Castillo Zamora, Aly JesúsFinimundy, Tiane C.Heleno, Sandrina A.Rodrigues, PaulaFernandes, Filipa A.Pereira, SimónLores Aguín, MartaBarros, LilianGarcía Jares, Carmen María2023-11-062023-11-062023-05-23Food Funct., 2023,14, 6023-60352042-6496http://hdl.handle.net/10347/31166This work proposes the application of astaxanthin-rich H. pluvialis wet paste (HPW) as a partial substitute for wheat flour in the preparation of filloas, a dish that combines the basic ingredients of industrial bakery. The nutritional and color profile of HPW-enriched samples was evaluated by comparative analysis with a mixture of synthetic food dyes. The highest content of carotenoids (798 ± 12 μg g−1) and fatty acids (76 ± 2 mg g−1) was obtained for a filloa fortified with H. pluvialis in contrast to a non-significant dye response. Subsequently, the color stability of the fortified filloa was evaluated over time (3, 6 and 9 days), as well as its physicochemical properties and microbiological profile. As a result, HPW provided filloas with a longer shelf life, brightness (*L), and texture, in comparison with a mixture of synthetic dyes. In addition, an inhibitory effect of HPW towards mesophilic aerobic microorganisms in the food was obtainedeng© 2023 The Authors. Published byRCS. This is an open access article under the CC BY license 3.0 Unported licenseAtribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/journal article10.1039/D3FO01028G2042-650Xopen access