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Structure-Forming Properties of Pleurotus ostreatus: A Promising Resource for Edible 3D Printing Applications

Summary

Low-grade oyster mushrooms, which normally go to waste due to cosmetic imperfections, contain valuable nutrients and compounds that make them excellent for 3D food printing. These mushrooms naturally possess properties like chitin and β-glucans that create the right consistency for printing edible structures. Using these discarded mushrooms for innovative 3D printing reduces waste, cuts production costs by up to 75%, and creates nutritious, customizable food products.

Background

Approximately 20-30% of cultivated oyster mushrooms (Pleurotus ostreatus) are classified as low-grade due to morphological imperfections or mechanical damage, representing significant waste in mushroom production. These low-grade mushrooms contain valuable bioactive compounds including β-glucans, chitin, and polysaccharides with potential functional applications.

Objective

This review examines the structural and biochemical properties of P. ostreatus, particularly focusing on cell wall components and their rheological characteristics suitable for 3D printing applications. The work aims to demonstrate how underutilized fungal biomass can be transformed into high-value, customizable food products through edible 3D printing technology.

Results

The mushroom stipe contains significantly higher concentrations of glucans compared to the cap (57% more α-glucans and 33% more β-glucans). The natural polysaccharides contribute essential viscosity, water-binding capacity, and mechanical stability for printable edible inks. Optimized formulations demonstrate improved print resolution, reduced material costs by 70-75%, and enhanced nutritional profiles in final products.

Conclusion

P. ostreatus demonstrates exceptional potential as a biomaterial for edible 3D printing, combining structural flexibility, rheological stability, and nutritional complexity. The integration of mushroom-derived materials into 3D printing addresses dual challenges in sustainable food systems by reducing agricultural waste while advancing eco-friendly food innovation within a circular bioeconomy model.
  • Published in:Molecules,
  • Study Type:Review,
  • Source: PMID: 40871503
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