Exploring the Development of a Clean-Label Vegan Burger Enriched with Fermented Microalgae

Haematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotech- nological potential due to their rich composition of bioactive compounds. However, their intense flavor limits their application in food products. This study evaluated the impact of fermentation with Lactiplantibacillus plantarum (30 ◦C for 48 h; LAB-to-biomass ratio of 0.1:1; 106 CFU/mL) on the physicochemical and functional properties of H. pluvialis and P. cruentum biomasses. Particular attention was...