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

This study develops algae- and plant-based (bio)inks for cultured seafood: κ‑CAM bioinks (κ‑carrageenan, alginic acid, methylcellulose) that support seabass embryonic cells (DLEC) and microalgae-enriched fat inks (mFAT) designed for organoleptic enhancement. κ‑CAM formulations exhibited shear‑thinning, thixotropic recovery, and self‑supporting gelation in the 20–30 °C range compatible with fish cell culture. Uniaxial compression of cast hydrogels yielded Young’s moduli of 14.62–25.70 kPa—within texture-relevant ranges for adipose and muscle tissues—while water content exceeded 89%. DLEC-laden κ‑CAM prints maintained high viability (≥76% up to 15 days). Microalgae (Nannochloropsis oceanica, Tetraselmis chuii, Phaeodactylum tricornutum) enhanced smell/taste in mFAT inks; SFOwaxO3.6NO enabled robust prints including a 35 mm‑tall calamari prototype. Dual‑extruded hybrid constructs (κ‑CAM + mFAT) preserved cell viability, demonstrating a pathway to cultured seafood with improved sensorial qualities.