Effect of plasma-activated water on the quality of wheat starch gel-forming 3D printed samples

In this study, a new method for preparing gels suitable for 3D printing of food structures using wheat starch and plasma activated water (PAW) is presented. The investigation focused on the effect of PAW on starch pasting and the final 3D printed product. It was found that the use of PAW for 15 min in the preparation of wheat starch gels optimized carrier stability and improved height retention in the printed constructs, showing significant shape retention even after prolonged storage. This durability can be attributed to the hindrance of polymerization between starch molecules and the promotion of intermolecular starch polymerization when reactive groups and ions are integrated into the starch structure. The incorporation of PAW with soluble reactive groups, ions and acidity not only accelerates the breakdown of the starch molecules but also facilitates additional hydrogen bonding within the double helix, which strengthens the structure of the gel. This interaction accelerates the retrogradation of the starch, thereby enhancing its overall stability. This study provides a new green approach to modify the 3D printing properties of starch gels.