Exploration of Foods and Foodomics

Special Issue Topic

The food (r)evolution towards food quality/security and human nutrition

Submission Deadline: August 02, 2025

Guest Editors

José Pinela E-Mail

Researcher at National Institute of Agrarian and Veterinary Research, Vairão, Vila do Conde, Portugal; Collaborator at Mountain Research Center (CIMO) and Associated Laboratory for Sustainability and Technology in Mountain Regions (SusTEC) of the Polytechnic Institute of Bragança, Bragança, Portugal

Research Keywords: food chemistry; food processing; bioactive ingredients; food safety; food contaminants

José Ignacio Alonso-Esteban E-Mail

Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain

Research Keywords: edible plants; nutrients; antinutrients; bioactive compounds; biological properties

About the Special Issue

The United Nations (UN) estimates that the world population could reach around 10.4 billion people during the 2080s. This population growth prospect combined with sustainability concerns on the global food system has opened up many discussions on food security. In this context, the current agri-food system, increasingly criticized for its harmful environment impact and high consumption of natural resources, has been put into question for being capable of addressing the current challenges of population growth and climate change. Therefore, challenges related to food insecurity and malnutrition and responsible consumption and production feature prominently in the UN's 2030 Agenda for Sustainable Development. So how can a growing and changing world be fed nutritious and safe food?
This special issue aims to provide an overview of novel strategies and solutions that have been studied and implemented at both local and international level with the aim of making the current food system more circular and resilient, and capable of providing safe and high-quality foods and food ingredients. Researchers are invited to contribute original research and review articles focused on transdisciplinary aspects related to: i) the challenge of feeding a changing world threatened by the depletion of natural resources and climate change; ii) future foods and alternative sources of protein, dietary fiber and micronutrients; iii) sustainable agri-food processes and manufacturing technologies, including food processing and preservation, food design and food (bio)technology; iv) bio-based food ingredients/additives and human nutrition; and v) food loss and waste reduction and upcycling approaches. The visibility and impact of these works will be promoted through the open-access platform of EFF.

Keywords: sustainable foods; functional foods; biofortified foods; alternative protein; wild foods; food processing; food preservation; food additives; agri-food waste; natural ingredients; contemporary diets

Call for Papers

Published Articles

Open Access

Original Article

Sustainable insect proteins vs. conventional proteins as fillings in gluten-free oat-based breakfast wraps: nutritional, microbial, and sensory quality
Aim: Livestock production plays a significant role in meeting global protein demands but is a major contributor to climate change. With the world population projected to reach 9 billion by 2050, [...] Read more.

Aim:

Livestock production plays a significant role in meeting global protein demands but is a major contributor to climate change. With the world population projected to reach 9 billion by 2050, identifying sustainable alternative protein sources has become more critical than ever. Edible insects offer an affordable protein option compared to beef, chicken, and fish, especially in many African and Asian cultures, where these conventional protein sources are considered relatively expensive. This study aimed to investigate the potential of mulberry silkworm pupae and African palm weevil larvae as alternative proteins to conventional protein sources for use in gluten-free wraps.

Methods:

Five gluten-free breakfast wraps were developed using oat flour and fillings made from beef, chicken, mackerel fish, palm weevil larvae, and silkworm pupae. The nutritional composition (amino acid and fatty acid profiles, micronutrient contents) and chemical, microbial, and sensory properties were determined using standard methods.

Results:

The wraps had protein contents ranging from 23.78% to 35.60%. Breakfast wrap with palm weevil larvae had slightly more fiber (4.01%) and carbohydrate (36.11%) contents and lower fat (10.22%) compared to the other wraps. It also had an impressive vitamin A content (528.96 μg RAE/100 g) and an exceptional amino acid profile. The insect wraps had more vitamin B12 (0.02 mg/g) contents than the conventional wraps. The fish-based version was the most preferred of all the wraps, with an overall acceptability score of 7.80. All developed products were within permissible limits for microbial quality.

Conclusions:

Edible insects, such as palm weevil larvae and silkworm pupae, could serve as an alternative source of protein in the production of gluten-free foods.

