Advancing 3D-printed seafood analogues with Tetraselmis chui and Tetraselmis chui Water extract

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dc.commentsCEB58436
dc.contributor.authorMoreira, Catarina
dc.contributor.authorMolina-Montero, Carmen
dc.contributor.authorFerreira-Santos, Pedro
dc.contributor.authorTeixeira, J. A.
dc.contributor.authorRocha, Cristina M.R.
dc.contributor.authorMartínez-Monzó, Javier
dc.date.accessioned2025-10-10T19:41:45Z
dc.date.issued2025-07-22
dc.date.updated2025-09-30T15:10:15Z
dc.description.abstractThe urgent need for sustainable agrifood practices has driven the exploration of alternative protein sources. This study investigates the potential of Tetraselmis chui and its extract as ingredients in 3D-printed seafood analogues. The rheological, textural, and color properties of Tetraselmis chui and Tetraselmis chuis extract were compared with pea protein. The results demonstrated that Tetraselmis chui and Tetraselmis chuis extract combined with pea protein can be effectively used in 3D food printing, with Tetraselmis chui showing superior structural integrity and rheological properties to Tetraselmis chui extract. The incorporation of Tetraselmis chui and Tetraselmis chuis extract influenced the texture and color of the printed products, with Tetraselmis chui providing a more stable gel structure. This research highlights the potential of microalgae as a sustainable ingredient in developing plant-based seafood alternatives, contributing to the advancement of eco-friendly food production technologies. eng
dc.description.sponsorshipOpen Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This study was also supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and LA/P/0029/2020 (LABBELS – Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems). Catarina Moreira is a recipient of PhD scholarships supported by FCT (Ref. 2021.05734.BD), and Carmen Molina-Montero holds a FPI PhD contract granted by the Universitat Politècnica de Valencia subprograma 1 (PAID 01 21). Pedro Ferreira-Santos received support from the Consellería de Educación, Ciencia, Universidades e Formación Profesional of Xunta de Galicia, and the University of Vigo through a postdoctoral contract (reference 0623–137919) under the agreement for the development of strategic actions at the Campus Auga—Ourense (2024–2027). Javier Martínez Monzó received financial support from the Generalitat Valenciana (AGROALNEXT/2022/001).
dc.distributioninternational
dc.identifier.citationMoreira, C., Molina-Montero, C., Ferreira-Santos, P. et al. Advancing 3D-Printed Seafood Analogues with Tetraselmis chui and Tetraselmis chui Water Extract. Food Bioprocess Technol 18, 8845–8860 (2025). https://doi.org/10.1007/s11947-025-03965-9
dc.identifier.doi10.1007/s11947-025-03965-9
dc.identifier.issn1935-5130
dc.identifier.urihttps://hdl.handle.net/1822/97441
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer Nature
dc.relationCentre of Biological Engineering of the University of Minho [UIDB/04469/2020]
dc.relationAssociate Laboratory on Biotechnology, Bioengineering and microELectromechanical Systems [LA/P/0029/2020]
dc.relationSeafood analog from algae biomass – challenges on protein rearrangement and flavor retention [2021.05734.BD]
dc.relation.hasversionhttps://link.springer.com/article/10.1007/s11947-025-03965-9
dc.rightsopenAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject3D printing
dc.subjectColor
dc.subjectMicroalgae
dc.subjectRheology
dc.subjectTexture
dc.titleAdvancing 3D-printed seafood analogues with Tetraselmis chui and Tetraselmis chui Water extracteng
dc.typearticle
dspace.entity.typePublication
oaire.awardNumberUIDB/04469/2020
oaire.awardNumberLA/P/0029/2020
oaire.awardNumber2021.05734.BD
oaire.awardTitleCentre of Biological Engineering of the University of Minho [UIDB/04469/2020]
oaire.awardTitleAssociate Laboratory on Biotechnology, Bioengineering and microELectromechanical Systems [LA/P/0029/2020]
oaire.awardTitleSeafood analog from algae biomass – challenges on protein rearrangement and flavor retention [2021.05734.BD]
oaire.awardURIhttps://hdl.handle.net/1822/97234
oaire.awardURIhttps://hdl.handle.net/1822/97179
oaire.awardURIhttps://hdl.handle.net/1822/97312
oaire.citationConferencePlaceUnited States
oaire.citationEndPage8860
oaire.citationIssue10por
oaire.citationStartPage8845
oaire.citationVolume18
oaire.funderIdentifierhttp://doi.org/10.13039/501100001871
oaire.funderIdentifierhttp://doi.org/10.13039/501100001871
oaire.funderIdentifierhttp://doi.org/10.13039/501100001871
oaire.funderNameFundação para a Ciência e a Tecnologia, I.P.
oaire.funderNameFundação para a Ciência e a Tecnologia, I.P.
oaire.funderNameFundação para a Ciência e a Tecnologia, I.P.
oaire.fundingStreamConcurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017/2018) - Financiamento Base
oaire.fundingStreamConcurso para Atribuição do Estatuto e Financiamento de Laboratórios Associados (LA)
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
relation.isProjectOfPublication4b81f748-715d-4f67-a957-25742087087b
relation.isProjectOfPublicatione6453fda-bc44-4538-917a-a94b535634c4
relation.isProjectOfPublication1e2597fa-7a81-4525-87d3-f9e60575b3fc
relation.isProjectOfPublication.latestForDiscovery4b81f748-715d-4f67-a957-25742087087b
sdum.journalFood and Bioprocess Technology

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