Microalgae-Based Ingredients and Food Products: Biotechnological Production and Application
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 15 January 2025 | Viewed by 111
Special Issue Editors
Interests: microalgae biotechnology; photobioreactor engineering; environmental assessment; sustainability indicators and metrics; microalgae-based processes and products
Interests: microalgae biotechnology; bioprocess engineering; sustainable engineering; microalgae-based processes and products
Special Issues, Collections and Topics in MDPI journals
Interests: microalgae biotechnology; microalgae-based products; natural pigments; carotenoids; chlorophylls; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food is one of the basic needs of life. Spiral problems associated with food demand and climate change have triggered a dilemma between food and sustainability, requiring crucial advances and innovative skills for the development of next-generation food ingredients. Thus, microalgal biomass—a proposed gold mine—has opened a new door for the sustainable food industry. Their cells, powered by photosynthesis, are sustainable expression chassis for multiple metabolites of nutritional interest. However, for microalgae-based ingredients to move from a flash-in-the-pan innovation to an industrial consolidation, science, engineering, and technology should build robust bridges over the old chasms that compose the death valley of microalgal biotechnology. Therefore, this Special Issue welcomes original research articles, reviews, short communications, and opinions about microalgae-based ingredient applications in the food industry, emphasizing the main considerations and recommendations on (i) microalgae strains; (ii) the bioavailability and bioaccessibility of microalgae compounds; (iii) bioprocesses and bioengineering; (iv) sustainability metrics and indicators; and (v) policy interventions and regulatory issues.
Dr. Mariany Costa Deprá
Prof. Dr. Eduardo Jacob-Lopes
Dr. Leila Queiroz Zepka
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 100 words) can be sent to the Editorial Office for announcement on this website.
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.
Keywords
- microalgae strains
- primary and secondary metabolites
- bioactive compounds
- bioavailability and bioaccessibility
- upstream and downstream processing
- integration and intensification processes
- sustainability metrics and indicators
- sensorial and social acceptance
- policy and regulatory issues
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