Microalgae-Based Foods and Ingredients: Innovative Processing, Sensory Quality, and Functional Applications

Dear Colleagues,

It is a major challenge for the global food system to provide sufficient, nutritious, and sustainable nutrition for a rapidly growing population without exacerbating environmental pressures. Conventional land-based agriculture faces increasing constraints, including limited arable land, freshwater scarcity, and high greenhouse gas emissions, necessitating the urgent exploration of alternative food resources.

In this context, microalgae have emerged as a pivotal sustainable food source due to their high biomass productivity, low environmental footprint, and rich nutritional profile. They are exceptional reservoirs of proteins, lipids (including omega-3 fatty acids), pigments, vitamins, minerals, and bioactive compounds. However, the transition of microalgae from niche supplements to mainstream food ingredients is hindered by challenges related to sensory attributes (e.g., off-flavors, aroma, and color), physicochemical stability, and texture profiles, which collectively impact consumer acceptance.

This Research Topic aims to compile original research articles and comprehensive reviews focusing on the advancement of microalgae-based foods and ingredients, spanning from raw material processing to final product formulation. We particularly encourage submissions that address flavor and aroma masking, novel emulsification systems, functional applications, advanced processing technologies designed to enhance sensory quality, and research on the health benefits of microalgae for human beings. Ultimately, this collection seeks to promote the development of innovative, palatable, and consumer-friendly microalgae-derived products for future sustainable food systems.

Prof. Dr. Haohao Wu
Dr. Xiaojin Song
Dr. Han Sun
Prof. Dr. Adewale Olusegun Obadina
Dr. Wenhui Gu
Topic Editors