| Summary: | 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 microalgae-enriched 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 microalgaecontaining
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 wheatonly
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.
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