Research and Product Development of Microalgae for Food and Human Health
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (25 May 2022) | Viewed by 74683
Special Issue Editors
Interests: nutrition; functional ingredient; protein quality assessment; metabolic health; immunomodulation; inflammation; oxidative stress
Interests: functional foods; nutrients; bioactive ingredients/compounds in the intervention of chronic metabolic diseases; roles of micronutrients in the glucose and fatty acid metabolism; nutrient-gene interactions
Special Issue Information
Dear Colleagues,
There are numerous species of microalgae, which produce very different amounts of specific nutrients, such as protein, amino acids, oil especially omega-3 EPA and DHA, carotenoids, and pigments. In addition to the genetic traits, microalgae alter the metabolism and thus the nutrient contents in response to environmental change. These unique characteristics of microalgae have a huge potential to be used as a biology system and technology platform to produce target compounds and biomolecules to meet the market demand for special ingredients for food, nutraceutical, cosmetic, and medical/pharmaceutical applications towards human health. However, research and product development on microalgae are still at an early stage. This Special Issue is intended to promote research on microalgae by attracting and publishing high-quality research papers. Researchers are highly encouraged to submit your research articles in areas that include, but not limited to, in vitro and in vivo studies as well as human clinical trials on the health benefits, mechanisms of action, and safety/toxicity of microalgae, production of a specific compound or nutrient via environmental manipulation and/or bioengineering technology, method development and improvement on extraction and purification of specific compounds and nutrients, and the quality assessment of nutrients. As, in general, the cell wall of microalgae is not readily broken up by the physical, chemical, and enzymatic actions in the digestive system after ingestion, the development of processing method and technology for the improvement of digestibility and utilization of nutrients are strongly are also of particular interest.
Dr. Yanwen Wang
Prof. Dr. Guoxun Chen
Guest Editors
Manuscript Submission Information
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Keywords
- microalgae
- food
- functional ingredient
- protein
- amino acid
- antioxidant
- extraction and purification
- bioengineering
- growth condition manipulation
- human health
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