Microalgae, the photosynthetic microorganisms, open novel commercial opportunities for
developing new products because of their abundance in protein, carbohydrates, pigments …

Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and
alternative proteins in the food industry. However, enhancing their application potential …

The consumer demand for protein rich foods urges the exploration for novel products of
natural origin. Algae can be considered as a gold mine of different bioactive compounds …

Microalgae are receiving increased attention in the food sector as a sustainable ingredient
due to their high protein content and nutritional value. They contain up to 70% proteins with …

This study examines the effect of phycoerythrin (PE) from a cyanobacterial Nostoc strain
encapsulated with alginate as a potential prebiotic to produce synbiotic ice cream products …

The effects of spirulina consumption added in foods were investigated in two crossover
clinical trials (n= 13 different healthy adults). In Trial-1 adults consumed cookies with-and …

Microalgae present a sustainable and nutritionally rich alternative to conventional food
sources, addressing global food security and environmental challenges. This review …

Spirulina fermented by lactic acid bacteria (LAB) stands out among innovative fermented
products with bioactive properties. In addition, the fermentation of algae with LAB has a …

In recent years, there has been an unprecedented increase in the demand for fermented
dairy products due to medical recommendations and lifestyle preferences. Cultured …

This study aimed at evaluating changes of microalgae Spirulina during its fermentation with
Lactiplantibacillus plantarum No. 122 strain, and further at incorporating Spirulina bio …