数字农科院2.0

Multiphase gel-based functional inks in 3D food printing: A review on structural design and enhanced bioaccessibility of active ingredients

文献类型： 外文期刊

作者： Jinming Yu;Runkang Qiu;Wenbo Zheng;Kai Wang;Xuwei Liu;Zhuoyan Hu;Lei Zhao

作者机构：

关键词： 3D food printing;Active ingredient;Bioaccessibility;Customized nutrition;Functional ink

期刊名称： Food Research International

ISSN： 0963-9969

年卷期： 2025 年 217 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： As an emerging technology, 3D food printing holds great promise for achieving customization and precision in nutrition. The potential of multiphase gels as functional inks is discussed. Multiphase systems such as structurally modified or enhanced Pickering emulsions and bigels, facilitate the stable loading of both water- and fat-soluble active ingredients, promoting nutritional diversity and customization. Meanwhile, suitable printing conditions and individualized distribution of inks further enable effective customization of nutrition. In addition, the advantages of 3D food printing in regulating the structure and properties of the functional inks are comprehensively analyzed and discussed from the perspective of utilizing different active ingredients efficiently. During the extrusion process of 3D food printing, the microstructure of the functional ink is regulated by various printing parameters (like printing temperature, nozzle shear and extrusion pressure) to improve the bioaccessibility of different active ingredients. After deposition, the disintegration behavior of functional inks during digestion and the release process of active ingredients are affected by their macroscopic characteristics (like geometric features and multi-compartmental distribution). 3D food printing technology holds the promise of promoting the effective utilization of various nutrients by using the principle of “precise control of the release of various active ingredients through personalized adjustment of the structure and properties of functional inks”.

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