Organic nanomaterials applied to the manufacturing of personalized future 3D-printed foods: A review

Background: 3D food printing has attracted a lot of attention from the whole world. Organic nanomaterials (NMs) are biocompatible and easy to digest; they can be used as food matrices or additives to improve the sensory properties and nutrition of foods. The integration of organic NMs and 3D food printing provides a new strategy for future personalized food manufacturing, which can meet the diet needs of various crowds via customized nutrition design. Scope and approach: This study reviewed the application advances of organic NMs in 3D food printing and the improvements in printing performances, sensory attributes, and nutritional properties. The application prospects of organic NMs-based 3D-printed foods for the diets of specific crowds were discussed. Current challenges of the integration of organic NMs and 3D food printing are proposed, as well as solutions. Key findings and conclusions: Organic NMs significantly improve the printing performances and sensory properties of 3D-printed foods owing to their unique interfacial properties. Bioactive substances can be efficiently encapsulated in organic NMs-based inks and provide customized 3D-printed foods for children, the elderly, and pregnant women according to their diet needs. The safety of organic NMs should be further investigated and the mass production of 3D-printed foods is the largest problem hindering its development. This review innovatively proposes the integration of nanotechnology and 3D food printing that will promote personalized food development.