Table 2 A summary of prebiotic microalgae formulation in milk products for technological improvements
From: Emerging prospects of macro- and microalgae as prebiotic
Technological attributes and remunerations of microalgae supplementation | |
|---|---|
Challenges | Probable solutions |
Increasing cost of final product | Cost-effective production of microalgae added healthy fermented milks |
It leads to sensory flaws due to oxidation of unsaturated fatty acids | Add fruit flavors (kiwi, strawberry) to suppress off flavor of microalgae addition |
Lower product texture and color options due to non-solubility of microalgal powders | Improving product texture and color range by external green sources by homogenizing them effectively |
Product property | |
 Lower viability of healthy bacteria in milk products due to lower prebiotic effects and high active oxygen sp. | Improving their viability by microalgal prebiotic effects: altering redox potential, improving O2 scavengers (vit. C, β-carotene, carotenoids) and nutritional level (amino acids, minerals, peptides, B-vit etc.) |