precise understanding of production processes under controlled conditions. Further work is still needed to bring an exact understanding of industry implementation, discussing the stable batches, shelf life and safety, resulting in a product characterized with steady quality at the industrial level.

克菲尔（Kefir）是一种以乳制品为基础的发酵饮料，以其众多促进健康的特性而闻名。为了让更多的消费者了解开菲尔有益健康的特性，有必要在不含牛奶的原料基础上进行开菲尔发酵领域的研究。具体地说，其中一种是类似于克菲尔水的饮料，这是一种古老的手工发酵饮料，以蔗糖和水果为媒介，几乎在世界各地都有消费。它主要在家庭或小规模生产。考虑到最近的市场趋势和科学更新，水酸乳替代品可能是益生菌的极佳来源，可为健康消费者和避免饮用乳制品的人提供支持。在这篇综述论文中，我们解释了有关无奶替代品开菲尔的一般知识、其起源、分布、生产过程、微生物多样性和发酵动态、对健康的影响以及有关食品法规的潜在工业加工。这篇综述还提供了科学研究的最新概况，以加深当前对这一主题的理解。克菲尔菌粒在不同基质中的适应性和良好生长可产生多种具有明确感官特征和功能特性的独特产品。然而，科学界必须紧跟益生菌创新趋势的快速发展，进一步准确了解受控条件下的生产过程。还需要开展进一步的工作，以准确了解工业实施情况，讨论稳定批次、保质期和安全性问题，从而在工业层面生产出质量稳定的产品。

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引用次数: 0

Chemometrics applications in omics studies (Metabolomics, Lipidomics, and Proteomics) for halal authentication in food and pharmaceutical products

Applied Food Research

Pub Date : 2025-02-12 DOI: 10.1016/j.afres.2025.100770

Ida Musfiroh , Vevi Maritha , Putri Widyanti Harlina , Muchtaridi Muchtaridi , Nor Kartini Abu Bakar , Abdul Rohman , Dachriyanus Dachriyanus , Nur Kusaira Khairul Ikram , Anjar Windarsih

As awareness of using halal products increases, the halal status of food and pharmaceutical products is receiving heightened attention. Omic-based analytical methods such as Metabolomics, Lipidomics, and Proteomics have been tested to authenticate the halal status of these products. The metabolites, lipids, and amino acids in halal food and pharmaceutical products differ from those in non-halal products. These differences can be used as references for determining halal status. One main challenge in omics-based analysis, is managing the vast amount of data on metabolite, lipid, and amino acid. Advanced analysis techniques are needed to draw conclusions on the halal authenticity of products. This challenge can be addressed through chemometric analysis. Chemometrics can reduce large datasets generated from omics studies into easily understandable visualizations that distinguish between halal and non-halal products. Using PCA, PLS, and LS-SVM analysis, the distinct metabolites, lipids, and amino acids between halal and non-halal products become clearly identifiable. PLS-DA and OPLS-DA can predict potential markers for determining halal status. Validated chemometric methods provide a fast, practical and efficient approach for authenticating the halal status of food and pharmaceutical products.

{"title":"Chemometrics applications in omics studies (Metabolomics, Lipidomics, and Proteomics) for halal authentication in food and pharmaceutical products","authors":"Ida Musfiroh , Vevi Maritha , Putri Widyanti Harlina , Muchtaridi Muchtaridi , Nor Kartini Abu Bakar , Abdul Rohman , Dachriyanus Dachriyanus , Nur Kusaira Khairul Ikram , Anjar Windarsih","doi":"10.1016/j.afres.2025.100770","DOIUrl":"10.1016/j.afres.2025.100770","url":null,"abstract":"<div><div>As awareness of using halal products increases, the halal status of food and pharmaceutical products is receiving heightened attention. Omic-based analytical methods such as Metabolomics, Lipidomics, and Proteomics have been tested to authenticate the halal status of these products. The metabolites, lipids, and amino acids in halal food and pharmaceutical products differ from those in non-halal products. These differences can be used as references for determining halal status. One main challenge in omics-based analysis, is managing the vast amount of data on metabolite, lipid, and amino acid. Advanced analysis techniques are needed to draw conclusions on the halal authenticity of products. This challenge can be addressed through chemometric analysis. Chemometrics can reduce large datasets generated from omics studies into easily understandable visualizations that distinguish between halal and non-halal products. Using PCA, PLS, and LS-SVM analysis, the distinct metabolites, lipids, and amino acids between halal and non-halal products become clearly identifiable. PLS-DA and OPLS-DA can predict potential markers for determining halal status. Validated chemometric methods provide a fast, practical and efficient approach for authenticating the halal status of food and pharmaceutical products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100770"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quinoa: Nutritional and phytochemical value, beneficial effects, and future applications

