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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, J.
dc.contributor.authorNunes, M.C.
dc.contributor.authorRaymundo, Anabela
dc.date.accessioned2022-11-03T15:24:09Z
dc.date.available2022-11-03T15:24:09Z
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 phenolics, 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 consumerspt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlgal Research 68 (2022) 102863pt_PT
dc.identifier.doihttps://doi.org/10.1016/j.algal.2022.102863pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/25887
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationLA/P/0101/2020pt_PT
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.relationAlgarve Centre for Marine Sciences
dc.relationAlgarve Centre for Marine Sciences
dc.relation.publisherversionwww.elsevier.com/locate/algalpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
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.titleAlgal Researchpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRaymundo
person.givenNameAnabela
person.identifier1445512
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.orcid0000-0001-5266-1685
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id55957162900
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.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication63f1faff-64dd-41b7-9419-2345092cf183
relation.isAuthorOfPublication.latestForDiscovery63f1faff-64dd-41b7-9419-2345092cf183
relation.isProjectOfPublication68ef0aed-47b8-469e-819f-7175024862e9
relation.isProjectOfPublication69b1e876-d6a9-43f3-b5db-da479af096c9
relation.isProjectOfPublicationc0c8a81e-3aa9-4bb1-b781-35c1bca4ffc4
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