Spirulina as a food supplement in the 3D printing of meat analogs

Abstract

The increased consumption of animal-based proteins has raised environmental concerns due to adverse impacts such as greenhouse gas emissions and intensive use of natural resources. The transition to a more plant-based diet is recognized as an effective solution to mitigate these impacts, and meat analogs are considered promising due to their physical, chemical, functional, sensory, and nutritional properties. These substitutes include restructured plant-based products, vegetables, and innovations. Spirulina biomass emerges as a promising raw material to produce meat analogs, as it is certified safe and considered a complete food due to its content of proteins, essential amino acids, minerals, and vitamins. 3D printing technology plays a crucial role in this transition, offering a variety of plant-based alternatives and allowing for the customization of geometries, structures, and food compositions. This article aims to explore the potential of 3D printing in the formulation of plant-based foods, with an emphasis on the incorporation of Spirulina as a food supplement. The research reveals the diversity of alternative protein sources, such as vegetables, restructured plant-based products, innovations with different vegetables and microalgae. Spirulina biomass is noteworthy for its safety certification and comprehensive nutritional profile. Technology, especially 3D printing, plays a crucial role in the production of these analogs, allowing customization and innovation in food composition. However, the challenges indicate the need for further studies and the combination of vegetable proteins to achieve a texture suitable for consumers. Exploring synergies with different protein sources is vital to broadening product diversity and improving consumer acceptance. The use of Spirulina in the 3D printing of meat analogs stands out as a promising alternative, offering nutritional, functional, sensory, and environmental benefits. Despite the technological challenges, the potential of this approach in creating plant-based products can meet sustainable and innovative food demands, representing a revolution in the food industry towards healthier, more personalized, and attractive foods.