Table 1.

Microalgae incorporation in different food products.

Product	Microalgae incorporation	Addition	Benefit	References
Oil/water emulsions	C. vulgaris green and C. vulgaris orange (after carotenogenesis)	2% w/w	Techno-functional properties	(64)
Oil/water emulsions	C. vulgaris green, C. vulgaris orange (after carotenogenesis) and H. pluvialis (red, after carotenogenesis)	C. vulgaris: 0.25–2.00% w/w H. pluvialis: 0.05–2.00% w/w	Colouring and nutritional properties (antioxidative activity)	(65)
Vegetarian food gels	C. vulgaris, H. pluvialis, A. maxima and D. vlkianum	0.75% w/w	Techno-functional and nutritional properties (antioxidative activity, ω-3 PUFAs).	(66)
Vegetarian food gels	A. maxima and D. vlkianum	0.1–% w/w	Techno-functional and nutritional properties (ω-3 PUFAs).	(67)
Vegetarian food gels	H. pluvialis and A. maxima	0.75% w/w	Techno-functional properties	(68)
Frozen yogurt	Arthrospira sp.	2–8% w/w	Nutritional properties	(70)
Dairy products (fermented milk)	A. platensis	3 g/L	Nutritional properties	(71)
Natural and probiotic yogurt	A. platensis	0.1–0.8% w/w	Techno-functional properties and nutritional properties.	(72)
Yogurt	Chlorella sp.	0.25% w/w extract powder and 2.5–10.0% extract liquid	Techno-functional properties and nutritional properties.	(74)
Processed cheese	Chlorella sp.	0.5 and 1.0% w/w	Techno-functional properties and nutritional properties.	(75)
Cookies	C. vulgaris	0.5, 1.0, 2.0, and 3.0% w/w	Colouring agent	(76)
Biscuits	I. galbana	1 and 3% w/w	Techno-functional properties and nutritional properties (ω-3 PUFAs)	(77)
Biscuits	A. platensis	A. platensis: 0.3, 0.6 and 0.9% Phycocyanin extract: 0.3% w/w to wheat flour	Nutritional properties	(78)
Biscuits	A. platensis	1.63, 3, 5, 7, 8.36% w/w	Techno-functional and nutritional properties (protein, fiber content and antioxidative activity)	(79)
Biscuits	A. platensis, C. vulgaris, T. suecica and P. tricornutum	2 and 6% w/w	Techno-functional properties and nutritional properties (antioxidative activity)	(80)
Cookies	H. pluvialis	Astaxanthin powder 5, 10, and 15% w/w	Techno-functional properties and nutritional properties (antioxidative activity)	(81)
Bread	Dunaliella sp.	Whole biomass, biomass after b-carotene extraction and, biomass after b-carotene and glycerol extraction: 10% w/w	Nutritional properties (protein content)	(82)
Bread	O. amphibian and A. platensis	5% w/w microalgae protein in flour	Techno-functional properties and nutritional properties	(83)
Bread	A. fusiformis	1 and 3% w/w in flour	Nutritional properties (proteins and mineral content)	(84)
Bread	A. platensis	11% w/w in flour	Techno-functional properties and nutritional properties (proteins and mineral content)	(85)
Bread	Arthrospira sp.	2, 2.5, and 3% w/w in flour	Nutritional properties (protein content)	(86)
Bread	I. galbana, T. suecica, S. almeriensis, and N. gaditana	0.47 % w/w in flour	Techno-functional properties	(87)
Gluten free bread	A. platensis	2, 3, 4, and 5% w/w in flour	Nutritional properties (proteins content)	(88)
Extruded snacks	Arthrospira sp.	0.4, 1.0, 1.8, 2.6, and 3.2% w/w	Techno-functional properties and nutritional properties (proteins content)	(89)
Pasta	C. vulgaris green, C. vulgaris orange (after carotenogenesis) and A. maxima	0.5, 1.0, and 2.0% w/w in flour	Techno-functional properties and nutritional properties	(90)
Pasta	I. galbana and D. vlkianum	0.5, 1.0, and 2.0% w/w in dry weight	Techno-functional properties and nutritional properties (ω-3 PUFAs)	(91)
Pasta	A. platensis	5, 10, and 20% w/w in flour	Techno-functional properties and nutritional properties (antioxidative activity)	(92)
Pasta	D. salina	1, 2, and 3% w/w in flour	Techno-functional properties and nutritional properties	(93)