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Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns of consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners and introducing new ingredients enhancing nutritional properties. In this study, four types of fruits jams (plum, strawberry, apple, and peach), with or without sugar, were prepared using two microalgae biomass, Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract as ingredients at different mix levels of concentrations, 0.10%–0.10%–0.05% respectively, for plum; 0.04%–0.00%–0.01 respectively, for strawberry; 0.06%–0.04%–0.00% respectively, for apple and 0.00%–0.01%–0.04% respectively, for peach. Physicochemical, rheological, and textural parameters were evaluated. Substitution of sugar/fructose syrup in the jam's preparation caused changes in pH values, solid soluble content, and rheological and textural properties compared to sugar jams. Using sugar or sweeteners as isomalt, stevia and sucralose and microalgae biomass or extract showed significant changes in colour coordinates, however, these differences were not perceptible by the human eye. Jams containing microalgae biomass-extract showed higher G', G'', G*, and η* values than their corresponding control samples. All the jams presented weak-gel characteristics, distinguishing fruit jams. However, the results of weak-gel model analysis suggest that the influence of the different ingredients in the food system depends not only on their concentration but also on the interactions in the gel structure. Strawberry and apple jams showed no significant differences between microalgae biomass-extract samples and control samples, for both sugar and no sugar added jams being the best-obtained samples. [ABSTRACT FROM AUTHOR]

This research aimed to determine the effectiveness of Dunaliella salina extract in reducing the damage of the cantang grouper brain, eyes and intestines tissue infected with VNN. Fifty seeds of cantang grouper were stocked into 5 pieces of 50 L volumes with a density of 10 fish/container. Before being infected with VNN, the groupers were treated with feed containing D. salina extract with a dose: K- (0 mg/kg feed), A (250 mg/kg feed) , B (300 mg/kg feed), C (350 mg/kg feed) and D (400 mg/kg feed) for 10 days. After 10 days of treatment, cantang groupers were injected by VNN through intramuscular injection with a dose of 0,2 ml/fish with concentration 104. Based on the research, D. salina extract which mixed into feed was effective in reducing the percentage of histopathological damage in the brain, eyes and intestines tissue of cantang groupers infected with VNN. The histopathological damaged tissue was necrosis, vacuolation, inclusion body, congestion, and goblet cell. The results showed that the lowest damage in the brain, eyes and intestine were found in treatment D (400 mg/kg of feed) with a percentage of damage 6,8%, 7% and 12,8%.

Ketchup is one of the most popular tomato sauces in the restaurant and catering sector. Ketchup provides accents of colour and flavouring, as well as a smell and texture that is familiar and comforting. When compared to traditional products, alternative recipes make use of new ingredients like microalgae and sweeteners, well-known because of their functional and sensory properties. In this study, ketchups, with and without sugar addition, along with microalgae biomasses Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract at different concentrations, were prepared and evaluated. Colour differences regarding to the control samples were used to select microalgae concentrations. Physicochemical, rheological, and sensory properties of selected samples were characterised. Adding microalgae resulted in darker samples with intensified green, blue, and yellow hues. The use of microalgae in the preparation of ketchup had an impact on the features of the prepared products, increasing the apparent viscosity and consistency, and showing a more structured system compared to control samples. Furthermore, the microalgae incorporation in ketchup recipes affected taste intensity and sweetness, influencing ketchup's acceptance. [Display omitted] • Microalgae use in ketchup formulation as alternative to the conventional recipe. • Microalgae can increase nutritional value of ketchup. • The use of microalgae in ketchup formulation increases apparent viscosity. • It is possible to obtain ketchups with microalgae with high acceptability. [ABSTRACT FROM AUTHOR]