{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,18]],"date-time":"2026-01-18T10:41:47Z","timestamp":1768732907045,"version":"3.49.0"},"reference-count":89,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2025,8,20]],"date-time":"2025-08-20T00:00:00Z","timestamp":1755648000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UID\/Multi\/50016\/2020"],"award-info":[{"award-number":["UID\/Multi\/50016\/2020"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UI\/BD\/152825\/2022"],"award-info":[{"award-number":["UI\/BD\/152825\/2022"]}]},{"name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior\u2014Brasil\u2014","award":["UID\/Multi\/50016\/2020"],"award-info":[{"award-number":["UID\/Multi\/50016\/2020"]}]},{"name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior\u2014Brasil\u2014","award":["UI\/BD\/152825\/2022"],"award-info":[{"award-number":["UI\/BD\/152825\/2022"]}]},{"name":"Ph.D. research","award":["UID\/Multi\/50016\/2020"],"award-info":[{"award-number":["UID\/Multi\/50016\/2020"]}]},{"name":"Ph.D. research","award":["UI\/BD\/152825\/2022"],"award-info":[{"award-number":["UI\/BD\/152825\/2022"]}]},{"name":"Portuguese government through FCT","award":["UID\/Multi\/50016\/2020"],"award-info":[{"award-number":["UID\/Multi\/50016\/2020"]}]},{"name":"Portuguese government through FCT","award":["UI\/BD\/152825\/2022"],"award-info":[{"award-number":["UI\/BD\/152825\/2022"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Haematococcus pluvialis and Porphyridium cruentum 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 Lactiplantibacillus plantarum (30 \u00b0C for 48 h; LAB-to-biomass ratio of 0.1:1; 106 CFU\/mL) on the physicochemical and functional properties of H. pluvialis and P. cruentum 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 H. pluvialis exhibited significantly higher antioxidant activity (AA) than P. cruentum. After fermentation, H. pluvialis showed an ABTS value of 3.22 \u00b1 0.35 and an ORAC value of 54.32 \u00b1 1.79 \u00b5mol TE\/100 mg DW, while P. cruentum showed an ABTS of 0.26 \u00b1 0.00 and an ORAC of 3.11 \u00b1 0.13 \u00b5mol TE\/100 mg DW. Total phenolic content (TPC) of fermented H. pluvialis and P. cruentum was 1.08 \u00b1 0.23 and 0.18 \u00b1 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 P. cruentum contained 42 VOCs before fermentation, including trans-\u03b2-ionone, 4-ethyl-6-hepten-3-one, hexanal, and heptadienal, which are responsible for fishy and algal odors. Fermentation with Lb. plantarum significantly reduced these compounds, lowering trans-\u03b2-ionone to 0.1453 mg\/L and eliminating 4-ethyl-6-hepten-3-one entirely. H. pluvialis contained 22 VOCs pre-fermentation; fermentation eliminated hexanal and reduced heptadienal to 0.1747 \u00b1 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 Lb. plantarum 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.<\/jats:p>","DOI":"10.3390\/foods14162884","type":"journal-article","created":{"date-parts":[[2025,8,20]],"date-time":"2025-08-20T07:50:46Z","timestamp":1755676246000},"page":"2884","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Exploring the Development of a Clean-Label Vegan Burger Enriched with Fermented Microalgae"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4046-6684","authenticated-orcid":false,"given":"Joseane C.","family":"Bassani","sequence":"first","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"},{"name":"Departamento de Ci\u00eancias Agr\u00e1rias, Universidade Regional Integrada do Alto Uruguai e das Miss\u00f5es Uri Erechim, Erechim 99709-910, RS, Brazil"}]},{"given":"Valter F. R.","family":"Martins","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5879-9458","authenticated-orcid":false,"given":"Joana","family":"Barbosa","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6542-175X","authenticated-orcid":false,"given":"Marta","family":"Coelho","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7206-8771","authenticated-orcid":false,"given":"Clara","family":"Sousa","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6607-2283","authenticated-orcid":false,"given":"Juliana","family":"Steffens","sequence":"additional","affiliation":[{"name":"Departamento de Ci\u00eancias Agr\u00e1rias, Universidade Regional Integrada do Alto Uruguai e das Miss\u00f5es Uri Erechim, Erechim 99709-910, RS, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8652-8399","authenticated-orcid":false,"given":"Geciane T.","family":"Backes","sequence":"additional","affiliation":[{"name":"Departamento de Ci\u00eancias Agr\u00e1rias, Universidade Regional Integrada do Alto Uruguai e das Miss\u00f5es Uri Erechim, Erechim 99709-910, RS, Brazil"}]},{"given":"Hugo","family":"Pereira","sequence":"additional","affiliation":[{"name":"GreenCoLab, University of Algarve, 8005-139 Faro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0760-3184","authenticated-orcid":false,"given":"Manuela E.","family":"Pintado","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6296-5137","authenticated-orcid":false,"given":"Paula C.","family":"Teixeira","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1059-9649","authenticated-orcid":false,"given":"Alcina M. M. B.","family":"Morais","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5138-6941","authenticated-orcid":false,"given":"Rui M. S. C.","family":"Morais","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,20]]},"reference":[{"key":"ref_1","first-page":"307","article-title":"Marine microalgae as a potential source of functional ingredients in foods","volume":"17","author":"Safafar","year":"2015","journal-title":"J. Func. 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