Algal Biomolecules for Food and Pharmaceutical Innovations: Extraction, Characterization and Applications

Dear Colleagues,

Algae (both micro and macro algae), are rich resources of diverse bioactive compounds with enormous potential in food and pharmaceutical industries. Algal biomolecules- including polysaccharides, protein, peptides, polyunsaturated fatty acids, pigments, sterols and antioxidants- exhibit diverse functionalities, which meet the growing demands for sustainable, natural, and health promoting products. This special issue 'Algal biomolecules for Food and Pharmaceutical Innovations: Extraction, Characterization and Applications' targets to bring together high-quality contributions focusing on the extraction, analysis and application of algal derived biomolecules in the development of novel food, nutraceutical and pharmaceutical products. Original research articles, reviews and short communications are welcomed in this special issue, addressing recent advances in the following areas:

• Advanced extraction and purification techniques for algal biomolecules
• Structural and physiochemical characterization of bioactive compounds
• Functional and nutraceutical properties of algal biomolecules in food systems
• Bioactivities eg: antioxidant, anti-inflammatory, anticancer and antimicrobial activities
• Algae based drug delivery systems and bioavailability evaluations
• Biorefinery approaches and circular economy models for sustainable bioproducts

This special issue aim to display the integration of algal biotechnology with food and pharmaceutical innovations. As a renewable and scalable resource, algae have the potential to be a future sustainable platform for next generation biomolecules addressing global health and nutritional challenges.

Dr. Renu Geetha Bai
Guest Editor

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