Improving the Three-Dimensional Printability of Potato Starch Loaded Onto Food Ink

Overview

Journal J Microbiol Biotechnol

Specialties Biotechnology
Microbiology

Date 2024 Feb 21

PMID 38379303

Authors

Yourim Oh

Seungmin Lee

Nam Keun Lee

Jin-Kyu Rhee

Affiliations

Soon will be listed here.

Abstract

This study focuses on improving the 3D printability of pea protein with the help of food inks designed for jet-type 3D printers. Initially, the food ink base was formulated using nanocellulose-alginate with a gradient of native potato starch and its 3D printability was evaluated. The 3D-printed structures using only candidates for the food ink base formulated with or without potato starch exhibited dimensional accuracy exceeding 95% on both the X and Y axes. However, the accuracy of stacking on the Z-axis was significantly affected by the ink composition. Food ink with 1% potato starch closely matched the CAD design, with an accuracy of approximately 99% on the Z-axis. Potato starch enhanced the stacking of 3D-printed structures by improving the electrostatic repulsion, viscoelasticity, and thixotropic behavior of the food ink base. The 3D printability of pea protein was evaluated using the selected food ink base, showing a 46% improvement in dimensional accuracy on the Z-axis compared to the control group printed with a food ink base lacking potato starch. These findings suggest that starch can serve as an additive support for high-resolution 3D jet-type printing of food ink material.

Citing Articles

A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies.

Choi H, Lim E, Kim H Food Sci Anim Resour. 2025; 45(1):282-302.

PMID: 39840247 PMC: 11743844. DOI: 10.5851/kosfa.2024.e132.

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