Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

Uribe-Wandurraga, Zaida Natalia; Igual, Marta; Reino-Moyón, Javier; García-Segovía, Purificación; Martı́nez-Monzó, Javier

doi:10.1007/s11483-020-09642-y

Cited by 46 publications

(25 citation statements)

References 55 publications

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“…The pictures were taken using a semi-professional kit to control illumination. The digital camera was positioned on a support placed at a fixed distance from the sample, as described by Uribe-Wandurraga et al [44]. Pictures were taken in triplicate for each sample.…”

Section: Image Analysismentioning

confidence: 99%

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Igual

Chiș

Păucean

et al. 2021

Foods

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Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, β-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products—corn extrudates—rich in bioactive compounds.

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Section: Image Analysismentioning

confidence: 99%

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Igual

Chiș

Păucean

et al. 2021

Foods

Self Cite

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“…To date, 3D printing has been exploited to fabricate microalgae-containing snacks and cookies (Uribe- Wandurraga et al, 2021Wandurraga et al, , 2020Vieira et al, 2020). Using additive manufacturing, Uribe-Wandurraga et al ( 2020) fortified cereal snacks with freeze-dried cyanobacteria (Arthrospira platensis) and green microalgae (Chlorella vulgaris) biomass.…”

Section: Functional Foodmentioning

confidence: 99%

“…In a subsequent study, the same algal biomass was added to cookie dough and 3D printed prior to baking at 140 °C. This algae biomass improved the printability of dough and aided the production of 3D objects characterized by high stability and resistance to baking (Uribe- Wandurraga et al, 2021). Because of the inherent instability of valuable cyanobacteria (Arthrospira platensis) compounds, Vieria et al (2020) proposed the encapsulation of cell extract in alginate microbeads before adding it to a cookie precursor (Vieira et al, 2020).…”

Section: J O U R N a L P R E -P R O O Fmentioning

confidence: 99%

New trends in biotechnological applications of photosynthetic microorganisms

Dawiec‐Liśniewska

Podstawczyk

Bastrzyk

et al. 2022

Biotechnology Advances

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“…Various meals can be obtained in different shapes and colors, as shown in Table 1 . For instance, Uribe-Wandurraga et al, (2020) obtained a cookie dough with various concentrations of microalgae Arthrospira platensis and Chlorella vulgaris; the shades of green were dose-dependently exposed, and the variation of color made the cookies more palatable and desirable [ 17 ].…”

Section: Technology Of 3dfpmentioning

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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Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

Cited by 46 publications

References 55 publications

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

New trends in biotechnological applications of photosynthetic microorganisms

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

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