Table 1.

Microalgae incorporation in food products.

Microalgae	Ingredients	Products/Applications	Function/Benefits	References
Chlorella vulgaris	Biomass	Wheat bread dough	Changed the colour, texture, and antioxidant capacity of food.	[92]
Spirulina maxima	Biomass	Vegan biscuits	Dramatically increased the protein, iron and PUFA content of biscuits without altering sensory acceptance.	[93]
Dunaliella salina and Chlorella vulgaris	Biomass	Fresh green smoothies	Increased the sensorial properties, microbiological quality and phenolic contents of food.	[94]
Spirulina platensis	Biomass	Chocolate shakes	Increased the content of protein and fibre, extend the shelf life, and the product has good sensory acceptance.	[95]
Spirulina platensis	Biomass	Cassava doughnuts	Not only improved the nutritional quality of the doughnut, but also improves the acceptance.	[96]
Haematococcus pluvialis	Biomass	Cookies	Improved bioactive composition of cookies.	[97]
Arthrospira sp.	Biomass	Extruded snacks	Made food with high nutritional value and sensory acceptance	[98]
Spirulina platensis	Biomass	Cheese	The antioxidant capacity of cheese has been increased by nearly 10 times.	[99]
Isochrysis galbana and Diacronema vlkianum	Biomass	Pasta	Addition of omega-3 polyunsaturated fatty acids.	[100]
Spirulina platensis	B Complex vitamins	Health supplement	Added nutritional properties (Help the body to convert food in energy).	[39]
Nannochloropsis oceanica	Vitamin D3	Health supplement	Added nutritional properties (Development and maintaining of skeleton; regulation of blood pression; cardiovascular protection).	[101]
Chlorella ellipsoidea	Peptides	Functional food ingredients	Enhanced antioxidant and antihypertensive properties of food.	[102]
Spirulina platensis	Protein	Animal product alternatives/Meat analogues	Simulated the structure and texture of meat analogues.	[84]
Spirulina platensis	Phycocyanin	yoghurt	Maintained the colour stability of ice cream for 182 days and increased its antioxidant activity.	[103]
Haematococcus pluvialis	Astaxanthin	Nutritional supplement	Imparted colour to food as well as strong antioxidant properties	[104]
Thraustochytriidae sp.	Exopolysaccha-rides	Food additives	Increased food consistency, anti-proliferative and immunomodulatory effects.	[105]
Euglena gracilis	β-1,3-glucan	Nutritional supplement	An active immunostimulant and blood lipids reductor.	[45]
Dunaliella salina	β-carotene	Juice, can	Imparted bright colours to food and improved antioxidant properties.	[106]
Porphyridium purpureum	Phycoerythrin	Bio-colorant	Gave bright colour and functionality to food.	[107]
Schizochytrium sp.	EPA and DHA	Spread, dressing	It is important for the maintenance of membrane fluidity and the development of the brain and retina.	[34]
Chlamydomonas reinhardtii	Lutein, zeaxanthin	Beverage, functional food and supplement	Used as a pigment while imparting antioxidant properties to food.	[106]
Arthrospira platensis	Gamma-linolenic acid	Oil	Mediated immune process; prevented several chronic inflammatory diseases and cancers;	[108]
Spirulina, Chlorella spp.	Ascorbic acid	Doughnuts, spaghetti, Biscuits	Prevention of oxidation of biomolecules	[109]
Euglena gracilli, Dunaliella salina	Tocopherol	Vitamin supplement	Prevented the oxidation of saturated fatty acids	[110]
Scenedesmus sp., Phaeodactylum tricornutum	Phenolic compounds	Functional food	Antioxidant; antiviral; antiproliferative; regulation of macronutrient digestion	[111]
Desmodesmus intermedius, Dictyosphaerium	Calcium	Food supplement	Structural; enzyme cofactor; blood clotting; muscle and nerve function	[44]
Chlorococcum humicola, Coccomyxa simplex	Cooper	Food supplement	Essential in metabolic processes; haemoglobin and enzyme formation	[44]
Spirulina, Thalassiosira sp.	Zinc	Dietary supplement	Managed stress; protein synthesis; immune and enzyme systems	[16]
Arthrospira platensis	Selenium	Dietary supplement	Necessary for metabolic processes	[45]
Aureococcus anophagefferens	Selenoproteins	Dietary supplement	Avoided Keshan disease, cardiovascular disease and myocardial infarction	[46]