Artículo

Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing

Resumen

Three-dimensional food printing (3DFP) can produce foods with tailored nutritional content, complex shapes and textures. This technology requires food formulations (food inks) with specific rheological properties. Pickering emulsions (PE) have gained attention due to their long-term stability and desirable printable properties, making them an excellent candidate for 3DFP. The purpose of this study is to use bibliometric analysis to identify the most important scientific research on PE used in 3DFP. This includes identifying key authors, countries and universities or institutions where the research was conducted, as well as the primary journals that provide information on this topic. Our study provides insight into the relevance of food ink properties for next-generation 3DFP and the main raw materials used for the development of PE. Out of the 28 original research articles analysed, only 10 countries have studied the application of PE for 3DFP. China and the United Kingdom have been the primary leaders in researching this topic. The Food Hydrocolloids Journal has been the main source of scientific information. The studies cited Pickering stabiliser particles, including soy protein isolate, microcrystalline cellulose and acetylated microcrystalline cellulose, as well as oil phases based on sunflower, canola, olive and soybean oils. High internal phase Pickering emulsions (HIPPEs) have shown great thermal and conductive stability, making them a promising choice for 3DFP post-processing. Further studies should assess the bioavailability and bioaccessibility of the bioactive compounds that are encapsulated. It is also important to explore their potential use in real food systems and to integrate innovative packaging solutions.
de Farias, Patrícia Marques (57726881800); Matheus, Julia Rabelo Vaz (57222023664); Maniglia, Bianca Chieregato (55971999600); Le-Bail, Patricia (7004442359); Le-Bail, Alain (55665885400); Schmid, Markus (57201961168); Fai, Ana Elizabeth Cavalcante (37028105500)
Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing
2024
10.1111/ijfs.17040
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85186893004&doi=10.1111%2fijfs.17040&partnerID=40&md5=f3107f025cd46a5a2c5f7d8dbe61d901
Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro – UNIRIO, Av. Pasteur, 296, Urca, Rio de Janeiro, 22290-240, Brazil; Laboratory of Multidisciplinary Practices for Sustainability (LAMPS), Institute of Nutrition, State University of Rio de Janeiro – UERJ, R. São Francisco Xavier, 524, Maracanã, Rio de Janeiro, 20550-013, Brazil; São Carlos Institute of Chemistry, University of São Paulo – USP, Av. Trabalhador São-Carlense 400, Parque Arnold Schimidt, São Carlos, 13566-590, Brazil; INRAe, UR BIA 1268, Rue de la Géraudière, CEDEX 03, Nantes, 44316, France; USC 1498 INRAE-TRANSFORM Department and GEPEA UMR CNRS 6144, Rue de la Géraudière, Nantes, 44316, France; ONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, Nantes, 44322, France; Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, Sigmaringen, 72488, Germany
All Open Access; Hybrid Gold Open Access
Scopus
Artículo obtenido de:
Scopus
Fuente
0 0 votos
Califica el artículo
Subscribirse
Notificación de
Campus Samborondón
Vía Samborondón Km. 13.5
Call Center: 5150400
metricas@ecotec.edu.ec
Facebook Instagram Youtube

Mapa del sitio