Emerging Technologies in the Food Industry: Sustainability Assessment and Consumer Acceptability

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 40777

Special Issue Editors

French National Institute for Agriculture, Food, and Environment (INRAE), Paris, France
Interests: food processing; food science and technology; 3D printing; food texture
UR370 Qualité des Produits Animaux (QuaPA), French National Institute for Agriculture, Food, and Environment (INRAE), Paris, France
Interests: food engineering; meat science; meat quality; multiphysical modeling

Special Issue Information

Dear Colleagues,

Background: The appearance of emerging technologies or methods in the food industry in recent years, e.g., 3D printing, cultured meat, numerical approaches, or the use of new protein sources such as insects, allows us to consider new ways of feeding ourselves but also raises many questions. These questions concern the sustainability of these new technologies, the improvement of the sustainability they could generate in the agri-food chain (for example, by allowing a valuation of plant or animal by-products), and the consumer perception and acceptability of these new technologies and the foods produced following their implementation.

Aim and Scope: This Special Issue invites researchers to share their work in the form of primary research articles or literature reviews. The objective is to propose new and innovative approaches around food, such as the following:

  • The development of new solutions to limit food loss and waste;
  • The use of new protein sources and their impact on consumer expectations;
  • The assessment of the environmental impact of new technologies used in the food industry.

We are soliciting articles presenting recent developments in innovative processes or numerical models designed for food, new food formulations with a high nutritional impact, or multicriteria or multidisciplinary approaches to (1) evaluate emerging technologies in terms of sustainable development and consumer acceptability or (2) assess the environmental impact of new processes. Finally, new ways of designing personalized food will also be considered with great interest.

Dr. Stéphane Portanguen
Dr. Pierre-Sylvain Mirade
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Sustainable development
  • By-products
  • Consumer acceptability
  • 3D food printing
  • Food personalization
  • New protein sources
  • Processing/postprocessing
  • Numerical modeling
  • Life cycle analysis
  • Multicriteria analysis

Published Papers (13 papers)

