Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing

This review summarizes recent research on the use of novel food processing techniques to modify starch for additive manufacturing or 3D food printing applications. It provides an overview of the current state of knowledge on the effects of these techniques on the properties of starch-based materials and their suitability for 3D printing. The findings suggest that physical techniques, including high-pressure processing, pulsed electric field, ultrasonication, and microwave heating, can significantly improve the rheological and mechanical properties of starch-based materials for 3D printing. Moreover, cold plasma, ozone, and enzymatic treatments can also be used to modify starches to have suitable properties for 3D printing, including good flow behavior, high resolution, and adequate strength. Nevertheless, there is a sizable research gap in this area, and much more work has to be done.