{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,8]],"date-time":"2026-02-08T08:01:31Z","timestamp":1770537691033,"version":"3.49.0"},"reference-count":69,"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":"Blue Bioeconomy Pact","award":["C644915664-00000026"],"award-info":[{"award-number":["C644915664-00000026"]}]},{"name":"Blue Bioeconomy Pact","award":["UIDB\/AGR\/04129\/2020"],"award-info":[{"award-number":["UIDB\/AGR\/04129\/2020"]}]},{"name":"Foundation for Science and Technology (FCT)","award":["C644915664-00000026"],"award-info":[{"award-number":["C644915664-00000026"]}]},{"name":"Foundation for Science and Technology (FCT)","award":["UIDB\/AGR\/04129\/2020"],"award-info":[{"award-number":["UIDB\/AGR\/04129\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive innovation and inspire positive changes in the food supply chain. Aiming to create a more sustainable and nutrient-rich alternative, this study is summarized by characterizing the physical and chemical characteristics of algae-enriched chickpea hummus: an innovative approach to popular food products. The algae-enriched hummuses were developed with an incorporation (6% w\/w) of Gelidium corneum and Fucus vesiculosus seaweeds and Chlorella vulgaris (hetero and autotrophic) microalgae to reveal their technological potential and evaluate the nutritional and rheological characteristics relative to a control hummus (without algae). From a nutritional perspective, the main results indicated that hummus enriched with microalgae showed an increase in protein content and an improved mineral profile. This was particularly notable for the seaweed F. vesiculosus and the autotrophic microalga C. vulgaris, leading to claims of being a \u201csource of\u201d and \u201crich in\u201d various minerals. Additionally, the antioxidant activity of hummus containing F. vesiculosus and C. vulgaris increased significantly compared to the control. From a rheological perspective, incorporating algae into the humus strengthened its structure. The microalgae further enhanced the dish\u2019s elasticity and firmness, thus improving this chickpea-based dish\u00b4s overall texture and quality.<\/jats:p>","DOI":"10.3390\/foods13142178","type":"journal-article","created":{"date-parts":[[2024,7,10]],"date-time":"2024-07-10T13:34:38Z","timestamp":1720618478000},"page":"2178","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-7814-9791","authenticated-orcid":false,"given":"Jos\u00e9","family":"Matheus","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Maria Jo\u00e3o","family":"Alegria","sequence":"additional","affiliation":[{"name":"SUMOL+COMPAL, Rua Dr. Ant\u00f3nio Jo\u00e3o Eus\u00e9bio, 24, 2790-179 Carnaxide, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1281-8606","authenticated-orcid":false,"given":"Maria Cristiana","family":"Nunes","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Associated 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 Research Center, Associated 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":"Reister, E.J., Belote, L.N., and Leidy, H.J. 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