Ozonation as a green modification for potato and cassava starches in 3D-printed bone scaffolds

Tissue engineering increasingly explores plant-based hydrogels for their biocompatibility and low cost. Starch is a promising option for 3D extrusion printing, but its weak mechanics and rapid degradation require modification. Ozonation offers a sustainable strategy to improve starch functionality, since excess ozone decomposes into oxygen. Combined with additive manufacturing, it enables printing of 3D structures suitable for tissue regeneration. This study evaluated ozone-modified potato and cassava starches for bone tissue engineering. Native starches were oxidized and analyzed for structural, molecular, and rheological changes. Ozonation produced carbonyl groups (0.17 and 0.19 units/100 glucose units for potato and cassava) and carboxyl groups (0.11 and 0.10 units/100 glucose units), reduced crystallinity (2% in potato), and generated uniform lower-molecular chains (polydispersity