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October 9, 2025Frontiers in Sustainable Food SystemsOpen Access

Towards sustainable biointelligent food design: structuring potential of plant-based materials exemplified using apricot seed oil oleogels and bigels through 3D food printing

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Authors

EREvelyn ReinmuthAFAhmed Raouf FahmyOROlivia Ribette

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Overview

This analysis reveals the potential of 3D printed oleogels and bigels in sustainable food production, highlighting implications for trans fats alternatives.

Key Points

  • Biointelligent 3D printing uses oleogels and bigels to create sustainable food alternatives, enhancing texture and flavor.
  • Using apricot seed oil, tailored oleogels improved food structure while reducing the need for harmful trans fats.
  • This method evaluated sustainability in food design by assessing environmental impacts during processing stages.
  • The study supports the development of consumer-focused, eco-friendly food production methods for industry stakeholders.

Cite This Study

Reinmuth et al. (2025) studied this question.

synapsesocial.com/papers/68e7ba40ccde5f1021f64a4fhttps://doi.org/10.3389/fsufs.2025.1651027
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Future trends in 3D-printed oleogels based on personalized nutrition and applications2026
  2. 23D printing of healthy oil-based composite restructured foods: from material design and structural regulation to nutritional functionality2026
  3. 33D printing of plant-based fat inks towards manufacturing complex cellular agriculture products with fatty structures2024 · 24 citations
  4. 4Designing Emulsion Gels for 3D Food Printing: Structure, Stability, and Functional Applications2025 · 16 citations
  5. 5Microstructural, textural and rheological properties of food-grade bigel inks designed for 3D food printing2026