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Research

Jump to: Review

16 pages, 2098 KiB  
Article
Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food
by Coline Schiell, Stéphane Portanguen, Valérie Scislowski, Thierry Astruc and Pierre-Sylvain Mirade
Foods 2023, 12(7), 1375; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12071375 - 23 Mar 2023
Cited by 2 | Viewed by 1296
Abstract
In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food product blending plant-source and animal-source protein ingredients for iron-deficient populations. Using [...] Read more.
In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food product blending plant-source and animal-source protein ingredients for iron-deficient populations. Using a commercial 3D-food printer, two different-shaped products composed mainly of pork and chicken liver and red lentils were designed. After baking at 180 °C with 70% steam, the 3D-printed products were packed under two different modified atmospheres (MAP): O2-MAP (70% oxygen + 30% carbon dioxide) and N2-MAP (70% nitrogen + 30% carbon dioxide) and stored at 4 °C. pH, water content, aw, lipid oxidation, heme iron and non-heme iron contents and textural properties were measured after 0, 7, 14 and 21 days in storage. After 21 days in storage, the 3D-printed hybrid products had an iron content of around 13 mg/100 g, regardless of the product form and packaging method. However, O2-MAP products showed significant (p < 0.05) time–course changes from day 0 to day 7, i.e., an increase in lipid oxidation, a decrease in heme iron content and an increase in product hardness, gumminess and chewiness. This work opens prospects for developing hybrid food products that upvalue animal by-products. Full article
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21 pages, 2094 KiB  
Article
Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels
by Noelia María Rodríguez-Martín, Patricia Córdoba, Beatriz Sarriá, Vito Verardo, Justo Pedroche, Ángela Alcalá-Santiago, Belén García-Villanova and Esther Molina-Montes
Foods 2023, 12(6), 1151; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12061151 - 09 Mar 2023
Cited by 5 | Viewed by 3404
Abstract
Vegetarian foods are plant-based (PB) foods, often perceived as healthier foods than animal-based (AB) foods. The objective of this study was to analyze the nutritional quality of a set of PB foods (meat, milk and dairy products) marketed in Spain, and to compare [...] Read more.
Vegetarian foods are plant-based (PB) foods, often perceived as healthier foods than animal-based (AB) foods. The objective of this study was to analyze the nutritional quality of a set of PB foods (meat, milk and dairy products) marketed in Spain, and to compare their nutrient profiles with respect to some AB counterparts. Nutritional information per 100 g or mL, ingredients, and nutritional declarations, as well as the Nutri-Score, NOVA, and Eco-Score of each food were collected from Open Food Facts. Differences in the nutrient compositions between PB foods and their counterparts, and between the different groups of PB foods, were assessed at a 5% significance level. A total of 544 PB foods and 373 AB foods were identified. Overall, PB foods had a higher median content of fiber and carbohydrates, but a lower amount of proteins (except PB “meat” analogues: 14 g) and saturated fats (except PB “cheese alternatives”: 12.5 g), than the AB counterparts (p < 0.05). PB “milk alternatives”, particularly oat “milk”, showed a higher median content of total carbohydrates (8 g) and sugars (5.5 g) compared to cow milks (4.7 g carbohydrates/sugars, on average; p < 0.001). PB “meat alternatives” also had a significantly higher value of carbohydrates (9 g) than AB meats (2 g, on average; p < 0.001). PB foods were mostly classified as Nutri-Score A and B (86%). However, more than half of them were of NOVA groups 3 and 4. Thus, there is a great diversity of PB meat and milk/dairy product alternatives on the Spanish market. Despite being products of good nutritional quality compared to AB foods, they also carry drawbacks that could have an impact on nutritional health. Full article
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16 pages, 3817 KiB  
Article
Naringenin Promotes Myotube Formation and Maturation for Cultured Meat Production
by Qiyang Yan, Zhuocheng Fei, Mei Li, Jingwen Zhou, Guocheng Du and Xin Guan
Foods 2022, 11(23), 3755; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11233755 - 22 Nov 2022
Cited by 8 | Viewed by 2262
Abstract
Cultured meat is an emerging technology for manufacturing meat through cell culture rather than animal rearing. Under most existing culture systems, the content and maturity of in vitro generated myotubes are insufficient, limiting the application and public acceptance of cultured meat. Here we [...] Read more.
Cultured meat is an emerging technology for manufacturing meat through cell culture rather than animal rearing. Under most existing culture systems, the content and maturity of in vitro generated myotubes are insufficient, limiting the application and public acceptance of cultured meat. Here we demonstrated that a natural compound, naringenin (NAR), promoted myogenic differentiation of porcine satellite cells (PSCs) in vitro and increased the content and maturity of generated myotubes, especially for PSCs that had undergone extensive expansion. Mechanistically, NAR upregulated the IGF-1/AKT/mTOR anabolic pathway during the myogenesis of PSCs by activating the estrogen receptor β. Moreover, PSCs were mixed with hydrogels and cultured in a mold with parallel micro-channels to manufacture cultured pork samples. More mature myosin was detected, and obvious sarcomere was observed when the differentiation medium was supplemented with NAR. Taken together, these findings suggested that NAR induced the differentiation of PSCs and generation of mature myotubes through upregulation of the IGF-1 signaling, contributing to the development of efficient and innovative cultured meat production systems. Full article
