Microalgae-enriched (bio)inks for 3D bioprinting of cultured seafood

Marques, Diana M. C.; Jabouille, Madalena; Gusmão, Afonso; Leite, Marco; Sanjuan-Alberte, Paola; Ferreira, Frederico Castelo

Key information

Authors:

Marques, Diana M. C.; Jabouille, Madalena; Gusmão, Afonso (Afonso Da Mota Veiga Gusmão); Leite, Marco (Marco Leite); Sanjuan-Alberte, Paola (Paola Sanjuan Alberte); Ferreira, Frederico Castelo (Frederico Castelo Alves Ferreira)

Published in

December 1, 2025

Abstract

Cultured seafood offers a sustainable alternative to traditional seafood by eliminating the need for animal sacrifice and reducing environmental impacts. 3D bioprinting enables precise manufacturing of these products by combining animal cells with plant-based materials. This study introduces novel (bio)inks: (i) κ-CAM bioinks (κ-carrageenan, alginate, and methylcellulose) compatible with seabass cells; and (ii) mFAT inks, plant-based fat inks containing microalgae for enhanced organoleptic properties. κ-CAM bioinks revealed Young’s modulus between 14.62 and 25.70 kPa values, suitable for cultured seafood products. Both κ-CAM and mFAT formulations presented adequate printability (Pr~1). Dicentrarchus labrax Embryonic Cells, encapsulated in κ-CAM bioinks, maintained viabilities >76.14% for up to 15 days. A preliminary assessment confirmed that specific microalgae can enhance the sea-like smell and flavor of the mFAT ink, and a 3D-printed calamari was fabricated to showcase its potential in the manufacturing of complex structures. Finally, hybrid structures combining both types of (bio)inks were also developed.