Rheological Characterization of Future Nanoencapsulated Spirulina and its Recovery Biomass in 3D-Printed Snacks

The 3D printing technology enables tunable food products with several shapes and ingredients. The dough's stability directly affects the final shape, dimensions, and texture. In this sense, previous work from our research group demonstrated smoother printability using 0% to 5% microalgal biomass and a preference for 5% Spirulina 3D-printed snacks through sensorial tests. Thus, the presentwork aimed to achieve the best printability of the control dough, as a bioink, for 3Dprinting snacks for further incorporation of Spirulina biomass (SB) residual biomass (RB) at 5% concentration, and ii) nanoencapsulated SB and RB at 5% concentration. Hence, small amplitude oscillatory shear (SAOS) measurements (stress, time, and frequency sweeps) were performed. The maturation time for the dough is approximately 128 min. After stabilization, the layers in the printing process were more defined and presented better printability.