Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source

► The possibility to enhance nutritional profile of fresh pasta with microalgal biomass. ► Microalgae biomass as a food ingredient: source of PUFA-ω3, colour agent and antioxidant effect. ► Fatty acid profile of pastas prepared with microalgal biomass incorporation presented a high resistance to the thermal.