Jostaberry (Ribes × nidigrolaria) as a Functional Ingredient for 3D Printed Snacks: Impact of Starch Type and Storage on Antioxidant Profile and Stability

The growing demand for functional foods and personalized nutrition has increased interest in three-dimensional printing (3DP) as a technology for developing customized food products. Jostaberry (Ribes × nidigrolaria), a fruit rich in antioxidant compounds, has rarely been explored in 3DP food applications. This study evaluated the suitability of jostaberry for producing 3DP snacks and investigated the effects of starch type (corn or wheat) and storage (12 days/4 °C) on physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological stability. Both starch type and storage significantly influenced product characteristics, whereas storage was the main factor affecting stability. During storage, moisture loss, changes in total soluble solids, color differences, and reductions in organic acid concentrations were observed. Although condensed tannins and anthocyanins decreased by 27.6% and 37.3%, respectively, total phenolic content remained relatively stable, suggesting compound-specific changes rather than an overall loss of phenolics. Compared with wheat starch, corn starch resulted in higher total flavonoid and hydroxycinnamic acid contents, whereas wheat starch retained higher malic acid concentrations. Antioxidant capacity also gradually decreased during storage. Despite these changes, the 3DP snacks remained microbiologically stable and complied with food safety requirements throughout the storage period. These findings demonstrate that jostaberry is a promising functional ingredient for 3DP snacks, providing high bioactive potential and acceptable refrigerated storage stability.