Rapid-gelating starch from potential ginger processing waste: Multi-scale structural analysis enabling high-precision 3D printing for health-focused food applications

Abstract

Conventional 3D-printing gels based on synthetic polymers are limited by poor edibility, inefficient environmental degradation, and possibly high costs, which limit their application in food and eco-friendly applications. Bio-edible resources present a promising alternative for 3D printing materials. In this study, we identified starch exhibiting rapid gelation at low concentrations (6%) and high printability from five varieties of ginger. A comprehensive analysis of the multi-scale structures and physicochemical properties of these starches reveals that Curcuma phaeocaulis Valeton starch (CPS) and Curcuma longa L. starch (CLS) exhibit unique multiscale structures, enabling rapid gelation (1-2 min) and achieving 95.40-96.08% printing precision at 6% concentration. The multi-scale structure