{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T12:03:39Z","timestamp":1790683419007,"version":"4.1.0"},"reference-count":45,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,3,23]],"date-time":"2023-03-23T00:00:00Z","timestamp":1679529600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Association Nationale de la Recherche et de la Technologie","award":["2021\/1267"],"award-info":[{"award-number":["2021\/1267"]}]},{"name":"Association Nationale de la Recherche et de la Technologie","award":["DOS0191062\/00"],"award-info":[{"award-number":["DOS0191062\/00"]}]},{"name":"Association Nationale de la Recherche et de la Technologie","award":["(UMT 17.02)"],"award-info":[{"award-number":["(UMT 17.02)"]}]},{"DOI":"10.13039\/100016308","name":"Bpifrance","doi-asserted-by":"publisher","award":["2021\/1267"],"award-info":[{"award-number":["2021\/1267"]}],"id":[{"id":"10.13039\/100016308","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100016308","name":"Bpifrance","doi-asserted-by":"publisher","award":["DOS0191062\/00"],"award-info":[{"award-number":["DOS0191062\/00"]}],"id":[{"id":"10.13039\/100016308","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100016308","name":"Bpifrance","doi-asserted-by":"publisher","award":["(UMT 17.02)"],"award-info":[{"award-number":["(UMT 17.02)"]}],"id":[{"id":"10.13039\/100016308","id-type":"DOI","asserted-by":"publisher"}]},{"name":"the joint technological unit NEWCARN","award":["2021\/1267"],"award-info":[{"award-number":["2021\/1267"]}]},{"name":"the joint technological unit NEWCARN","award":["DOS0191062\/00"],"award-info":[{"award-number":["DOS0191062\/00"]}]},{"name":"the joint technological unit NEWCARN","award":["(UMT 17.02)"],"award-info":[{"award-number":["(UMT 17.02)"]}]},{"name":"the association for technical coordination of the agri-food industry","award":["2021\/1267"],"award-info":[{"award-number":["2021\/1267"]}]},{"name":"the association for technical coordination of the agri-food industry","award":["DOS0191062\/00"],"award-info":[{"award-number":["DOS0191062\/00"]}]},{"name":"the association for technical coordination of the agri-food industry","award":["(UMT 17.02)"],"award-info":[{"award-number":["(UMT 17.02)"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food product blending plant-source and animal-source protein ingredients for iron-deficient populations. Using a commercial 3D-food printer, two different-shaped products composed mainly of pork and chicken liver and red lentils were designed. After baking at 180 \u00b0C with 70% steam, the 3D-printed products were packed under two different modified atmospheres (MAP): O2-MAP (70% oxygen + 30% carbon dioxide) and N2-MAP (70% nitrogen + 30% carbon dioxide) and stored at 4 \u00b0C. pH, water content, aw, lipid oxidation, heme iron and non-heme iron contents and textural properties were measured after 0, 7, 14 and 21 days in storage. After 21 days in storage, the 3D-printed hybrid products had an iron content of around 13 mg\/100 g, regardless of the product form and packaging method. However, O2-MAP products showed significant (p &lt; 0.05) time\u2013course changes from day 0 to day 7, i.e., an increase in lipid oxidation, a decrease in heme iron content and an increase in product hardness, gumminess and chewiness. This work opens prospects for developing hybrid food products that upvalue animal by-products.<\/jats:p>","DOI":"10.3390\/foods12071375","type":"journal-article","created":{"date-parts":[[2023,3,24]],"date-time":"2023-03-24T02:34:54Z","timestamp":1679625294000},"page":"1375","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food"],"prefix":"10.3390","volume":"12","author":[{"given":"Coline","family":"Schiell","sequence":"first","affiliation":[{"name":"ADIV (Association pour le D\u00e9veloppement de l\u2019Institut de la Viande), 63039 Clermont-Ferrand, France"},{"name":"Universit\u00e9 Clermont Auvergne, INRAE, UR370 Qualit\u00e9 des Produits Animaux (QuaPA), 63122 Saint-Gen\u00e8s Champanelle, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8266-2811","authenticated-orcid":false,"given":"St\u00e9phane","family":"Portanguen","sequence":"additional","affiliation":[{"name":"Universit\u00e9 Clermont Auvergne, INRAE, UR370 Qualit\u00e9 des Produits Animaux (QuaPA), 63122 Saint-Gen\u00e8s Champanelle, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Val\u00e9rie","family":"Scislowski","sequence":"additional","affiliation":[{"name":"ADIV (Association pour le D\u00e9veloppement de l\u2019Institut de la Viande), 63039 Clermont-Ferrand, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9528-5827","authenticated-orcid":false,"given":"Thierry","family":"Astruc","sequence":"additional","affiliation":[{"name":"Universit\u00e9 Clermont Auvergne, INRAE, UR370 Qualit\u00e9 des Produits Animaux (QuaPA), 63122 Saint-Gen\u00e8s Champanelle, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pierre-Sylvain","family":"Mirade","sequence":"additional","affiliation":[{"name":"Universit\u00e9 Clermont Auvergne, INRAE, UR370 Qualit\u00e9 des Produits Animaux (QuaPA), 63122 Saint-Gen\u00e8s Champanelle, France"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.tifs.2020.02.021","article-title":"Iron Deficiency Anemia: A Comprehensive Review on Iron Absorption, Bioavailability and Emerging Food Fortification Approaches","volume":"99","author":"Shubham","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"20441","DOI":"10.1021\/acsomega.2c01833","article-title":"Iron Absorption: Factors, Limitations, and Improvement Methods","volume":"7","author":"Piskin","year":"2022","journal-title":"ACS Omega"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"647","DOI":"10.1590\/1678-457x.13517","article-title":"Fortifying Pork Liver Mixture: Preparation and Physicochemical Characteristics\u2014Part 1","volume":"38","author":"Srebernich","year":"2017","journal-title":"Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"983","DOI":"10.1093\/jn\/104.8.983","article-title":"Iron Absorption by Humans from Veal Liver","volume":"104","author":"Leets","year":"1974","journal-title":"J. Nutr."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/S0308-8146(01)00214-X","article-title":"Optimization of Iron Speciation (Soluble, Ferrous and Ferric) in Beans, Chickpeas and Lentils","volume":"75","author":"Quinteros","year":"2001","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1159\/000411649","article-title":"Minerals in Foods: Dietary Sources, Chemical Forms, Interactions, Bioavailability","volume":"46","author":"Hazell","year":"1985","journal-title":"World Rev. Nutr. Diet."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1256","DOI":"10.1111\/ijfs.14049","article-title":"Co-products of Beef Processing Enhance Non-haem Iron Absorption in an in vitro Digestion\/Caco-2 Cell Model","volume":"54","author":"Tsermoula","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"851","DOI":"10.1016\/j.nutres.2008.09.003","article-title":"Chicken Thigh, Chicken Liver, and Iron-Fortified Wheat Flour Increase Iron Uptake in an in vitro Digestion\/Caco-2 Cell Model","volume":"28","author":"Stoltzfus","year":"2008","journal-title":"Nutr. Res."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1973","DOI":"10.1016\/S0140-6736(15)60901-1","article-title":"Safeguarding Human Health in the Anthropocene Epoch: Report of The Rockefeller Foundation\u2013Lancet Commission on Planetary Health","volume":"386","author":"Whitmee","year":"2015","journal-title":"Lancet"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1016\/j.tifs.2019.02.023","article-title":"Toward the Design of Functional Foods and Biobased Products by 3D Printing: A Review","volume":"86","author":"Portanguen","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"5722","DOI":"10.1111\/1541-4337.12849","article-title":"Advances and Prospective Applications of 3D Food Printing for Health Improvement and Personalized Nutrition","volume":"20","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Portanguen, S., Tournayre, P., Gibert, P., Leonardi, S., Astruc, T., and Mirade, P.-S. (2022). Development of a 3D Printer for the Manufacture of Functional Food Protein Gels. Foods, 11.","DOI":"10.3390\/foods11030458"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.jfoodeng.2017.05.015","article-title":"Application of 3D Printing for Customized Food. A Case on the Development of a Fruit-Based Snack for Children","volume":"220","author":"Derossi","year":"2018","journal-title":"J. Food Eng."