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<p>The urgent need for sustainable agrifood practices has driven the exploration of alternative protein sources. This study investigates the potential of <i>Tetraselmis chui</i> and its extract as ingredients in 3D-printed seafood analogues. The rheological, textural, and color properties of <i>Tetraselmis chui</i> and <i>Tetraselmis chui’s</i> extract were compared with pea protein. The results demonstrated that <i>Tetraselmis chui</i> and <i>Tetraselmis chui’s</i> extract combined with pea protein can be effectively used in 3D food printing, with <i>Tetraselmis chui</i> showing superior structural integrity and rheological properties to <i>Tetraselmis chui</i> extract. The incorporation of <i>Tetraselmis chui</i> and <i>Tetraselmis chui’s</i> extract influenced the texture and color of the printed products, with <i>Tetraselmis chui</i> 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.</p>

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Advancing 3D-Printed Seafood Analogues with Tetraselmis chui and Tetraselmis chui Water Extract

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年7月22日

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  • Catarina Moreira,
  • Carmen Molina-Montero,
  • Pedro Ferreira-Santos,
  • José A. Teixeira,
  • Cristina M. R. Rocha,
  • Javier Martínez-Monzó

摘要

The 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 chui’s extract were compared with pea protein. The results demonstrated that Tetraselmis chui and Tetraselmis chui’s 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 chui’s 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.