Microalgae-Based Ingredients and Food Products: Biotechnological Production and Application

Dear Colleagues,

Food is one of the basic needs of life. Spiral problems associated with food demand and climate change have triggered a dilemma between food and sustainability, requiring crucial advances and innovative skills for the development of next-generation food ingredients. Thus, microalgal biomass—a proposed gold mine—has opened a new door for the sustainable food industry. Their cells, powered by photosynthesis, are sustainable expression chassis for multiple metabolites of nutritional interest. However, for microalgae-based ingredients to move from a flash-in-the-pan innovation to an industrial consolidation, science, engineering, and technology should build robust bridges over the old chasms that compose the death valley of microalgal biotechnology. Therefore, this Special Issue welcomes original research articles, reviews, short communications, and opinions about microalgae-based ingredient applications in the food industry, emphasizing the main considerations and recommendations on (i) microalgae strains; (ii) the bioavailability and bioaccessibility of microalgae compounds; (iii) bioprocesses and bioengineering; (iv) sustainability metrics and indicators; and (v) policy interventions and regulatory issues.

Dr. Mariany Costa Deprá
Prof. Dr. Eduardo Jacob-Lopes
Dr. Leila Queiroz Zepka
Guest Editors

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