Incorporation of microalgae in the development of innovative dairy products

Tijana Ledina; Marko Komlоš; Đorđe Pajičić; Jasna Lončina

doi:10.18485/meattech.2025.66.3.36

Tijana Ledina University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-9903-1477
Marko Komlоš University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-8578-0530
Đorđe Pajičić University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0004-0777-3572
Jasna Lončina University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0001-5198-5549

DOI: https://doi.org/10.18485/meattech.2025.66.3.36

Keywords: microalgae, functional foods, Chlorella vulgaris, Arthrospira platensis, dairy products

Abstract

Global food demand is projected to rise in the future, increasing pressure on food systems and intensifying the search for sustainable protein sources. Microalgae are increasingly recognized as a promising alternative due to their high protein content, favourable essential amino acid profile, polyunsaturated fatty acids, vitamins, minerals, and diverse bioactive compounds with antioxidant potential. Dairy products, as widely consumed nutrient-rich foods, represent an ideal platform for microalgae incorporation to improve nutritional quality and promote more sustainable diets. The aim of this manuscript was to provide a concise overview of dairy product formulations incorporating microalgae, with an emphasis on future prospects and associated challenges. The most thoroughly studied algal species are Arthrospira platensis and Chlorella vulgaris, and the possibility of their incorporation into fermented milks, particularly yogurt, cheese and ice creams. Documented benefits include increased protein content, improved fatty acid composition, enhanced antioxidant activity, and potential stimulation of starter and probiotic bacterial growth. Nevertheless, technological and sensory challenges remain, including modifications in texture, viscosity, and colour, as well as the development of bitter, herbaceous, or marine-like flavours that may reduce consumer acceptance. Future research should focus on identifying suitable microalgal species, refining processing technologies, and developing flavour-masking approaches to enable the production of microalgae-enriched dairy products that are both nutritionally enhanced and sensorially acceptable to a broad consumer base.