SYSTEMATIC LITERATURE REVIEW ON 3D PRINTING PERSONALISED FOOD FOR THE ELDERLY

Main Article Content

Muhammad Salahuddin Haris
Nur Fatin Adlin Kamarudin
Khairul Auni Adli Mohamed Aini
Harith Juwaidi Abdul Rais
Shaiqah Mohd Rus
Sakinah Harith

Abstract

Three-dimensional (3D) printing is currently a new technology being developed in the food industry due to its ability to design, customize, and fabricate a product with good precision and accuracy. Therefore, with regard to the mastication problems frequently faced by elderly people, this technology is utilized to design foods that can be consumed by them. Since there was limited published literature on the subject, the present study aimed to systematically review 3D printing personalized food for the elderly. The study used PRISMA as a guideline for report writing while integrating multiple research designs. This paper employed three databases to select the articles: Science Direct, Scopus, and Google Scholar. The study included five analyzed themes: 1) hardness; 2) moisture; 3) viscosity; 4) elasticity; and 5) printability. The study significantly contributed to several practical purposes and the body of knowledge. The findings provided the factors affecting the 3D printing of food, its mechanisms, and its significance.

Downloads

Download data is not yet available.

Article Details

How to Cite
Haris, M. S., Kamarudin, N. F. A. ., Mohamed Aini, K. A. A., Abdul Rais, H. J. ., Mohd Rus, S., & Harith, S. (2022). SYSTEMATIC LITERATURE REVIEW ON 3D PRINTING PERSONALISED FOOD FOR THE ELDERLY. Malaysian Journal of Science, 41(3), 69–89. https://doi.org/10.22452/mjs.vol41no3.10
Section
Review Articles

References

Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77–101.

Çakmak, H., & Gümüş, C. (2020). 3D Food Printing with Improved Functional Properties: A Review. International Journal Of 3D Printing Technologies and Digital Industry, 4(2), 178–192.

Chen, H., Xie, F., Chen, L., & Zheng, B. (2018). Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors. Journal of Food Engineering, 244, 150–158.

Dankar, I., Pujolà, M., El Omar, F., Sepulcre, F., & Haddarah, A. (2018). Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing. Food and Bioprocess Technology, 11(11), 2021–2031.

Derossi, A., Caporizzi, R., Oral, M., & Severini, C. (2020b). Analyzing the Effects of 3D Printing Process Per Se on The Microstructure and Mechanical Properties of Cereal Food Products. Innovative Food Science & Emerging Technologies, 66, 102531.

Derossi, A., Caporizzi, R., Paolillo, M., & Severini, C. (2020a). Programmable Texture Properties of Cereal-Based Snack Mediated by 3D Printing Technology. Journal of Food Engineering, 289, 110160.

Dick, A., Bhandari, B., Dong, X., & Prakash, S. (2020). Feasibility Study of Hydrocolloid Incorporated 3D Printed Pork as Dysphagia Food. Food Hydrocolloids. Food Hydrocolloids, 107, 105940.

Flemming, K., Booth, A., Garside, R., Tunçalp, O., & Noyes, J. (2018). Qualitative evidence synthesis for complex interventions and guideline development: clarification of the purpose, designs and relevant methods. BMJ Global Health, 4(1), e000882.

García-Segovia, P., García-Alcaraz, V., Balasch-Parisi, S., & Martínez-Monzó, J. (2020). 3D printing of gels based on xanthan/konjac gums. Innovative Food Science & Emerging Technologies, 64, 102343.

Gou, M., Wu, H., Saleh, A. S., Jing, L., Liu, Y., Zhao, K., ... & Li, W. (2019). Effects of Repeated and Continuous Dry Heat Treatments on Properties of Sweet Potato Starch. International Journal of Biological Macromolecules, 129, 869–877.

Haddaway, N., Macura, B., Whaley, P., & Pullin, A. (2018). ROSES Reporting standards for Systematic Evidence Syntheses: pro forma, flow-diagram and descriptive summary of the plan and conduct of environmental systematic reviews and systematic maps. Environmental Evidence, 7(1). 1–8.

