3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/65305 |
Resumo: | 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. |
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3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterizationArthrospira platensisEncapsulationFood-inkFunctional food3D printingScience & TechnologyIn 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/publishedVersionElsevierUniversidade do MinhoVieira, Marta V.Oliveira, Sara M.Amado, Isabel R.Fasolin, Luiz HenriqueVicente, A. A.Pastrana, Lorenzo M.Fuciños, Pablo2020-102020-10-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/65305engVieira, 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), 20200268-005X0268-005X10.1016/j.foodhyd.2020.105893http://www.elsevier.com/locate/issn/0268005Xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T11:55:54Zoai:repositorium.sdum.uminho.pt:1822/65305Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:45:27.024303Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization |
title |
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization |
spellingShingle |
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization Vieira, Marta V. Arthrospira platensis Encapsulation Food-ink Functional food 3D printing Science & Technology |
title_short |
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization |
title_full |
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization |
title_fullStr |
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization |
title_full_unstemmed |
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization |
title_sort |
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization |
author |
Vieira, Marta V. |
author_facet |
Vieira, Marta V. Oliveira, Sara M. Amado, Isabel R. Fasolin, Luiz Henrique Vicente, A. A. Pastrana, Lorenzo M. Fuciños, Pablo |
author_role |
author |
author2 |
Oliveira, Sara M. Amado, Isabel R. Fasolin, Luiz Henrique Vicente, A. A. Pastrana, Lorenzo M. Fuciños, Pablo |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Vieira, Marta V. Oliveira, Sara M. Amado, Isabel R. Fasolin, Luiz Henrique Vicente, A. A. Pastrana, Lorenzo M. Fuciños, Pablo |
dc.subject.por.fl_str_mv |
Arthrospira platensis Encapsulation Food-ink Functional food 3D printing Science & Technology |
topic |
Arthrospira platensis Encapsulation Food-ink Functional food 3D printing Science & Technology |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10 2020-10-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/65305 |
url |
http://hdl.handle.net/1822/65305 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Vieira, 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 0268-005X 0268-005X 10.1016/j.foodhyd.2020.105893 http://www.elsevier.com/locate/issn/0268005X |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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