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22 pages, 3414 KiB  
Article
Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi
by Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong and Manat Chaijan
Foods 2022, 11(21), 3445; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11213445 - 30 Oct 2022
Cited by 8 | Viewed by 2273
Abstract
This work comparatively investigated the effects of different levels (0, 1, 3, and 5%, w/w) of cricket protein powder (CP) and soy protein isolate (SPI) on the gel properties of mackerel surimi. Both SPI and CP enhanced the rheological properties of surimi [...] Read more.
This work comparatively investigated the effects of different levels (0, 1, 3, and 5%, w/w) of cricket protein powder (CP) and soy protein isolate (SPI) on the gel properties of mackerel surimi. Both SPI and CP enhanced the rheological properties of surimi pastes during heating, as indicated by the increase in G′ and G″ and the decrease in tan δ. With increasing SPI content, the proteolytic inhibition, gel properties, water-holding capacity, and textural profiles of surimi gel were markedly enhanced. Molecular driving-force results showed that SPI markedly promoted the hydrophobic interaction, while disulfide bonds were dominant in CP-added gel. However, the whiteness of surimi gels tended to decrease with the increased levels of both additives, in particular CP. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that SPI hindered the polymerization of myosin heavy chain while CP participated in the formation of non-disulfide covalent bonds with actin. Fourier transform infrared (FTIR) spectra indicated that CP and SPI did not influence the secondary structure of proteins in surimi. Scanning electron microscopy (SEM) demonstrated that CP or SPI induced the myofibrillar protein to form smoother and compact gel network structures. Overall acceptability of the mackerel surimi gel can be improved by the incorporation of 5% SPI while CP had a negative impact on several parameters. However, CP showed the remarkable ability to prevent the lipid oxidation of the gel after storage at 4 °C for 7 days. Overall, both SPI and CP demonstrated positive impacts on the gelling characteristics of mackerel surimi; however, SPI was more advantageous than CP in terms of the gel-strengthening effect and sensory qualities. This study offered a potential use for plant and insect proteins as functional and nutritional ingredients for the production of dark-fleshed fish surimi. Full article
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15 pages, 1052 KiB  
Article
Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors—Prospects for Meat and Fish Foods
by Alain Kondjoyan, Jason Sicard, Paolo Cucci, Fabrice Audonnet, Hiba Elhayel, André Lebert and Valérie Scislowski
Foods 2022, 11(8), 1139; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11081139 - 14 Apr 2022
Cited by 6 | Viewed by 1943
Abstract
Preventing animal-source food waste is an important pathway to reducing malnutrition and improving food system sustainability. Uncontrolled color variation due to oxidation is a source of waste as it prompts food rejection by consumers. Evaluation of oxidation–reduction potential (ORP) can help to predict [...] Read more.
Preventing animal-source food waste is an important pathway to reducing malnutrition and improving food system sustainability. Uncontrolled color variation due to oxidation is a source of waste as it prompts food rejection by consumers. Evaluation of oxidation–reduction potential (ORP) can help to predict and prevent oxidation and undesirable color changes. A new sensor and two modeling approaches—a phenomenological model and a reaction–diffusion model—were successfully used to predict the oxidative browning of beef ribeye steaks stored under different temperature and oxygen concentration conditions. Both models predicted similar storage durations for acceptable color, although deviating for higher and lower redness levels, which are of no interest for meat acceptance. Simulations under higher oxygen concentrations lead to a few days of delay in the redness change, as observed in practice, under modified atmosphere packaging. In meat juice, variation in ORP measured by the sensor correlated with the redness variation. However, in meat, sensors promote oxidation in the adjacent area, which is unacceptable for industrial use. This paper discusses the potential, limits, and prospects of the mathematical models and sensors, developed for beef. A strategy is proposed to couple these approaches and include the effect of microorganisms. Full article
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15 pages, 9036 KiB  
Article
Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal
by Laure Foucher, Maria João Barroca, Yuliya Dulyanska, Paula M. R. Correia and Raquel P. F. Guiné
Foods 2022, 11(7), 917; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11070917 - 23 Mar 2022
