ArticleFood science & nutrition2024
Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Analysis of the Use of Carrots, Cauliflower and Broccoli Waste Materials as a Matrix for Thiamine.Foods (Basel, Switzerland) · 2026Article
- Print, Eat, Heal: Unravelling the Potential of Bioactives in 3D Food Technology.Foods (Basel, Switzerland) · 2026Review
- A novel turmeric drying approach based on supercritical carbon dioxide.Scientific reports · 2025Article
- Enhancing 3D Printing Performance and Product Quality Through the Valorization of Food By-Products and Waste.Comprehensive reviews in food science and food safety · 2025Review
- Exploring Antioxidant Synergism Mechanism of 3D Printing Based Shanyao-Fuling-Yiyiren Decoction via Fuzzy Mathematical Method, Network Pharmacology, and In Vitro Experimental Validation.Food science & nutrition · 2025Article
- Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing-A Review.Foods (Basel, Switzerland) · 2024Review
- Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks.Foods (Basel, Switzerland) · 2024Article
- Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vegetables are healthy foods with nutritional benefits; however, nearly one-third of the world's vegetables are lost each year, and some of the losses happen due to the imperfect shape of the vegetables. In this study, imperfect vegetables (i.e., broccoli and carrots) were upcycled into freeze-dried powders to improve their shelf-life before they were formed into food inks for 3D printing. The rheology of the food inks, color analysis of the uncooked and cooked designs, and texture analysis of the cooked designs were determined. The inks with 50% and 75% vegetables provided the best printability and shape fidelity. 3D printing at these conditions retained a volume comparable to the digital file (14.4 and 14.3 cm
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.