Nutritional and functional assessment of fortified bread with psychrotolerant and mesophilic microalgae

Bread is a staple food in almost every culture. However, the inadequate micronutrient profile, high glycemic index and low protein content of the gluten-free option have made it necessary to modify bread. Recently, microalgae have come to the fore in enriching the nutrient profile of bread. This study was carried out to investigate the changes in the nutrient profile of whole wheat and gluten-free bread formulations, including psychrotolerant Chlorella vulgaris ASYA27, Micractinium simplicissimum ASYA46 or a mesophilic Chlorella vulgaris ARAS102. Adding microalgae increased the ash, mineral and total protein content but decreased the moisture profile due to the water retention property of soluble proteins. Reflected by their rich nutritional profile, microalgae addition also improved the antioxidant profile, Vitamin B and amino acid composition of the bread formulation. The mesophilic C. vulgaris ARAS102 was most pronounced for its contribution to increased histidine, valine, isoleucine, phenylalanine, threonine, and Vitamin B6 levels, while psychrotolerant M. simplicissimum ASYA46 mainly improved leucine, tryptophan, and vitamin B1 levels. Psychrotolerant microalgae were more effective in increasing the fiber content, omega-3 and omega-6 fatty acid levels, and lowering the glycemic index value of the bread formulations. This study demonstrates the value of psychrotolerant microalgae as a functional ingredient and an effective tool to increase the nutritional content of bread to fill dietary gaps for sustainable food production and functional food trends. • Microalgae addition changes the biochemical profile of the bread formulations. • Microalgae improve the amino acid, PUFA, and mineral contents of the bread. • The use of microalgae in bread formulations decreases the glycemic index of the bread. • Antarctic psychrotolerant microalgae have the potential as an effective food additive.