Algae as Nutritional and Functional Food Sources: New Insights and Understandings
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: closed (30 May 2022) | Viewed by 60988
Special Issue Editors
Interests: analytical chemistry; food science; functional foods; polyphenols; bioactive compounds; insects; microalgae; by-products valorization; natural contaminants
Special Issue Information
Dear Colleagues,
Algae (microalgae and seaweed) are showing an upward trend in several fields (e.g. food, feed, cosmetic, biofuel and pharmaceutic), owing to their high nutritional value, sustainability, and versatility. As functional ingredients in food formulations, algae offer a vast spectrum of interesting and high-value components such as proteins, phlorotannins, vitamins, pigments (carotenoids and phycocyanin), polyunsaturated fatty acids, minerals, etc.
The global market of algae as a food keeps growing due to the versatility of ingredients and applications. Nevertheless, the reformulation of foods and beverages with algae-derived ingredients is still challenging, mainly due to concerns over their sensory properties (e.g., taste, flavor and color) and safety.
This Special Issue aims to collect original research papers and review articles related to algae ingredients for food applications, with a special emphasis on their nutritional value, health benefits, technological and sensory characteristics, as well as on the effects of their incorporation in different food matrices.
Strategies and innovative processing technologies to improve the quality and safety of algae-derived ingredients (fermentation, treatments with pulsed electric field, ultrasonication, etc.) are also welcome.
Dr. Massimo CastellariGuest Editor
Dr. Fatma Boukid
Co-Guest Editor
Manuscript Submission Information
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Keywords
- microalgae
- seaweed
- food innovation
- processing
- health
- nutrition
- safety
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