About this Research Topic

Background

The search for novel foods and ingredients with remarkable nutritional, sensorial, and technological properties originated by sustainable food systems has grown exponentially in recent years. Algae, such as microalgae and seaweed, are rich in lipids, proteins, minerals, vitamins, and soluble fibers. Thus, algae are a natural source of compounds that can be used as food ingredients, meeting the needs of the industry and the requirements of the consumers for nutritious, sustainable, and healthy foods. Algae are already part of the diet of consumers worldwide since they have been used raw, cooked, dried, or roasted in many Asian foods and snacks. Components extracted from algae such as agar, carrageenans, xanthan, and guar gum are already present in many food preparations, used as thickening, gelling, emulsifying, and stabilization agents. In addition, in many novel plant-based analogs of fish and meat, it is possible to find several compounds from algae, such as oils, colorants, and other extracts.

Several factors influence the properties of ingredients and foods from algae biomass as feedstock. For example, the cultivation techniques and parameters such as the available nutrients, light exposure and intensity, and the harvesting and dewatering process. Moreover, the drying and extraction of compounds influence the technological properties, digestibility, and nutritional and functional compounds of algae. Finally, the preparation method of algae-based foods by the industry, or by consumers, influences the properties of algae as well as their digestibility and nutritional components.

This Research Topic will provide a detailed overview of the effect of different production steps (cultivation, harvesting, drying or stabilization, and extraction of compounds) on the properties of algae as a food ingredient. It will assess both technological and nutritional or functional properties and the application of these ingredients in foods with the ultimate aim of consumer acceptance.

The collection invites original research, review articles, and opinions dealing with innovative and sustainable strategies to improve the quality of algae food or ingredient, assessing the effect of innovation technologies from the cultivation to the application of its biomass in final foods.

Themes of interest include but are not limited to:

• The effect of cultivation parameters on nutritional and technological properties of algae as a food ingredient
• Innovative and sustainable harvesting and dewatering techniques to improve the quality of algae
• Drying of algae through innovative methods, preserving nutritional quality and improving technological properties
• Digestibility and bioavailability of compounds from algae
• Application of algae in foods, technological properties, and nutritional and functional characteristics
• Consumers’ acceptance of algae-derived foods or ingredients

Keywords: Seaweed, Microalgae, Novel foods, Novel ingredients, Technological and functional properties, Sustainable food chain, Consumer acceptance, Digestibility, Bioavailability

Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

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