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Abstract

The increasing global population has pressured global food security, particularly regarding protein supply. Microalgae, with their high protein content, have garnered significant attention as a potential substitute for increasingly expensive animal-based proteins. Their incorporation into foods and beverages presents a promising strategy to address hunger and malnutrition. In this context, fortifying fermented dairy products such as yogurt, and cheese with microalgae offers an innovative approach to developing value-added products that combine animal-based proteins with plant-based ingredients rich in protein and bioactive compounds. This review explores the effects of incorporating microalgal and their derivatives on the physicochemical, colorimetric, and antioxidant properties, texture, rheology, sensory profile, and viability of starter cultures and probiotics in yogurt, and cheese. This literature review aims to contribute to a better understanding of the potential of microalgae as a unique food ingredient in the development of sustainable products and their beneficial health effects.

Keywords

Fermented Dairy; Functional Food; Microalgae

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

How to Cite
Luwidharto, J. C. N., Kurniaditya, V. H., Rizkaprilisa, W., & Bumi, S. A. P. (2025). Potential for Microalgae as a Superfood in Fermented Dairy Products: A Review. Food Science and Technology Journal (Foodscitech), 127-140. https://doi.org/10.25139/fst.vi.9228

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