Utilisation of the marine microalgae Nannochloropsis sp. and Tetraselmis sp. as innovative ingredients in the formulation of wheat tortillas

Powdered biomass of Nannochloropsis sp. and Tetraselmis sp. were used as innovative ingredients in wheat tortillas at flour substitution levels of 0.5-3.0%. Incorporation of microalgae into the tortilla formulations led to increased protein and fat content. The content of phenolic and carotenoids was also higher in microalgaeenriched tortillas, especially for those enriched in Nannochloropsis sp. at a flour substitution level of 3.0%. Not only the phenolic content but also the antioxidant capacity of the tortillas was higher after microalgae incorporation. Bioaccessible polyphenols were also higher in microalgae-containing tortillas as well as the antioxidant capacity of the enzymatic digestive extracts. No major differences in physical parameters (besides colour) were observed, and the overall acceptance of the microalgae-enriched tortillas assessed after a sensorial analysis was comparable to that of the wheat-only controls. Moreover, the purchase intention of the products as well as the acceptability index suggested that the tortillas would have a good acceptance. Several reports highlighted the nutritional value of microalgae. The production of microalgae and their utilisation as novel ingredients in innovative foods will increase the sustainability of the food industry and promote health.

Automated summary

In this study, powdered biomass of Nannochloropsis sp. and Tetraselmis sp. were used as innovative ingredients in wheat tortillas, leading to increased protein and fat content. Incorporation of microalgae into the tortillas resulted in higher levels of phenolic and carotenoids, especially in those enriched in Nannochloropsis sp. at a flour substitution level of 3.0%. Additionally, the antioxidant capacity of the tortillas was improved after microalgae incorporation, indicating potential health benefits.