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

Detalhes bibliográficos
Autor(a) principal: Hernandez, Hector
Data de Publicação: 2022
Outros Autores: Nunes, Maria Cristiana, Prista, Catarina, Raymundo, Anabela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/23892
Resumo: Review
id RCAP_de2099660c91d9ce39889db23a1376ff
oai_identifier_str oai:www.repository.utl.pt:10400.5/23892
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Innovative and Healthier Dairy Products through the Addition of Microalgae: A Reviewmicroalgaedairy productsbioactive compoundslegislationReviewIn 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 discussedMDPIRepositório da Universidade de LisboaHernandez, HectorNunes, Maria CristianaPrista, CatarinaRaymundo, Anabela2022-03-24T11:01:29Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23892engHernández, H.; Nunes, M.C.; Prista, C.; Raymundo, A. Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review. Foods 2022, 11, 755https://doi.org/10.3390/ foods11050755info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:53:32Zoai:www.repository.utl.pt:10400.5/23892Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:08:00.995014Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
title Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
spellingShingle Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
Hernandez, Hector
microalgae
dairy products
bioactive compounds
legislation
title_short Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
title_full Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
title_fullStr Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
title_full_unstemmed Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
title_sort Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
author Hernandez, Hector
author_facet Hernandez, Hector
Nunes, Maria Cristiana
Prista, Catarina
Raymundo, Anabela
author_role author
author2 Nunes, Maria Cristiana
Prista, Catarina
Raymundo, Anabela
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Hernandez, Hector
Nunes, Maria Cristiana
Prista, Catarina
Raymundo, Anabela
dc.subject.por.fl_str_mv microalgae
dairy products
bioactive compounds
legislation
topic microalgae
dairy products
bioactive compounds
legislation
description Review
publishDate 2022
dc.date.none.fl_str_mv 2022-03-24T11:01:29Z
2022
2022-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/23892
url http://hdl.handle.net/10400.5/23892
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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
https://doi.org/10.3390/ foods11050755
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799131174395707392

Registros relacionados