Alberto Niccolai

TL;DR: Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future.

TL;DR: In this paper, the biochemical composition, the fatty acid profile and the in vitro digestibility of twelve microalgal biomasses (Arthrospira platensis, a bloom mainly composed of Aphanizomenon flos-aquae from Klamath Lake, Nostoc sphaeroides FM Chlorella sorokiniana, Chlorellas vulgaris Allma; Tetraselmis suecica FM Porphyridium purpureum FM Phaeodactylum tricornutum FM Tisochrysis lutea FM Nannochlor

TL;DR: The dried biomasses of four microalgae strains were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers and showed stable color and texture throughout eight weeks of storage and showed the highest antioxidant activity and attained better sensory analysis scores.

TL;DR: In this paper, the authors evaluated the technological performance of addition of two spirulina biomasses: Arthrospira platensis F&M-C256 and Ox Nature (resulting from different drying procedures) to gluten-free pastas, in terms of mechanical properties, antioxidant capacity, in vitro digestibility and sensory analysis.

TL;DR: Lyophilised A. platensis F&M-C256 biomass was shown to be a suitable substrate for L. plantarum ATCC 8014 growth and Digestibility increased by 4.4%, however it was not statistically significant, while the antioxidant activity and total phenolic content did increase significantly after fermentation.