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Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

2022Artigo científico Acesso aberto
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dc.contributor.authorHernandez, Hector
dc.contributor.authorNunes, Maria Cristiana
dc.contributor.authorPrista, Catarina
dc.contributor.authorRaymundo, Anabela
dc.date.accessioned2022-03-24T11:01:29Z
dc.date.available2022-03-24T11:01:29Z
dc.date.issued2022
dc.descriptionReviewpt_PT
dc.description.abstractIn 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 discussedpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationHernández, H.; Nunes, M.C.; Prista, C.; Raymundo, A. Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review. Foods 2022, 11, 755pt_PT
dc.identifier.doihttps://doi.org/10.3390/ foods11050755pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/23892
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationLISBOA-01-0247-FEDER-045279pt_PT
dc.relationUIDB/AGR/04129/2020pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectmicroalgaept_PT
dc.subjectdairy productspt_PT
dc.subjectbioactive compoundspt_PT
dc.subjectlegislationpt_PT
dc.titleInnovative and Healthier Dairy Products through the Addition of Microalgae: A Reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFoodspt_PT
person.familyNamePrista
person.familyNameRaymundo
person.givenNameCatarina
person.givenNameAnabela
person.identifier23269
person.identifier1445512
person.identifier.ciencia-id3C19-C25A-182D
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.orcid0000-0001-9307-1905
person.identifier.orcid0000-0001-5266-1685
person.identifier.ridN-7079-2013
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id6603433211
person.identifier.scopus-author-id55957162900
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication344c4593-4c36-41ca-ab28-8ea76f20c5b5
relation.isAuthorOfPublication63f1faff-64dd-41b7-9419-2345092cf183
relation.isAuthorOfPublication.latestForDiscovery344c4593-4c36-41ca-ab28-8ea76f20c5b5

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