Applied Food Research

Pub Date : 2025-02-10 DOI: 10.1016/j.afres.2025.100766

Ziyuan Guo , Xiaoqing Deng , Chunyuan Ping , Xiang Li , Daotong Li , Xiaomeng Wu , Xinxin Xiao , Ruixue Kong

Coarse grains are globally prevalent and have attracted the attention of many consumers and researchers. Quinoa (Chenopodium quinoa Willd.) is a pseudocereal native to the Andean region. Quinoa contains nutritional and bioactive components, such as proteins, starch, dietary fibre, fat, polyphenols, and saponins, and has been reported to have antioxidant, antibacterial, anti-inflammatory, anti-cancer, hypoglycaemic, hypolipidaemic, and other biological properties. This review analyses the nutritional and bioactive components of quinoa, as well as their biological activities and mechanisms. It aims to present updated information on the quinoa industry. Compared with major cereals, the development and comprehensive utilization of quinoa by-products are essential for an in-depth exploration of its mechanisms of action and the development of medicinal and edible products. Furthermore, this review discusses potential trends and perspectives for the future use of quinoa. Our objective is to address the challenges and development of quinoa, aiming to provide a theoretical basis and technological support for its processing and application in the food and healthcare industries, and improve the comprehensive utilization of quinoa resources.

{"title":"Quinoa: Nutritional and phytochemical value, beneficial effects, and future applications","authors":"Ziyuan Guo , Xiaoqing Deng , Chunyuan Ping , Xiang Li , Daotong Li , Xiaomeng Wu , Xinxin Xiao , Ruixue Kong","doi":"10.1016/j.afres.2025.100766","DOIUrl":"10.1016/j.afres.2025.100766","url":null,"abstract":"<div><div>Coarse grains are globally prevalent and have attracted the attention of many consumers and researchers. Quinoa (<em>Chenopodium quinoa</em> Willd.) is a pseudocereal native to the Andean region. Quinoa contains nutritional and bioactive components, such as proteins, starch, dietary fibre, fat, polyphenols, and saponins, and has been reported to have antioxidant, antibacterial, anti-inflammatory, anti-cancer, hypoglycaemic, hypolipidaemic, and other biological properties. This review analyses the nutritional and bioactive components of quinoa, as well as their biological activities and mechanisms. It aims to present updated information on the quinoa industry. Compared with major cereals, the development and comprehensive utilization of quinoa by-products are essential for an in-depth exploration of its mechanisms of action and the development of medicinal and edible products. Furthermore, this review discusses potential trends and perspectives for the future use of quinoa. Our objective is to address the challenges and development of quinoa, aiming to provide a theoretical basis and technological support for its processing and application in the food and healthcare industries, and improve the comprehensive utilization of quinoa resources.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100766"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior

Applied Food Research

Pub Date : 2025-02-07 DOI: 10.1016/j.afres.2025.100761

Xinying Suo , Marianna Tagliasco , Matteo Bonfini , Laura Bonfili , Oscar Moreno Araiza , Anna Baggio , Anna Maria Eleuteri , Nicoletta Pellegrini , Elena Vittadini

Cookies, a trendy snack, are traditionally characterized by a poor nutritional profile (high sugars and fats, low protein and fiber). To improve their nutritional profile, standard wheat “pasta-frolla” cookies were reformulated with 100 % pulse flour (chickpea and lentil), partial sugar reduction with a commercial fiber syrup (Meltec®), and full butter replacement using a structured fiber-sunflower oil-water emulsion (alone or in conjunction). Developed cookies had higher protein and fiber contents, reduced sugar (∼45 - 50 % reduction), and saturated fats (∼77 - 80 % reduction) and also had a lower predicted glycemic index compared to traditional cookies. Water activity and moisture content of the cookies were in line with those of the same product category, while they had a harder texture compared to their full butter counterparts due to the full substitution of butter (alone or in combination with sugar reduction). Lentil cookies showed slightly lower in vitro starch and remarkably higher protein digestibility than the control cookie, and the simultaneous application of sugar and fat substitution did not negatively affect their overall acceptability. The developed products are expected to be a suitable base for the development of snacks for elderly consumers, who are the population niche that, due to health issues, is most likely to be interested in this type of cookies.

