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