3D Bioplotter Research Papers

Gels composed of multicomponent building blocks offer promising opportunities for the development of novel soft materials with unique and useful structures. While interpenetrating polymer networks have been extensively studied and applied in the creation of these gels, equivalent strategies utilizing colloidal particles have received limited scientific and technological attention. This study presents a novel class of thermo-responsive apolar double gels from interpenetrating networks of attractive colloidal silica and lipid particles. These double gels are easily assembled and suitable for the fabrication of 3D-printed edible soft constructs. Emphasis is focused on the rheological properties and structure emerging on the dilute regime…

Cultured meat is the solution to reduce resources used in traditional meat production. It helps produce meat without killing livestock and decrease unnecessary residue. This process requires three-dimensional scaffold for the cell attachment and the formation of artificial meat including natural textures. To achieve the goal of cultured meat, the scaffold material should not be derived from animal products as well. Therefore, this study aims to investigate mechanical properties, rheology, biocompatibility and cell attachment of 2% w/v alginate, 0.8% w/v agarose and 1.5% w/v carboxymethyl cellulose hydrogel. The structures of hydrogel were printed, and the suitable printing conditions were examined.…

Metamaterials can display unusual and superior properties that come from their carefully designed structure rather than their composition. Metamaterials have permeated large swatches of science, including electromagnetics and mechanics. Although metamaterials hold the promise for realizing technological advances, their potential to enhance interactions between humans and materials has largely remained unexplored. Here, we devise a class edible mechanical metamaterials with tailored fracture properties to control mouthfeel sensory experience. Using chocolate as a model material, we first demonstrate how to create and control the fracture anisotropy, and the number of cracks, and demonstrate that these properties are captured in mouthfeel experience.…

Rising global demand for animal-products exceeds human-population growth. This unsustainable trend causes harmful ecological effects. Overfishing causes extinction of aquatic animals and a dangerous biodiversity loss harming aquatic ecosystems. Hence, replacing animal-based food, particularly beef and fish, with sustainable alternatives is an urgent vital global mission. Analogs of animal-based products include plant-based, tissue-culture-based and fermentation-based products. Fish analogs have mainly been based on plant-protein, fungi, tissue-culture, but to our knowledge, fish analogs made of algae, particularly macroalgae, as the major component and protein-source have not been reported. 3D-food-printing is a fast-developing technology, enabling formation of complex three-dimensional structures with various…

Insect-based food was fabricated by 3D printing of edible insect inks (cricket; CK or silkworm; SW) aiming to produce an alternative and sustainable food with high protein for a variety of consumers. CK and SW of 30% (w/v) together with 5%(w/v) sodium alginate can be 3D-printed into several designed geometries with fine resolution. 4D shape transformation as triggered by thermal stimuli at 80 °C of the printed insect-based objects was found to be varied with infill angle and infill pattern. The ability to form the CK/SW bilayer structure of which shape transformation upon thermal dehydration was similar to that of…

Cultivated meat harnesses tissue engineering (TE) concepts to create sustainable, edible muscle tissues, for addressing the rising meat product demands and their global consequences. As 3D-printing is a promising method for creating thick and complex structures, two plant-protein-enriched scaffolding compositions were primarily assessed in our work as 3D-printable platforms for bovine satellite cells (BSC) maturation. Mixtures of pea protein isolate (PPI) and soy protein isolate (SPI) with RGD-modified alginate (Alginate(RGD)) were evaluated as prefabricated mold-based and 3D-printed scaffolds for BSC cultivation, and ultimately, as potential bioinks for cellular printing. Mold-based protein enriched scaffolds exhibited elevated stability and stiffness compared to…

The cultured meat is the solution to reduce resources using in a traditional meat production. It helps produce meat without killing livestock and decrease residue products. The method could also integrate with scaffold’s material which does not derive from animal products. This study aims to investigate the effects of carboxymethyl cellulose (CMC) and apple powder on printability and cytotoxicity as additives in alginate/agarose-based hydrogel. 3D structures of them were printed to find a proper printing condition. From our experiments, the structure could maintain their shapes and uniform line sizes for carboxylmethyl cellulose, but not for apple powder at the 2%…

Metamaterials are artificial structures with unusual and superior properties that come from their carefully designed building blocks — also called meta-atoms. Metamaterials have permeated large swatches of science, including electromagnetics and mechanics. Although metamaterials hold the promise for realizing technological advances, their potential to enhance interactions between humans and materials has remained unexplored. Here, we devise meta-atoms with tailored fracture properties to control mouthfeel sensory experience. Using chocolate as a model material, we first use meta-atoms to control the fracture anisotropy and the number of cracks and demonstrate that these properties are captured in mouthfeel experience. We further use topology…

Dysphagia affects many people worldwide. Modifying foods to standard consistencies, and manual design and assembly of foods for the daily requirements of people with dysphagia is challenging. People with dysphagia may develop a dislike for pureed foods due to the unattractiveness of the appearance of the foods, the lack of variety in daily meals, and the diluted taste of meals. Three-dimensional (3D) food printing is emerging as a method for making foods for people with special mealtime needs. Very few efforts have been made to apply 3D food printing to improving the lives of people with special mealtime needs such…