Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review.
bioactive compounds
dairy products
legislation
microalgae
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
05 Mar 2022
05 Mar 2022
Historique:
received:
31
01
2022
revised:
28
02
2022
accepted:
02
03
2022
entrez:
10
3
2022
pubmed:
11
3
2022
medline:
11
3
2022
Statut:
epublish
Résumé
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 (
Identifiants
pubmed: 35267388
pii: foods11050755
doi: 10.3390/foods11050755
pmc: PMC8909392
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
Subventions
Organisme : Agencia de Inovacao
ID : LISBOA-01-0247-FEDER-045279 (Project AlgaeGreenCheese - "Queijos nutricionalmente enriquecidos com microalgas")
Organisme : Portuguese Foundation for Science and Technology (FCT)
ID : UIDB/AGR/04129/2020 LEAF research unit
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