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 behavior of the inks...

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Autores: Carranza Fernandino, Teresa, Tejo-Otero, Aitor, Bengoechea Ruiz, Carlos, Guerrero, Pedro, Caba, Koro de la
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/159484
Acceso en línea:https://hdl.handle.net/11441/159484
https://doi.org/10.3390/gels10040223
Access Level:acceso abierto
Palabra clave: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 Ruiz, CarlosGuerrero, PedroCaba, Koro de laBio-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.MDPIIngeniería QuímicaTEP229: Tecnología y Diseño de Productos MulticomponentesMinisterio de Ciencia e Innovación (MICIN). EspañaEuropean Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)Universidad del País VascoGobierno Vasco2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/159484https://doi.org/10.3390/gels10040223reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésGels, 10 (4), 223.PID2021-124294OB-C21IT1658-22Elkartek Program KK-2022/00019https://www.mdpi.com/2310-2861/10/4/223info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1594842026-06-17T12:51:07Z
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 Ruiz, Carlos
Guerrero, Pedro
Caba, Koro de la
author Carranza Fernandino, Teresa
author_facet Carranza Fernandino, Teresa
Tejo-Otero, Aitor
Bengoechea Ruiz, Carlos
Guerrero, Pedro
Caba, Koro de la
author_role author
author2 Tejo-Otero, Aitor
Bengoechea Ruiz, Carlos
Guerrero, Pedro
Caba, Koro de la
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
TEP229: Tecnología y Diseño de Productos Multicomponentes
Ministerio de Ciencia e Innovación (MICIN). España
European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)
Universidad del País Vasco
Gobierno Vasco
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
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/159484
https://doi.org/10.3390/gels10040223
url https://hdl.handle.net/11441/159484
https://doi.org/10.3390/gels10040223
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Gels, 10 (4), 223.
PID2021-124294OB-C21
IT1658-22
Elkartek Program KK-2022/00019
https://www.mdpi.com/2310-2861/10/4/223
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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