Adding unprecedented economic and social values to the side- and by-products of Mediterranean fruit and vegetables by reshaping them in novel sources of nutrients and tailored food products mediated by 3D printing technology

The escalating interest in the systematic and logical design of food has recently emerged, driven by the evolving understanding of the intricate relationship between the 3D structure of food at both macro- and microscales and their nutritional, sensory, and physical properties. This approach has found significance in various areas, including the connection between food texture and mastication issues in the elderly, sensory perception during consumption, bio- accessibility of nutrients, and mass and heat transfer. Furthermore, this method allows for precise ingredient dosing to meet specific nutritional needs, paving the way for personalised sensorial and nutritional food products. The rational design of food is directly related to promoting a healthier and more sustainable food system by amplifying health benefits, reducing food waste, and fostering sustainable consumption. 3D Food Printing (3DFP) emerges as a viable technology to achieve this ambitious goal, as it uniquely converts digital 3D models into tangible food products. This doctoral thesis offers novel insights to unlock the full potential of 3DFP, a promising technology set to revolutionise food production and consumption. The research objectives are threefold: 1) To delineate the state of the art through advanced bibliometric methodologies in the past decade; 2) To enhance the control over 3D printing movements and utilise this technology as a fresh strategy for food prototyping; 3) To investigate, test, and validate the versatility of 3DFP in creating nutrient-enriched ink- gels from by-product ingredients. Particularly, this thesis addresses the transformative potential of 3DFP in creating unprecedented economic and social values from the side- and by-products of Mediterranean fruits and vegetables. By reshaping these into novel sources of nutrients and tailored food products, we can maximise the utilisation of these often-discarded elements, thus contributing to a circular and sustainable economy. This thesis comprises seven chapters, with the first providing an overview of the 3DFP landscape, its potential and challenges for industrial or individual applications. The remaining chapters include scientific papers already published in international peer-reviewed journals or submitted for potential publication.