Bioaccessibility of microalgae chlorophylls in 3D printed bigels: relationship between bigel composition, physical, mechanical and microstructural characteristics

Abstract

In recent decades, microalgae have stood out as one of the most promising renewable biomass sources for obtaining emerging bioactive compounds, among which the phytochemicals chlorophylls are highlighted. In addition to their application as pigments, these compounds have attracted interest in the food industry, mainly in developing products with functional and nutraceutical properties to promote health. For this, the bioaccessibility of these molecules must be thoroughly understood, and the factors that can influence their digestion must be duly explored. It is known that factors such as components and physical properties of the food matrix directly impact the bioaccessibility of bioactive compounds, such as chlorophylls. Therefore, in an attempt to improve the bioaccessibility of these molecules in food, several strategies are being considered. One of the alternatives is incorporating these compounds in gel systems, bigels being a potential alternative. In addition, these materials have desirable properties for application as food inks for 3D food printing, a disruptive technology to obtain foods with customized nutritional and texture properties. Considering all these aspects, this project proposes to evaluate and broadly understand the bioaccessibility of chlorophylls from Scenedesmus obliquus and Arthrospira platensis when incorporated into bigels systems and 3D printed. It will also be the focus of the study to explore the relationship between composition, physical, mechanical, and microstructural characteristics of bigels in the bioaccessibility of chlorophylls. For this purpose, bigels with different physical characteristics will be prepared by changing the hydrogel:oleogel ratio. The microstructure of bigels in different stages of digestion will also be evaluated and related to bioaccessibility. (AU)