Studying the impact of 3d printing technology on safety indicators of plant-based burger

Amirhossein Abedini; Hedayat Hosseini; Nabi Shariatifar; Ebrahim Molaee-Aghaee; Parisa Sadighara

doi:10.1016/j.fochx.2024.101489

Studying the impact of 3d printing technology on safety indicators of plant-based burger

Food Chem X. 2024 May 19:22:101489. doi: 10.1016/j.fochx.2024.101489. eCollection 2024 Jun 30.

Authors

Amirhossein Abedini^{1

2}, Hedayat Hosseini³, Nabi Shariatifar², Ebrahim Molaee-Aghaee², Parisa Sadighara²

Affiliations

¹ Students Scientific Research Center (SSRC), Tehran University of Medical Sciences, Tehran, Iran.
² Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
³ Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Abstract

This study investigate the impacts of 3D printing technology on safety indicators in plant-based burgers. Experiments were performed in the refrigerator on days 0, 5, 7, 12, and 14 and at room temperature at 0, 24, and 96 h after printing. On days 7 and 12 in the refrigerator, PTC of printed samples was significantly higher than conventional. On day 1, the printed sample had higher pH, but on the other days, the pH decreased and no significant difference was reported. TVBN showed a significant (p < 0.05) increase in the refrigerator and room. Peroxide value and TBARS increased (p < 0.05) in all groups and the printed sample showed a higher value, which could be due to porosity during printing. The results of the sensory showed that the appearance and overall acceptance of the 3D printed sample were significantly (p < 0.05) higher than the conventional sample.

Keywords: 3d printing; Plant-based burger; Safety; Technology.