فهرست نشریات علمی دسترسی آزاد ایران

The low viability of probiotic bacteria during fermentation and refrigerated storage remains a significant challenge in fermented dairy products, limiting their functional benefits. This narrative review assesses the use of microalgae, specifically Spirulina platensis (a cyanobacterium) and Chlorella vulgaris (a green microalga), as natural bioactive additives to enhance antiotxidant capacity and improve probiotic survival in fermented dairy products. Evidence indicates that microalgae supplementation can substantially increase antioxidant activity by providing bioactive compounds, such as phycocyanin, phenolics, carotenoids, and polysaccharides. In addition, microalgae support probiotics by modifying the physicochemical environment and providing protective and nutritional benefits during both fermentation and storage. The review details mechanisms by which microalgae-derived antioxidants interact with probiotics and dairy matrices, while also highlighting inconsistencies in previous research. The incorporation of microalgae into fermented dairy products is proposed as a biotechnological approach to improve probiotic viability and overall product functionality. This review synthesizes existing evidence on microalgae–probiotic interactions, identifies key challenges, including sensory acceptance and industrial scalability, and outlines directions for future research to develop functional fermented dairy products. The novelty of this review lies in its systematic integration of mechanistic, functional, and technological perspectives on microalgae–probiotic interactions in fermented dairy systems.