Marine Health Compounds: From Extraction to Food and Pharmaceutical Application

Dear Colleagues,

Legislative issues and the growing awareness of consumers in preservatives of natural origin has increased food and pharmaceutical industry interest in marine high-added value compounds (e.g., macro and micronutrients, bioactive compounds, etc.). Conventional extraction techniques have been traditionally used to obtain oils and high-added value compounds from marine products. However, there are some inherent drawbacks, such as low extraction yields, use of toxic solvents, long extraction times, which should be avoided. Therefore, new innovative green extraction processes (ultrasound, microwaves, electrotechnologies, high pressure, SC-CO2, etc.) are required. Moreover, oil and extracts obtained from algae have an excellent nutritional and bioactive composition, thus being a useful strategy to be incorporated into different food matrices as they can have a favorable effect on both technological and functional properties of food products.

In this Special Issue, the Guest Editors would like to revisit the current researches done on bioactive compounds, fatty acids, vitamins, mineral, fiber, etc. obtained from marine natural products. We would also like to invite colleagues to submit articles on their current research on the incorporation of high-added value compounds obtained from marine natural products into food and pharmaceutical products.

Prof. Ay. Dr. Francisco J. Barba
Prof. Jose Manuel Lorenzo
Guest Editors

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