The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads

Summary This work aims to: (i) assess volatiles composition of microalgae‐enriched gluten‐free breads (prepared with Tetraselmis chuii, Chlorella vulgaris and Microchloropsis gaditana); (ii) report the bioaccessibility of protein and minerals after a static in vitro digestion model; (iii) understand how it affects the bioactive properties of gluten‐free breads in regard to antioxidant capacity and the α‐amylase inhibitory potential. Therefore, nutritional composition and bioactive properties of gluten‐free breads before and after in vitro digestion model were examined. Identification of compounds responsible for the overall aroma of microalgae using GC–MS was done. There was a considerable decrease in protein and minerals available after in vitro digestion, as well as in the antioxidant potential. The overall aroma of microalgae‐enriched breads was mainly due to the presence of alcohols, representing the major class of volatiles present in breads (3% to 59%), being lower for T. chuii‐enriched bread. Terpenes also existed in considerable amounts especially in M. gaditana (24%) where γ‐terpinene was the most abundant. Alkanoic acids were the most abundant lipophilic bioactive compounds (25%–68%), and 9,12‐octadecadienoic acid was the major identified compound (13%–51%). Phytic acid is also present in all microalgae‐enriched breads and may contribute to the decrease in the bioaccessibility of nutrients. In vitro digestibility of gluten‐free microalgae‐based breads