Enhancing 3D Printing Performance of Yellow‐Flesh Peach Gels: The Role of Whey Protein Isolate in Printability, Rheological Properties, and Structural Characteristics

The utilization of 3D printing technology in the food sector enables innovative product customization through the design of intricate shape, offering new potential for yellow peach product development. However, the 3D printing performance of pure yellow‐flesh peach gel is suboptimal. This study aims to address this gap by exploring functional additives to optimize 3D printing performance for peach‐based materials. Specifically, the role of whey protein isolate (WPI) in enhancing the printability of yellow‐flesh peach gel was investigated. Results indicated that increasing WPI addition helped to improve the printability of the composite gels, with printability accuracy reaching 95.459% and stability deviation decreasing to 1.849%. Optimal printability achieved was at 18% WPI. The rheological properties analysis demonstrated that incorporating WPI improved the gel modulus and apparent viscosity of yellow‐flesh peach gels, which was closely related to its enhanced printability. When 18% of WPI was added, the gel exhibited suitable viscosity and stress response. Additionally, WPI addition notably enhanced the hardness (11.59‐fold), elasticity (1.59‐fold), chewiness (22.533‐fold), and resilience (1.98‐fold) of the gels compared to the control. Furthermore, WPI improved the water‐holding capacity of the composite gel (from 91.443% to 95.459%) and facilitated the formation of a more tightly bound network structure via non‐covalent bonds between WPI and yellow‐flesh peach pectin, benefiting the structural integrity of the final print. This study establishes a basis for the development of 3D‐printed food products using yellow‐flesh peach as a primary ingredient. Practical Applications This study provides a practical method to improve the 3D printing performance of yellow‐flesh peach‐based foods by incorporating whey protein. The findings could help food companies develop novel peach‐flavored products with better shape retention and texture, such as customized snacks or decorative food items. Additionally, this approach may offer a way to utilize peach byproducts more effectively, contributing to reduced food waste in the fruit processing industry.