Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
Farnaz Mirazimi,
Jordi Saldo,
Francesc Sepulcre,
Alvar Gràcia,
Montserrat Pujolà
Affiliations
Farnaz Mirazimi
Departament d’Enginyeria Agroalimentària i Biotecnologia Castelldefels, Campus del Baix Llobregat, Universitat Politècnica de Catalunya, 08860 Castelldefels, Spain
Jordi Saldo
Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), XaRTA, CERTA-UAB TECNIO, Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193 Barcelona, Spain
Francesc Sepulcre
Departament d’Enginyeria Agroalimentària i Biotecnologia Castelldefels, Campus del Baix Llobregat, Universitat Politècnica de Catalunya, 08860 Castelldefels, Spain
Alvar Gràcia
Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), XaRTA, CERTA-UAB TECNIO, Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193 Barcelona, Spain
Montserrat Pujolà
Departament d’Enginyeria Agroalimentària i Biotecnologia Castelldefels, Campus del Baix Llobregat, Universitat Politècnica de Catalunya, 08860 Castelldefels, Spain
Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein) in two concentrations (3% and 5%) on rheological, textural, and 3D printing characteristics. The textural and microstructural properties of different formulations were evaluated and compared. The addition of soy and cricket protein induced an increase in yield stress (τ₀), storage modulus (G′), and loss modulus (G″) while egg albumin protein decreased these parameters. The textural analysis (back extrusion and force of extrusion) demonstrated the relationship between increasing the amount of protein in the formula with an improvement in consistency and index of viscosity. These values showed a straight correlation with the printability of fortified formulas. 3D printing of the different formulas revealed that soy and cricket proteins allow the targeting of complex geometry with multilayers.
