3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris
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Microalgae-based biomass has great nutritional appeal but still has a high rejection rate due to its color, flavor, and intense odor.
“One example of a current application is the incorporation of microalgae-based biomass, which has great nutritional appeal but still has a high rejection rate due to its individual characteristics, such as color, flavor, and intense odor (Letras et al., 2022).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Letras et al., 2022
The Introduction (page unavailable) describes the nutritional value of microalgae and says their smell, flavour, and colour affect consumer perception. It does not establish a high rejection rate caused by those traits. In §3.2.7, the 5% Spirulina snack was the most liked overall, so the study’s sensory results do not substantiate that stronger claim. (LLM, conf=0.88)
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Protein Fortification of Millet-Based Gluten-Free Snacks Designed for 3D Printing
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New generation of cereal-based products
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Self-citationSpirulina as a food supplement in the 3D printing of meat analogs
Lopes, L. C., da Rosa, G. M., & Costa, J. A. V. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101176 · Cited by 2 · see citing works
3D Printing for the Production of Food Analogues
Günal‐Köroğlu, D., Erünsal, S. Ç., Özkan, G., Subaşı, B. G., & Yavuz-Düzgün, M. (2024) · Springer eBooks · doi:10.1007/978-3-031-69872-9_14 · Cited by 2 · see citing works
Chlorella vulgaris mikroalg ilavesiyle zenginleştirilmiş erişte üretimi
Sıçramaz, H., Karabulut, G., & Yıldız, S. (2024) · Ege Üniversitesi Ziraat Fakültesi Dergisi · doi:10.20289/zfdergi.1414830 · Cited by 1 · see citing works
Protein and amino acid production in algal bioreactors
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Pereira, T., Barroso, S., Teixeira, P. C. M., Domingues, M. R., Maurício, T., Mendes, S., Pinto, F. R., Freire, C. D., Matos, G., Saraiva, J. A., et al. (2024) · Foods · doi:10.3390/foods13233913 · Cited by 1 · see citing works
Advancing 3D-Printed Seafood Analogues with Tetraselmis chui and Tetraselmis chui Water Extract
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Algae-Based Proteins and Biomass as Clean-Label Ingredients for the Food Industry
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ОБҐРУНТУВАННЯ ТЕХНОЛОГІЇ КРЕКЕРІВ ІЗ ВИКОРИСТАННЯМ РОСЛИННОЇ СИРОВИНИ ПІДВИЩЕНОЇ ХАРЧОВОЇ ЦІННОСТІ
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Algae in 3D Printing: Materials & Applications
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Algae-Derived Food and Feed Products
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Spirulina (Arthrospira platensis) as an alternative ingredient for 3D printed white chocolate
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Microalgae Pigments in Foodstuffs: Food Innovations Appealing to the Social Acceptance of Consumers?
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Printing Green: Microalgae-Based Pigments for 3D Printing
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Self-citationAdvancing 3D printing in food systems for a sustainable circular economy and waste management
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Case study I: Health and wellness applications of 3D printed food
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3D Food Printing and Extrusion of Spirulina ‐Enriched Foods: A Bibliometric and Systematic Review
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Microalgae and Food Applications
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- Authors
- Letras, P., Oliveira, S., Varela, J., Nunes, M. C., & Raymundo, A.
- Affiliations
- University of Algarve (PT)
- University of Lisbon (PT)
- Corresponding author
- Letras, P.
- Venue
- Algal Research
- Publisher
- Elsevier BV
- Published
- 2022-11
- Volume
- 68
- Pages
- 102863
- ISSN
- 2211-9264 (ISSN-L)
- OpenAlex
- W4297327816
- Cited by
- 73
- References
- 54
- Citations by year
- 2026: 20 · 2025: 21 · 2024: 22 · 2023: 10
- FWCI
- 3.61
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Algal Research (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by)
- Funders
- Centro de Ciências do Mar (UIDP/04326/2020, LA/P/0101/2020)
- Fundação para a Ciência e a Tecnologia (LEAF - UIDB/04129/2020)
- Topics
- Physical Sciences › Engineering › Automotive Engineering › Additive Manufacturing and 3D Printing Technologies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- 3D food printing, Spirulina, Spirulina platensis, Chlorella vulgaris, dough rheology, texture features, nutritional characterization, protein content, mineral content, antioxidant activity, total phenolic content, color, sensory acceptability, food sustainability
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