{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,31]],"date-time":"2026-01-31T10:06:17Z","timestamp":1769853977146,"version":"3.49.0"},"reference-count":30,"publisher":"Emerald","issue":"5","license":[{"start":{"date-parts":[[2008,9,12]],"date-time":"2008-09-12T00:00:00Z","timestamp":1221177600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.emerald.com\/insight\/site-policies"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2008,9,12]]},"abstract":"<jats:sec><jats:title content-type=\"abstract-heading\">Purpose<\/jats:title><jats:p>The purpose of this paper is to develop microalgae vegetable\u2010based gelled desserts (similar to \u201cdairy desserts\u201d) prepared with pea protein isolate,<jats:italic>Spirulina maxima<\/jats:italic>and<jats:italic>Diacronema vlkianum<\/jats:italic>biomass, rich in essential fatty acids (omega\u20103 polyunsaturated fatty acid's (PUFA)). The effect of microalgae concentration and gelling temperature on the colour, texture and fatty acid profile of the gels was investigated.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-heading\">Design\/methodology\/approach<\/jats:title><jats:p>Pea protein isolate (4 per cent), \u03ba\u2010carrageenan (0.15 per cent) and starch (2.5 per cent) were used to produce a gelled dessert that was further enriched with microalgal biomass (0.1\u20101.0 per cent). The gels were prepared using different temperatures, ranging from 75 to 90\u2009<jats:sup>\u25cb<\/jats:sup>C. Colour, total pigments (carotenoids), texture and fatty acid profile of the gels were evaluated.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-heading\">Findings<\/jats:title><jats:p>The addition of<jats:italic>Diacronema<\/jats:italic>and<jats:italic>Spirulina<\/jats:italic>microalgal biomass to vegetable gelled deserts, results in a novel alternative food product, with PUFA's (e.g. EPA, DHA and GLA), with favourable texture characteristics, particularly for<jats:italic>Diacronema<\/jats:italic>, due to the structural reinforcement, representing a new food market niche.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-heading\">Practical implications<\/jats:title><jats:p>Nowadays there is an increasing consumer demand for more natural food products, presenting health benefits. Microalgae are able to enhance the nutritional content of conventional food and hence to positively affect humans health due to their original chemical composition, namely as a source of long chain omega\u20103 PUFA.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-heading\">Originality\/value<\/jats:title><jats:p>As far as the authors are aware the use of these microalgae in gelled desserts, in association with vegetable proteins, is an innovative food application.<\/jats:p><\/jats:sec>","DOI":"10.1108\/00346650810907010","type":"journal-article","created":{"date-parts":[[2008,9,27]],"date-time":"2008-09-27T07:00:42Z","timestamp":1222498842000},"page":"492-501","source":"Crossref","is-referenced-by-count":47,"title":["<i>Spirulina maxima<\/i>and<i>Diacronema vlkianum<\/i>microalgae in vegetable gelled desserts"],"prefix":"10.1108","volume":"38","author":[{"given":"Lu\u00edsa","family":"Gouveia","sequence":"first","affiliation":[]},{"given":"Ana Paula","family":"Batista","sequence":"additional","affiliation":[]},{"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[]},{"given":"Narcisa","family":"Bandarra","sequence":"additional","affiliation":[]}],"member":"140","reference":[{"key":"key2022020920100352800_b1","doi-asserted-by":"crossref","unstructured":"Batista, A.P., Gouveia, L., Nunes, M.C., Franco, M.F. and Raymundo, A. 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