3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability
Anica Bebek Markovinović,
Predrag Putnik,
Tomislav Bosiljkov,
Deni Kostelac,
Jadranka Frece,
Ksenija Markov,
Adrijana Žigolić,
Jelena Kaurinović,
Branimir Pavlić,
Boris Duralija,
Sandra Zavadlav,
Danijela Bursać Kovačević
Affiliations
Anica Bebek Markovinović
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Predrag Putnik
Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
Tomislav Bosiljkov
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Deni Kostelac
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Jadranka Frece
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Ksenija Markov
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Adrijana Žigolić
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Jelena Kaurinović
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Branimir Pavlić
Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
Boris Duralija
Department of Pomology, Division of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Sandra Zavadlav
Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia
Danijela Bursać Kovačević
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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.
