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However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associated with the consumption of high-fat products. With this in mind, the main objective of this study is the reduction of the total fat and saturated fat contents of two bakery products, brioche-type bread and rice cake, by partial substitution of the main fat source with Chlorella vulgaris lipid extracts obtained through non-thermal high-pressure extraction (HPE). A reduction of 3% in the fat content of the brioche and a reduction of 11.4% in the total fat content of the rice cake were observed when the microalgae extracts were used to replace 10% of the margarine used in the brioche and 20% of the sunflower oil used in the rice cake. This substitution resulted in fat-reduced bakery products with similar physicochemical and nutritional properties to the full-fat controls. A triangle test demonstrated that no differences were perceived for the fat-reduced brioche, while in the rice cake, only slightly perceptible differences were detected. Moreover, brioche and rice cake containing the extract presented values of 1.22 \u00b1 0.27 and 1.29 \u00b1 0.39 mg GAE\/g of total phenolic compounds, respectively. DPPH and FRAP activities were also quantified in 0.95 \u00b1 0.38 and 1.83 \u00b1 0.27 \u00b5mol AAE\/g for brioche with extract and 1.10 \u00b1 0.61 and 1.39 \u00b1 0.39 \u00b5mol AAE\/g for the rice cake with extract, respectively. The products were microbially stable for at least four days at room temperature. This study demonstrates the potential of using HPE microalgal lipid extracts as fat substitutes in bakery products.<\/jats:p>","DOI":"10.3390\/foods13233913","type":"journal-article","created":{"date-parts":[[2024,12,4]],"date-time":"2024-12-04T04:47:22Z","timestamp":1733287642000},"page":"3913","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Use of Chlorella vulgaris Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0559-8382","authenticated-orcid":false,"given":"Tatiana","family":"Pereira","sequence":"first","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre\/ARNET\u2014Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6152-265X","authenticated-orcid":false,"given":"S\u00f3nia","family":"Barroso","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre\/ARNET\u2014Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6296-5137","authenticated-orcid":false,"given":"Paula","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5357-3601","authenticated-orcid":false,"given":"M. Ros\u00e1rio","family":"Domingues","sequence":"additional","affiliation":[{"name":"CESAM, Departamento de Qu\u00edmica, Universidade de Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"},{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"given":"Tatiana","family":"Maur\u00edcio","sequence":"additional","affiliation":[{"name":"CESAM, Departamento de Qu\u00edmica, Universidade de Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9681-3169","authenticated-orcid":false,"given":"Susana","family":"Mendes","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre\/ARNET\u2014Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6411-0773","authenticated-orcid":false,"given":"Filipa R.","family":"Pinto","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre\/ARNET\u2014Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal"}]},{"given":"Catarina D.","family":"Freire","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre\/ARNET\u2014Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal"}]},{"given":"Gabriela","family":"Matos","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8008-9839","authenticated-orcid":false,"given":"Maria M.","family":"Gil","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre\/ARNET\u2014Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal"},{"name":"CoLAB +ATLANTIC, Museu das Comunica\u00e7\u00f5es, Rua do Instituto Industrial 16, 1200-225 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"EFSA (2010). 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