Sustainable micro- and macro-algae to enhance quality of baked goods

Background The urgent need for sustainable and nutrient-dense foods, driven by climate crisis and global population growth, calls for the identification of alternative protein sources with low environmental impact (Montevecchi et al., 2022). Microalgae, macroalgae, and cyanobacteria are promising candidates due to their high content of essential amino acids, bioactive compounds, and minerals. However, their intense color and marine-like flavor still limit consumer acceptance, particularly in traditional products such as baked goods. Aim One of the main aims of the ALGENFOR project (Use of Algae for a New Generation of Bakery Products) is to evaluate the shelf-life and sensory acceptability of bakery formulations enriched with different algal ingredients: Ulva lactuca (sea lettuce) and Limnospira platensis (formerly Arthrospira platensis; Spirulina) and to assess strategies for improving their sensory properties through the use of fermentation and natural flavoring agents. Results Two types of breadsticks were prepared and packaged in polypropylene film, then subjected to accelerated storage (38 °C, 80% RH) for 35 days. Samples enriched with Ulva lactuca exhibited significant textural and aromatic degradation after 14 days, exceeding the sensory acceptability threshold at the control carried out on day 28. Conversely, the Spirulina-based formulation maintained acceptable sensory attributes up to day 35. The inclusion of fennel seeds effectively reduced undesirable oxidative and marine notes, improving the overall aromatic balance. Conclusions Microalgae, cyanobacteria, and macroalgae show strong potential as sustainable, functional ingredients for bakery products, enabling nutritional enrichment while supporting environmentally responsible production. Further research on fermentation and natural aromatization may enhance consumer appeal, paving the way for the broader adoption of algae-based baked goods.