Impact of microwave processing and high-pressure processing on omega-3 fatty acid-enriched snack of microalgae (<i>Nannochloropsis</i> sp)–cocoa balls

Abstract This study investigates the development of a functional snack, Nannochloropsis sp (NSP)–cocoa balls, enriched with omega-3 fatty acids, utilising two advanced processing methods: microwave processing and high-pressure processing (HPP). The primary objective was to assess the efficiency of these techniques in preserving nutritional value, particularly omega-3 content, while maintaining desirable sensory qualities over a 12-day storage period. Microwave processing was found to partially retain omega-3 fatty acids but resulted in increased firmness and faster oxidation due to moisture loss during heating. In contrast, HPP effectively preserved omega-3 content and maintained the original texture and sensory appeal of the NSP–cocoa balls. The even distribution of omega-3 fatty acids in HPP-treated samples enhanced their resistance to oxidation, contributing to greater stability. Sensory evaluations identified the HPP-treated cocoa balls, specifically those prepared using Recipe 4, as the most preferred for their texture and superior nutritional profile. Furthermore, food safety analyses confirmed the safety of these snacks for consumption throughout the storage period. This comprehensive study highlights HPP as a superior processing method for developing functional foods that balance nutrient preservation with sensory quality, offering a promising approach for creating health-focused, shelf-stable snacks.