engleski

Application of additive technology in a production of functional strawberry-based product

Nowadays, consumers are increasingly demanding nutritious foods that have a positive impact on their health. Strawberry represents a valuable biological potential for humans due to its rich composition of phenolic compounds. The application of additive technologies also known as 3D-printing (3DP), enables the production of three- dimensional, personalized, functional products using layer-by-layer technology. Accordingly, the aim of this work was to design a new functional strawberry-product using 3DP. To this end, two sets of different printing parameters (i.e., printing speed, ingredient flow speed, first- layer-nozzle height and line thickness) were evaluated on the printability of a strawberry- based formulation. The formulation was developed by separately adding different proportions (10, 15, 20%) of wheat and corn starch. The contents of total phenolic compounds, monomeric anthocyanins and antioxidant capacity were investigated in all samples. The results showed that different starch proportions and starch types affected the content of the studied bioactive compounds and antioxidant activity. Both starches were suitable carrier materials and can be used for the production of 3DP products. However, optimization of all parameters (starch types and ratios program parameters: printing speed, ingredient flow speed, height of first-layer-nozzle and line thickness) is required to obtain a product with desired and functional properties.

3D-printing ; functional food ; strawberry ; sustainable processing

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