Fabrication of Edible Bioaerogels: In-Vitro Digestion Behavior and 3D Food Printing Applications

Authors

• Yidong Jiang, University of Nebraska-LincolnFollow

First Advisor

Ozan N. Çiftçi

Committee Members

Edward Deehan, Kaustav Majumder

Date of this Version

7-2026

Document Type

Thesis

Citation

A thesis presented to the faculty of the Graduate College at the University of Nebraska in partial fulfillment of requirements for the degree of Master of Science

Major: Food Science and Technology

Under the supervision of Professor Ozan N. Ciftci

Lincoln, Nebraska, July 2026

Abstract

Bio-based aerogel is a novel biodegradable material with a high specific surface area, a highly porous structure, and a low bulk density. Developing food-grade bio-based aerogel with a green fabrication process is challenging. This research aims to fabricate starch-based and protein-based bioaerogels and evaluate their potential applications. The long-term goal of this study is to develop bio-based aerogels into novel food ingredients using green strategies, thereby delivering improved quality, enhanced food safety, and health benefits. Furthermore, this study aims to synthesize the novel food-grade bio-based aerogels via the green food engineering technique: supercritical carbon dioxide drying technology, the specific objectives of this study include 1) Synthesize and characterize the potato starch aerogel and green banana flour aerogel via SC-CO₂ 2) Fabricate corn starch aerogels via SC-CO₂ drying technology and evaluate their digestion behaviors 3) Fabricate novel 3D food printing ink using structured oil and evaluate its printability and post-printing behavior.

In this study, green banana flour and potato starch aerogels were successfully fabricated with a high specific surface area of 145.47-157.99 m²/g and a low bulk density of 0.180-0.221 g/cm³, demonstrating excellent thermal stability and water adsorption capacity. Corn starch aerogels with four different amylose contents were fabricated. The BET specific surface area significantly increased from 51.36-184 m²/g as amylose content increased from 27% to 72%. and their digestibility was compared with cooked starch, showing a significant effect on pore size. Also, 5%-CS EWP aerogel was utilized to fabricate structured fish oil 3D printing paste, which showed a desired shear-thinning and pseudoplastic behavior. Confocal microstructure further proved the encapsulation of fish oil by the porous structure of 5%-CS EWP aerogel and identified the oil leaking process.

Overall, Bio-based aerogels fabricated through SC-CO₂ drying technology are novel, promising, and safe food ingredients, expanding the application of aerogels.

Advisor: Ozan N. Çiftçi