Researchers Develop Novel Bioink Formulation for 3D Food Printing

Researchers from the University of Arkansas have made significant progress in the development of 3D food printing using hydrophobic-hydrophilic protein bioinks. The study, published in the Journal of Food Engineering, aimed to introduce a new bioink formulation that balances essential amino acids for food 3D printing. The research found that printing sorghum and soy proteins together improved lysine and histidine levels, a crucial step in creating nutritious food products.

Key Takeaways:

• The study used sorghum protein gel (SPG) at 25% w/w and soy protein isolate gel (SPIG) at 11% w/w to create a novel bioink formulation for 3D food printing.
• Printing sorghum and soy proteins together helped balance essential amino acids, with lysine (94.7%) and histidine (48.0%) levels improved in the 3D-printed sorghum protein formulation.
• The best printability and shape accuracy (95% match with the digital design) were achieved using SPG as the first layer, a 0.64 mm nozzle for SPG, a 0.52 mm nozzle for SPIG, and a printing speed of 10 mm/s.
• SEM images showed porous gel networks in the 3D-printed samples under optimized conditions, and chemical analysis indicated protein structure changes after gelation.
• The findings emphasize the crucial role of process parameters in achieving the desired printability and structural integrity of SPG-SPIG.

Statistics:

• 25% w/w sorghum protein gel (SPG) was used as the first layer in the bioink formulation.
• 11% w/w soy protein isolate gel (SPIG) was used in the bioink formulation.
• Printing speed of 10 mm/s was used for optimal printability.
• Performance of the bioink formulation was evaluated using SEM imaging, showing porous gel networks in the 3D-printed samples.
• Chemical analysis showed changes in protein structure after gelation.

Sources:

• Journal of Food Engineering, 2025; 400, doi:10.1016/j.jfoodeng
• NewsRx. Researchers from University of Arkansas Describe Findings in Proteomics (Developing Hydrophobic-hydrophilic Protein Structures By 3d Food Printing of Sorghum and Soy Protein Gels). Life Science Weekly, 2025; p 6277