Development and Comparative Analysis of Hard and Soft Wheat Flour Films Enriched with Yellow and White Chlorella vulgaris Algae

<i>Chlorella vulgaris</i> is a microalga with antioxidant and antimicrobial capacity that contains high levels of starch and proteins, essential for producing biodegradable packaging. This study aims to develop and characterize biofilms from soft wheat flour (SWF) and durum wheat flour (DWF) with yellow and white <i>Chlorella vulgaris</i>. The films were made using the compression molding method and characterized according to their physical, mechanical, and structural properties. The results indicated that yellow Chlorella films increase thickness and gloss and reduce water vapor permeability, which benefits applications requiring moisture retention. On the other hand, white Chlorella increases opacity and color saturation, making it suitable for less transparent packaging. Films with durum wheat and microalgae are stiffer and less elastic, while formulations with soft wheat and without microalgae are flexible. The surface texture is rougher in films with yellow Chlorella and more homogeneous in white Chlorella. These results suggest that <i>Chlorella vulgaris</i> allows biodegradable films to be tailored for specific applications in sustainable packaging.