Table 3.

Studies on the application of microalgal biomass or derivates in ice cream.

Microalgae or Derivate	Addition Rate	Physicochemical, Sensory, Rheological, Textural or Functional Characteristics	References
Nannochloropsis oculata	0.1, 0.2 and 0.3% (w/w)	Fortified samples were greenish in color. There were no changes in the melting behavior of fortified samples. Consistency index (K) values of the samples were close to the control.	Durmaz et al. [76]
Arthrospira platensis	0.075, 0.15, 0.23 and 0.3% (w/w)	Acidity in supplemented ice cream was increased compared to the control. pH values of fortified samples were lower than the control sample. Higher amounts of microalgae resulted in a decrease of the viscosity. Overrun in supplemented samples was enhanced compared to control.	Malik et al. [71]
Arthrospira platensis	Pure and microencapsulated with maltodextrin or Arabic gum	Protein, fat and total solid were increased in ice cream with microencapsulated or pure Spirulina compared to control. Overall acceptability was higher in ice cream without microencapsulated or pure Spirulina. Melting time in samples with pure microalgae was lower than samples with microencapsulated Spirulina.	Balensiefer et al. [77]
Arthrospira platensis	0.6 and 1.2%	Total solid, protein and fat content were increased in enriched ice cream compared to control. Ice cream overrun and melting point were higher in fortified samples. Sensory analysis showed that the panelists preferred ice cream without microalgae.	Agustini et al. [78]
Diacronema vlkianum	0.1, 0.2 and 0.3% (w/w)	Supplemented ice cream was greenish in color. The panelists found a bitter taste in enriched samples. Ice cream with microalgae showed lower K values than the control.	Durmaz et al. [76]
Phycocyanin from Arthrospira platensis	0.025%	Fortified ice cream was bluish in color (negative values of b*) whereas control samples were yellowish in color (positive values of b*). Antioxidant capacity of supplemented samples was improved after digestion compared to control.	Campos et al. [79]
Porphyridium cruentum	0.1, 0.2 and 0.3% (w/w)	Protein, fat and total solid were increased in ice cream with microencapsulated or pure Spirulina compared to control. Phenolic compounds increased with greater amounts of microalgae. A higher quantity of microalgae adversely affected the ice cream general sensory parameters.	Durmaz et al. [76]
Phycocyanin from Arthrospira platensis	0.013%	There was no difference in the fat content of supplemented samples compared to control. Melting time in samples with phycocyanin was lower compared to control. Overall acceptability was higher in non-fortified samples.	Rodrigues et al. [80]