{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T10:14:04Z","timestamp":1769940844362,"version":"3.49.0"},"reference-count":30,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2024,7,10]],"date-time":"2024-07-10T00:00:00Z","timestamp":1720569600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Portuguese Foundation for Science and Technology (FCT)","award":["UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/04129\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The use of microalgae as a food ingredient has been gaining attention in recent years due to its nutritional benefits. The main goals of this study were to (i) assess the nutritional potential of Chlorella vulgaris, Tetraselmis chuii, Microchloropsis gaditana, and Phaeodactylum tricornutum; (ii) evaluate their bioactive properties (antioxidant activity, total phenolic content, and \u03b1-amylase inhibitory activity) and (iii) assess the main volatile compounds composition. The protein content was considerably high (32\u201344 mg\/100 g dw) for all the microalgae strains. The DPPH scavenging potential range was 14\u201325 mg Trolox\/100 g dw (highest for T. chuii) and the ferric reducing power ability range was 13\u201367 \u00b5mol Trolox\/dw (higher for T. chuii). The total phenolic content range was 2\u20137 mg of gallic acid equivalents\/g dw, for M. gaditana and T. chuii, respectively, which was mainly due to the presence of catechin (1\u20139 \u00b5g\/g dw), epicatechin (3\u201329 \u00b5g\/g dw), and vanillic acid (1\u201314 \u00b5g\/g dw). The \u0251-amylase inhibitory potential range was 26\u201342%. C. vulgaris was richer in chlorophyll a (18 mg\/g dw), whilst T. chuii was particularly rich in chlorophyll b (29 mg\/g dw). P. tricornutum showed the highest carotenoid content (4 mg\/g dw). Aldehydes and alkanes were the major compounds identified in M. gaditana, whereas alcohols and N-based compounds existed in higher amounts in P. tricornutum. T. chuii and C. vulgaris were enriched in ketones and alkenes. This study\u2019s novelty lies in its comprehensive and integrative analysis of the nutritional, bioactive, and volatile properties of four distinct microalgae strains. By providing detailed comparisons and highlighting potential applications in functional foods, it offers a unique contribution to the field of microalgae research and its practical application in the food industry. This multifaceted approach sets it apart from existing studies, offering new insights and opportunities for leveraging microalgae as valuable food ingredients.<\/jats:p>","DOI":"10.3390\/foods13142174","type":"journal-article","created":{"date-parts":[[2024,7,10]],"date-time":"2024-07-10T13:34:38Z","timestamp":1720618478000},"page":"2174","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4327-4509","authenticated-orcid":false,"given":"Madalena","family":"Gr\u00e1cio","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food\u2014Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7637-3466","authenticated-orcid":false,"given":"Joana","family":"Ferreira","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food\u2014Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Pia","family":"Steinr\u00fccken","sequence":"additional","affiliation":[{"name":"NORCE Norwegian Research Centre, Thorm\u00f8hlensgate 53, 5006 Bergen, Norway"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9333-9094","authenticated-orcid":false,"given":"Dorinde M. M.","family":"Kleinegris","sequence":"additional","affiliation":[{"name":"NORCE Norwegian Research Centre, Thorm\u00f8hlensgate 53, 5006 Bergen, Norway"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9384-7646","authenticated-orcid":false,"given":"Isabel","family":"Sousa","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food\u2014Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1281-8606","authenticated-orcid":false,"given":"M. Cristiana","family":"Nunes","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food\u2014Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-1685","authenticated-orcid":false,"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food\u2014Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,7,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Torres-Tiji, Y., Fields, F.J., and Mayfield, S.P. (2020). Microalgae as a future food source. Biotechnol. 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