Cited by 5 | Viewed by 2117
Abstract
The main purpose of this work is the development of a value-added product (candied chestnuts) from Portuguese chestnut (Castanea sativa) cultivars (Martainha, Longal and Judia), as a way to minimize product loss and wastes. To accomplish this goal, the effects of [...] Read more.
The main purpose of this work is the development of a value-added product (candied chestnuts) from Portuguese chestnut (Castanea sativa) cultivars (Martainha, Longal and Judia), as a way to minimize product loss and wastes. To accomplish this goal, the effects of rehydration, cooking, and syrup conditions on composition, textural properties, and colour parameters of candied chestnuts were investigated. The obtained results revealed that the optimal conditions to prepare candied chestnuts with a sweet taste, dark brown colour, with a crispy texture on the outside and smooth texture in the inner flesh were rehydration at 45 °C for a period of 5 h, cooking in a pressure pan for 15 min, and an immersion process with sucrose syrup for two days (syrup with 25% of sucrose on the first day and syrup of 50% of sucrose on the second day). During the process, the drying loss, hydration ratio, and cooking gain of the different cultivars were about 90%, 79%, and 130%, respectively. The total colour difference of candied chestnuts ranged from 24.18 (Longal) to 29.95 (Judia), the stickiness was moderately intense, and the adhesiveness was high for the three varieties. Longal candied chestnuts were the softest and Martainha candied chestnuts were the hardest, the most elastic, and cohesive. Moreover, the candied chestnuts presented a moisture content ranging from 52.70% and 54.23%, amounts of carbohydrates in the range of 88.58 to 91.87 g/100 g d.m, values of protein (6.55–9.51 g/100 g d.m.), values of ash (0.78–1.98 g/100 g d.m.), and fat (0.87–1.58 g/100 g d.m.). In conclusion, the chestnuts of Portuguese cultivars Martainha, Longal and Judia reveal a good potential to produce candied products with high added value. Full article
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15 pages, 425 KiB  
Article
Effect of Labelling and Information on Consumer Perception of Foods Presented as 3D Printed
by Xiaoqin Feng, Khemiga Khemacheevakul, Susana De León Siller, John Wolodko and Wendy Wismer
Foods 2022, 11(6), 809; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11060809 - 11 Mar 2022
Cited by 7 | Viewed by 3133
Abstract
Labelling and information have been shown to increase acceptance of novel food technologies. The novel technology of 3 Dimensional Printing (3DP) of foods is not well known among consumers. The study aim was to investigate the effect of the 3DP label and benefits [...] Read more.
Labelling and information have been shown to increase acceptance of novel food technologies. The novel technology of 3 Dimensional Printing (3DP) of foods is not well known among consumers. The study aim was to investigate the effect of the 3DP label and benefits information on consumer acceptance and perception of plausible 3DP foods. Commercially available foods, such as milk chocolate swirls, gummy candy carrots, and baked potato Smiles®, represented 3DP benefits, and each was evaluated in a sensory panel. Participants rated acceptance and perceived quality after each of three product presentations; first labeled “conventional”, then labeled “3D printed”, and again labeled 3D printed after information presentation. Participants indicated product preference after the third presentation. Food Technology Neophobia (FTN), attitude, and previous 3DP knowledge were queried. Quality rating of chocolate swirls and gummy candy carrots increased when labeled as 3DP versus conventional; information did not further increase quality ratings. Participants preferred 3DP chocolate swirls and gummy candy carrots to conventional in the final evaluation. Label and information did not change flavor, texture, or overall acceptance ratings for any product. Attitude towards 3DP of foods increased with lower FTN. Future studies could tailor information to consumer interests and knowledge gaps that highlight relevant benefits of 3DP. Full article
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13 pages, 346 KiB  
Article
Factors Influencing Italian Consumers’ Willingness to Pay for Eggs Enriched with Omega-3-Fatty Acids
by Nadia Palmieri, Walter Stefanoni, Francesco Latterini and Luigi Pari
Foods 2022, 11(4), 545; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040545 - 14 Feb 2022
Cited by 10 | Viewed by 2161
Abstract
This paper focused on eggs enriched with omega-3-fatty acids with the aim of understanding if functional eggs were of interest to Italian consumers, and analyzing which characteristics of table egg quality, consumers’ attitudes and socio-demographic characteristics affect the consumers’ willingness to pay (WTP) [...] Read more.
