ArticleAntioxidants (Basel, Switzerland)2023
3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability.
Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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The trial behind it
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Who cites it
10 citing papers in PubMed.
- Jostaberry (Antioxidants (Basel, Switzerland) · 2026Article
- Print, Eat, Heal: Unravelling the Potential of Bioactives in 3D Food Technology.Foods (Basel, Switzerland) · 2026Review
- Edible Coatings for Fresh Fruits: Functional Roles, Optimization Strategies, and Analytical Perspectives.Plants (Basel, Switzerland) · 2026Review
- Enhancing 3D Printing Performance and Product Quality Through the Valorization of Food By-Products and Waste.Comprehensive reviews in food science and food safety · 2025Review
- Advanced 3D Food Printing with Simultaneous Cooking and Generative AI Design.Advanced materials (Deerfield Beach, Fla.) · 2025Article
- Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing-A Review.Foods (Basel, Switzerland) · 2024Review
- Studying the impact of 3d printing technology on safety indicators of plant-based burger.Food chemistry: X · 2024Article
- Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks.Foods (Basel, Switzerland) · 2024Article
- The Application of Probiotic Bacteria from Strawberry (Microorganisms · 2024Article
- Enhancing antioxidant delivery through 3D printing: a pathway to advanced therapeutic strategies.Frontiers in bioengineering and biotechnology · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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
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Registered trials
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