Whey in 3D printing : a scoping review

Bolshakova, Ekaterina I. (avtor), Poklar Ulrih, Nataša (avtor)

Introduction: The issue of dairy whey utilization remains relevant despite advancements in modern processing technologies such as membrane methods, biotechnological approaches, and preservation. Global whey production exceeds 160 million tons annually and continues to grow, necessitating new solutions within the circular economy framework. In recent years, Industry 4.0 technologies, including 3D printing (3DP), have emerged as promising tools for processing dairy by-products. However, adapting whey protein products for 3DP requires further investigation of their properties and modification methods. Purpose: This scoping review aimed to analyze the potential and current applications of whey protein products as components of 3DP inks. Materials and Methods: The review was conducted following PRISMA-ScR guidelines. Literature searches were performed in ScienceDirect, Scopus, and PubMed (2010–2025) using targeted keywords. VOS Viewer was employed for thematic analysis of the research field. Results: Analysis of 56 selected sources revealed that whey protein components (76% of cases involving WPI) are actively studied as ingredients for 3DP inks. Their potential applications span food production, including functional and personalized nutrition (e.g., for individuals with dysphagia), as well as biomedicine, tissue engineering, and the chemical industry. Research primarily focuses on the rheological, textural, and microstructural characteristics of 3DP materials, alongside modification methods: adjusting ink composition, pre-3DP processing (pH regulation, thermal and mechanical treatment), and post-printing techniques (drying, carbonization, microwave treatment).Conclusion: The review confirms the promise of whey proteins in 3DP materials. To advance research, the authors recommend systematizing knowledge on key components combined with whey proteins, predictive modeling of optimal formulations based on intermolecular interactions and functional properties, and integrating other whey-derived ingredients, such as hydrolysates, into 3DP applications.

• Jezik: Angleški jezik
• Ključne besede: 3D printing, whey, 3D printing inks, 3D printing ink properties
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.02 - Pregledni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Datum objave: 01.01.2025
• Leto izida: 2025
• Št. strani: Str. 158-184
• Številčenje: Tom 3, no. 2
• PID: 20.500.12556/RUL-181665
• UDK: 664:004.356.2
• ISSN pri članku: 2949-6497
• DOI: 10.37442/fme.2025.2.88
• COBISS.SI-ID: 269594115
• Datum objave v RUL: 10.04.2026

Gradivo je del revije

• Naslov: Food metaengineering
• Skrajšan naslov: Food metaeng.
• Založnik: Vserossijskij naučno-issledovatelʹskij institut moločnoj promyšlennosti
• ISSN: 2949-6497
• COBISS.SI-ID: 269584899

Licence

• Licenca: CC BY-NC 4.0, Creative Commons Priznanje avtorstva-Nekomercialno 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by-nc/4.0/deed.sl
• Opis: Licenca Creative Commons, ki prepoveduje komercialno uporabo, vendar uporabniki ne rabijo upravljati materialnih avtorskih pravic na izpeljanih delih z enako licenco.

Sekundarni jezik

• Jezik: Ruski jezik
• Ključne besede: 3D tiskanje, sirotka, sirotkini proteini, tiskovni material