How additive manufacturing can boost the bioactivity of baked functional foods

The antioxidant activity of baked foods is of utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients is challenging since their bioactivity naturally declines during baking. In this study, 3D food printing and design of experiments are employed to clarify how the antioxidant activity of cookies enriched with encapsulated polyphenols can be maximized. A synergistic effect between encapsulation, time, temperature, number of layers, and infill of the printed cookies was observed on the moisture and antioxidant activity. Four-layer cookies with 30% infill provided the highest bioactivity and phenolic content if baked for 10 min and at 180 degrees C. The bioacitivity and total phenolic content improved by 115% and 173%, respectively, comparing to free extract cookies.Moreover, the proper combination of the design and baking variables allowed to vary the bioactivity of cooked cookies (moisture 3-5%) between 300 and 700 mu molTR/gdry. The additive manufacture of foods with interconnected pores could accelerate baking and browning, or reduce thermal degradation. This represents a potential approach to enhance the functional and healthy properties of cookies or other thermal treated bioactive food products.

Automated summary

In this study, the antioxidant activity of cookies enriched with encapsulated polyphenols was maximized through 3D food printing and design of experiments. A synergistic effect on moisture and antioxidant activity was observed between encapsulation, time, temperature, number of layers, and infill of the printed cookies. Proper combination of design and baking variables allowed to vary the bioactivity of cookies between 300 and 700 mu molTR/gdry.