Food scientists are making exciting advances with 3D-printed foods and medicines, using a remarkable ingredient: drought-tolerant grain sorghum protein. This grain thrives in various climates and offers health benefits, like reducing inflammation and lowering cholesterol levels. Plus, it’s gluten-free!
Ali Ubeyitogullari, an assistant professor at the University of Arkansas, has discovered that sorghum flour can turn into a “bioink” for 3D printing cookies. He aims to refine these sorghum proteins for new food and medicine applications. Recently, his team showed that they could achieve optimal results in 3D printing by using a mix of 25% sorghum protein with a specific printing speed and nozzle size. For this purpose, increasing the protein concentration did not yield better results.
Interestingly, sorghum proteins are hydrophobic, meaning they repel water. This quality helps products hold together better, making them ideal for 3D printing. Most proteins absorb water and can limit the incorporation of hydrophobic components. Ubeyitogullari points out that prior research has mainly focused on hydrophilic proteins.
Their recent study revealed that sorghum protein can form a novel 3D-printable gel, which could be a game changer for both the food and pharmaceutical industries. Notably, this gel can encapsulate medications and deliver important nutrients.
Ubeyitogullari and his team have published several influential studies in a short time, including examining the stability of bioactive compounds and innovative food designs using 3D printing. These insights could shape the future of food technology.
According to a recent survey by the Food and Agriculture Organization, 3D printing in food technology is expected to grow significantly, with more research exploring how to use alternative proteins like sorghum. This shift may enhance sustainability and nutritional values in our diets.
Overall, the work of Ubeyitogullari and his collaborators marks an exciting development in both the food and health realms. Their research combines technology and nutrition in innovative ways, paving the way for the future of sustainable food.
For further details, visit University of Arkansas Extension.
