Haematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological 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 given to antioxidant activity (ABTS and ORAC assays), color, amino acid profiles, and volatile organic compound (VOC) profiles, all of which may influence sensory characteristics. Results demonstrated that non-fermented H. pluvialis exhibited significantly higher antioxidant activity (AA) than P. cruentum. After fermentation, H. pluvialis showed an ABTS value of 3.22 ± 0.35 and an ORAC value of 54.32 ± 1.79 µmol TE/100 mg DW, while P. cruentum showed an ABTS of 0.26 ± 0.00 and an ORAC of 3.11 ± 0.13 µmol TE/100 mg DW. Total phenolic content (TPC) of fermented H. pluvialis and P. cruentum was 1.08 ± 0.23 and 0.18 ± 0.026 mg GAE/100 mg DW, respectively. Both AA and TPC increased after fermentation. Fermentation also significantly affected biomass color. FTIR analysis showed intensification of protein and carbohydrate vibrational bands post-fermentation. GC-MS analysis of VOCs showed that P. cruentum contained 42 VOCs before fermentation, including trans-β-ionone, 4-ethyl-6-hepten-3-one, hexanal, and heptadienal, which are responsible for fishy and algal odors. Fermentation with Lb. plantarum significantly reduced these compounds, lowering trans-β-ionone to 0.1453 mg/L and eliminating 4-ethyl-6-hepten-3-one entirely. H. pluvialis contained 22 VOCs pre-fermentation; fermentation eliminated hexanal and reduced heptadienal to 0.1747 ± 0.0323 mg/L. These changes contributed to improved sensory profiles. Fermentation also induced significant changes in the amino acid profiles of both microalgae. The fermented biomasses were incorporated into vegan burgers made from chickpea, lentil, and quinoa. Color evaluation showed more stable and visually appealing tones, while texture remained within desirable consumer parameters. These findings suggest that Lb. plantarum fermentation is an effective strategy for improving the sensory and functional characteristics of microalgal biomass, promoting their use as sustainable, value-added ingredients in innovative plant-based foods.

The search for sustainable and health-promoting food ingredients has positioned microalgae as promising candidates for the development of functional products. Haematococcus pluvialis, a unicellular green microalga, is the richest natural source of astaxanthin, a carotenoid with outstanding antioxidant, anti-inflammatory, and neuroprotective properties. In addition to astaxanthin, H. pluvialis provides high-value proteins, essential fatty acids, polysaccharides, and vitamins, which expand its potential applications in the food sector. This review compiles current knowledge on the biology and physiology of H. pluvialis, with emphasis on cultivation strategies, environmental stress factors, and biotechnological tools designed to enhance bioactive compound production. Advances in extraction and purification methods are also discussed, contrasting conventional solvent-based approaches with emerging green technologies. The integration of these strategies with biomass valorization highlights opportunities for improving economic feasibility and sustainability. Applications of H. pluvialis in the food industry include its use as a functional ingredient, natural colorant, antioxidant, and stabilizer in bakery products, beverages, meat analogs, and emulsified systems. Evidence from in vitro, in vivo, and clinical studies reinforces its safety and effectiveness. Looking ahead, industrial perspectives point to the adoption of omics-based tools, metabolic engineering, and circular economy approaches as drivers to overcome current barriers of cost, stability, and regulation, opening new avenues for large-scale applications in food systems.

Bacterial cellulose (BC) has been explored as a promising biomaterial for the formulation of bioinks applied to 3D bioprinting, standing out for its unique physicochemical properties, such as purity, biocompatibility, nanofibrillar structure and excellent water retention capacity. This work presents a comprehensive review on the use of BC as a base for bioinks, addressing from its production, optimization and chemical modification to its practical applications in tissue engineering, regenerative medicine, food and cosmetic industries. BC demonstrates compatibility with several cell types and can be functionalized to promote cell adhesion, proliferation and differentiation. Bioprinting techniques compatible with BC bioinks, such as extrusion, inkjet, laser-assisted and stereolithography, and the challenges associated with rheology, porosity, vascularization and production scale-up are discussed. Recent strategies include the use of porogenic agents, angiogenic factors, cell co-cultures and in situ modification of BC during its biosynthesis. The sustainability of CB is also highlighted, with emphasis on its biodegradability, low toxicity and potential for production from agro-industrial waste. Finally, the article emphasizes the strategic role of CB in the advancement of sustainable technological solutions, highlighting the need for further research to overcome technical limitations and enable its large-scale application in the medical, pharmaceutical, food and cosmetic areas.

Developing reference materials eligible for certification (candidate RM) for food matrices is essential to ensure reliable analytical measurements and strengthen quality management in the dairy sector. This study developed and characterized a candidate certified reference material (candidate CRM) based on skim milk powder, evaluating moisture, protein in the defatted dry extract, ash, fat, and titratable acidity. The material was characterized using a single-laboratory approach and underwent homogeneity testing, as well as short-term (21 days) and long-term (304 days) stability studies, across three temperature ranges (2–8, 24–25, and 39–40 °C). The standard uncertainties associated with homogeneity ranged from 0.07 to 1.08%, while the relative expanded uncertainties varied from 0.90 to 6.70%, indicating adequate metrological quality. The assigned values were as follows: moisture, 3.55 ± 0.02 g·100 g⁻¹; ash, 7.66 ± 0.09 g·100 g⁻¹; fat, 1.51 ± 0.03 g·100 g⁻¹; titratable acidity, 0.16 ± 0.01 g lactic acid·100 g⁻¹; and protein in the defatted dry extract, 35.91 ± 0.59 g·100 g⁻¹. The candidate CRM was homogeneous and stable for transport and storage. This material is the national candidate reference material for skim milk powder characterized by multiple physicochemical parameters. It represents a potentially useful tool for quality control, method validation, and the standardization of dairy products.