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International Journal of Bioprinting 3D printability and biochemical analysis of orange peel waste

Figure 4. Biochemical analysis of the OPW at various stages of fabrication (dried powder, formulated ink, post-print). (A) LC/MS comparison of fold mean
control narirutin levels at various stages of fabrication. (B) Antioxidant capacity in % inhibition determined by DPPH assay. (C) Antioxidant capacity in
terms of vitamin C equivalent antioxidant capacity (CEAC) determined by ABTS assay. (D) Cell viability measured via fold mean control at three stages of
3D printing. Vehicle does not contain any OPW extract.

the biochemical profile of the ink. Further characterization 3D-printed food may be achieved with appropriate food
by the DPPH and ABTS assays showed similar antioxidant additives and/or post-processing. In addition, while the
activities before and after printing of the OPW ink. primary objective of the presented study is to characterize
This demonstration highlighted the revalorization the printability of the formulated ink, additional studies
of nutritious yet discarded fruit waste, which should (including absorption of water, shape change by swelling,
pave an avenue to upcycle food waste and contribute and formation of microstructures) remain to be performed
to food sustainability. Given the original taste of OPW, to fully understand the properties of the printed foods. To
it is necessary to develop a palatable taste of the final ensure food safety, microbial testing should be performed
product (i.e., an edible snack). Altering the taste of the before the 3D-printed foods can be served for consumption.

Volume 9 Issue 5 (2023) 518 https://doi.org/10.18063/ijb.776