Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/65305

Title3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization
Author(s)Vieira, Marta V.
Oliveira, Sara M.
Amado, Isabel R.
Fasolin, Luiz Henrique
Vicente, A. A.
Pastrana, Lorenzo M.
Fuciños, Pablo
KeywordsArthrospira platensis
Encapsulation
Food-ink
Functional food
3D printing
Issue dateOct-2020
PublisherElsevier
JournalFood Hydrocolloids
CitationVieira, Marta V.; Oliveira, Sara M.; Amado, Isabel R.; Fasolin, Luiz H.; Vicente, António A.; Pastrana, Lorenzo M.; Fuciños, Pablo, 3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization. Food Hydrocolloids, 107(105893), 2020
Abstract(s)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 aw 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.
TypeArticle
URIhttp://hdl.handle.net/1822/65305
DOI10.1016/j.foodhyd.2020.105893
ISSN0268-005X
e-ISSN0268-005X
Publisher versionhttp://www.elsevier.com/locate/issn/0268005X
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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