GreenFoods: Producing Eco-Friendly Algae Extracts with Eutectic Solvents for 3D-Printed Food Components

• Grant number: 25/16188-6
• Support Opportunities: Scholarships in Brazil - Master
• Start date: September 01, 2025
• End date: August 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Leonardo Mendes de Souza Mesquita
• Grantee: Giovanna Ribeiro Romanini
• Host Institution: Instituto de Biociências (IB). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated research grant: 23/16744-0 - Sustainable innovations: the biorefinery revolution via macroalgae valorization using renewable solvents towards a (green/blue) economy, AP.JP

Abstract

This project proposes the development of a sustainable green biorefinery approach to valorize algal biomass by producing bioactive compounds with high technological and nutritional potential for incorporation into 3D-printed food components. Three algae species-Caulerpa sp., Solieria filiformis, and Palmaria palmata-will be explored as sources of polysaccharides, proteins, fatty acids, and antioxidant compounds. A combination of in silico screening (COSMO-RS) and experimental trials will guide the formulation of biocompatible eutectic solvents optimized for the selective extraction of target metabolites. Advanced extraction technologies, including ultrasound-assisted, microwave-assisted, and high-pressure extraction, will be employed to maximize yields while reducing energy and solvent consumption. Extracts will be characterized by UV-Vis, HPLC-PDA-MS/MS, GC-FID, GC-MS, FTIR, and elemental analysis. The bioactive-rich fractions will be used to formulate hydrogels, oleogels, and bigels designed for 3D printing, replacing conventional thickening agents with algae-derived polysaccharides. Rheological, mechanical, and microstructural evaluations will ensure printability and structural stability, while in vitro gastrointestinal models will assess controlled release of bioactives. Antioxidant capacity, cytotoxicity, and safety will also be determined. By integrating green chemistry, marine biotechnology, and additive manufacturing, this project aims to generate eco-friendly functional food ingredients, contributing to the advancement of sustainable Blue Economy strategies and innovative food technologies