How additive manufacturing can boost the bioactivity of baked functional foods

The antioxidant activity of baked foods is utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients challenging since bioactivity naturally declines during baking. In this study, 3D food printing and design experiments are employed to clarify how the cookies enriched with encapsulated polyphenols can be maximized. A synergistic effect between encapsulation, time, temperature, number layers, infill printed was observed on moisture activity. Four-layer 30 % provided highest phenolic content if for 10 min at 180 {\deg}C. bioacitivity total improved by 115 173 %, respectively, comparing free extract cookies. Moreover, proper combination baking variables allowed vary cooked (moisture 3-5 %) 300 700 {\mu}molTR/gdry. additive manufacture interconnected pores could accelerate browning, or reduce thermal degradation. This represents a potential approach enhance healthy properties other treated bioactive products.