Hamilton, C. A., Alici, G., & in het Panhuis, M. (2018). 3D printing Vegemite and Marmite: Redefining “breadboards”. Journal of Food Engineering, 220, 83–88.

Huang, M. S., Zhang, M., & Bhandari, B. (2019). Assessing the 3D Printing Precision and Texture Properties of Brown Rice Induced by Infill Levels and Printing Variables. Food and Bioprocess Technology, 12(7), 1185–1196.

Jonkers, N., van Dommelen, J. A. W., & Geers, M. G. (2020). Experimental characterization and modeling of the mechanical behavior of brittle 3D printed food. Journal of Food Engineering, 278, 109941.

Kim, H.W., Bae, H., Park, H.J., (2018). Reprint of: Classification of the printability of 310 selected food for 3D printing: Development of an assessment method using hydrocolloids as 311 reference material. Journal of Food Engineering, 220, 28–37.

Liberati, A., Altman, D. G., Tetzlaff, J., Mulrow, C., Gøtzsche, P. C., Ioannidis, J. P., ... & Moher, D. (2009). The PRISMA Statement for Reporting Systematic Reviews and Meta-Analyses of Studies That Evaluate Health Care Interventions: Explanation and Elaboration. Journal of Clinical Epidemiology, 62(10), e1–e34.

Liu, L., & Ciftci, O. N. (2020). Effects of High Oil Compositions and Printing Parameters on Food Paste Properties and Printability in A 3D Printing Food Processing Model. Journal of Food Engineering, 288, 110135.

Liu, Y., Liu, D., Wei, G., Ma, Y., Bhandari, B., & Zhou, P. (2018). 3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate. Innovative Food Science & Emerging Technologies, 49, 116–126.

Maniglia, B. C., Lima, D. C., Junior, M. D. M., Le-Bail, P., Le-Bail, A., & Augusto, P. E. (2019). Preparation of Cassava Starch Hydrogels for Application in 3D Printing Using Dry Heating Treatment (DHT): A Prospective Study on The Effects of DHT and Gelatinization Conditions. Food Research International, 128, 108803.

Maniglia, B. C., Lima, D. C., da Matta Júnior, M., Oge, A., Le-Bail, P., Augusto, P. E., & Le-Bail, A. (2020). Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application. Food Research International, 137, 109731.

Moher, D., Liberati, A., Tetzlaff, J., & Altman, D. (2009). Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement. Plos Medicine, 6(7), e1000097.

Okoli, C. (2015). A Guide to Conducting a Standalone Systematic Literature Review. Communications of The Association for Information Systems, 37(1), 879–910.

Oyinloye, T., & Yoon, W. (2021). Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution. Journal of Food Engineering, 288, 110127.

Page, M. J., & Moher, D. (2017). Evaluations of the Uptake and Impact of The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) Statement and Extensions: A Scoping Review. Systematic Reviews, 6(1), 263.

Shaffril, H., Samsuddin, S., & Abu Samah, A. (2020b). The ABC of systematic literature review: the basic methodological guidance for beginners. Quality & Quantity, 1–28.

Shaffril, H., Ahmad, N., Samsuddin, S., Samah, A., & Hamdan, M. (2020a). Systematic literature review on adaptation towards climate change impacts among indigenous people in the Asia Pacific regions. Journal of Cleaner Production, 258, 120595.

Vieira, M. V., Oliveira, S. M., Amado, I. R., Fasolin, L. H., Vicente, A. A., Pastrana, L. M., & Fuciños, P. (2020). 3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization. Food Hydrocolloids, 107, 105893.

Zheng, L., Yu, Y., Tong, Z., Zou, Q., Han, S., & Jiang, H. (2019). The Characteristics of Starch Gels Molded by 3D Printing. Journal of Food Processing and Preservation, 43(7), e13993.