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Exploring the development of a clean-label vegan burger enriched with fermented microalgae

2025-08-20Journal article Open access
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dc.contributor.authorBassani, Joseane C.
dc.contributor.authorMartins, Valter F. R.
dc.contributor.authorBarbosa, Joana
dc.contributor.authorCoelho, Marta
dc.contributor.authorSousa, Clara
dc.contributor.authorSteffens, Juliana
dc.contributor.authorBackes, Geciane T.
dc.contributor.authorPereira, Hugo
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorTeixeira, Paula C.
dc.contributor.authorMorais, Alcina M. M. B.
dc.contributor.authorMorais, Rui M. S. C.
dc.date.accessioned2025-09-23T09:42:40Z
dc.date.available2025-09-23T09:42:40Z
dc.date.issued2025-08-20
dc.description.abstractHaematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological potential due to their rich composition of bioactive compounds. However, their intense flavor limits their application in food products. This study evaluated the impact of fermentation with Lactiplantibacillus plantarum (30 ◦C for 48 h; LAB-to-biomass ratio of 0.1:1; 106 CFU/mL) on the physicochemical and functional properties of H. pluvialis and P. cruentum biomasses. Particular attention was given to antioxidant activity (ABTS and ORAC assays), color, amino acid profiles, and volatile organic compound (VOC) profiles, all of which may influence sensory characteristics. Results demonstrated that non-fermented H. pluvialis exhibited significantly higher antioxidant activity (AA) than P. cruentum. After fermentation, H. pluvialis showed an ABTS value of 3.22 ± 0.35 and an ORAC value of 54.32 ± 1.79 µmol TE/100 mg DW, while P. cruentum showed an ABTS of 0.26 ± 0.00 and an ORAC of 3.11 ± 0.13 µmol TE/100 mg DW. Total phenolic content (TPC) of fermented H. pluvialis and P. cruentum was 1.08 ± 0.23 and 0.18 ± 0.026 mg GAE/100 mg DW, respectively. Both AA and TPC increased after fermentation. Fermentation also significantly affected biomass color. FTIR analysis showed intensification of protein and carbohydrate vibrational bands post-fermentation. GC-MS analysis of VOCs showed that P. cruentum contained 42 VOCs before fermentation, including trans-β-ionone, 4-ethyl-6-hepten-3-one, hexanal, and heptadienal, which are responsible for fishy and algal odors. Fermentation with Lb. plantarum significantly reduced these compounds, lowering trans-β-ionone to 0.1453 mg/L and eliminating 4-ethyl-6-hepten-3-one entirely. H. pluvialis contained 22 VOCs pre-fermentation; fermentation eliminated hexanal and reduced heptadienal to 0.1747 ± 0.0323 mg/L. These changes contributed to improved sensory profiles. Fermentation also induced significant changes in the amino acid profiles of both microalgae. The fermented biomasses were incorporated into vegan burgers made from chickpea, lentil, and quinoa. Color evaluation showed more stable and visually appealing tones, while texture remained within desirable consumer parameters. These findings suggest that Lb. plantarum fermentation is an effective strategy for improving the sensory and functional characteristics of microalgal biomass, promoting their use as sustainable, value-added ingredients in innovative plant-based foods.eng
dc.description.sponsorshipUID/Multi/50016/2020; UI/BD/152825/2022
dc.identifier.doi10.3390/foods14162884
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.1/27727
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationUI/BD/152825/2022
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectMicroalgae
dc.subjectHaematococcus pluvialis
dc.subjectPorphyridium cruentum
dc.subjectColor
dc.subjectVolatile organic compounds
dc.subjectAntioxidant activity
dc.subjectFermentation
dc.subjectLactiplantibacillus plantarum
dc.subjectVegan burger
dc.subjectPlant-based meat analogue (PBMA)
dc.titleExploring the development of a clean-label vegan burger enriched with fermented microalgaeeng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue16
oaire.citation.startPage2884
oaire.citation.titleFoods
oaire.citation.volume14
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePereira
person.givenNameHugo
person.identifier282781
person.identifier.ciencia-id331E-84FD-2F34
person.identifier.orcid0000-0002-1369-2099
person.identifier.ridE-9360-2015
person.identifier.scopus-author-id54080259900
relation.isAuthorOfPublicationebcb2180-5235-4502-b562-cd1e7786e6f9
relation.isAuthorOfPublication.latestForDiscoveryebcb2180-5235-4502-b562-cd1e7786e6f9

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