Table 2.

A summary of prebiotic microalgae formulation in milk products for technological improvements

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.)