This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent developments in Entomphagy in 3D printing of Drosophila based materials, and their nutritional, social, economic, scientific and environmental aspects. are comprehensively covered. Readers will also find shortcomings, guidelines, and industrial prospects for these materials, with emphasis on processing methods for the extraction of sustainable materials through 3D food printing.
3D Printing of Sustainable Insect Materials focuses on the methodology, technology and processing used for utilizing insects in 3D food printing applications, establishing technology-driven knowledge to fight against hunger. Chapters cover the principles for Entomophagy, insect processing methods, modern 3D food printing technologies, and the theoretical and practical aspects of Emtomophagy in 3D printing, with a special focus on future prospects and technologies. This ground-breaking book will serve knowledge to researchers and industry professionals across the food industry with broad coverage of emerging technologies, materials developed through Entomophagy, functional characterization and the technical details required to produce sustainable insect-based materials through 3D food printing.
Author(s): Divya Singh, Ranvijay Kumar, Sunpreet Singh, Seema Ramniwas
Publisher: Springer
Year: 2023
Language: English
Pages: 207
City: Cham
Preface
Contents
Chapter 1: Entomophagy in 3D Food Printing
1.1 Introduction
1.2 Role of Insects
1.2.1 Beneficial Role
1.2.1.1 Pollinator
1.2.1.2 Decomposition
1.2.1.3 Valuable Products
1.2.1.4 Technology and Engineering
1.2.1.5 Cultural Entomology
1.2.2 Entomophagy
1.2.2.1 Why Do People Eat Insects?
1.3 History of Insect Consumption by Humans
1.3.1 Ancient Time’s Entomophagy
1.3.2 Modern-Day Entomophagy
1.4 Insects as Human Food
1.4.1 Entomophagy in India
1.4.2 Entomophagy in the World
1.4.3 Nutrient Content
1.4.4 Different Types of Edible Insect Products
1.4.4.1 Consume as the Whole Insect
1.4.4.2 As Paste Form or Granular Form
1.4.4.3 Extracted Insect Proteins
1.5 Insects as Animals Feed
1.5.1 Common Housefly Larvae
1.5.2 Black Soldier Flies
1.5.3 Silkworms
1.5.4 Mealworms
1.5.5 Termites
1.5.6 Grasshoppers
1.6 Insects in Sustainable Entomophagy
1.6.1 What Is a Sustainable Diet According to FAO?
1.7 Scope of Entomophagy in the Post-COVID-19 World
1.8 Obstacles to Utilizing Insects as Food and Feed
1.8.1 Anti-nutrient Properties
1.8.2 Microbial Risks
1.8.3 Allergens
1.8.4 Mass Production
1.8.5 Regulation
1.8.6 Consumer Acceptability
1.8.7 3D Food Printing
1.9 Conclusion
References
Chapter 2: Entomophagy and Its Application Through 3D Printing for Sustainable Food Development
2.1 Introduction
2.1.1 Entomophagy as a Source of Food
2.1.2 Why Entomophagy?
2.1.3 Nutritive Composition in Edible Insects
2.2 The Practice of Entomophagy in the World – Past, Present and Future
2.3 3D Printing in Entomophagy
2.4 Edible Insects Farming
2.5 Value Addition and By-products Development Using Edible Insects
2.6 Consumer Acceptance and Response Towards Insect-Based Foods
2.7 Conclusion
References
Chapter 3: Crickets as a Promising Alternative Edible Insect: Nutritional and Technological Aspects and 3D Printing Prospective
3.1 Introduction
3.2 Edible Insects
3.2.1 Cricket Characteristics
3.2.1.1 Breeding and Slaughtering Systems
3.2.1.2 Edible Cricket Species
3.2.1.3 Feeding Crickets
3.2.2 Nutritional Quality of Crickets
3.2.2.1 Protein Content
3.2.2.1.1 Amino Acid Content
3.2.2.2 Lipid Content
3.2.2.2.1 Fatty Acid Content
3.2.2.3 Mineral Content
3.2.2.4 Vitamin Content
3.2.3 Functional Properties of Cricket Protein
3.2.4 Regulatory Aspects of Adding Insects to Foods
3.2.5 Applications of Insects as Ingredients for the Food Industry
3.2.5.1 Cricket Flour
3.3 Conclusions and Perspectives
References
Chapter 4: Insects Nutrition and 3D Printing
4.1 Introduction
4.2 Nutritional Worth of Insects
4.2.1 Proteins and Amino Acids
4.2.2 Fats, Fatty Acids, and Sterols
4.2.3 Carbohydrates
4.2.4 Fibre and Chitin
4.2.5 Micronutrients
4.2.5.1 Minerals
4.2.5.2 Vitamins
4.3 Beef Versus Insects
