biostudies-literaturePrandi BEuropean Union's Horizon 2020 research and innovation programme2395https://www.ebi.ac.uk/biostudies/studies/S-EPMC10297650biostudies-literatureUnknown12(12)Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition of single-cell ingredients from <i>Arthrospira platensis</i> (spirulina), <i>Chlorella vulgaris</i>, <i>Tetraselmis chui</i>, or <i>Nannochloropsis oceanica</i> at two levels of addition (1.5% and 3.0%). The impact of microalgae species and an addition level on the amino acid profile and protein in vitro digestibility of the vegetable creams was investigated. The addition of microalgae to vegetable creams improved the protein content and the amino acid nutritional profile of vegetable creams, whereas no significant differences were observed in protein digestibility, regardless of the species aFoods (Basel, Switzerland)Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion.PMC10297650862980Prandi BComaposada JTedeschi TSforza SBoukid FCutroneo SVan Royen GCastellari MVan De Walle SfalseProtein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion.Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition of single-cell ingredients from <i>Arthrospira platensis</i> (spirulina), <i>Chlorella vulgaris</i>, <i>Tetraselmis chui</i>, or <i>Nannochloropsis oceanica</i> at two levels of addition (1.5% and 3.0%). The impact of microalgae species and an addition level on the amino acid profile and protein in vitro digestibility of the vegetable creams was investigated. The addition of microalgae to vegetable creams improved the protein content and the amino acid nutritional profile of vegetable creams, whereas no significant differences were observed in protein digestibility, regardless of the species a2023-01-01T00:00:00Z2023 Jun2025-04-19T08:57:30.558Z2025-04-19T08:57:30.558ZS-EPMC102976503737260610.3390/foods12122395