Olamide Akande ... Daniel Ajewole

Published: March 18, 2025 Explor Foods Foodomics. 2025;3:101078
DOI: https://doi.org/10.37349/eff.2025.101078

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Aim:

Livestock production plays a significant role in meeting global protein demands but is a major contributor to climate change. With the world population projected to reach 9 billion by 2050, identifying sustainable alternative protein sources has become more critical than ever. Edible insects offer an affordable protein option compared to beef, chicken, and fish, especially in many African and Asian cultures, where these conventional protein sources are considered relatively expensive. This study aimed to investigate the potential of mulberry silkworm pupae and African palm weevil larvae as alternative proteins to conventional protein sources for use in gluten-free wraps.

Methods:

Five gluten-free breakfast wraps were developed using oat flour and fillings made from beef, chicken, mackerel fish, palm weevil larvae, and silkworm pupae. The nutritional composition (amino acid and fatty acid profiles, micronutrient contents) and chemical, microbial, and sensory properties were determined using standard methods.

Results:

The wraps had protein contents ranging from 23.78% to 35.60%. Breakfast wrap with palm weevil larvae had slightly more fiber (4.01%) and carbohydrate (36.11%) contents and lower fat (10.22%) compared to the other wraps. It also had an impressive vitamin A content (528.96 μg RAE/100 g) and an exceptional amino acid profile. The insect wraps had more vitamin B12 (0.02 mg/g) contents than the conventional wraps. The fish-based version was the most preferred of all the wraps, with an overall acceptability score of 7.80. All developed products were within permissible limits for microbial quality.

Conclusions:

Edible insects, such as palm weevil larvae and silkworm pupae, could serve as an alternative source of protein in the production of gluten-free foods.

Open Access

Original Article

Effects of bran-enriched flour blends on the antioxidant properties, nutritional quality, and glycemic control of high-fiber biscuits
Aim: The increasing prevalence of type 2 diabetes has heightened the demand for low glycemic index food products, leading to the exploration of alternative baking ingredients. This study assesses [...] Read more.

Aim:

The increasing prevalence of type 2 diabetes has heightened the demand for low glycemic index food products, leading to the exploration of alternative baking ingredients. This study assesses the effects of bran-enriched flour blends on the sensory, physical, nutritional, and antioxidant properties and glycemic control of high-fiber biscuits.

Methods:

Wheat, corn, sorghum, and sweet potato were obtained from the market. Linear programming (LP) optimized fiber content to create four high-fiber flour blends assessed for functional properties [water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), and stability]. Four high-fiber biscuits were developed and evaluated for nutritional composition (ash, crude fibers, water, carbohydrates, proteins, fats, Zn, Fe, Mg, Na, Ca, and P), sensory attributes (color, aroma, texture, and taste), physical properties (thickness, diameter, weight, spread ratio, browning index; L, a, and b), antioxidant properties (DPPH and FRAP activities), glycemic response, and in vitro glucose-binding capacity.

Results:

The formulated flours exhibited water and oil absorption capacities ranging from 1.95% to 2.70%, with the highest oil absorption in formulated flour 3. FC and stability varied significantly, with the control showing the highest values. Swelling power ranged from 1.27 cm³/g to 2.03 cm³/g. High-fiber biscuits had higher fiber (6.06–12.44%), protein (9.48–11.31%), Fe (3.01–4.55 ppm), and Mg (34.37–78.05 ppm) content, and lower carbohydrate (50.88–59.57%) contents compared to the control. They also demonstrated enhanced antioxidant properties with higher phenolic content (201.91–503.18 mg GAE/100 g) and DPPH-scavenging activity (0.07–0.27 µg/mL). Sensory evaluation indicated general acceptance. Biscuits 2 and 3 maintained steady blood glucose levels over 90 min, with biscuit 3 showing the highest in vitro glucose binding capacity (43.4 ± 4.3%).

Conclusions:

Incorporating diverse bran and flour types improves biscuit quality, particularly in blends like F2 (wheat flour, corn bran, and sorghum bran) and F3 (wheat flour, corn bran, sweet potato flour, and sorghum bran), offering beneficial options for diabetics.

Brice Ulrich Foudjo Saha ... Lifoter Kenneth Navti

Published: March 06, 2025 Explor Foods Foodomics. 2025;3:101076
DOI: https://doi.org/10.37349/eff.2025.101076

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Aim:

The increasing prevalence of type 2 diabetes has heightened the demand for low glycemic index food products, leading to the exploration of alternative baking ingredients. This study assesses the effects of bran-enriched flour blends on the sensory, physical, nutritional, and antioxidant properties and glycemic control of high-fiber biscuits.