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"108795","DOI":"10.1016\/j.foodres.2019.108795","article-title":"Incorporation of Probiotics (Bifidobacterium Animalis Subsp. Lactis) into 3D Printed Mashed Potatoes: Effects of Variables on the Viability","volume":"128","author":"Liu","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"110255","DOI":"10.1016\/j.jfoodeng.2020.110255","article-title":"A Rheological Approach to 3D Printing of Plasma Protein Based Doughs","volume":"288","author":"Oliveira","year":"2021","journal-title":"J. Food Eng."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"100036","DOI":"10.1016\/j.fufo.2021.100036","article-title":"Valorization of Food Industry Waste and By-Products Using 3D Printing: A Study on the Development of Value-Added Functional Cookies","volume":"4","author":"Jagadiswaran","year":"2021","journal-title":"Future Foods"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"112931","DOI":"10.1016\/j.lwt.2021.112931","article-title":"Valorization of Salmon Industry By-Products: Evaluation of Salmon Skin Gelatin as a Biomaterial Suitable for 3D Food Printing","volume":"155","year":"2022","journal-title":"LWT"},{"key":"ref_18","unstructured":"Chirico Scheele, S., Hoque, M.N., Christopher, G., and Egan, P.F. (2021). Volume 5: 26th Design for Manufacturing and the Life Cycle Conference (DFMLC), Proceedings of the ASME 2021 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference, Virtual, Online, 17\u201319 August 2021, American Society of Mechanical Engineers."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"\u00c1lvarez-Castillo, E., Felix, M., Bengoechea, C., and Guerrero, A. (2021). Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials. Foods, 10.","DOI":"10.3390\/foods10050981"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Zayas, J.F. (1997). Functionality of Proteins in Food, Springer.","DOI":"10.1007\/978-3-642-59116-7"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/S1043-4526(02)44004-1","article-title":"Thermal Inactivation of Pathogens and Verification of Adequate Cooking in Meat and Poultry Products","volume":"Volume 44","author":"Smith","year":"2002","journal-title":"Advances in Food and Nutrition Research"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/j.meatsci.2006.04.031","article-title":"Industrial Packaging Developments for the Global Meat Market","volume":"74","author":"Belcher","year":"2006","journal-title":"Meat Sci."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"534","DOI":"10.1002\/jsfa.2740070804","article-title":"The Colour of Cooked Cured Pork. I.\u2014Estimation of the Nitric Oxide-Haem Pigments","volume":"7","author":"Hornsey","year":"1956","journal-title":"J. Sci. Food Agric."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"288","DOI":"10.1111\/j.1365-2621.1993.tb04257.x","article-title":"Three Methods for Determining Nonheme Iron in Turkey Meat","volume":"58","author":"Ahn","year":"1993","journal-title":"J. Food Sci."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Dom\u00ednguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., and Lorenzo, J.M. (2019). A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants, 8.","DOI":"10.3390\/antiox8100429"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1016\/S0076-6879(78)52032-6","article-title":"[30] Microsomal Lipid Peroxidation","volume":"Volume 52","author":"Buege","year":"1978","journal-title":"Methods in Enzymology"},{"key":"ref_27","unstructured":"Anses (2020). Ciqual French Food Composition Table, Zenodo."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1006\/jfca.2002.1080","article-title":"Heme and Nonheme Iron Content of Animal Products Commonly Consumed in Thailand","volume":"15","author":"Kongkachuichai","year":"2002","journal-title":"J. Food Compos. Anal."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"342","DOI":"10.1016\/j.foodchem.2010.06.043","article-title":"Determination of Mineral Contents of Semimembranosus Muscle and Liver from Pure and Crossbred Pigs in Vojvodina (Northern Serbia)","volume":"124","year":"2011","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Eberl, E., Li, A.S., Zheng, Z.Y.J., Cunningham, J., and Rangan, A. (2021). Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review. Foods, 11.","DOI":"10.3390\/foods11010056"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1079\/BJN19830122","article-title":"Availability of Iron from Chicken Meat and Liver given to Rats","volume":"50","author":"Bogunjoko","year":"1983","journal-title":"Br. J. Nutr."