The unicellular alga Dunaliella salina is a good source of β-carotene whereas the macroalga Porphyra sp . is rich in flavor-enhancing amino-acids such as glycine. Therefore, this study focused on the development of new dietary formulations for Paracentrotus lividus, including D. salina, Porphyra or glycine, aimed at improving roe color and flavour. Five isonitrogenous and isoenergetic diets were produced by cold extrusion and...

Seaweeds offer sustainable, low-calorie nutritional options to address global food demand. Their limited use is due to a lack of understanding of their flavor, influenced by volatile organic compounds (VOCs). This study aims to expand knowledge of sensory, bioactive, and chemical properties of edible macroalgae ( Chondrus crispus, Gracilaria gracilis, Porphyra dioica, Pyropia haitanensis, Palmaria palmata, and Ulva rigida ) an...