3D Printingfor Seafood Mimic: Factors Impacting theRheology and Texture of Microalgae and Mung Bean Protein Compositeink

Amidst concerns over contamination and overfishing of conventional seafood, alternatives made from plant proteins would offer a promising sustainable solution. In this study, we report the use of mung bean protein and microalgae biomass, which are underutilized but sustainable protein sources, for creating plant-based seafood analogs through 3D printing. The formulation of a composite ink was achieved using mung bean protein and bead-milled microalgae biomass. The ink was subjected to 3D printing to replicate the texture of a calamari product. By examining the effects of gellan gum and calcium chloride, the optimal concentrations (1.5% gellan gum, 2% fat, and 10% microalgae biomass) were identified to ensure desirable rheological properties, shear-thinning behavior, and postprocessing stability, which are critical for achieving a texture akin to a calamari product. The ink formulation containing 10% microalgae demonstrated a protein concentration of 19.61 ± 0.00%. This research demonstrates the potential of 3D printing technology to produce customizable, nutritious seafood mimics, leveraging natural protein sources to contribute to food innovation and sustainability.