foodmetaFOOD METAENGINEERINGFOOD METAENGINEERING2949-6497All-Russian Dairy Research Institute10.37442/fme.2025.2.88foodmeta-88Research ArticleОбзорная статьяScoping ReviewМолочная сыворотка в 3DP: обзор предметного поляWhey in 3D Printing: A Scoping Reviewhttps://orcid.org/0000-0002-8427-0387БольшаковаЕкатерина ИвановнаBolshakovaEkaterina Ivanovnaekaterina.bolshakova.ac@yandex.ruПоклар УльрихНаташаPoklar UlrihNatashanatasa.poklar@bf.uni-ljВСЕРОССИЙСКИЙ НАУЧНО-ИССЛЕДОВАТЕЛЬСКИЙ ИНСТИТУТ МОЛОЧНОЙ ПРОМЫШЛЕННОСТИРоссияAll-Russian Dairy Research InstituteRussian FederationЛюблянский университетСловенияUniversity of LjubljanaSlovenia20253009202532106132Copyright © Большакова Е.И., Поклар Ульрих Н., 20252025Большакова Е.И., Поклар Ульрих Н.Bolshakova E.I., Poklar Ulrih N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fme-journal.org/jour/article/view/88Введение

Введение. Проблема утилизации молочной сыворотки остается актуальной, несмотря на развитие современных технологий переработки, таких как мембранные методы, биотехнологические подходы и консервирование. Глобальное производство сыворотки превышает 160 млн тонн в год и продолжает расти, что требует поиска новых решений в рамках концепции циркуляционной экономики. В последние годы технологии Индустрии 4.0, включая 3D-печать (3DP), привлекают внимание как перспективный инструмент для переработки побочных продуктов молочной промышленности. Однако адаптация сывороточных белковых продуктов для 3DP требует дополнительного изучения их свойств и методов модификации.

Целью настоящего обзора предметного поля стало изучение и анализ потенциала и текущего применения белковых продуктов переработки молочной сыворотки, как компонентов в составе чернил для 3DP.

Материалы и методы

Материалы и методы. Обзор выполнен в соответствии с руководством PRISMA-ScR. Поиск литературы проведен в ScienceDirect, Scopus и PubMed (2010–2025 гг.) с использованием целевых ключевых запросов. Для анализа структуры предметного поля использован VOSViewer.

Результаты

Результаты. Анализ 56 отобранных источников показал, что сывороточные белковые компоненты (в 76% случаях WPI) активно исследуются в качестве ингредиентов для разработки 3DP чернил. Их потенциальное применение охватывает производство пищевых продуктов, включая функциональное и персонализированное питание (в том числе для людей с дисфагией), а также биомедицину, тканевую инженерию и химическую промышленность. Основное внимание исследователей в данном поле уделено изучению реологических, текстурных и микроструктурных характеристик разрабатываемых 3DP материалов, а также методов их модификации: изменения состава рецептур, технологической обработки до 3DP (регулирование pH, тепловая и механическая обработка) и после нее (сушка, карбонизация, СВЧ).

Выводы

Выводы. Результаты обзора подтверждает перспективность применения сывороточных белков в составе материалов для 3DP. В качестве рекомендаций по развитию исследований в данном поле авторы предлагают уделить внимание систематизации накопленных знаний по ключевым компонентам в комбинации с сывороточными белками, прогностическому моделированию оптимальных комбинаций компонентов в рецептуре 3DP материалов, базируясь на их способности к межмолекулярным взаимодействиям и значимым свойствам, а также внедрению других сывороточных белковых ингредиентов, например гидролизатов, в активное использование для 3DP.

Introduction

Introduction: The issue of dairy whey utilization remains relevant despite advancements in modern processing technologies, such as membrane technologies, biotechnological approaches, and preservation methods. Global whey production exceeds 160 million tons annually and continues to grow, necessitating new solutions within the circular economy framework. In recent years, Industry 4.0 technologies, including 3D printing (3DP), have emerged as promising tools for processing dairy by-products. However, adapting whey protein products for 3DP requires further investigation of their properties and modification methods.

Purpose

Purpose: This scoping review aimed to analyze the potential and current applications of whey protein products as components of 3DP inks.

Materials and Methods

Materials and Methods: The review was conducted in accordance with PRISMA-ScR guidelines. A literature review was conducted using ScienceDirect, Scopus, and PubMed (2010–2025) with a detailed search strategy. VosViewer was used for thematic analysis of the research field.

Results

Results: Analysis of 56 selected sources revealed that whey protein components (76% of cases involving WPI) are actively studied as ingredients for 3DP inks. Their potential applications span food production, including functional and personalized nutrition (e.g., for individuals with dysphagia), as well as biomedicine, tissue engineering, and the chemical industry. Research primarily focuses on the rheological, textural, and microstructural characteristics of 3DP materials, alongside modification methods, including adjusting ink composition, pre-3DP processing (such as pH regulation, heat, and mechanical treatment), and post-printing techniques (such as drying, carbonization, and microwave treatment).

Conclusion

Conclusion: The review confirms the promise of whey proteins in 3DP materials. To advance research, the authors recommend systematizing knowledge on key components combined with whey proteins, predictive modeling of optimal formulations based on intermolecular interactions and functional properties, and integrating other whey-derived ingredients, such as hydrolysates, into 3DP applications.

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The authors declare that there are no conflicts of interest present.