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引用次数: 0

A method for testing indoxacarb residues in three vegetables and the dietary risk assessment

Applied Food Research

Pub Date : 2025-02-07 DOI: 10.1016/j.afres.2025.100759

Ai Liu , Fengyu Li , Jiacheng Ge , Guodong Si , Xianzheng Han , Yun Gao , Wenli Wang , Li Su , Nan Zou , Wei Mu , Xiaomei Li , Xiuyu Pang

This study focuses on the development and validation of a detection method for indoxacarb residues in three major vegetable crops, Chinese cabbage, cabbage, and tomato, which are widely cultivated worldwide. The method was rigorously validated through field trials and dietary risk assessment. A strong linear response was observed for indoxacarb at the concentrations of 0.0005 - 0.25 mg/L, with a limit of quantitation of 0.01 mg/kg. The half-life of indoxacarb ranged from 4.61 to 6.89 days in Chinese cabbage, 3.06 to 6.21 days in cabbage, and 2.28 to 3.46 days in tomato. The terminal residues were <0.01 - 0.2 mg/kg in Chinese cabbage, <0.01 - 0.15 mg/kg in cabbage, and <0.01 - 0.029 mg/kg in tomato. Dietary risk assessment revealed a low probability of long-term risk (12.9 %) associated with the consumption of these crops. Overall, the study suggests that the use of indoxacarb on these three vegetables is safe for the general population, with minimal risk even under long-term exposure.

{"title":"A method for testing indoxacarb residues in three vegetables and the dietary risk assessment","authors":"Ai Liu , Fengyu Li , Jiacheng Ge , Guodong Si , Xianzheng Han , Yun Gao , Wenli Wang , Li Su , Nan Zou , Wei Mu , Xiaomei Li , Xiuyu Pang","doi":"10.1016/j.afres.2025.100759","DOIUrl":"10.1016/j.afres.2025.100759","url":null,"abstract":"<div><div>This study focuses on the development and validation of a detection method for indoxacarb residues in three major vegetable crops, Chinese cabbage, cabbage, and tomato, which are widely cultivated worldwide. The method was rigorously validated through field trials and dietary risk assessment. A strong linear response was observed for indoxacarb at the concentrations of 0.0005 - 0.25 mg/L, with a limit of quantitation of 0.01 mg/kg. The half-life of indoxacarb ranged from 4.61 to 6.89 days in Chinese cabbage, 3.06 to 6.21 days in cabbage, and 2.28 to 3.46 days in tomato. The terminal residues were <0.01 - 0.2 mg/kg in Chinese cabbage, <0.01 - 0.15 mg/kg in cabbage, and <0.01 - 0.029 mg/kg in tomato. Dietary risk assessment revealed a low probability of long-term risk (12.9 %) associated with the consumption of these crops. Overall, the study suggests that the use of indoxacarb on these three vegetables is safe for the general population, with minimal risk even under long-term exposure.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100759"},"PeriodicalIF":0.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143376676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of cultivation systems on the antimicrobial, colour retainment and slice healing properties of consumer ready market samples of cucumber (Cucumis sativus L.)

Applied Food Research

Pub Date : 2025-02-06 DOI: 10.1016/j.afres.2025.100754

Marjolein Doesburg-van Kleffens , Jens-Otto Andersen , Carsten Gründemann , Jürgen Fritz

A recently developed Stress Storage Test for cucumbers (Cucumis sativus L.) allows analysis of the impact of different cultivation systems on the Antimicrobial (AMP), Colour Retainment (CRP) and Slice Healing Properties (SHP) of cucumbers following harvest. The latter parameter reflects the ability of the sample to develop ‘healing tissue’ after a complete slicing of the cucumber into alternating 15 and 20 mm slices.The aim of this study was to research the effectiveness of the test in differentiating between conventionally (Conv), organically (Org) and biodynamically (Dyn) grown cucumbers. The study was conducted at three independent European laboratories using fresh samples sourced from local markets. The mean values of CRP, AMP and SHP in 3 × 8 experiments were found to be highest for the Dyn cucumbers and lowest for the Conv cucumbers. In 58 to 71 % of the experiments, the Dyn cucumbers demonstrated the best stress storage properties. The Org and Conv cucumbers exhibited the best stress storage properties in 25 to 38 % and 4 to 8 % of the experiments, respectively. In summary, the cucumber Stress Storage Test method showed differences between conventional, organic and biodynamic samples in our investigations, regarding the three stress storage parameters CRP, AMP and SHP. In the majority of cases, the Dyn cucumber samples demonstrated the most favourable outcomes. Further investigations under different growth conditions should be carried out to check the reproducibility of the method.

