Bassani Joseane C, Martins Valter F R, Barbosa Joana, Coelho Marta, Sousa Clara, Steffens Juliana, Backes Geciane T, Pereira Hugo, Pintado Manuela E, Teixeira Paula C, Morais Alcina M M B, Morais Rui M S C
CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal.
Departamento de Ciências Agrárias, Universidade Regional Integrada do Alto Uruguai e das Missões Uri Erechim, Erechim 99709-910, RS, Brazil.
Foods. 2025 Aug 20;14(16):2884. doi: 10.3390/foods14162884.
and 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 (30 °C for 48 h; LAB-to-biomass ratio of 0.1:1; 10 CFU/mL) on the physicochemical and functional properties of and 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 exhibited significantly higher antioxidant activity (AA) than . After fermentation, showed an ABTS value of 3.22 ± 0.35 and an ORAC value of 54.32 ± 1.79 µmol TE/100 mg DW, while 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 and 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 contained 42 VOCs before fermentation, including β-ionone, 4-ethyl-6-hepten-3-one, hexanal, and heptadienal, which are responsible for fishy and algal odors. Fermentation with significantly reduced these compounds, lowering β-ionone to 0.1453 mg/L and eliminating 4-ethyl-6-hepten-3-one entirely. 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 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.
[具体藻类名称1]和[具体藻类名称2]是具有很高生物技术潜力的红色微藻，因为它们富含生物活性化合物。然而，它们强烈的风味限制了它们在食品中的应用。本研究评估了[具体乳酸菌名称]发酵（30℃，48小时；乳酸菌与生物量的比例为0.1:1；10 CFU/mL）对[具体藻类名称1]和[具体藻类名称2]生物量的物理化学和功能特性的影响。特别关注了抗氧化活性（ABTS和ORAC测定）、颜色、氨基酸谱和挥发性有机化合物（VOC）谱，所有这些都可能影响感官特性。结果表明，未发酵的[具体藻类名称1]的抗氧化活性（AA）显著高于[具体藻类名称2]。发酵后，[具体藻类名称1]的ABTS值为3.22±0.35，ORAC值为54.32±1.79 μmol TE/100 mg干重，而[具体藻类名称2]的ABTS值为0.26±0.00，ORAC值为3.11±0.13 μmol TE/100 mg干重。发酵后的[具体藻类名称1]和[具体藻类名称2]的总酚含量（TPC）分别为1.08±0.23和0.18±0.026 mg GAE/100 mg干重。发酵后AA和TPC均增加。发酵也显著影响生物量颜色。傅里叶变换红外光谱（FTIR）分析表明发酵后蛋白质和碳水化合物振动带增强。挥发性有机化合物的气相色谱-质谱（GC-MS）分析表明，[具体藻类名称1]在发酵前含有42种挥发性有机化合物，包括β-紫罗兰酮、4-乙基-6-庚烯-3-酮、己醛和庚二烯醛，这些物质会产生鱼腥味和藻类气味。用[具体乳酸菌名称]发酵显著减少了这些化合物，将β-紫罗兰酮降至0.1453 mg/L，并完全消除了4-乙基-6-庚烯-3-酮。[具体藻类名称2]在发酵前含有22种挥发性有机化合物；发酵消除了己醛，并将庚二烯醛降至0.1747±0.0323 mg/L。这些变化有助于改善感官特征。发酵还引起了两种微藻氨基酸谱的显著变化。发酵后的生物量被添加到由鹰嘴豆、小扁豆和藜麦制成的素食汉堡中。颜色评估显示色调更稳定且视觉上更吸引人，而质地仍在消费者期望的参数范围内。这些发现表明，[具体乳酸菌名称]发酵是改善微藻生物量感官和功能特性的有效策略，有助于将其作为可持续的增值成分应用于创新的植物性食品中。
