3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

Abstract

In the last few decades, consumers' growing attention to the close relationship between health and nutrition is emerging as a new trend, mostly regarding the incorporation of natural ingredients into food. Among those ingredients, microalgae are considered as innovative and promising compounds, rich in valuable nutrients and bioactive molecules. In the present work, 3D printed cookies were fortified with the microalga Arthrospira platensis aiming at developing a new functional food with antioxidant properties. A. platensis antioxidants were recovered using ultrasound-assisted extraction in hydroalcoholic solutions. Ethanol/water and biomass/solvent ratios were optimised through a Design of Experiments (DOE) approach, using the antioxidant activity (ORAC and ABTS) and total phenolic content (TPC) as response variables. The highest ORAC, ABTS and TPC values were observed in the extract obtained with 0% ethanol and 2.0% biomass; thus, this extract was chosen to be incorporated into a printable cookie dough. Three different incorporation approaches were followed: (1) dried biomass, (2) freeze-dried antioxidant extract and (3) antioxidant extract encapsulated into alginate microbeads to enhance the stability to heat, light, and oxygen during baking and further storage. All dough formulations presented shape fidelity with the 3D model. The cookies had a w values low enough to be microbiologically stable, and the texture remained constant after 30 days of storage. Moreover, the extract encapsulation promoted an improvement in the ORAC value and colour stability when compared to all other formulations, revealing the potential of A. platensis for the development of a functional 3D food-ink.

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

“…However, recent research utilizes 3D printing as a potential processing technology to deliver personalized healthy eating solutions by the use of a wide range of protein and/or dietary fibre-rich materials, such as oat and faba bean protein concentrates [ 4 ], meat [ 5 ], milk protein [ 6 ] and soy protein isolate [ 7 ], either as such or in combination with starch or other hydrocolloids. On the other hand, 3D printing could potentially be used for the delivery of micronutrients, antioxidants and probiotics [ 8 , 9 , 10 , 11 , 12 ]. Moreover, a wide range of studies illuminate the possibilities of mimicking traditional foods, such as bread, cake or cookies, by 3D printing [ 13 , 14 ].…”

Food Texture Design by 3D Printing: A Review

“…Various material sources have been applied for 3D Printing, with the most used being chocolate, potatoes, and dough [ 6 , 7 , 65 , 76 , 84 , 85 ]. As alternative material sources, mushrooms, insect flours, and algae have been introduced [ 9 , 58 , 86 , 87 , 88 ].…”

Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications

“…Functional food, in general terms, may be defined as a natural or processed food, which contains an identified component, in qualitative and quantitative amounts, with a proven and documented health benefit [ 136 , 137 ]. This concept was created in recent decades, opening a new research field that is in constant expansion due to consumers’ increasing awareness of the close correlation between diet and health.…”