{"title":"Effects of cultivation systems on the antimicrobial, colour retainment and slice healing properties of consumer ready market samples of cucumber (Cucumis sativus L.)","authors":"Marjolein Doesburg-van Kleffens , Jens-Otto Andersen , Carsten Gründemann , Jürgen Fritz","doi":"10.1016/j.afres.2025.100754","DOIUrl":"10.1016/j.afres.2025.100754","url":null,"abstract":"<div><div>A recently developed Stress Storage Test for cucumbers (<em>Cucumis sativus</em> L.) allows analysis of the impact of different cultivation systems on the Antimicrobial (AMP), Colour Retainment (CRP) and Slice Healing Properties (SHP) of cucumbers following harvest. The latter parameter reflects the ability of the sample to develop ‘healing tissue’ after a complete slicing of the cucumber into alternating 15 and 20 mm slices.The aim of this study was to research the effectiveness of the test in differentiating between conventionally (Conv), organically (Org) and biodynamically (Dyn) grown cucumbers. The study was conducted at three independent European laboratories using fresh samples sourced from local markets. The mean values of CRP, AMP and SHP in 3 × 8 experiments were found to be highest for the Dyn cucumbers and lowest for the Conv cucumbers. In 58 to 71 % of the experiments, the Dyn cucumbers demonstrated the best stress storage properties. The Org and Conv cucumbers exhibited the best stress storage properties in 25 to 38 % and 4 to 8 % of the experiments, respectively. In summary, the cucumber Stress Storage Test method showed differences between conventional, organic and biodynamic samples in our investigations, regarding the three stress storage parameters CRP, AMP and SHP. In the majority of cases, the Dyn cucumber samples demonstrated the most favourable outcomes. Further investigations under different growth conditions should be carried out to check the reproducibility of the method.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100754"},"PeriodicalIF":0.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and future prospects of 3D printed surimi products: A review

Applied Food Research

Pub Date : 2025-02-05 DOI: 10.1016/j.afres.2025.100757

Dieynabou Diao , Ruizhi Yang , Yijin Liu , Yadong Zhao , Meiling Chen , Yan Chen , Bin Zheng , Heng Yen Khong

As one of the dominant seafood products in the global market, consumers appreciate high-quality surimi products for their high nutritional value and unique taste. However, most surimi products on the market need appeal and attractiveness. Recently, the custom design of surimi products using 3D printing technology has been shown to not only make the surimi products more appealing but also to further extend their application in special diets. Although numerous studies have been conducted to optimize surimi inks, control 3D printing parameters, and develop post-processing techniques for 3D-printed surimi products, there are few reviews that collectively summarize the latest advances in the field of surimi 3D printing. This review presents an overview of the progress in 3D printing technology related to surimi and its products to fill the gap. It discusses the suitability of surimi as a 3D printing material, ink properties and printability, and innovative 3D to 6D printing techniques for surimi products. This review provides a basis for developing the application of 3D printing technologies in the food industry.

{"title":"Development and future prospects of 3D printed surimi products: A review","authors":"Dieynabou Diao , Ruizhi Yang , Yijin Liu , Yadong Zhao , Meiling Chen , Yan Chen , Bin Zheng , Heng Yen Khong","doi":"10.1016/j.afres.2025.100757","DOIUrl":"10.1016/j.afres.2025.100757","url":null,"abstract":"<div><div>As one of the dominant seafood products in the global market, consumers appreciate high-quality surimi products for their high nutritional value and unique taste. However, most surimi products on the market need appeal and attractiveness. Recently, the custom design of surimi products using 3D printing technology has been shown to not only make the surimi products more appealing but also to further extend their application in special diets. Although numerous studies have been conducted to optimize surimi inks, control 3D printing parameters, and develop post-processing techniques for 3D-printed surimi products, there are few reviews that collectively summarize the latest advances in the field of surimi 3D printing. This review presents an overview of the progress in 3D printing technology related to surimi and its products to fill the gap. It discusses the suitability of surimi as a 3D printing material, ink properties and printability, and innovative 3D to 6D printing techniques for surimi products. This review provides a basis for developing the application of 3D printing technologies in the food industry.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100757"},"PeriodicalIF":0.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0