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[EN] 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 eta* 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., Ministerio de Ciencia, Innovacion y Universidades, CDTI, and Fondo Europeo de Desarrollo Regional (FEDER), ALGAVITAE project.

Reducing the fat content in emulsions can give additional nutritional health benefits. Hence, developing low-fat oil-in-water emulsions, fortified with healthy microalgae providing advantageous properties, is an interesting topic. In this study, the addition of Arthrospira platensis (Spirulina), Chlorella vulgaris (Chlorella), and Dunaliella salina (Dunaliella) microalgae biomass on the physicochemical properties of low-fat oil-in-water emulsion formulations were evaluated. The rheological properties of food emulsions were measured in terms of the viscoelastic, flow behaviour, and textural properties, with all properties studied during 60 days. pH values of all the emulsions ranged between 3.0 and 3.7 and agreed to the Codex Alimentarius Commission. Moreover, their rheological behaviour may be classified as weak gel-like, a distinguishing characteristic of low-fat emulsion products. Substantial differences in rheological properties were observed between the fortified microalgae emulsions over the storage time (60 days). However, incorporating Spirulina or Dunaliella gave emulsions with stable texture, viscoelastic, and rheological properties. The prepared emulsions displayed good colour stability for Chlorella and Dunaliella. Overall, the fortified microalgae low-fat emulsions are expected to provide a blueprint for the design of low-fat mayonnaise-like food emulsions.

[EN] 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, wellknown 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., The authors want to thank the Ministerio de Ciencia, Innovacion y Universidades, CDTI, and Fondo Europeo de Desarrollo Regional (FEDER) for their financial support throughout the ALGAVITAE project.