• Overview of strategies for 3D...

*Result*: Overview of strategies for 3D printing of fruit and vegetables: Mechanism, modification, challenges and future trends.

Title:
Overview of strategies for 3D printing of fruit and vegetables: Mechanism, modification, challenges and future trends.
Authors:
Xu B; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China. Electronic address: xbg@ujs.edu.cn., Mao B; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China., Wang X; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China., Liu J; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China., Liu Z; School of Food Science and Engineering, Shaanxi University of Science and Technology, 710021 Xian, China., Guo C; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China., Wei B; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China., Lin L; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China., Guo Z; Wuxi Haihe Equipment Scientific & Technological Co., Wuxi, China., Zhang M; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China., Zhou C; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China., Ma H; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
Source:
Food research international (Ottawa, Ont.) [Food Res Int] 2026 Jan 15; Vol. 223 (Pt 2), pp. 117805. Date of Electronic Publication: 2025 Nov 04.
Publication Type:
Journal Article; Review
Language:
English
Journal Info:
Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Imprint Name(s):
Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
MeSH Terms:
Printing, Three-Dimensional*/trends , Fruit*/chemistry , Vegetables*/chemistry , Food Handling*/methods, Rheology
Contributed Indexing:
Keywords: 3D food printing; 4D printing; Fruit; Post-treatment; Pretreatment; Vegetables
Entry Date(s):
Date Created: 20251208 Date Completed: 20251208 Latest Revision: 20251208
Update Code:
20260130
DOI:
10.1016/j.foodres.2025.117805
PMID:
41360570
Database:
MEDLINE

*Further Information*

*As an emerging food processing paradigm, 3D printing technology has revolutionized the fabrication of customized fruit- and vegetable-based foods with tailored nutritional profiles. However, current key challenges in fruit- and vegetable-based 3D printing include poor printability due to inconsistent rheological properties of natural matrices, substantial nutrient degradation during processing, microbial contamination risks stemming from microbial reproduction, and frequent nozzle clogging caused by high dietary fiber content. This review systematically examines the cutting-edge developments in transforming fruit and vegetable materials into functional printing inks, focusing on achieving optimal organoleptic properties and nutrient retention. This paper examines pretreatment methodologies including dehydration techniques, hydrocolloid incorporation, and starch modification for enhancing material printability. Additionally, the analysis covers critical ink parameters governing 3D printed product quality, including rheological behavior, textural attributes, and moisture dynamics. Furthermore, it explores process optimization variables like nozzle geometry, deposition velocity, and layer height that influence dimensional accuracy. Finally, post-processing requirements for specific produce categories and future trends and challenges in this evolving field are addressed. Our findings demonstrate significant progress in utilizing fruit/vegetable matrices for 3D/4D food printing applications, while key challenges persist in production scalability, nutrient retention, multi-material integration, and regulatory compliance, warranting further research to advance this evolving field.
(Copyright © 2025. Published by Elsevier Ltd.)*

*Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.*