Unlocking the potential of insoluble dietary fiber by controlling their physicochemical characteristics and improving the technological performance of three-dimensional (3D)-printed foods

Three-dimensional (3D) food printing (3DFP) is revolutionizing the food industry by enabling product customization and personalization. It allows precise layer by layer formulation of foods, making it possible to incorporate specific ingredients according to functionality, individual dietary needs and preferences. Insoluble dietary fiber (DF) has been shown to enhance water retention, texture, and structural integrity in several applications, including baked products, plant-based meat analogs (PBMAs) and other functional foods. The utilization of DF in 3DFP provides powerful benefits, including improved food printability along with structural and nutritional properties. Research has shown that the incorporation of DF, typically at levels of 10%–40%, can influence the extrusion performance, post-processing stability, and sensory quality of the printed product. This review investigates the sources of DF, its impact on food printing performance, and its interactions with proteins, soluble fibers, sweeteners, and fats through hydration, binding, gelation, and network formation. Collectively, these interactions shape the printability and final quality of 3D-printed food. This review also discusses and addresses the challenges related to DF processability, and the optimization processes required for achieving desirable printability and post-processing properties, thus contributing toward the development of nutritionally enriched and functional food products.