Table 2.

Studies on the application of microalgal biomass or derivates in yogurt. BFP—before the fermentation process; AFP—after the fermentation process.

Microalgae or Derivate	Addition Rate	Physicochemical, Sensory, Rheology, Textural or Functional Characteristics	References
Chlorella vulgaris	0.25, 0.50 and 1% (w/v) BFP	Final acidity (°D) and final redox potential (mv) were higher than the controls, pH and acetic acid (%) values were not different compared to the controls. Oral texture and feel in the mouth, appearance and nonoral texture were lower than the control.	Beheshtipour et al. [52]
Isochrysis galbana	2% (w/w) AFP	Protein and ash percentages were higher than the controls, lipid content (%) was not different compared to the control. Levels of ω3-fatty acids were higher than the control.	Matos et al. [53]
Pavlova lutheri	0.25 and 0.5% (w/v) AFP	Moisture, carbohydrate, protein and fat contents were not different compared to the control. pH values during storage (28 days) were similar to the control. Addition rate in the treatments was negatively correlated with color, liking of flavor, liking of texture and overall acceptability.	Robertson et al. [54]
Phycocyanin from Arthrospira platensis	2, 4 and 8% (w/w) BFP	Treatments showed pH values higher than the control during 21 days of storage. Supplemented yogurts showed a lower viscosity compared to the control during 21 days of storage. Treatment with 4% of phycocyanin was the most accepted by the panelists.	Mohammadi et al. [55]
Arthrospira platensis	0.25, 0.50, 0.75 and 1% (w/v) BFP	Total solids, protein, ash and fat contents were higher than the control. There was a reduction in pH values of the treatments compared to the control. Fortified samples exhibited lower firmness compared to the control. Yogurts containing 2% of A. platensis had the highest score for acceptability.	Barkallah et al. [56]
Arthrospira platensis	1.% (w/w) AFP	Moisture, fat, protein, lactose, and ash levels were higher compared to the control. pH values in fortified samples were greater than the control as well.	Da Silva et al. [51]
Arthrospira platensis	0.13, 0.25, 0.38 and 0.5% (w/v) BFP	Acidity levels in fortified yogurt were greater than the control during 16 days of storage. Overall acceptability decreased with higher amounts of A. platensis. The antioxidant capacity was reduced during storage.	Alizadeh et al. [57]
Arthrospira platensis	1% (w/w) BFP	Ash, total solid, fat, and protein contents had an increase compared to the control. There were no significative changes in the acidity and pH values. Total phenolic content and total antioxidant activity were increased in treatments with A. platensis. Apparent viscosity values of fortified samples were greater than the control.	Atallah et al. [50]
Spirulina platensis	0.1, 0.3 and 0.5% (w/v) BFP	Solid content, protein, fat, ash, carbohydrate and acidity levels in supplemented yogurts were higher than the control. There was a reduction in the pH values compared to the control. There was an increase in hardness and viscosity values of fortified samples compared to the control.	Bchir et al. [58]