Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Feb 10;12(2):436.
doi: 10.3390/antiox12020436.

3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability

Anica Bebek Markovinović  1 , Predrag Putnik  2 , Tomislav Bosiljkov  1 , Deni Kostelac  1 , Jadranka Frece  1 , Ksenija Markov  1 , Adrijana Žigolić  1 , Jelena Kaurinović  1 , Branimir Pavlić  3 , Boris Duralija  4 , Sandra Zavadlav  5 , Danijela Bursać Kovačević  1
Affiliations

3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability

Anica Bebek Markovinović et al. Antioxidants (Basel). .

Abstract

3D printing technology (3DP) as additive manufacturing is an innovative design technology that can meet the individual nutritional and sensory needs of consumers. Therefore, the aim of this work was to apply 3DP in the production of a strawberry-based functional product with the addition of two hydrocolloids (corn and wheat starch) in three proportions (10, 15 and 20%) and to investigate the influence of 3DP process parameters on physico-chemical and textural properties, as well as the bioactive and antioxidant potential and microbiological stability, with(out) the addition of natural antimicrobial agents. Starch type had a significant effect on all tested bioactive compounds, as well as on starch content, except for total phenolic and hydroxycinnamic acid contents. Considering the content of bioactive compounds and antioxidant capacity, program 2 proved to be more suitable than program 1. All samples exhibited good textural properties, a high degree of stability and minimal geometric deviations. Regarding microbiological safety, no pathogenic bacteria were found in the 3DP samples during storage. The 3DP sample with added citral at a concentration of 75 mg L-1 showed the best microbiological quality. Ultimately, 3DP can be successfully used for the production of new strawberry-based functional products.

Keywords: additive manufacturing; antioxidant capacity; bioactive compounds; functional food; microbiology; rheology; starch; strawberry.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Microscopic pictures (500×) of 3DP samples: Influence of added starch, 10% (A); 15% (B); 20% (C), on the lightness (L*).
Figure 2
Figure 2
Volume size distribution of control sample (green), and sample 7 with 20% of corn starch (red).
See this image and copyright information in PMC

References

    1. Kerry Group ProActive Health Division Global Survey. [(accessed on 29 November 2022)]. Available online: https://www.kerry.com/
    1. Bursać Kovačević D., Brdar D., Fabečić P., Barba F.J., Lorenzo J.M., Putnik P. Strategies to achieve a healthy and balanced diet: Fruits and vegetables as a natural source of bioactive compounds. In: Barba F.J., Putnik P., Bursać Kovačević D., editors. Agri-Food Industry Strategies for Healthy Diets and Sustainability. Academic Press; Cambridge, MA, USA: 2020. pp. 51–88.
    1. Giampieri F., Forbes-Hernandez T.Y., Gasparrini M., Alvarez-Suarez J.M., Afrin S., Bompadre S., Quiles J.L., Mezzetti B., Battino M. Strawberry as a health promoter: An evidence based review. Food Funct. 2015;6:1386–1398. doi: 10.1039/C5FO00147A. - DOI - PubMed
    1. WHO Healthy Diet. [(accessed on 29 November 2022)]. Available online: https://www.who.int/news-room/fact-sheets/detail/healthy-diet.
    1. Ricci I., Derossi A., Severini C. Fundamentals of 3D Food Printing and Applications. Academic Press; Cambridge, MA, USA: 2019. 3D printed food from fruits and vegetables; pp. 117–149.

LinkOut - more resources