Sustainable sips: optimising ragi–sago edible ink for 3D printing eco-friendly, edible cups

Abstract

The development of edible inks for 3D printing has gained significant attention due to its potential applications in personalized nutrition, food design, and sustainable packaging. This study focuses on the synthesis and optimization of edible ink for the 3D printing of edible cups, which can serve as an eco-friendly alternative to conventional disposable cups. The edible ink was formulated using natural food-grade materials, including polysaccharides, proteins, and plasticizers, to achieve optimal printability, mechanical strength, and biodegradability. The rheological properties of the ink were systematically optimized to ensure compatibility with extrusion-based 3D printing. The printed cups were evaluated for their mechanical properties, structural integrity, and edibility. The results indicated that the optimized ink exhibited excellent printability, with a resolution of up to 0.5 mm, and the printed cups demonstrated sufficient mechanical strength to hold liquids at room temperature. Sensory evaluation confirmed the acceptability of the cups in terms of taste and texture. This study highlights the potential of edible inks for 3D printing applications, offering a sustainable solution to reduce plastic waste while promoting innovation in food technology. Future work will focus on scaling up production and exploring additional applications in the food industry.