Novel Strategies to Obtain Food Ingredients from Algal Biomass: Extraction and Characterization
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 31 January 2026 | Viewed by 11
Special Issue Editors
Interests: enzymology and industrial microbiology; product and process development; use of industrial waste; synthesis and analysis of biotechnological processes; obtaining functional foods; food technology; non-thermal processing
Special Issues, Collections and Topics in MDPI journals
Interests: product and process development; enzymology and industrial microbiology; beverage technology; functional food production; osmotic drying and dehydration; non-thermal food processing; use of agro-industrial waste and by-products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As guest editor of this Special Issue of Foods, I am pleased to invite contributions focused on the valorization of algal biomass, including both microalgae and macroalgae, for the sustainable development of high-value food ingredients. Algae represent a promising resource, rich in bioactive compounds such as dietary fibers, polyphenols, unsaturated fatty acids, proteins, and bioactive peptides, with potential applications in the formulation of functional and clean-label foods.
This Special Issue aims to explore novel, cost-effective, and eco-friendly extraction technologies that align with the principles of the circular economy. Emphasis will be placed on non-thermal and green processing techniques, such as ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction, pulsed electric fields, and the use of green solvents. Furthermore, advanced analytical tools, including FTIR, TGA, HPLC-MS, NMR, and GC-MS, are essential to ensure the accurate characterization and quality assessment of the recovered ingredients.
We welcome original research articles and comprehensive reviews that address advances in extraction methodologies, ingredient characterization, and innovative applications of algal-derived compounds in food systems. Contributions should reflect sustainable innovation and have a clear connection to real-world use in the food industry.
Dr. Thatyane Vidal Fonteles
Prof. Dr. Sueli Rodrigues
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- algal biomass
- microalgae
- macroalgae
- novel extraction techniques
- dietary polyphenols
- bioactive peptides
- non-thermal processing
- sustainable food ingredients
- green technologies
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