Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

• Main Authors: Bhagya Jagadiswaran, Vishvaa Alagarasan, Priyadharshini Palanivelu, Radhika Theagarajan, J.A. Moses, PhD, C. Anandharamakrishnan, PhD
• Format: Article
• Language: English
• Published: Elsevier 2021-12-01
• Series: Future Foods
• Subjects: Food waste valorization; 3D printing; Cleaner production; By-product utilization; Resource recovery; Value addition
• Online Access: http://www.sciencedirect.com/science/article/pii/S2666833521000265

Wastes and by-products of the food industry are often overlooked and utilized or underutilized. Of late, the emphasis is being given to recover, recycle, and recondition waste, promoting sustainable food processing. In this research, grape pomace and broken wheat which are otherwise sent for animal feed were collected from industries and were used as key ingredients of a 3D printing material supply for the production of functional cookies. The administration of grape pomace augmented the nutritional value and antioxidant properties of the cookies. Printing using a nozzle diameter of 1.28 mm, extruder motor speed of 600 rpm, and print speed of 400 mm/min gave the optimal printability for the in-house developed extrusion-based food 3D printer CARK. The printed constructs were post-processed at 130 °C for 12 min and the 6% grape pomace formulation received the highest preference during sensory evaluation. Interestingly, the developed product was rich in proteins and dietary fiber. This approach highlights the potential for value addition of industrial waste streams with good consumer preference. Accordingly, the unmatched levels of customization that additive manufacturing offers can be well complemented with personalizing foods in terms of nutritional content, whilst providing scope for cleaner production practices and improved recovery of resources from food processing wastes.