Liyuan Rong , Xianxiang Chen , Mingyue Shen , Jun Yang , Xin Qi , Yulin Li , Jianhua Xie
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引用次数: 10
Abstract
Background
A 3D printing technology is applied to digitally design and manufacture a 3D object by using a laser or an inkjet device controlled by a computer. 3D printing has extremely high requirements for raw materials with appropriate rheological properties that allow it to be extruded and maintain shapes. Starches are suitable for 3D printing due to their particular structural features, which make the gelatinised starch gel viscoelastic, resulting in shear thinning and rapid response to applied shear strain. Although starches have great potential to be used as a printing material, some obstacles must be overcome to realise the practical application of starch in 3D printing.
Scope and approach
The technical considerations of a starch-based 3D bioprinting product are summarised in this work. The physiochemical modifications and additives used to enhance the printability and nutritional function properties of starch-based printing products are discussed. Future perspectives of starch-based 3D printing are provided to support the promising spectrum that these materials can be used in biomedical research, including drug delivery and biopolymeric materials.
Key findings and conclusions
The internal structures and composition of starch are highly related to its printing performance, the printing parameters significantly influence the printing stability and quality including the design of nozzle, printing speed, filling rate and printing temperature. Physiochemical modifications and additives effectively improve the printability and nutritional properties of starch inks. The 3D printing technology can customise starch products for personalised control of digestion and nutrition, satisfying the growing consumer and market demand for healthy food.
期刊介绍：
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
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