Arkansas scientists craft 3D-printable sorghum protein for food and pharma innovations

Researchers at the University of Arkansas have unlocked new possibilities in 3D-printed food and pharmaceuticals by developing a novel bioink derived from sorghum proteins, paving the way for future products that maintain shape and function without collapsing into an unappetizing blob.

Ali Ubeyitogullari, Assistant Professor of Food Engineering in both the Food Science and Biological & Agricultural Engineering departments, along with Sorour Barekat, a postdoctoral fellow in food science, led the development of the bioink from grain sorghum, a resilient crop that thrives in a range of climates and boasts health benefits like reducing inflammation and lowering cholesterol levels.

“Sorghum protein can be made into a novel 3D printable gel, which hasn’t been done before,” said Ubeyitogullari. “Due to their unique structure, these gels can be used in the food and pharmaceutical industries as a bioink to encapsulate medicine or as a carrier of hydrophobic compounds and nutrients.”

Sorghum, already known as a gluten-free grain used in products such as protein bars, baked goods and meat substitutes, has caught researchers’ attention for its hydrophobic properties. Unlike many food materials that are hydrophilic and absorb water easily, sorghum proteins repel water, helping printed structures hold their shape. This property is critical for creating stable 3D-printed foods or pharmaceutical delivery systems.

“So far, most of the efforts in research on proteins for 3D food printing have been on hydrophilic proteins, and there has been a need for new hydrophobic proteins that are ideally from cost-effective and sustainable protein sources for 3D printing,” Ubeyitogullari said.

Previously, Ubeyitogullari had shown that sorghum flour could be converted into bioink suitable for printing items like cookies. The new work focuses specifically on isolating and optimizing the printing performance of sorghum proteins, which offer enhanced structural stability and versatility in both edible and medicinal applications.

In a study published in the International Journal of Biological Macromolecules, Barekat and Ubeyitogullari reported that the best results for 3D printing with sorghum protein came with a formulation of 25 percent protein, a printing speed of 20 millimeters per second, and a nozzle size of 0.64 millimeters. Increasing the protein content to 35 percent did not improve the printability, suggesting an optimal concentration threshold for maintaining the right balance between flow and structural integrity.

Barekat, who served as the lead author of the study titled “Maximizing sorghum proteins printability: Optimizing gel formulation and 3D-printing parameters to develop a novel bioink,” worked under the guidance of Ubeyitogullari, a faculty member with the Arkansas Agricultural Experiment Station, the research arm of the University of Arkansas System Division of Agriculture. Ubeyitogullari is also part of the Dale Bumpers College of Agricultural, Food and Life Sciences at the University of Arkansas.

The research opens opportunities for sorghum proteins to be used as carriers for hydrophobic compounds, potentially offering innovative solutions for delivering nutrients or medicines in controlled-release systems. The ability to create precise, stable structures with sorghum bioink may also contribute to the development of 3D-printed foods with tailored nutritional profiles, texture, and aesthetic appeal.

Sorghum’s suitability for cultivation in harsh climates adds another layer of sustainability to the innovation. As climate change continues to pressure global agriculture, resilient crops like sorghum become increasingly valuable both as a food source and as raw material for advanced technologies.

Ubeyitogullari emphasized that sorghum’s hydrophobic proteins fill a critical gap in current bioink options. “Many food materials, especially starches and proteins, are hydrophilic and readily absorb water, which limits the incorporation of hydrophobic components into the formulation,” he explained. Sorghum’s unique composition, therefore, makes it a promising candidate for future applications where moisture management and structural integrity are key.

The research team’s next steps will likely involve exploring how sorghum-based bioinks can be adapted for different types of food products and pharmaceutical delivery systems. Such advancements could ultimately bring sorghum-derived 3D-printed foods or personalized medicines from the lab to commercial markets.

For now, their findings mark a significant stride toward expanding the toolkit of bioinks available for 3D printing, offering new opportunities to create products that are not only functional and sustainable but also tailored to the needs of specific consumers and patients.