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Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
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Orientador(es)
Resumo(s)
In recent years, the development of healthier foods, richer in nutraceutical or functional
compounds, has been in great demand. Microalgae are attracting increasing attention, as their
incorporation in foods and beverages can be a promising strategy to develop sustainable foods with
improved nutritional profiles and a strong positive impacts on health. Despite the increasing market
demand in plant-based foods, the popularity of fermented dairy foods has increased in the recent
years since they are a source of microorganisms with health-promoting effects. In this context, the
incorporation of microalgae in cheeses, fermented milks and other dairy products represents an
interesting approach towards the development of innovative and added-value hybrid products based
on animal proteins and enriched with vegetable origin ingredients recognized as extremely valuable
sources of bioactive compounds. The effect of the addition of microalgal biomass (Chlorella vulgaris,
Arthrospira platensis, Pavlova lutheri, and Diacronema vlkianum, among others) and its derivates on the
physicochemical composition, colorimetric and antioxidant properties, texture and rheology behavior,
sensory profile, and viability of starter cultures and probiotics in yogurt, cheese and ice cream is
discussed in the current work. This review of the literature on the incorporation of microalgae in
dairy products aims to contribute to a better understanding of the potential use of these unique food
ingredients in the development of new sustainable products and of their beneficial effects on health.
Considering the importance of commercialization, regulatory issues about the use of microalgae in
dairy products are also discussed
Descrição
Review
Palavras-chave
microalgae dairy products bioactive compounds legislation
Contexto Educativo
Citação
Hernández, H.; Nunes, M.C.; Prista, C.; Raymundo, A. Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review. Foods 2022, 11, 755
Editora
MDPI