Guarda, InêsFonseca, InêsPereira, HugoMartins, Luisa LouroGomes, RominaMatos, JoanaGomes-Bispo, AnaBandarra, Narcisa MariaAfonso, CláudiaCardoso, Carlos2021-10-292021-10-2920211049-8850http://hdl.handle.net/10400.1/17271A recently isolated microalgal strain of Skeletonema sp. (Skt) has shown relevant bioactivities. Novel functional foods incorporating this strain were studied: a 3%, w/w, Skeletonema cookie (Skt Ck) and a 2%, w/w, Skeletonema sauce (Skt Sc), which were compared with a control cookie (Ctl Ck) and a control sauce (Ctl Sc), respectively. The fatty acid (FA) profile of the microalgal biomass was characterized by a large share of saturated FA, followed by monounsaturated FA and polyunsaturated FA (PUFA). Within PUFA, omega-3 PUFA exceeded n6 PUFA (omega-3/omega-6 ratio of 12.7 +/- 1.1). The microalgal profile was dominated by the 14:0 and 16:1 FAs. The addition of Skeletonema sp. biomass increased 14:0 and 16:1 FAs contents in the products. The incorporation of Skeletonema sp. biomass led to a higher phenolic content in Skt Sc. Microalgal inclusion in the cookies reduced bioaccessibility in most cases. Skt Sc showed a larger functional food potential.engSkeletonema spFunctional foodsProximate compositionFatty acid profileAntioxidant activityBioaccessibilityjournal article10.1080/10498850.2021.1975003