Influence of potato starch on the 3D printing of senior-friendly foods enriched with oyster powder

Oysters provide essential amino acids that are required for muscle synthesis. However, their consumption is often limited due to undesirable textures. This study explored the use of oyster powder (OP) in 3D printing ink to increase accessibility and develop senior-friendly food. Oyster printing inks (OPIs) were formulated by mixing OP with varying concentrations of potato starch (PS; 0, 5, 10, and 20 g/hg ink; OPI0, OPI5, OPI10, and OPI20) and heating at 80 °C for 30 min. OPIs exhibited shear-thinning behavior, making them suitable for extrusion-based 3D printing. OP particles were distributed within a continuous structure formed by starch molecules leached from PS granules without chemical bonds. As PS content increased, swollen PS granules enhanced structural rigidity and improved printability owing to higher G'. However, excessive PS led to increased viscosity, which reduced the flowability. OPI10, identified as the optimal formulation for printability, was used to print oyster hash browns (OHBs) with 40, 60, and 80 infill densities. OHBs were then evaluated for senior-friendly food suitability, focusing on texture properties such as hardness, cohesiveness, and adhesiveness. This study highlights the potential of 3D printing for high-protein texture-modified foods tailored to seniors, providing innovative solutions for personalized nutrition and food customization. © 2025 The Author(s)