This paper focused on eggs enriched with omega-3-fatty acids with the aim of understanding if functional eggs were of interest to Italian consumers, and analyzing which characteristics of table egg quality, consumers’ attitudes and socio-demographic characteristics affect the consumers’ willingness to pay (WTP) a premium price for eggs enriched with omega-3-fatty acids. We performed an online survey on 312 Italian consumers. The analysis was based on the Tobit regression model. The findings showed that unmarried females were more willing to pay a premium price for functional eggs than male consumers. Furthermore, the probability of showing a higher WTP for functional eggs increased among consumers reporting a higher income. Moreover, the WTP for functional eggs increased with the growing importance that people attributed to items such as the size of eggs, rearing type, feed given to chickens, and the provenience and brand of eggs. These results suggested that consumers need to have clear information about functional eggs. As expected, WTP for functional eggs decreased with increasing neophobia and food techno-neophobia factors. In conclusion, the findings showed an interesting potential for eggs enriched with omega-3-fatty acids, which seems to be a product with high possibility to be greatly appreciated on the market, especially if accompanied by a good, informative campaign for increasing people’s knowledge level. Full article
17 pages, 6744 KiB  
Article
Development of a 3D Printer for the Manufacture of Functional Food Protein Gels
by Stéphane Portanguen, Pascal Tournayre, Paul Gibert, Selma Leonardi, Thierry Astruc and Pierre-Sylvain Mirade
Foods 2022, 11(3), 458; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030458 - 03 Feb 2022
Cited by 5 | Viewed by 3577
Abstract
The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research. One current hurdle is the implementation of the 3D printing process for meat protein matrices. This article gives [...] Read more.
The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research. One current hurdle is the implementation of the 3D printing process for meat protein matrices. This article gives an overview of the various 3D printers used to study the printability properties of foods and presents the development of a 3D printer designed to print food protein gels. Printhead development (flow rate and temperature control) and the modifications made to the printing plate (temperature control) are described and discussed in relation to the constraints highlighted in a first prototype. A second, developed prototype was characterized and validated. This last phase showed perfect control of the prototype in the purging of the extrusion system, the flow rate, the calibration and the displacement of the printhead, along with the temperatures at both printhead and plate. A study of the printed gels also revealed good repeatability of the printed gel geometry and pointed to new ways to improve the process. In the near future, the protein gels that will be printed from this prototype will serve as a base for texturizer-free functional foods for people with chewing difficulties. Full article
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22 pages, 6805 KiB  
Article
3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature
by Amira Zennoune, Pierre Latil, Fatou-Toutie Ndoye, Frederic Flin, Jonathan Perrin, Christian Geindreau and Hayat Benkhelifa
Foods 2021, 10(12), 2915; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10122915 - 24 Nov 2021
Cited by 5 | Viewed by 2387
Abstract
In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min−1) and fast freezing (17.2 °C min−1). Synchrotron [...] Read more.
In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min−1) and fast freezing (17.2 °C min−1). Synchrotron X-ray microtomography (µ-CT) and cryo-scanning electron microscopy (Cryo-SEM) were used to visualize and analyze the microstructure features. The samples were scanned before and after freezing using a specific thermostated cell (CellStat) combined with the synchrotron beamline. Cryo-SEM and 3D µ-CT image visualization allowed a qualitative analysis of the ice formation and location in the porous structure. An image analysis method based on grey level was used to segment the three phases of the frozen samples: air, ice and starch. Volume fractions of each phase, ice local thickness and shape characterization were determined and discussed according to the freezing rates. Full article
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29 pages, 4290 KiB  
Article
Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat
by Jingjing Liu, Élise Hocquette, Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-François Hocquette
Foods 2021, 10(2), 353; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020353 - 07 Feb 2021
Cited by 61 | Viewed by 9679
Abstract
The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% [...] Read more.
The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% and 9.6% of them were definitely willing and unwilling to try artificial meat respectively, whereas 47.2% were not willing to eat it regularly, and 87.2% were willing to pay less for it compared to conventional meat. Finally, 52.9% of them will accept artificial meat as an alternative to conventional meat. Emotional resistance such as the perception of “absurdity or disgusting” would lead to no willingness to eat artificial meat regularly. The main concerns were related to safety and unnaturalness, but less to ethical and environmental issues as in Western countries. Nearly half of the respondents would like artificial meat to be safe, tasty, and nutritional. Whereas these expectations have low effects on willingness to try, they may induce consumers’ rejection to eat artificial meat regularly, underlying the weak relationship between wishes to try and to eat regularly. Thus, potential acceptance of artificial meat in China depends on Chinese catering culture, perception of food and traditional philosophy. Full article
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Review

