AUTHOR=Oliveira Sónia , Torres Pérez María Dolores , Sousa Isabel , Raymundo Anabela 

TITLE=3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

JOURNAL=Frontiers in Food Science and Technology

VOLUME=3

YEAR=2023

URL=https://www.frontiersin.org/journals/food-science-and-technology/articles/10.3389/frfst.2023.1265828

DOI=10.3389/frfst.2023.1265828

ISSN=2674-1121

ABSTRACT=<p>The aim of the present work was to study the potential health benefits of 3D snacks enriched with increasing levels of incorporation of <italic>C. vulgaris</italic> (2%–18% w/w). Health impact was evaluated based on the nutritional profile of snacks, as well as protein digestibility, mineral bioaccessibility, glycemic index and antioxidant activity. Higher additions of <italic>Chlorella vulgaris</italic> to snack’s formulation led to obtain a new food product with elevated nutritional properties, that is a source of protein and minerals, that presents a lower glycemic index, a boosted antioxidant activity and an enhanced mineral bioaccessibility. Despite substantial evidence on the health benefits of microalgae-derived food products, functional food value of algae products remains largely qualitative. The present work contributed to provide insights on bioaccessibility of nutritional compounds of a microalgae food—3D snack–aiming to provide a more sustainable healthy food choice.</p>