Use of food by-products to design 3D food printing inks: Potential of bioactives extraction and encapsulated 3D food printing ink formulation

Abstract

Three-dimensional (3D)-printed foods have enriched the food industry because of their advantages over conventional manufacturing technologies. Customization of foods and personalized nutrition make 3D food printing well-suited for integration with food by-product upcycling, as this technology allows the formulation of foods that are more appealing to customers. This review explores the potential use of food by-products in designing encapsulated 3D-printed foods as a means of effective delivery of functional compounds with improved stability and bioavailability. Food by-product-derived biopolymers exhibit great potential as 3D food printing materials, offering improved printability due to their unique material characteristics. Additionally, bioactive compounds and encapsulating materials can be recovered from food by-products, highlighting their enormous potential in the development of encapsulated 3D-printed foods. However, the stability and bioavailability of bioactive compounds delivered through encapsulated 3D-printed foods need further investigation in future research, along with safety and regulatory concerns associated with the use of food by-products. The development of encapsulated 3D-printed foods utilizing food by-products presents promising avenues for the upcycling of food industry by-products, contributing to sustainability and waste reduction.

Keywords: 3D food printing; Encapsulation; Food by-product; Food waste utilization.