Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

Uribe-Wandurraga, Zaida Natalia; Zhang, Lu; Noort, Martijn; Schutyser, M.A.I.; García-Segovía, Purificación; Martı́nez-Monzó, Javier

doi:10.1007/s11947-020-02544-4

Cited by 77 publications

(39 citation statements)

References 47 publications

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“…Microalgae addition probably induced changes in matrix component interactions, resulting in a reduction in network strength. Similar behavior due to changes in the combination between proteins and polysaccharides was observed in batter enriched with microalgae [36].…”

Section: Principal Component Analysissupporting

confidence: 67%

“…Indeed, proteins isolated from A. platensis have potential use in formulating foods with higher viscosities or gels, in which said proteins could act as fillers to strengthen networks [40]. Similarly, in the case of batter and yogurt made with A. platensis, viscosity increased because of the high water-holding capacity of the polysaccharides, fibers, and protein in the microalgae, making the product more viscous [36,41,42]. The presence of phycocyanin protein molecules may have contributed to increased viscosity in A. platensis-based creams [43].…”

Section: Principal Component Analysismentioning

confidence: 99%

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Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Boukid

Comaposada

Ribas-Agustí

et al. 2021

Foods

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The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from Arthrospiraplatensis (spirulina), Chlorella vulgaris, Tetraselmis chui, and Nannochloropsis oceanica were incorporated at two levels of addition (1.5% and 3.0%) to a standard vegetable cream (STD). Effects of incorporation were assessed in terms of physicochemical and rheological attributes as well as nutritional labeling facts. Creams formulated with 3% A. platensis, N. oceanica, or T. chui showed strong color differences (6 < ΔE < 12) compared to STD; creams formulated with 1.5% A. platensis, T. chui, or N. oceanica showed perceptible differences (3 < ΔE < 6); and those made with C. vulgaris at 1.5 and 3% exhibited small differences (ΔE < 2). Moisture content, water activity, pH, syneresis, and °Brix did not show significant changes. Adding microalgae increased Bostwick consistency and decreased the consistency coefficient (K) except in creams made with A. platensis, which showed comparable values to STD. Principal component analysis indicated that creams made with 1.5% C. vulgaris were the most similar to STD considering all evaluated parameters. Estimation of the nutritional labeling facts showed that the four formulations could be labeled as having “high protein content” following the present EU legislation.

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Section: Principal Component Analysissupporting

confidence: 67%

Section: Principal Component Analysismentioning

confidence: 99%

Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Boukid

Comaposada

Ribas-Agustí

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Extrusion-based 3D printing, an emerging technology, offers the possibility of creating structure-complexed, texture-customized and nutritionally personalized snacks (Dankar et al, 2018;Guo et al, 2021;Le-Bail et al, 2020;Liu et al, 2020a;Pulatsu et al, 2020). Previous studies have evaluated the extrusion printability of nutritionally enhanced cereal food using different wholemeal flours (Huang et al, 2019;Krishnaraj et al, 2019;Vukušić Pavičić et al, 2021), rye bran (Lille et al, 2018), fruit and vegetable (Guo et al, 2021;Jagadiswaran et al, 2021;Phuhongsung et al, 2020), mushroom (Keerthana et al, 2020), microalgae (Uribe-Wandurraga et al, 2020), plant proteins (Lille et al, 2018;Phuhongsung et al, 2020) or insects (Severini et al, 2018). Some studies evaluated the influence of pH value on colour change over time to more attractive colour (the 4th dimension), demonstrated on 3D-printed anthocyanin-potato starch gel (Ghazal et al, 2019) or soy protein isolate, pumpkin and beetroot mixture (Phuhongsung et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Habuš

Golubić

Pavičić

et al. 2021

Food Bioprocess Technol

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3D printing is an emerging technology that offers the ability to produce tailor-made foods. This work addresses the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regulators (citric acid, sodium bicarbonate), printing temperature (20 °C, 30 °C, 40 °C), and bran pre-processing (high-intensity ultrasound, vacuum microwave and pulsed light). Polyphenol oxidase activity, total phenolic content, antioxidant activity of bran, the viscosity profile of the flour-bran blend, the precision of 3D printing and browning kinetics of the physical properties of the dough and of baked snacks were investigated. During 1 h required to print ten pieces, the dough became very distinctly darker. Adjusting the printing temperature to 20 °C and adding sodium bicarbonate resulted in a dough, which changed colour less, but still very distinctly. Bran pre-processing inactivated polyphenol oxidase activity by 77-92%, which stopped browning of the dough within 50 min without affecting the printing precision. The use of ultrasound, vacuum microwave and pulsed light could be extended to other food components to achieve a greater inactivation of undesirable enzymes. Preprocessing techniques resulted in minor differences in the baked snack, so their future choice depends mainly on the amount of water that can be added to the recipe.

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“…The results showed varied color of the printed snacks, depending on the concentration level of microalgae added to the formulations. The pre-established form of the cereal snack suffered color changes after being subjected to baking, the post-processing phase, due to the pigment degradation of chlorophyll, since it is thermolabile [ 61 ].…”

Section: The Role Of 3d-printed Food Constituentsmentioning

confidence: 99%

3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment

2021

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Three-dimensional printing (3DP) technology gained significance in the fields of medicine, engineering, the food industry, and molecular gastronomy. 3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory properties and nutritional content. Additionally, global challenges like food-waste reduction could be addressed through this technology by improving process parameters and by sustainable use of ingredients, including the incorporation of recovered nutrients from agro-industrial by-products in printed nourishment. The aim of the present review is to highlight the implementation of 3DFP in personalized nutrition, considering the technology applied, the texture and structure of the final product, and the integrated constituents like binding/coloring agents and fortifying ingredients, in order to reach general acceptance of the consumer. Personalized 3DFP refers to special dietary necessities and can be promising to prevent different non-communicable diseases through improved functional food products, containing bioactive compounds like proteins, antioxidants, phytonutrients, and/or probiotics.

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Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

Cited by 77 publications

References 47 publications

Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment

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