3D printing is an emerging and powerful technique to create shape-defined three-dimensional structures for tissue engineering applications. Herein, different alginate–cellulose formulations were optimized to be used as printable inks. Alginate (Alg) was chosen as the main component of the scaffold due to its tunable mechanical properties, rapid gelation, and non-toxicity, whereas microcrystalline cellulose (MCC) was added to the hydrogel to modulate its mechanical properties for printing. Additionally, Fmoc-FFY (Fmoc: 9-fluorenylmethoxycarbonyl; F: phenylalanine; Y: tyrosine), a self-assembled peptide that promotes cell adhesion was incorporated into the ink without modifying its rheological properties and shear-thinning behavior. Then, 3D-printed scaffolds made of Alg, 40% of MCC inks and Fmoc-FFY peptide were characterized by scanning electron microscopy and infrared spectroscopy, confirming the morphological microstructure of the hydrogel scaffolds with edged particles of MCC homogeneously distributed within the alginate matrix and the self-assembly of the peptide in a β-sheet conformation. Finally, the cytocompatibility of the scaffolds was tested in contact with the MG63 osteosarcoma cells, confirming the absence of cytotoxic components that may compromise their viability. Interestingly, MG63 cell growth was retarded in the scaffolds containing the peptide, but cells were more likely to promote adhesive interactions with the material rather than with the other cells, indicating the benefits of the peptide in promoting biological functionality to alginate-based biomaterials.

Interest in alternative protein sources has grown, with Spirulina, a microalga belonging to the genus Limnospira (formerly Arthrospira), emerging as a key option. Guided by sustainability principles, this study explored the gelling capacity and hydrogel-forming properties of integral Spirulina biomass (SpB), targeting applications in structured foods. Two experimental designs (DoE) were employed. One to identify key factors influencing hydrogel formation, and another to optimize the formulation (22 wt%, pH 5.6, thermal gelation at 90 °C). Syneresis analysis revealed that high SpB hydrogels experienced less water loss, with the 22% sample losing just 2.51% after 14 days, due to its dense, particulate morphology as observed by means of scanning electron microscopy. Rheological analysis confirmed the optimized formulation’s superior mechanical properties, with a storage modulus (G′) 24-times higher than the low concentration reference sample (~1890 Pa), remaining dominant over the loss modulus (G″) (G′ > G″) across the analysed frequency range, corroborating a strong elastic behaviour. Although the recovery tests showed partial recovery (27.1%) after high shear, the high residual stiffness (≈515 Pa) confirmed the material’s ability to maintain its shape. These results enabled successful 3D printing tests with the optimized hydrogel, pointing out its potential for innovative food applications in structured food design.