Structure-Forming Properties of : A Promising Resource for Edible 3D Printing Applications.

Approximately 20-30% of cultivated oyster mushrooms () are classified as low grade due to morphological and visual imperfections or mechanical damage, representing significant waste in mushroom production systems. This review examines the structural and biochemical properties of , particularly focusing on cell wall components including chitin, β-glucans, and mannogalactans, which provide crucial rheological characteristics for 3D printing. The literature results demonstrate that these natural polysaccharides contribute essential viscosity, water-binding capacity, and mechanical stability required for printable edible inks. Notably, the mushroom stipe contains significantly higher concentrations of glucans compared to the cap, with 57% more α-glucans and 33% more β-glucans. The unique combination of rigidity from chitin, elasticity from β-glucans, and water retention capabilities creates printable structures that maintain shape fidelity while delivering nutritional benefits. This approach addresses dual challenges in sustainable food systems by reducing agricultural waste streams while advancing eco-friendly food innovation. The integration of mushroom-derived biomaterials into 3D printing technologies offers a promising pathway toward developing nutrient-rich, functional foods within a regenerative production model.