Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds

Inks based on soybean protein isolate (SPI) were developed and their formulations were optimized as a function of the ink heat treatment and the content of other biopolymers to assess the effects of protein–polysaccharides and protein–protein interactions. First, the rheological...

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Authors: Carranza Fernandino, Teresa, Tejo Otero, Aitor, Bengoechea, Carlos, Guerrero Manso, Pedro Manuel, De la Caba Ciriza, María Coro
Format: article
Publication Date:2024
Country:España
Institution:Universidad del País Vasco
Repository:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/67496
Online Access:http://hdl.handle.net/10810/67496
Access Level:Open access
Keyword:bio-based ink
3D printing
rheology
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spelling Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based ScaffoldsCarranza Fernandino, TeresaTejo Otero, AitorBengoechea, CarlosGuerrero Manso, Pedro ManuelDe la Caba Ciriza, María Corobio-based ink3D printingrheologyInks based on soybean protein isolate (SPI) were developed and their formulations were optimized as a function of the ink heat treatment and the content of other biopolymers to assess the effects of protein–polysaccharides and protein–protein interactions. First, the rheological behavior of the inks was analyzed in relation to the polyvinyl alcohol (PVA) concentration employed (20, 25, and 30 wt%) and, as a result of the analysis, the ink with 25 wt% PVA was selected. Additionally, sodium alginate (SA) and gelatin (GEL) were added to the formulations to improve the viscoelastic properties of the inks and the effect of the SA or GEL concentrations (1, 2, and 3 wt%) was studied. All inks showed shear thinning behavior and self-supporting abilities. Among all the 3D printed scaffolds, those with higher SA (3 wt%) or GEL (2 and 3 wt%) content showed higher shape fidelity and were selected for further characterization. Texture profile analysis demonstrated that the scaffolds prepared with previously heat-treated inks containing 3 wt% GEL showed the highest strength. Additionally, these scaffolds showed a higher water-uptake capacity profile.This work was supported by the project PID2021-124294OB-C21 funded by MCIN/AEI/10.13039/501100011033/ and by “ERDF A way of making Europe”. The authors also acknowledge the Basque Government (through research groups within the Basque University system IT1658-22 and the Elkartek Program KK-2022/00019). T.C. thanks the Basque Government for her fellowship (PRE_2023_2_0159).MDPI2024202420242024info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/67496reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoIngléshttps://www.mdpi.com/2310-2861/10/4/223info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/es/© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).oai:addi.ehu.eus:10810/674962026-06-18T09:23:17Z
dc.title.none.fl_str_mv Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds
title Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds
spellingShingle Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds
Carranza Fernandino, Teresa
bio-based ink
3D printing
rheology
title_short Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds
title_full Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds
title_fullStr Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds
title_full_unstemmed Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds
title_sort Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds
dc.creator.none.fl_str_mv Carranza Fernandino, Teresa
Tejo Otero, Aitor
Bengoechea, Carlos
Guerrero Manso, Pedro Manuel
De la Caba Ciriza, María Coro
author Carranza Fernandino, Teresa
author_facet Carranza Fernandino, Teresa
Tejo Otero, Aitor
Bengoechea, Carlos
Guerrero Manso, Pedro Manuel
De la Caba Ciriza, María Coro
author_role author
author2 Tejo Otero, Aitor
Bengoechea, Carlos
Guerrero Manso, Pedro Manuel
De la Caba Ciriza, María Coro
author2_role author
author
author
author
dc.subject.none.fl_str_mv bio-based ink
3D printing
rheology
topic bio-based ink
3D printing
rheology
description Inks based on soybean protein isolate (SPI) were developed and their formulations were optimized as a function of the ink heat treatment and the content of other biopolymers to assess the effects of protein–polysaccharides and protein–protein interactions. First, the rheological behavior of the inks was analyzed in relation to the polyvinyl alcohol (PVA) concentration employed (20, 25, and 30 wt%) and, as a result of the analysis, the ink with 25 wt% PVA was selected. Additionally, sodium alginate (SA) and gelatin (GEL) were added to the formulations to improve the viscoelastic properties of the inks and the effect of the SA or GEL concentrations (1, 2, and 3 wt%) was studied. All inks showed shear thinning behavior and self-supporting abilities. Among all the 3D printed scaffolds, those with higher SA (3 wt%) or GEL (2 and 3 wt%) content showed higher shape fidelity and were selected for further characterization. Texture profile analysis demonstrated that the scaffolds prepared with previously heat-treated inks containing 3 wt% GEL showed the highest strength. Additionally, these scaffolds showed a higher water-uptake capacity profile.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/67496
url http://hdl.handle.net/10810/67496
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.mdpi.com/2310-2861/10/4/223
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/es/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/es/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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