  The antioxidant activity of baked foods is of utmost interest when
envisioning enhancing their health benefits. Incorporating functional
ingredients is challenging since their bioactivity naturally declines during
baking. In this study, 3D food printing and design of experiments are employed
to clarify how the antioxidant activity of cookies enriched with encapsulated
polyphenols can be maximized. A synergistic effect between encapsulation, time,
temperature, number of layers, and infill of the printed cookies was observed
on the moisture and antioxidant activity. Four-layer cookies with 30 % infill
provided the highest bioactivity and phenolic content if baked for 10 min and
at 180 {\deg}C. The bioacitivity and total phenolic content improved by 115 %
and 173 %, respectively, comparing to free extract cookies. Moreover, the
proper combination of the design and baking variables allowed to vary the
bioactivity of cooked cookies (moisture 3-5 %) between 300 to 700
{\mu}molTR/gdry. The additive manufacture of foods with interconnected pores
could accelerate baking and browning, or reduce thermal degradation. This
represents a potential approach to enhance the functional and healthy
properties of cookies or other thermal treated bioactive food products.
