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Utilization of Food By-Products Using 3D-Printing Technology
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Utilization of Food By-Products Using 3D-Printing Technology

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

Deadline for manuscript submissions: closed (25 March 2024) | Viewed by 1384

Special Issue Editors

Dr. Dubravka Novotni

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: cereal by-products; cereal chemistry; dough rheology; sourdough fermentation; extrusion 3D printing; high-intensity ultrasound; enzyme activity; bakery products
Dr. Siniša Srečec

E-Mail Website
Guest Editor
Križevci College of Agriculture, Milislava Demerca 1, HR-48260 Križevci, Croatia
Interests: research methodology; biostatistics; food technology; biotechnology; agriculture
Dr. Matea Habuš

E-Mail Website
Guest Editor Assistant
Križevci College of Agriculture, Milislava Demerca 1, HR-48260 Križevci, Croatia
Interests: food processing; food by-products; food 3D printing; non-thermal technologies

Special Issue Information

Dear Colleagues,

As people become more aware of the relationship between nutrition and health, the food industry is striving to develop new products enriched with nutritionally valuable ingredients such as dietary fiber, polyphenols, or vitamins, as well as functional products that have a positive effect on human health. Various by-products of the food industry are known to be rich sources of nutraceuticals, bioactive compounds, and inherently functional. In addition, waste management is one of the most important components of the food industry. As an aspect of sustainability, it could be minimized by using food by-products in three-dimensionally (3D) printed foods. Recently, 3D printing has emerged as a promising technology for producing foods with complex and tailored shape, texture, and nutritional content, thus offering an option of printing food by-products into more visually and psychologically appealing products. Three-dimensional printing represents a novel approach for producing nutritionally adapted and balanced food products and provides a possibility of using alternative ingredients.

This Special Issue of Foods will summarize important scientific contributions and advances in the field.

Dr. Dubravka Novotni
Dr. Siniša Srečec
Guest Editors

Dr. Matea Habuš
Guest Editor Assistant

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

  • food by-products 
  • functional food 
  • bioactive compounds 
  • sustainability 
  • food processing 
  • 3D printing 
  • sensory evaluation

Published Papers (1 paper)

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Research

15 pages, 3085 KiB  
Article
Influence of Infill Level and Post-Processing on Physical Parameters and Betaine Content of Enriched 3D-Printed Sweet Snacks
by Kristina Radoš, Kristian Pastor, Jovana Kojić, Saša Drakula, Filip Dujmić, Dubravka Novotni and Nikolina Čukelj Mustač
Foods 2023, 12(24), 4417; https://doi.org/10.3390/foods12244417 - 09 Dec 2023
Viewed by 1040
Abstract
Betaine is a non-essential amino acid with proven functional properties and untapped potential for cereal food enrichment. While 3D printing represents a viable approach for manufacturing enriched cereal-based foods with novel shapes and textures, it is crucial to consider the impact of printing [...] Read more.
Betaine is a non-essential amino acid with proven functional properties and untapped potential for cereal food enrichment. While 3D printing represents a viable approach for manufacturing enriched cereal-based foods with novel shapes and textures, it is crucial to consider the impact of printing parameters and post-processing on the betaine content and properties of these products. The aim of this study was to investigate the influence of the infill level (20, 30 and 40%) of 3D-printed cuboid shapes and the post-processing techniques (drying oven, vacuum dryer, air fryer) of betaine-enriched oat-based snacks on the print quality, texture, and sensory properties, as well as the content of preserved betaine. The interaction of post-processing technique and infill level influenced the length deviation and texture properties, as well as the betaine content of snacks. Height stability was only influenced by post-processing technique. In general, oven-dried snacks showed the best dimensional stability, having the lowest width/length deformation (about 8%) at the infill level of 20%. Betaine was best preserved (19–31% loss) in snacks post-processed in a vacuum dryer (1281–1497 mg/g), followed by an air fryer and a drying oven, where betaine loss was in the range 28–55%. Air-fried snacks with 40% infill level had the highest values of instrumentally measured crunchiness (38.9 Nmm) as well as sensory test values for liking of texture (7.5), intensity of odor (6) and overall flavor (6). Overall, air frying proved to be a convenient and quick post-processing technique for 3D-printed snacks, but infill patterns for preserving betaine should be further explored. Vacuum drying could be used to preserve bioactive compounds, but efforts should be made to minimize its negative impact on the physical deformations of the 3D-printed products. Full article
(This article belongs to the Special Issue Utilization of Food By-Products Using 3D-Printing Technology)
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