Functional Foods from Marine Microalgae
A special issue of Marine Drugs (ISSN 1660-3397). This special issue belongs to the section "Marine-Derived Ingredients for Drugs, Cosmeceuticals and Nutraceuticals".
Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 4116
Special Issue Editors
Interests: microalgae; cyanobacteria; Arthrospira; extracellular polysaccharides; biofuels; biorefinery; microalgal biotechnology: food, feed, and high-value compounds
Interests: biomaterials; biopolymers; biomolecules; and bioprocess; biorefinery; microalgae biotechnology; applied biocatalysis; bioreactor engineering and bioprocess modeling; nanomaterials; functional foods and high-added-value compounds; green technologies for the revalorization of agroindustrial waste
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Special Issue Information
Dear Colleagues,
In addition to being key for the marine carbon cycle and the food web, marine microalgae are currently exploited for different applications, including functional foods. These photosynthetic microorganisms produce high-quality proteins, lipids, and carbohydrates, representing a nutritious food source for humans. For instance, their proteins and lipids contain essential amino acids and polyunsaturated fatty acids (omega-3) required in our diet. In the case of carbohydrates, their antiviral and anti-inflammatory properties have been reported. Aware of these nutritional characteristics, scientists have focused on developing functional foods and technologies. Although there have been some studies on functional foods from microalgae (e.g., cereal, dairy, vegetable, and meat products), the catalog of functional foods from microalgae is far from complete. Thus, this Special Issue aims to contribute to the development and evaluation of functional foods from microalgae. We extend this invitation to researchers in different fields, including but not limited to the cultivation and nutritional profile of novel strains, the isolation and purification of biomass and extracellular molecules, and the formulation and characterization of food products.
Dr. Sara P. Cuellar-Bermudez
Dr. Roberto Parra-Saldivar
Guest Editors
Manuscript Submission Information
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Keywords
- high-value compounds
- biomass characterization
- extracellular polymers: proteins and polysaccharides
- food products
- sensory analysis
- nutritional profile
- digestibility
- rheological properties
- cell disruption methods
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