Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies
Wastes and by-products of the food industry are often overlooked and utilized or underutilized. Of late, the emphasis is being given to recover, recycle, and recondition waste, promoting sustainable food processing. In this research, grape pomace and broken wheat which are otherwise sent for animal...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833521000265 |
| _version_ | 1818976463147237376 |
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| author | Bhagya Jagadiswaran Vishvaa Alagarasan Priyadharshini Palanivelu Radhika Theagarajan J.A. Moses, PhD C. Anandharamakrishnan, PhD |
| author_facet | Bhagya Jagadiswaran Vishvaa Alagarasan Priyadharshini Palanivelu Radhika Theagarajan J.A. Moses, PhD C. Anandharamakrishnan, PhD |
| author_sort | Bhagya Jagadiswaran |
| collection | DOAJ |
| description | Wastes and by-products of the food industry are often overlooked and utilized or underutilized. Of late, the emphasis is being given to recover, recycle, and recondition waste, promoting sustainable food processing. In this research, grape pomace and broken wheat which are otherwise sent for animal feed were collected from industries and were used as key ingredients of a 3D printing material supply for the production of functional cookies. The administration of grape pomace augmented the nutritional value and antioxidant properties of the cookies. Printing using a nozzle diameter of 1.28 mm, extruder motor speed of 600 rpm, and print speed of 400 mm/min gave the optimal printability for the in-house developed extrusion-based food 3D printer CARK. The printed constructs were post-processed at 130 °C for 12 min and the 6% grape pomace formulation received the highest preference during sensory evaluation. Interestingly, the developed product was rich in proteins and dietary fiber. This approach highlights the potential for value addition of industrial waste streams with good consumer preference. Accordingly, the unmatched levels of customization that additive manufacturing offers can be well complemented with personalizing foods in terms of nutritional content, whilst providing scope for cleaner production practices and improved recovery of resources from food processing wastes. |
| first_indexed | 2024-12-20T16:12:15Z |
| format | Article |
| id | doaj.art-6be34137a7af4d9cb3fbf9135d250f40 |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-12-20T16:12:15Z |
| publishDate | 2021-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-6be34137a7af4d9cb3fbf9135d250f402022-12-21T19:33:57ZengElsevierFuture Foods2666-83352021-12-014100036Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookiesBhagya Jagadiswaran0Vishvaa Alagarasan1Priyadharshini Palanivelu2Radhika Theagarajan3J.A. Moses, PhD4C. Anandharamakrishnan, PhD5Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Pudukkottai Road, Thanjavur 613005, Tamil Nadu, IndiaComputational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Pudukkottai Road, Thanjavur 613005, Tamil Nadu, IndiaComputational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Pudukkottai Road, Thanjavur 613005, Tamil Nadu, IndiaComputational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Pudukkottai Road, Thanjavur 613005, Tamil Nadu, IndiaComputational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Pudukkottai Road, Thanjavur 613005, Tamil Nadu, IndiaCorresponding author.; Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Pudukkottai Road, Thanjavur 613005, Tamil Nadu, IndiaWastes and by-products of the food industry are often overlooked and utilized or underutilized. Of late, the emphasis is being given to recover, recycle, and recondition waste, promoting sustainable food processing. In this research, grape pomace and broken wheat which are otherwise sent for animal feed were collected from industries and were used as key ingredients of a 3D printing material supply for the production of functional cookies. The administration of grape pomace augmented the nutritional value and antioxidant properties of the cookies. Printing using a nozzle diameter of 1.28 mm, extruder motor speed of 600 rpm, and print speed of 400 mm/min gave the optimal printability for the in-house developed extrusion-based food 3D printer CARK. The printed constructs were post-processed at 130 °C for 12 min and the 6% grape pomace formulation received the highest preference during sensory evaluation. Interestingly, the developed product was rich in proteins and dietary fiber. This approach highlights the potential for value addition of industrial waste streams with good consumer preference. Accordingly, the unmatched levels of customization that additive manufacturing offers can be well complemented with personalizing foods in terms of nutritional content, whilst providing scope for cleaner production practices and improved recovery of resources from food processing wastes.http://www.sciencedirect.com/science/article/pii/S2666833521000265Food waste valorization3D printingCleaner productionBy-product utilizationResource recoveryValue addition |
| spellingShingle | Bhagya Jagadiswaran Vishvaa Alagarasan Priyadharshini Palanivelu Radhika Theagarajan J.A. Moses, PhD C. Anandharamakrishnan, PhD Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies Future Foods Food waste valorization 3D printing Cleaner production By-product utilization Resource recovery Value addition |
| title | Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies |
| title_full | Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies |
| title_fullStr | Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies |
| title_full_unstemmed | Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies |
| title_short | Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies |
| title_sort | valorization of food industry waste and by products using 3d printing a study on the development of value added functional cookies |
| topic | Food waste valorization 3D printing Cleaner production By-product utilization Resource recovery Value addition |
| url | http://www.sciencedirect.com/science/article/pii/S2666833521000265 |
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