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Green algae, also referred to as chlorophytes, are different from red algae in having the chloroplasts containing chlorophylls a and b, which give them their distinct green hue. However, they lack phycobiliproteins, preventing them from developing the red or blue-green pigmentation seen in red algae. In terms of photosynthetic pigment composition, green algae closely resemble plants and share a close evolutionary relationship with them. Taxonomically Green algae belong to Phylum Chlorophyta in...
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The kingdom Archaeplastida encompasses red and green algae, along with land plants. Unlike other protists with chloroplasts that arose through secondary endosymbiosis, only red and green algae originated from primary endosymbiotic events. This diverse group of eukaryotic organisms contains chlorophyll and performs oxygenic photosynthesis.Algae exist in various forms, from large brown kelp in coastal waters to green scum in puddles and stains on rocks or soil. Some species are responsible for...
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Red algae, also known as rhodophytes, are primarily found in marine environments, though some species inhabit freshwater and terrestrial ecosystems. These organisms exist in both unicellular and multicellular forms, with some multicellular varieties reaching macroscopic sizes.As phototrophic organisms, red algae contain chlorophyll a; however, their chloroplasts lack chlorophyll b. Instead, they possess phycobiliproteins, which serve as major light-harvesting pigments, similar to those found in...
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The group Stramenopiles include some phototrophic microorganisms. Members of this group possess flagella covered in numerous short, hairlike extensions, a feature that inspired the group's name, derived from the Latin words for "straw" and "hair." Some of the main categories of Stramenopiles include diatoms, golden algae, and brown algae.Diatoms are unicellular, photosynthetic eukaryotes, with over 200 known genera. They play a key role in the planktonic communities of both marine and...
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Exploring the Development of a Clean-Label Vegan Burger Enriched with Fermented Microalgae.

Joseane C Bassani1,2, Valter F R Martins1, Joana Barbosa1

  • 1CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal.

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Summary
This summary is machine-generated.

Fermentation of red microalgae Haematococcus pluvialis and Porphyridium cruentum with Lactiplantibacillus plantarum improves their antioxidant activity and sensory profiles. This process enhances their potential as sustainable ingredients for plant-based foods.

Keywords:
Haematococcus pluvialisLactiplantibacillus plantarumPorphyridium cruentumantioxidant activitycolorfermentationmicroalgaeplant-based meat analogue (PBMA)vegan burgervolatile organic compounds

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Area of Science:

  • Food Science
  • Microbiology
  • Biotechnology

Background:

  • Red microalgae like Haematococcus pluvialis and Porphyridium cruentum are rich in bioactive compounds but have intense flavors limiting food applications.
  • Developing strategies to improve microalgal sensory properties is crucial for their wider adoption in food products.

Purpose of the Study:

  • To evaluate the impact of Lactiplantibacillus plantarum fermentation on the physicochemical and functional properties of H. pluvialis and P. cruentum biomasses.
  • To assess changes in antioxidant activity, color, amino acid profiles, and volatile organic compounds (VOCs) to improve sensory characteristics.

Main Methods:

  • Fermentation of H. pluvialis and P. cruentum with Lb. plantarum under controlled conditions (30 °C, 48 h).
  • Analysis of antioxidant activity (ABTS, ORAC), total phenolic content (TPC), color, FTIR, amino acid profiles, and VOCs (GC-MS).
  • Incorporation of fermented biomass into vegan burgers for sensory and texture evaluation.

Main Results:

  • Fermentation significantly increased antioxidant activity and total phenolic content in both microalgae.
  • Fermentation reduced undesirable VOCs responsible for fishy/algal odors, improving sensory profiles.
  • FTIR indicated enhanced protein and carbohydrate profiles post-fermentation, and color remained visually appealing in vegan burgers.

Conclusions:

  • Lactiplantibacillus plantarum fermentation is an effective method to enhance the functional and sensory properties of red microalgal biomass.
  • Fermented microalgae show promise as sustainable, value-added ingredients for innovative plant-based food products.