3D-printed food (3DPF) is on the rise, enabling the development of new food products. Current applications in this domain led to the replication of meat analogs, protein-enriched products, and dietary solutions tailored to address nuanced health necessities. Central to the functional versatility of 3DPF is its capacity for post-printing textural manipulation, which facilitates diverse food applications. Integrating bioactive compounds sourced from biodiversity, vegetables, algae, and agricultural residues is not merely an exercise in culinary refinement but an outstanding contribution to the circular economy. Strategic incorporation of these bioactive compounds into foodinks enhances the antioxidant potential of consumables and contributes to physiological benefits for human health, as evidenced by extant literature, which underscores their antioxidative and anti-inflammatory properties. Nevertheless, critical gaps emerge upon a meticulous examination of the recent literature, notably regarding the viability of bioactive compounds within foodink matrices for 3DPF and their bioaccessibility after simulated digestion. Thus, the objective of this review is to evaluate the current state of the art in 3DPF, with a focus on biodiversity as a source of innovative ingredients and matrices and on the bioaccessibility of associated bioactive compounds, while outlining future research directions in this field.
Bürck et al. (Sun,) studied this question.