Feasibility Study of Starch‐Based Biomass Incorporated 3D Printed Beef

Abstract

Food additives are one of the essential components in 3D food printing, which can be used to improve the processability performance of printed foods. In this study, five types of soluble starch‐based additives (Soluble starch (Ss), gelatinized soluble starch, gelatinized starch powder, oxidized starch powder (OSp), oxidized starch‐gelatin powder (OS‐Gp)) are added to ground beef in order to enhance its flowability during the extrusion process and improve the quality of 3D printed products. Beef products are made with 1% formulation for each starch‐based additives and are compared with control (no additives) samples. All additives enhance the cooking yield of samples significantly. Among all treatments, diameter reduction is not significant compared to the control except for the addition of gelatinized Ss and OS‐GP. The addition of starch‐based additives results in significant changes in the texture of the samples, with most of the hardness, chewiness, and viscosity decreasing. Treatment of starch‐based additives brings a lighter color to the samples except for the addition of OSp, and all the additives reduce the redness and yellowness value significantly.

Additive Manufacturing Using Agriculturally Derived Biowastes: A Systematic Literature Review

“…Table 8 also shows that the papers using LDM are focused on developing 3D printable ink in food [46,57]. Some of the papers successfully developed printable materials for LDM, which can be used for bone tissue generation [64], food packaging [51], construction sectors [52], waste water treatment plants [83], electrical, pharmaceutical parts production [63], furniture [32,38], and automotive industries [35].…”

“…Similarly, the papers using the stereolithography method were focused on developing environmentally friendly materials by replacing petrochemical-based materials. Yes 3D printing filament improvement for lightweight print [72] No, already used in [89] Biocomposite production [73] Yes 3D printing filament development using biofillers [34] No Developing sustainable bio-based 3D printable materials (potential exterior use) [77] Yes, graphene fillers added with biofiller Improving 3D printing materials interlayer adhesion properties Developing crack resistance, high shape retention and low carbon emission of 3D-printed material Construction, furniture industries [38] No Biomass-fungi biocomposite 3D printing Food industry [32] Yes, but already used for traditional food in different countries 3D food printing for controlled nutrition supply [43] Yes 3D fish printing [44] No Developing 3D printable food ink [46] Yes Food printing [47] Yes Developing color 3D printable food ink [45] No Developing okara ink as food without additive to alter rheological properties [57] No, but new for beef 3D printing Using oxidized starch to improve 3D food printing quality [33] No Gluten-free snack production [48] Yes, because previously used to create biocompatible cell culture scaffolds, high-strength aerogel structures, and packaging 3D food printing for controlled nutrition supply [49] Yes Food printing [54] No Developing 3D-printable food ink [50] No Protein-based food production [55] No Developing 3D-printable food ink [56] Yes Developing 3D-printable food ink Food, electronic, pharmaceutical industry [63] Tested in different papers [92,93] Hypothesis for food printing, flexible electronic parts, tablet printing According to Table 8, most of the papers that used FDM for printing were focused on developing sustainable, recyclable, and biodegradable 3D printable filaments with biowastes. Some of the papers have shown good results in developing cheaper filaments, lightweight filaments, filaments that can be used in biomedical devices [29], fluorescent emitting 3D printing filaments [76], and filaments that can be customizable and used for producing ...…”

“…The material composition can be optimized to strike a balance between performance and cost. Using less expensive materials, for instance, could result in lower prices but also lesser strength or durability in the printed products [51,57,60,78].…”

Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps

“…Therefore, it is essential to summarize the key factors that affect the dimensional quality of printed food in each processing step. Many food inks, including those from fruits (Derossi et al, 2018;Qiu et al, 2023), vegetables (Huang et al, 2022), and meat (Liu et al, 2022), have been used in 3D printing. However, not all raw food materials can be used directly for 3D printing, which requires preprocessing and preparation to achieve suitable properties in printing (Voon et al, 2019).…”