ABSTRACT Lycium barbarum polysaccharides (LBPs), bioactive macromolecules derived from goji berries, have gained attention for their biocompatibility, water retention, and hydrogel‐forming abilities. These properties make LBPs promising candidates for 3D printing applications in the food and pharmaceutical industries. This review comprehensively analyzes LBPs’ chemical composition, structural characteristics, and biological functions. The study examines the rheological properties of LBPs, including flow behavior, shear‐thinning, and gelation mechanisms, and explores network formation through physical and chemical gelation processes. The potential of LBPs in bio‐ink formulations for 3D food printing and biomedical applications is discussed, focusing on cross‐linking strategies to enhance printing performance. LBPs exhibit favorable rheological and gelation properties, supporting their use in 3D printing applications. However, challenges, such as thermal sensitivity, mechanical limitations, and scalability, remain significant hurdles. Strategies for optimization are proposed to enhance their application in food and biomedical 3D printing. Future research should focus on refining cross‐linking methods, improving mechanical stability, and addressing challenges in large‐scale production to fully leverage LBPs in advanced 3D printing technologies.
Ali et al. (Wed,) studied this question.