Abstract
© 2025 Elsevier LtdCoaxial 3D printing technology, as an additive manufacturing technology, has been widely used in the fields of materials, biomedicine and intelligent manufacturing through synchronized multi-material extrusion and structure control. In the field of food, it can realize the embedding, controlled release and personalized customization of nutritional components of functional food, which has received great attention. However, the systematic research on this technology in colloidal design and interfacial interactions is still insufficient. This paper starts from the logic that material properties influence the process, the process promotes the realization of function, and the functional requirements in turn guide the material innovation. Firstly, the types of materials suitable for coaxial 3D printing and pre-treatment techniques, along with the interaction mechanisms at multi-material interfaces are analyzed. These are the material foundation for process optimization. Second, the methods for optimizing key process parameters and strategies for balancing the structure and functionality of printed products are explored. In addition, the design of texture and swallowing adaptability, sensory quality enhancement, and controlled release methods of nutrient components encapsulated in core-shell structures are discussed. Finally, the current status and challenges of the technology are analyzed and its potential future applications are envisioned. Overall, coaxial 3D printing holds significant potential for revolutionizing personalized functional food production.
NETL
NSTL
Elsevier