Methods:

Wheat, corn, sorghum, and sweet potato were obtained from the market. Linear programming (LP) optimized fiber content to create four high-fiber flour blends assessed for functional properties [water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), and stability]. Four high-fiber biscuits were developed and evaluated for nutritional composition (ash, crude fibers, water, carbohydrates, proteins, fats, Zn, Fe, Mg, Na, Ca, and P), sensory attributes (color, aroma, texture, and taste), physical properties (thickness, diameter, weight, spread ratio, browning index; L, a, and b), antioxidant properties (DPPH and FRAP activities), glycemic response, and in vitro glucose-binding capacity.

Results:

The formulated flours exhibited water and oil absorption capacities ranging from 1.95% to 2.70%, with the highest oil absorption in formulated flour 3. FC and stability varied significantly, with the control showing the highest values. Swelling power ranged from 1.27 cm³/g to 2.03 cm³/g. High-fiber biscuits had higher fiber (6.06–12.44%), protein (9.48–11.31%), Fe (3.01–4.55 ppm), and Mg (34.37–78.05 ppm) content, and lower carbohydrate (50.88–59.57%) contents compared to the control. They also demonstrated enhanced antioxidant properties with higher phenolic content (201.91–503.18 mg GAE/100 g) and DPPH-scavenging activity (0.07–0.27 µg/mL). Sensory evaluation indicated general acceptance. Biscuits 2 and 3 maintained steady blood glucose levels over 90 min, with biscuit 3 showing the highest in vitro glucose binding capacity (43.4 ± 4.3%).

Conclusions:

Incorporating diverse bran and flour types improves biscuit quality, particularly in blends like F2 (wheat flour, corn bran, and sorghum bran) and F3 (wheat flour, corn bran, sweet potato flour, and sorghum bran), offering beneficial options for diabetics.

Open Access

Original Article

Full factorial design of the effects of coagulants and processing variables on the physicochemical quality and texture profile analysis of kenaf seed tofu
Aim: Kenaf (Hibiscus cannabinus) is an herbaceous plant of economic significance, the seed is rich in essential nutrients and has the potential for the production of protein-based products. This [...] Read more.

Aim:

Kenaf (Hibiscus cannabinus) is an herbaceous plant of economic significance, the seed is rich in essential nutrients and has the potential for the production of protein-based products. This study investigated the holistic effects of coagulants, kenaf seed-to-water ratio for extraction, and temperature of addition of coagulant on the physicochemical and texture quality of kenaf seed tofu.

Methods:

Randomised full factorial design was used to obtain different formulations of kenaf seed tofu production under 4 factors at different levels.

Results:

The main factors of coagulant types, seed-to-water ratio and temperature of addition of coagulant significantly affected the yield, pH, crude protein, crude fat, lightness, yellowness and cohesiveness of the kenaf seed tofu while the redness of the tofu was significantly affected by the coagulant types only. However, the hardness, chewiness and springiness of the tofu were affected by coagulant types and concentrations. Additionally, the 2-way interactions significantly affected the texture profile of the tofu. Though, the 3-way and 4-way interactions have no significant effect on the texture characteristics of the kenaf seed tofu.

Conclusions:

The tofu made with aluminium potassium salt at concentrations of 0.50 g/100 mL and 1.00 g/100 mL, and 80°C temperature of addition of coagulant formed the highest yield of 71.22 g/100 g and 77.57 g/100 g, respectively. This study also found that aluminium potassium salt and glucono-delta-lactone, with the use of 1:3 seed-to-water ratio and 70°C or 80°C temperature of addition of coagulant were better in terms of hardness and chewiness.

Shafa’atu Giwa Ibrahim, Roselina Karim

Published: June 04, 2024 Explor Foods Foodomics. 2024;2:223–235
DOI: https://doi.org/10.37349/eff.2024.00035

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Aim:

Kenaf (Hibiscus cannabinus) is an herbaceous plant of economic significance, the seed is rich in essential nutrients and has the potential for the production of protein-based products. This study investigated the holistic effects of coagulants, kenaf seed-to-water ratio for extraction, and temperature of addition of coagulant on the physicochemical and texture quality of kenaf seed tofu.

