Bioactive Seaweeds for Food Applications

Dear Colleagues,

Innovative food products with health-promoting components (antioxidants, fibre, and/or minerals), the optimisation of formulations, and the characterisation of final products in terms of potential functional features, bioavailability, technological aptitude, and sensory acceptance have gained growing interest in the past few years. Seaweeds represent a novel source of important natural compounds for human nutrition, such as phenolic compounds, fatty acids, proteins, among others, that can enhance the nutritional profile of food products. Moreover, seaweeds have also been identified as a natural source of molecules with biological activities (e.g., antitumor and antimicrobial). A challenge for the coming years is to introduce seaweeds or their high-value extracts as additives in traditional and innovative food matrices, optimising processing conditions and doses of the compounds.

In this Special Issue, we invite you to submit original research papers and review articles on the recovery of bioactive compounds from seaweeds and their incorporation as high-value additives in functional food applications.

Dr. M. D. Torres
Prof. Dr. Herminia Domínguez
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 250 words) can be sent to the Editorial Office for assessment.

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.