Exploring the Development of a Clean-Label Vegan Burger Enriched with Fermented Microalgae

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.