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16 pages, 5756 KiB  
Review
Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review
by Xiuxiu Teng, Chunli Li, Arun S. Mujumdar and Min Zhang
Foods 2022, 11(24), 4111; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11244111 - 19 Dec 2022
Cited by 2 | Viewed by 2218
Abstract
Three-dimensional printing technology enables the personalization and on-demand production of edible products of individual specifications. Four-dimensional printing technology expands the application scope of 3D printing technology, which controllably changes the quality attributes of 3D printing products over time. The concept of 5D/6D printing [...] Read more.
Three-dimensional printing technology enables the personalization and on-demand production of edible products of individual specifications. Four-dimensional printing technology expands the application scope of 3D printing technology, which controllably changes the quality attributes of 3D printing products over time. The concept of 5D/6D printing technology is also gradually developing in the food field. However, the functional value of food printing technology remains largely unrealized on a commercial scale due to limitations of printability and printing efficiency. This review focuses on recent developments in breaking through these barriers. The key factors and improvement methods ranging from ink properties and printer design required for successful printing of personalized foods (including easy-to-swallow foods, specially shaped foods, and foods with controlled release of functional ingredients) are identified and discussed. Novel evaluation methods for printability and printing precision are outlined. Furthermore, the design of printing equipment to increase printing efficiency is discussed along with some suggestions for cost-effective commercial printing. Full article
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15 pages, 2898 KiB  
Review
Honey Bee (Apis mellifera L.) Broods: Composition, Technology and Gastronomic Applicability
by Raquel P. F. Guiné, Sofia G. Florença, Paula M. R. Correia, Ofélia Anjos, Catarina Coelho and Cristina A. Costa
Foods 2022, 11(18), 2750; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11182750 - 07 Sep 2022
Cited by 4 | Viewed by 2150
Abstract
Honey bee broods (larvae and pupae) can be consumed as human food, offering a rich nutritional value. Therefore, the objective of this work was to present an overview of the nutritional value of the honey bee brood and its gastronomic potential. The results [...] Read more.
Honey bee broods (larvae and pupae) can be consumed as human food, offering a rich nutritional value. Therefore, the objective of this work was to present an overview of the nutritional value of the honey bee brood and its gastronomic potential. The results indicated that honey bee broods are rich in protein (including essential amino acids), fat (essentially saturated and monounsaturated fatty acids), carbohydrates, vitamin C and those of the B complex, and minerals such as potassium, magnesium, calcium, and phosphorous. The results further highlight some variability according to the stage of development, with increasing content of fat and protein and decreasing carbohydrates from the larval to the pupal stages. The production of the honey bee brood in the hive, as well as its removal, can impact the wellbeing of the hive. This limits the production potential of the brood aimed at application for gastronomic purposes. The consumption and purchase of honey bee broods as food may be accessible in specialised markets where, for example, ethnic communities consume this type of food. However, in some markets, insects or products produced from insects are not readily accepted because of neophobia and disgust. The role of culinary chefs allied to traditional ways of preparing culinary dishes that include honey bee broods are relevant to motivate more people in western societies to consume of these types of food products. Full article
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