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"113315","DOI":"10.1016\/j.lwt.2022.113315","article-title":"Effect of Drying Temperature on Nutritional, Functional and Pasting Properties and Storage Stability of Beef Lung Powder, a Prospective Protein Ingredient for Food Supplements","volume":"161","author":"Morton","year":"2022","journal-title":"LWT"},{"key":"ref_33","unstructured":"(2001). DRI: Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc: A Report of the Panel on Micronutrients \u2026 and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine, National Academy Press."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"367","DOI":"10.3923\/pjbs.2009.367.372","article-title":"Iron Bioavailability of Rats Fed Liver, Lentil, Spinach and Their Mixtures","volume":"12","author":"Rewashdeh","year":"2009","journal-title":"Pak. J. Biol. Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"4185","DOI":"10.1039\/D0FO00384K","article-title":"The Development of Lentil Derived Protein\u2013Iron Complexes and Their Effects on Iron Deficiency Anemia in Vitro","volume":"11","author":"Evcan","year":"2020","journal-title":"Food Funct."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"551","DOI":"10.1016\/j.meatsci.2004.05.007","article-title":"Lipid and Protein Oxidation, Release of Iron from Heme Molecule and Colour Deterioration during Refrigerated Storage of Liver P\u00e2t\u00e9","volume":"68","author":"Cava","year":"2004","journal-title":"Meat Sci."},{"key":"ref_37","unstructured":"Gilbert, L. (2012). Caract\u00e9risation Physico-Chimique et Sensorielle d\u2019Ingr\u00e9dients Cosm\u00e9tiques: Une Approche M\u00e9thodologique. [Ph.D. Thesis, Universit\u00e9 du Havre]."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"396","DOI":"10.1016\/j.meatsci.2006.04.010","article-title":"Effect of Natural and Synthetic Antioxidants on Protein Oxidation and Colour and Texture Changes in Refrigerated Stored Porcine Liver P\u00e2t\u00e9","volume":"74","author":"Ventanas","year":"2006","journal-title":"Meat Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1114","DOI":"10.1007\/s13197-021-05115-3","article-title":"Assessment of Quality Attributes of Porcine Blood and Liver Hydrolysates Incorporated Pork Loaves Stored under Aerobic and Modified Atmospheric Packaging","volume":"59","author":"Verma","year":"2022","journal-title":"J. Food Sci. Technol."},{"key":"ref_40","unstructured":"Jeuge, S., Carlier, M., Vendeuvre, J.-L., and Nassy, G. (2012). L\u2019oxydation des Produits Carnes: Methodes de Mesure et Moyens de Maitrise, IFIP."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"2109","DOI":"10.1007\/s11947-015-1563-3","article-title":"Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages","volume":"8","author":"Safa","year":"2015","journal-title":"Food Bioprocess Technol."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Wang, Q., Chen, Q., Xu, J., Sun, F., Liu, H., and Kong, B. (2022). Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs. Foods, 11.","DOI":"10.3390\/foods11040559"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.ifset.2014.03.003","article-title":"Effect of High Pressure Processing and Modified Atmosphere Packaging on the Safety and Quality of Sliced Ready-to-Eat \u201cLac\u00f3n\u201d, a Cured\u2013Cooked Pork Meat Product","volume":"23","author":"Calzada","year":"2014","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"101316","DOI":"10.1016\/j.psj.2021.101316","article-title":"Quality Changes in Chicken Livers during Cooking","volume":"100","author":"Qu","year":"2021","journal-title":"Poult. Sci."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1016\/j.foodchem.2012.01.073","article-title":"Antioxidant Potential of Curry (Murraya koenigii L.) and Mint (Mentha spicata) Leaf Extracts and Their Effect on Colour and Oxidative Stability of Raw Ground Pork Meat during Refrigeration Storage","volume":"133","author":"Biswas","year":"2012","journal-title":"Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/7\/1375\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T19:01:55Z","timestamp":1760122915000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/7\/1375"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,3,23]]},"references-count":45,"journal-issue":{"issue":"7","published-online":{"date-parts":[[2023,4]]}},"alternative-id":["foods12071375"],"URL":"https:\/\/doi.org\/10.3390\/foods12071375","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,3,23]]}}}