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Fundamentals and Functional Applications of 3D and 4D Printing in Food Manufacturing

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Publicado no:Processes vol. 13, no. 12 (2025), p. 4043-4067
Autor principal: Pérez-Monterroza, Ezequiel José
Outros Autores: Chaux-Gutiérrez, Ana María, de Moura Márcia Regina, Aouada Fauze Ahmad
Publicado em:
MDPI AG
Assuntos:
Food
Cooling
Viscosity
Artificial intelligence
Solidification
Rheology
Temperature
Optimization
3-D printers
Printing
Laser sintering
Three dimensional printing
Manufacturing
Curing
Process parameters
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Resumo:This review analyzes the critical interdependence among the three key components—ink formulation, printing process parameters, and post-processing—in Three-dimensional (3D) Food Printing (3DFP) and Four-dimensional (4D) Food Printing (4DFP). While extensive research addresses individual phases, a significant opportunity remains to integrate these three pillars systematically to bridge the gap between initial design and final product viability. The analysis reveals that successful 3D printing demands a formulation optimized to resist thermal and mechanical stresses; thus, printability assessments must be extended to include post-processing stability. Conversely, 4D printing intentionally exploits this relationship, utilizing post-processing (e.g., heat or pH) as a strategic trigger to activate programmed deformation. Joint optimization of formulation, printed food microstructure, and final post-processing stages is necessary to produce foods with the desired final quality.
ISSN:2227-9717
DOI:10.3390/pr13124043
Fonte:Materials Science Database