3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization
| Autor: | Marta V. Vieira, António A. Vicente, Pablo Fuciños, Luiz Henrique Fasolin, Lorenzo Pastrana, Sara M. Oliveira, Isabel R. Amado |
|---|---|
| Přispěvatelé: | Universidade do Minho |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
3d printed
General Chemical Engineering Arthrospira platensis European Regional Development Fund Antioxidant potential 01 natural sciences 0404 agricultural biotechnology Functional food Environmental protection Physical chemical 0103 physical sciences media_common.cataloged_instance European union media_common 2. Zero hunger Science & Technology 010304 chemical physics 04 agricultural and veterinary sciences General Chemistry 3D printing 040401 food science 3. Good health Food-ink Encapsulation Business Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| Popis: | 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. This work was funded by the European Union INTERREG Atlantic Area Programme and the European Regional Development Fund (ERDF) through the project “Enhance Microalgae: High added-value industrial opportunities for microalgae in the Atlantic Area” (Ref. EAPA_338/2016). info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|