4.4 Anti-nutrients
4.5 Insect Nutrition and 3D Printing
4.6 Conclusion
References
Chapter 5: Entomophagy: Application of Edible Insects in 3D Printed Foods
5.1 Introduction
5.2 Important Insect Species Consumed and Its Nutritious Importance
5.3 Technological Applications in 3D Printing Foods
5.3.1 Postprocessing Technologies
5.3.2 Techniques Employed in the 3D printing Process
5.4 Review Researches on Edible Insect Based 3D Food Printing
5.5 Factors Influencing the Process of 3D Food Printing
5.6 Conclusion and Future Prospects
References
Chapter 6: Edible Insects as Materials for Food Printing: Printability and Nutritional Value
6.1 Introduction
6.2 Food Printing
6.3 Properties of Materials for Food Printing
6.3.1 Fats and Lipids
6.3.2 Fiber
6.4 Rheological Parameters
6.5 Conclusion
References
Chapter 7: Drosophila as a Potential Functional Food: An Edge Over Other Edible Insects
7.1 Introduction
7.2 The Protein Crisis
7.3 Drosophila as a Potential Protein Source
7.4 General Life Cycle of a Fruit Fly, Drosophila melanogaster
7.5 Canned NOTuna: A Commercial Startup
7.6 Conclusion
References
Chapter 8: 3D Printing, Insects and Food: A Bibliometric Analysis
8.1 Introduction
8.2 Time Trend Analysis
8.3 Global Trend in Publications
8.3.1 Journals
8.3.2 Distribution of Authors
8.3.3 Top Cited Documents
8.3.4 Co-occurrence of Keywords
8.3.5 Subject Area Wise Analysis
8.4 Discussion
8.5 Future Research Direction
8.6 Limitations
8.7 Conclusion
References
Chapter 9: Inkjet-Based 3D Food Printing for Sustainable Insect Materials: A State-of-the-Art Review and Prospective Materials
9.1 Introduction
9.1.1 Types of 3D Printing Techniques Used in Food Printing
9.2 Background of the Study
9.3 Needs for Inkjet 3D Printing (IJP)
9.3.1 Mechanism of Inkjet 3D Printing
9.3.1.1 Continuous Inkjet Printing (CIJP)
9.3.1.2 Drop-On-Demand Inkjet Printing (DOD-IJP)
9.3.2 General Materials Used in Inkjet 3D Printing
9.3.3 Food Materials Used in Inkjet 3D Printing
9.4 3D Printing of Customized Food with Inkjet Printing
9.5 Route Map of 3D Printing of Insects Materials
9.6 Future Scope of Inkjet 3D Printing of Sustainable Insect Materials
9.7 Conclusion
References
Chapter 10: Extrusion-Based 3D Printing Concept in Customized Nutritional Products
10.1 Introduction
10.2 The Extrusion Process Used in Food Printing
10.3 Background of the Study
10.4 Classification of AM Technologies for 3D Food Printing
10.4.1 Categories of 3D Food Printing
10.4.1.1 Extrusion-Based 3D Food Printing
10.4.1.2 Inkjet-Based 3D Food Printing
10.4.1.3 Binder Jetting (BJ)
10.4.2 Food Materials Used in Food Printing
10.5 Extrusion-Based Food Printing for Insect Materials
10.5.1 Mechanism of Extrusion-Based Food Printing
10.5.1.1 Syringe-Based Extrusion
10.5.1.2 Air Pressure-Based Extrusion
10.5.1.3 Screw-Based Extrusion
10.5.1.4 Process Parameters in Extrusion
10.6 3D Printing of Customized Food with Extrusion Printing
10.7 Future Scope of Extrusion 3D Printing of Sustainable Insect Materials
10.8 Conclusions
References
Chapter 11: A Review on Binder Jetting and Selective Laser Sintering: A Novel Assessment of the Processes for 3D Insect Food Printing Materials
11.1 Introduction
11.2 Background Study of Binder Jetting
11.2.1 Binder Jetting Food Printing
11.2.1.1 Need
11.2.1.2 Mechanism
11.2.2 General Materials Used in Binder Jetting
11.2.3 Food Materials Used in Binder Jetting
11.3 Selective Laser Sintering for Food Printing
11.3.1 Mechanism
11.3.2 General Materials Used in SLS
11.3.3 Food Materials Used in SLS
11.4 Customised 3DP Food with Binder Jetting and Selective Laser Sintering
11.5 Future Work
11.6 Conclusion
References
Chapter 12: Social, Economic, Scientific and Environment Aspects of Entomophagy in 3D Food Printing
12.1 Introduction
12.2 Background of the Study
12.3 Environmental Aspects of Edible Insects
12.3.1 Emissions
12.3.2 Applications in Animal Feed
12.4 Economic Aspects of Edible Insects
12.4.1 Cash Income
12.4.2 Business Development
12.4.3 Market Strategies
12.5 Scientific Aspects of Edible Insects
12.6 Social Aspects of Edible Insects
12.7 Conclusions
References
Index
