Microalgae for the Food Industry: From Biochemical Composition to the Development of Functional Foods
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: 25 October 2025 | Viewed by 664
Special Issue Editors
Interests: microalgae for food function
Interests: microalgae; photosynthesis; polysaccharide; metabolic regulation; bioprocess engineering; microalgae for food development
Special Issues, Collections and Topics in MDPI journals
Interests: biomass resource; algae; ecology; raceway ponds; photobioreactor
Special Issues, Collections and Topics in MDPI journals
Interests: omics; chronic disease; immunology; food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Microalgae—single-cell photosynthetic organisms rich in high-value bioactive compounds—hold significant promise for food applications. Species such as Spirulina (Arthrospira platensis), Chlorella, and other species contain 30–70% high-quality protein (including essential amino acids), omega-3 fatty acids (EPA/DHA), carotenoids (β-carotene, astaxanthin), and vitamins (B12, folate). Their unique polysaccharides exhibit immunomodulatory properties, while pigments like phycocyanin demonstrate antioxidant activity.
Functional food development leverages microalgae through three primary approaches: (1) direct use as nutrient fortifiers (e.g., spirulina powder in protein bars and meal replacements); (2) extraction of bioactive ingredients (e.g., astaxanthin from H. pluvialis for antioxidant supplements); and (3) novel alternative protein products, such as microalgae-based plant meat or dairy analogs. Commercial examples include DHA-fortified infant formula and algae-derived plant-based eggs.
Technical challenges revolve around cost-effective large-scale cultivation (optimizing photobioreactors), enhancing cell wall disruption efficiency, and improving flavor profiles (via fermentation or decolorization to reduce "algal" odors). Future priorities include advancing genetic engineering techniques to develop high-yield strains and establishing food-grade safety standards. As demand for sustainable foods grows, microalgae are poised to expand roles in precision nutrition and cell-cultured meat media.
Dr. Pengfei Cheng
Dr. Changhong Yao
Prof. Dr. Shuhao Huo
Guest Editors
Dr. Kang Chen
Guest Editor Assistant
Manuscript Submission Information
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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
- microalgae
- biochemical composition
- functional foods
- omics
- chronic disease
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