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3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris

2022Journal article Open access
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dc.contributor.authorLetras, P.
dc.contributor.authorOliveira, S.
dc.contributor.authorVarela, João
dc.contributor.authorNunes, M.C.
dc.contributor.authorRaymundo, A.
dc.date.accessioned2023-02-08T10:21:14Z
dc.date.available2023-02-08T10:21:14Z
dc.date.issued2022
dc.description.abstract3D food printing is a recent technology promising to break cultural barriers by introducing new food sources such as microalgae, through innovative food shapes and textures, in a resource-scarce world whose sustainability is at stake because of the current intensive production of meat and agriculture products. The present work intends to create an innovative gluten-free cereal snack nutritionally improved by the incorporation of Chlorella vulgaris and Arthrospira platensis ("Spirulina") biomass using 3D printing technology. Doughs without (control) or with microalgal biomass with different incorporation percentages (from 5 to 30 %) were tested and those showing the most adequate rheology (low viscoelastic moduli and apparent viscosity) and texture (low firmness, adhesiveness and high cohesiveness) properties for a correct printing process were selected and baked (control and 5 % microalgae incorporation). Nutritional characterization of the control and 5 % snacks was performed, in terms of total protein and lipid contents, ash, humidity, water activity, energy, and carbohydrates, as well as total phe-nolics, pigments and antioxidant activity. Physical traits of snacks, including their colour and size, were also analysed. Control snacks presented a lighter and yellow colour compared to snacks containing Chlorella and Spirulina, which had higher green chromaticity (Control: a*-0.953, b* 21.3; Chlorella 5 %: a*-2.20, b* 11.8; Spirulina 5 %: a*-1.05, b* 3.55). Nutritional characterization revealed that snacks containing Chlorella and Spirulina had both higher protein and essential minerals content. Overall, 5 % Spirulina snacks presented the best nutritional and sensory performance, with higher antioxidant activity, mineral and protein contents. These Spirulina-snacks deserved a positive sensory appreciation from consumers.pt_PT
dc.description.sponsorshipLA/P/0101/2020
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.algal.2022.102863pt_PT
dc.identifier.issn2211-9264
dc.identifier.urihttp://hdl.handle.net/10400.1/19014
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.relationAlgarve Centre for Marine Sciences
dc.relationAlgarve Centre for Marine Sciences
dc.subject3D food printingpt_PT
dc.subjectMicroalgaept_PT
dc.subjectGluten-freept_PT
dc.subjectNutraceuticalspt_PT
dc.title3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgarispt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardTitleAlgarve Centre for Marine Sciences
oaire.awardTitleAlgarve Centre for Marine Sciences
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04129%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04326%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04326%2F2020/PT
oaire.citation.startPage102863pt_PT
oaire.citation.titleAlgal Researchpt_PT
oaire.citation.volume68pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameVarela
person.givenNameJoão
person.identifier.orcid0000-0003-3101-693X
person.identifier.ridM-4223-2013
person.identifier.scopus-author-id55741416000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication.latestForDiscoveryd339a9e7-bc32-49c4-ba48-a17343d40092
relation.isProjectOfPublication2ab8da71-1862-4c7b-96fb-6311d64d27e9
relation.isProjectOfPublicationfafa76a6-2cd2-4a6d-a3c9-772f34d3b91f
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