Food and Food-Derived Products from Seaweeds

Dear Colleagues,

This Special Issue of Foods is focused on “Food and Food-Derived Products from Seaweeds”. Edible seaweeds are widely consumed, especially in Asian countries, as fresh, dried, or ingredients in prepared foods. Asian meals such as sushi are consumed worldwide, but the quantity remains low in other parts of the world. As the global population is increasing constantly, in recent years, an increased interest in developing new sources of  protein alternative to animal proteins has been observed. In particular, interest has grown in the area of plant-based proteins: seaweeds including macroalgae, microalgae, halophytes, and products based on seaweed are potential food products. Some freshwater algae are also relevant, but a high culinary interest and safety must be privileged. The main potential of these seaweeds lies in the fact that they are low-energy-consuming organisms and meanwhile they have ability to become a source of high-quality protein with good digestibility. The production of technological food ingredients, food additives, or food supplements should also be taken into consideration. We welcome you to submit your research focusing on the technology to improve the digestibility of this kind of food , especially fermentation or the preparation of protein concentrates/extracts. Organic seaweed cultures should be presented in consideration of food safety, for example lowering heavy metals contamination below the safety threshold or suppressing the presence of pesticides.  

Review and research papers addressing these different points are welcomed, as are papers describing the chemical composition of seaweeds. 

Apart from the food industry, biologically active compounds (i.e., health products derived from seaweed) have been prepared, and they could play a role in the prevention of diseases such as cancer, inflammation, arthritis, diabetes, and hypertension. No information is currently available for the influence of seaweed products on neurodegeneration. Our knowledge on this field needs to be updated. 

This special issue is now open for submission of review or research papers. Topics covered in this Special Issue include but are not limited to:

• Edible brown, red and green seaweeds having dietary and nutritional value (macroalgae, microalgae, halophyte);
• Seaweeds-related food products (high-quality proteins, polysaccharides, gums or alginate ingredients, fibers, antioxydant additives, dietary supplements);
• Seaweeds-food safety, organic seaweeds cultures;
• Seaweeds use in the food industry: protein concentrates and fermented seaweeds-food products;
• Microalgae dietary supplements (omega 3, astaxanthine…) : nutraceutical and functional seaweeds and derived- health ingredients (with a focus on the prevention of diseases such as cancer, inflammation, arthritis, diabetes, hypertension or neurodegeneration.

Prof. Dr. Jean-Paul Vernoux
Guest Editor

Manuscript Submission Information

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• edible brown, red and green seaweeds having dietary and nutritional value (macroalgae, microalgae, halophyte);
  
• seaweeds-related food products (high-quality proteins, polysaccharides, gums or alginate ingredients, fibers, antioxydant additives, dietary supplements); seaweeds-food safety, organic seaweeds cultures;
• seaweeds use in the food industry;
• protein concentrates and fermented seaweeds-food products;
• microalgae dietary supplements (omega 3, astaxanthine…);
• nutraceuticals and functional seaweeds and derived- health ingredients (with a focus on the prevention of diseases such as cancer, inflammation, arthritis, diabetes, hypertension or neurodegeneration)