resumo
The development of new algae-fortified food products has grown steadily over recent years. Algae's nutritional value, along with their antioxidant properties, bioactive compounds, and natural pigments acting as colorants, are one of the key attractions for the food industry. Algae have gained attention in dairy products for their stable color, ability to enhance texture, and potential benefits in fermentation. This work systematically reviews the incorporation of microalgae and macroalgae into dairy products, specifically cheese and yogurt. The bibliometric analysis will examine the publication timeline, locations, and authorship of these studies, while the content analysis will focus on the parameters and compounds of interest in these dairy applications. Finally, this review will provide a critical perspective on the benefits of algae incorporation in dairy products, the challenges involved in their development, and future directions in this field.
palavras-chave
SPIRULINA-PLATENSIS; PHYSICOCHEMICAL PROPERTIES; CHLORELLA-VULGARIS; SENSORY PROPERTIES; ANTIOXIDANT; VIABILITY; BIOMASS; FORTIFICATION; FERMENTATION; PHYCOCYANIN
categoria
Chemistry; Food Science & Technology
autores
Kovaleski, G; Ventura, SPM
nossos autores
Sónia Patrícia Marques Ventura
Professor AuxiliarProjectos
CICECO - Aveiro Institute of Materials (UIDB/50011/2020)
CICECO - Aveiro Institute of Materials (UIDP/50011/2020)
Associated Laboratory CICECO-Aveiro Institute of Materials (LA/P/0006/2020)
agradecimentos
This work was developed within the scope of the project CICECO-Aveiro Institute of Materials, UIDB/50011/2020 (DOI 10.54499/UIDB/50011/2020) , UIDP/50011/2020 (DOI 10.54499/UIDP/50011/2020) & LA/P/0006/2020 (DOI 10.54499/LA/P/0006/2020) , financed by national funds through the FCT/MCTES (PIDDAC) . GK thanks the financial support through her PhD grant: BD/REITORIA/9328/2020.