• Towards coupling 3D printing a...

*Result*: Towards coupling 3D printing and the glycation reaction to texturize food for people with oral frailty: A review.

Title:
Towards coupling 3D printing and the glycation reaction to texturize food for people with oral frailty: A review.
Authors:
Portanguen S; Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France. Electronic address: stephane.portanguen@inrae.fr., Meurillon M; Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France., Duconseille A; Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France., Drancourt N; Université Clermont Auvergne, INRAE, Centre de Recherche en Odontologie Clinique, 63000 Clermont-Ferrand, France., Peyron MA; Université Clermont Auvergne, INRAE, UMR1019 Nutrition Humaine, 63122 Saint-Genès-Champanelle, France; Université Clermont Auvergne, INRAE, Centre de Recherche en Odontologie Clinique, 63000 Clermont-Ferrand, France., Sicard J; Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France., Dumoulin C; Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France., Théron L; Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France., Astruc T; Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France., Mirade PS; Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France.
Source:
Food research international (Ottawa, Ont.) [Food Res Int] 2026 Mar 31; Vol. 228, pp. 118419. Date of Electronic Publication: 2026 Jan 13.
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* , Frailty*, Humans ; Mastication ; Glycosylation
Contributed Indexing:
Keywords: 3D food printing; Food texturing; Glycation; Modeling; Oral decline; The elderly
Entry Date(s):
Date Created: 20260218 Date Completed: 20260218 Latest Revision: 20260218
Update Code:
20260218
DOI:
10.1016/j.foodres.2026.118419
PMID:
41703873
Database:
MEDLINE

*Further Information*

*The world's aging population and the growing number of people suffering from oral disorders require the design of texturally and nutritionally adapted and personalized foods. New tools, such as 3D printing, now make it possible to explore textures and shapes that can enhance food palatability, chewability and swallowability. However, it is possible to go a step further by combining the glycation reaction with the printing process to design foods with improved functional and structural properties without adding chemical texturize-modifying agents. This review presents, discusses and evaluates the potential benefit of combining 3D food printing with the glycation reaction to texturize foods for people with oral frailty. We use the existing literature to explain the mechanisms involved in these two approaches and the major role of mastication in food choice to help inform the design of tastier new foods that are beneficial to health and contain fewer additives, taking into account the formation of potentially deleterious compounds. We also present helpful modeling tools not only for food design but also for process optimization.
(Copyright © 2026 The Authors. Published by Elsevier Ltd.. All rights reserved.)*

*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.*