02220naa a2200229 a 450000100080000000500110000800800410001902400360006010000290009624501470012526000090027230000160028152014840029765300270178165300290180870000210183770000180185870000200187670000220189670000160191877300560193421765582025-06-11       2025    bl uuuu     u00u1 u    #d7 a10.1007/s12602-024-10382-52DOI1 aOLIVEIRA FILHO, J. G. de  aShaping the Future of Functional FoodsbUsing 3D Printing for the Encapsulation and Development of New Probiotic Foods.h[electronic resource]  c2025  a1295–1307  aConsumers have been demanding foods that, besides providing nutrition, bring some health benefts, known as functional foods. The insertion of probiotics in foods is a strategy for developing functional foods. Still, it has been a challenge because these matrices have diferent pHs and undergo diferent process temperatures and times that can reduce the viability of these microorganisms. In this sense, encapsulation using 3D printing emerges to protect probiotic microorganisms and ensure that they reach the intestine viable and carry out the expected benefcial action. Thus, this review evaluates the current advancements in 3D printing to encapsulate and develop novel probiotic foods. Research has shown that 3D printing efectively encapsulates probiotic microorganisms, preserving their viability throughout the gastrointestinal tract. Studies have proven the efectiveness of 3D printing encapsulation in protecting probiotics during processing, storage, and digestion. Innovative formulations for 3D bioprinted products with probiotics, such as food structures based on cereals, mashed potatoes, and cream, have been developed. Producing products with shelf life and combining applications of phytochemicals and probiotics aims to improve personalized nutrition, textural characteristics, and sensory attributes of the foods produced by this emerging approach. Therefore, 3D printing of foods with probiotics has the potential to create new products that meet this demand.  a3D bioprinted products  aTechnological properties1 aDUARTE, L. G. R.1 aBONFIM, D. O.1 aSALGAÇO, M. K.1 aMATTOSO, L. H. C.1 aEGEA, M. B.  tProbiotics and Antimicrobial Proteinsgv. 17, 2025.