Algae (Micro- and Macroalgae) as a Source of Ingredients for Food Products with Potential Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 88
Special Issue Editors
Interests: algae food processing technology; algae bioactive compounds; algae chemical structure and stability; algae food nutrition and function
Special Issues, Collections and Topics in MDPI journals
Interests: seafood processing; algal-derived functional foods; algal-based cosmetics; green and sustainable extraction of bioactive ingredients from algae
Interests: molecular nutrition and pharmacology research on functional components, especially in the nutritional evaluation and application of phytochemicals from algae
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Microalgae (e.g., Spirulina, Chlorella) and macroalgae (e.g., kelp, nori) are gaining traction as key ingredients for sustainable and highly nutritious food innovations. They are rich in proteins, omega-3 fatty acids, vitamins, minerals, and bioactives and have functional anti-inflammatory, antiobesity, and cardioprotective properties, while their low environmental footprint offers them as a solution to unsustainable food systems. While challenges remain in terms of flavor optimization and scale-up processing, advances in biorefinery technology and genetic engineering are driving the unlocking of their potential, opening up the way for the development of new food products that are nutritionally, healthily, and ecologically sustainable.
This Special Issue, entitled “Algae (Micro- and Macroalgae) as a Source of Ingredients for Food Products with Potential Health Benefits”, includes a series of original research and review articles focused on new advances in the utilization of microalgae resources, the deep processing of macroalgae, nutrient profiling, health benefit mining, and the application of functional properties. The following are the topics of interest for this Special Issue:
- Resource development and sustainable utilization of microalgae and macroalgae;
- Deep processing and functional component extraction of algae;
- Characteristics of polysaccharides from algae and development and utilization of functional oligosaccharides derived from polysaccharides;
- Characteristics and functional development and utilization of polyphenols, carotenoids, and esters in algae;
- Scale-up production and market transformation of algal foods.
Prof. Dr. Hang Qi
Prof. Dr. Yanbin Lu
Prof. Dr. Chao Zhao
Guest Editors
Manuscript Submission Information
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Keywords
- microalgae
- macroalgae
- ingredients
- health benefits
- function
- deep processing
- green and sustainable extraction
- polysaccharides and oligosaccharides
- polyphenols, carotenoids, and esters
- structural stability
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