Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks
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ORIGINAL RESEARCH
Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks Zaida Natalia Uribe-Wandurraga 1 & Lu Zhang 2 & Martijn W. J. Noort 3 & Maarten A. I. Schutyser 2 & Purificación García-Segovia 1 & Javier Martínez-Monzó 1 Received: 22 June 2020 / Accepted: 8 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Microalgal biomass is a promising functional ingredient for innovative food products due to its potential health benefits given by its composition (protein, minerals, vitamins, pigments, fatty acids, sterol and antioxidants). However, in practice, the level of incorporation of microalgae in many products is limited due to among others the strong green colour. In this study, we investigated the potential of 3D food printing to incorporate microalgae in cereal snacks. Chlorella vulgaris and Arthrospira platensis were the microalgae evaluated. First, the effect of microalgae fortification on both the rheological properties and printability of batters and on the properties of snacks (i.e. shape, texture and colour) was studied. Microalgae fortification improved the printability of batters using extrusion-based 3D printing, which was concluded from the increased extrusion force and shear modulus in comparison to those for the batter without microalgae. Subsequently, snacks enriched with 3% and 4% Chlorella provided most accurate printed structures. However, snacks with the latter levels of microalgae addition are probably not well accepted by consumers due to the strong green and dark colour of the cereal snacks after baking. The next logical step could be to use coaxial food printing to hide the microalgae inside the snack. First coaxial printing experiments showed that this could be a feasible approach. Keywords 3D food printing . Spirulina . Chlorella . Printability . Cereal-based snack
Introduction Microalgae are considered a promising ingredient for food application, which have many compounds with potential health benefits for humans (Caporgno and Mathys 2018). Chlorella vulgaris (Chlorella) and Arthrospira platensis (Spirulina) are two of the most well-known microalgae species. Chlorella is a unicellular organism and Spirulina is a
* Javier Martínez-Monzó [email protected] 1
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
2
Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
3
Wageningen Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
filamentous multicellular cyanobacterium. They both live in fresh water and produce bioactive compounds like protein, minerals, vitamins, pigments, long-chain polyunsaturated fatty acids, sterols and antioxidants (Andrade 2018). Availability of microalgae has led to the production of novel food products (Buono et al. 2014). In most studies, microalgal
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