How additive manufacturing can boost the bioactivity of baked functional foods

Abstract

The antioxidant activity of baked foods is of utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients is challenging since their bioactivity naturally declines during baking. In this study, 3D food printing and design of experiments are employed to clarify how the antioxidant activity of cookies enriched with encapsulated polyphenols can be maximized. A synergistic effect between encapsulation, time, temperature, number of layers, and infill of the printed cookies was observed on the moisture and antioxidant activity. Four-layer cookies with 30% infill provided the highest bioactivity and phenolic content if baked for 10 min and at 180 • C. The bioacitivity and total phenolic content improved by 115% and 173%, respectively, comparing to free extract cookies.Moreover, the proper combination of the design and baking variables allowed to vary the bioactivity of cooked cookies (moisture 3-5%) between 300 and 700 μmolTR/gdry.The additive manufacture of foods with interconnected pores could accelerate baking and browning, or reduce thermal degradation. This represents a potential approach to enhance the functional and healthy properties of cookies or other thermal treated bioactive food products.

Encapsulation: A Strategy to Deliver Therapeutics and Bioactive Compounds?

“…The main areas of functional food application are dairy products, juices, bakery products, etc. [ 63 ].…”

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

“…Oliveira et al (2021) investigated the antioxidant activity of 3DP cookies enriched with encapsulated polyphenols. They showed that the bioactivity and total phenolic content was improved by 115% and 173%, respectively, for the four-layer cookies with 30% infill, comparing to the extract-free cookies [ 63 , 64 ] incorporated cricket and pea protein powder as additives in 3DP mashed potatoes formulations, showing how they can influence the printability and the nutritional content of the mashed potatoes samples. The results show that the samples were enriched with significant amounts of protein, fat, fiber, vitamins, and minerals and the highest shape fidelity prints were for a water to additive ratios of 2 and 3, respectively [ 64 ].…”

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

“…Finally, we want to briefly analyse the role of 3D printing in the creation of customized food products using the specific sensory preferences as a powerful tool to promote the acceptance of a correct diet, the right nutrients, bioactive compounds and probiotics; all aspects that help to improve the body's response to viruses such as SARS-CoV-2 or other potential pandemics (Oliveira et al, 2021;Chesnut et al, 2021). This is relevant particularly for US children between 4-8 years of age of which less than 15% eat enough fruit and vegetables (Schindler et al, 2013).…”

“…It allows the computation of the energy and nutritional needs for each specific individual (Lipton, 2017). Considering the risk associated with COVID-19, 3DFP could help with the creation of 3D personalised foods to guarantee the consumption of a correct diet preventing general diseases (Oliveira et al, 2021), to provide the aforementioned nutrientsthat is bacteria (Yoha et al, 2021) capable of reinforcing the immune response to viruses, to reduce the risk of malnutrition of hospitalised COVID-19 patients or for people in quarantine, to create products with designed textural properties capable of alleviating mastication and swallowing problems in the elderly and to foster the assumption of a healthy diet by creating food matching personalised sensorial preferences. Liu et al (2020) realised some 3D-printed mashed potatoes enriched with probiotic strain Bifidobacterium animalis subsp.…”