JoVE - Journal of Visualized Experiments
JoVE Visualize
Contact Us

Integrating fiber modification and computer-vision evaluation to improve soybean meal for 3D food printing

  • 0Department of Plant Sciences, North Dakota State University, Fargo 58108, ND, USA.
Food Research International +

|

January 9, 2026

|

January 9, 2026

View abstract on PubMed

Summary

This summary is machine-generated.

Modifying soybean meal

Area Of Science

  • Food Science
  • Materials Science
  • Biotechnology

Background

  • Soybean meal is a sustainable ingredient for 3D printing.
  • High insoluble dietary fiber content hinders its printability.
  • Current methods for assessing printability are subjective and lack objectivity.

Purpose Of The Study

  • To improve soybean meal's 3D printing properties.
  • To develop objective methods for quantifying printability.
  • To investigate the impact of fiber modification on rheology and print outcomes.

Main Methods

  • Combined ball-milling and enzymatic hydrolysis to modify soybean fiber.
  • Computer-vision workflow to quantify extrusion fluidity (Extrudability Index, EI) and shape fidelity (Surface Index, SI).
  • Full factorial design to study effects of milling, solids concentration, and hydrolysis time.

Main Results

  • Enzymatic hydrolysis enhanced EI, SI, and printability (PI), especially at higher concentrations.
  • Ball milling reduced EI but did not significantly impact PI.
  • Elevated solids concentration generally decreased EI, SI, and PI, but enzymatic treatment mitigated this.

Conclusions

  • Fiber modification through enzymatic hydrolysis improves soybean meal's 3D printing performance.
  • A computer-vision approach provides objective, high-throughput evaluation of plant-based printing inks.
  • This study links fiber modification to rheological behavior and printing outcomes for sustainable 3D printing.

Keywords: