Algae as a Potential Source of Food Components: Bioactive Ingredients, New Products Development and Sustainability
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 9 October 2026 | Viewed by 1676
Special Issue Editors
Interests: marine algae; lipid chemistry; food quality; bioactive compounds; bio-based active packaging
Special Issues, Collections and Topics in MDPI journals
Interests: biocatalysis; bioactivity; algal biomass; green chemistry; bioactive compounds; microbiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Population growth, food demand, and climate footprint are major challenges in our society. Our current food system relies on unsustainable intensive agriculture, and unlike terrestrial crops, marine organisms thrive in aquatic environments, require no land, and possess unique, biologically active biomaterials. Macro- and microalgae represent a sustainable and resilient bioresource with untapped opportunities for food innovation in nutritional enhancement, meeting sustainability and healthy food goals. In fact, the European Green Deal and the Sustainable Blue Economy Communication emphasize the algae sector as a bioresource of secured supply of raw biomaterials with a low-carbon footprint and a positive impact on preserving and restoring the ocean biodiversity. Yet, multifaceted challenges in the analytical characterization of the chemical structures of algae components, their efficient extraction, and stability bioavailability, as well as bioactivity after incorporation in a complex food system, still hinder their exploitation. In this scenario, this Special Issue focuses on the characterization, extraction, and incorporation of algae components as novel components for the food industry. Contributions to this Special Issue, both in the form of original research or review articles, cover all aspects from characterization, extraction, and purification of algae components; advancements in analytical methods for algae compounds evaluation; as well as incorporation of algae components as part of a complex food system. Articles regarding the influence of processing methods on their quality, including, but not limited to, their digestibility, functional properties, and aroma and flavor characteristics of novel food products, are also welcome.
Dr. Natalia Prieto Vidal
Dr. Maria Paz Garcia Garcia
Guest Editors
Manuscript Submission Information
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Keywords
- algae components extraction
- food nutritional value
- algae-based foods
- sustainable foods
- bioactive compounds
- functional food
- green chemistry in algae processing
- algal oils
- marine-derived food ingredients
- circular food systems
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