MOSCOW, June 5A new approach to 3D food printing and a number of new ink recipes have been developed by Vyatka State University scientists. According to them, the technology, unlike analogues, uses grown plant cells, thanks to which it is possible to «collect» dishes with the necessary biochemical parameters, like a designer. The results are published in the journal Gels.
3D food printing, according to experts, is of interest due to the unique possibilities for controlling the parameters of the resulting food.
In the future, this technology will become one of the ways to control eating behavior, scientists say, since with its help, you can create products with a given texture, nutrition, appearance and taste.
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Today, 3D food printing is in demand, for example, in clinical nutrition, nutrition of various expeditions or other groups of people who are forced to be outside civilization for a long time.
Researchers at Vyatka State University (Vyatka State University) have developed several new food ink recipes based on artificially grown cells of plant callus tissues. Callus, as the scientists explained, is called non-specialized pluripotent plant cells capable of developing into a whole plant. printing, layer thickness and other process parameters,» said Vyatka State University Vice-Rector for Science and Innovation Sergey Litvinets.
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The difference between the proposed technology and analogues, according to the authors, is that only biotechnologically grown material is used. This approach allows us to standardize the process and use exactly those plant cells that are needed in a particular situation.
«Probably, 3D food printing can become an alternative way to deliver biologically active substances to the body. Using our technology, it is possible to control not only the composition of the product, but also, for example, the time the food stays in the oral cavity, which is actually a way to control satiety,» Sergey Litvinets explained.
Cooking food in this way allows you to assemble a dish with the necessary biochemical parameters according to the constructor principle, the scientists noted, and also makes it possible to combine the advantages of different plant products.< br />Now the specialists of the university are working on adding stable crops of such traditional food plants as strawberries, blueberries, lingonberries and a number of others to the «palette» of biomass.
In the future, the research team plans to expand the range of used plants, create new recipes and develop new technological modes for printing food products.
The study was supported by the Russian Science Foundation, project No. .