Valorisation of vegetable food waste utilising three-dimensional food printing
Food waste utilisation and zero waste approach are among the many ways of building a sustainable economy. Food waste as authentic edible food being accepted by the consumers still has many barriers to overcome. One tool to help in the valorisation of food waste to value-added products is three-dimen...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
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| Series: | Virtual and Physical Prototyping |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/17452759.2022.2146593 |
| _version_ | 1797678648717737984 |
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| author | Aakanksha Pant Phoebe Xin Ni Leam Chee Kai Chua U-Xuan Tan |
| author_facet | Aakanksha Pant Phoebe Xin Ni Leam Chee Kai Chua U-Xuan Tan |
| author_sort | Aakanksha Pant |
| collection | DOAJ |
| description | Food waste utilisation and zero waste approach are among the many ways of building a sustainable economy. Food waste as authentic edible food being accepted by the consumers still has many barriers to overcome. One tool to help in the valorisation of food waste to value-added products is three-dimensional food printing (3DFP). These products can lead to easier and greater acceptance of food waste by consumers, having familiar nature with respect to taste, texture and appearance as other consumables. In the present study, food ink recipes were formulated from spinach stems and kale stalks, the common green leafy vegetable wastes. These spinach and kale inks were then characterised on their rheological properties of shear thinning and yield stress. The inks were subjected to IDDSI tests meant for standardisation of soft foods for dysphagia patients. This paper demonstrates ways of converting vegetable wastes into edible diets that are aesthetically pleasing through 3DFP. |
| first_indexed | 2024-03-11T23:02:59Z |
| format | Article |
| id | doaj.art-c8eec2be804f42b6a91df2514e4b6e31 |
| institution | Directory Open Access Journal |
| issn | 1745-2759 1745-2767 |
| language | English |
| last_indexed | 2024-03-11T23:02:59Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Virtual and Physical Prototyping |
| spelling | doaj.art-c8eec2be804f42b6a91df2514e4b6e312023-09-21T14:38:03ZengTaylor & Francis GroupVirtual and Physical Prototyping1745-27591745-27672023-12-0118110.1080/17452759.2022.21465932146593Valorisation of vegetable food waste utilising three-dimensional food printingAakanksha Pant0Phoebe Xin Ni Leam1Chee Kai Chua2U-Xuan Tan3Singapore University of Technology and DesignSingapore University of Technology and DesignSingapore University of Technology and DesignSingapore University of Technology and DesignFood waste utilisation and zero waste approach are among the many ways of building a sustainable economy. Food waste as authentic edible food being accepted by the consumers still has many barriers to overcome. One tool to help in the valorisation of food waste to value-added products is three-dimensional food printing (3DFP). These products can lead to easier and greater acceptance of food waste by consumers, having familiar nature with respect to taste, texture and appearance as other consumables. In the present study, food ink recipes were formulated from spinach stems and kale stalks, the common green leafy vegetable wastes. These spinach and kale inks were then characterised on their rheological properties of shear thinning and yield stress. The inks were subjected to IDDSI tests meant for standardisation of soft foods for dysphagia patients. This paper demonstrates ways of converting vegetable wastes into edible diets that are aesthetically pleasing through 3DFP.http://dx.doi.org/10.1080/17452759.2022.21465933d food printingextrusionfood wastesustainabilitydysphagiahydrocolloids |
| spellingShingle | Aakanksha Pant Phoebe Xin Ni Leam Chee Kai Chua U-Xuan Tan Valorisation of vegetable food waste utilising three-dimensional food printing Virtual and Physical Prototyping 3d food printing extrusion food waste sustainability dysphagia hydrocolloids |
| title | Valorisation of vegetable food waste utilising three-dimensional food printing |
| title_full | Valorisation of vegetable food waste utilising three-dimensional food printing |
| title_fullStr | Valorisation of vegetable food waste utilising three-dimensional food printing |
| title_full_unstemmed | Valorisation of vegetable food waste utilising three-dimensional food printing |
| title_short | Valorisation of vegetable food waste utilising three-dimensional food printing |
| title_sort | valorisation of vegetable food waste utilising three dimensional food printing |
| topic | 3d food printing extrusion food waste sustainability dysphagia hydrocolloids |
| url | http://dx.doi.org/10.1080/17452759.2022.2146593 |
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