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 89
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
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
- microalgae
- macroalgae
- ingredients
- health benefits
- function
- deep processing
- green and sustainable extraction
- polysaccharides and oligosaccharides
- polyphenols, carotenoids, and esters
- structural stability
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