Methods:

Randomised full factorial design was used to obtain different formulations of kenaf seed tofu production under 4 factors at different levels.

Results:

The main factors of coagulant types, seed-to-water ratio and temperature of addition of coagulant significantly affected the yield, pH, crude protein, crude fat, lightness, yellowness and cohesiveness of the kenaf seed tofu while the redness of the tofu was significantly affected by the coagulant types only. However, the hardness, chewiness and springiness of the tofu were affected by coagulant types and concentrations. Additionally, the 2-way interactions significantly affected the texture profile of the tofu. Though, the 3-way and 4-way interactions have no significant effect on the texture characteristics of the kenaf seed tofu.

Conclusions:

The tofu made with aluminium potassium salt at concentrations of 0.50 g/100 mL and 1.00 g/100 mL, and 80°C temperature of addition of coagulant formed the highest yield of 71.22 g/100 g and 77.57 g/100 g, respectively. This study also found that aluminium potassium salt and glucono-delta-lactone, with the use of 1:3 seed-to-water ratio and 70°C or 80°C temperature of addition of coagulant were better in terms of hardness and chewiness.

Open Access

Review

Recent advances in nano-related natural antioxidants, their extraction methods and applications in the food industry
Natural antioxidants, such as phenolic compounds, carotenoids, vitamins, and microelements, are predominant in fruits, vegetables, herbs, and spices. The accretion interest of consumers in utilizing [...] Read more.

Natural antioxidants, such as phenolic compounds, carotenoids, vitamins, and microelements, are predominant in fruits, vegetables, herbs, and spices. The accretion interest of consumers in utilizing natural ingredients in food products, have accelerated the appeal for functional “natural” operations. Therefore, understanding how natural antioxidants especially nano-antioxidants, and their delivery systems when used in antioxidant polymers for food packaging are extracted from natural sources, would help prevent oxidation reactions. Given the increasing role of natural antioxidants in the daily lives of today’s communities, a continuous synthesis of relevant literature is pertinent. To supplement existing information, recent advances in nano-related natural antioxidants, their extraction methods and applications in the food industry are discussed in this current work. Insightfully positioning antioxidants within the nano-delivery systems, this current work reveals the potential nanotechnology provides in enhancing the absorption of antioxidants in human metabolic systems.

Ayla Elmi Kashtiban ... Sayna Zahedinia

Published: April 19, 2024 Explor Foods Foodomics. 2024;2:125–154
DOI: https://doi.org/10.37349/eff.2024.00030

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Natural antioxidants, such as phenolic compounds, carotenoids, vitamins, and microelements, are predominant in fruits, vegetables, herbs, and spices. The accretion interest of consumers in utilizing natural ingredients in food products, have accelerated the appeal for functional “natural” operations. Therefore, understanding how natural antioxidants especially nano-antioxidants, and their delivery systems when used in antioxidant polymers for food packaging are extracted from natural sources, would help prevent oxidation reactions. Given the increasing role of natural antioxidants in the daily lives of today’s communities, a continuous synthesis of relevant literature is pertinent. To supplement existing information, recent advances in nano-related natural antioxidants, their extraction methods and applications in the food industry are discussed in this current work. Insightfully positioning antioxidants within the nano-delivery systems, this current work reveals the potential nanotechnology provides in enhancing the absorption of antioxidants in human metabolic systems.

Open Access

Review

Ellagitannins from Eucalyptus camaldulensis and their potential use in the food industry
Plants play a key role in the treatment and prevention of diseases since ancient times. Eucalyptus has been traditionally used in the treatment of conditions related to the respiratory system, such [...] Read more.

Plants play a key role in the treatment and prevention of diseases since ancient times. Eucalyptus has been traditionally used in the treatment of conditions related to the respiratory system, such as flu, colds, sore throats, bronchitis, as well as neuralgia, and stiffness. Eucalyptus camaldulensis has several phytoconstituents such as ellagitannins endowed with bioactivity, including antioxidant and inhibitory potential on various microorganisms causing foodborne diseases. Tellimagrandin I, pedunculagin, castalagin/vescalagin are among the most representative and have activity against pathogens such as Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Bacillus cereus. These antioxidant ellagitannins may have potential application in the food, pharmaceutical, and cosmetic industries. The main industrial uses of E. camaldulensis are related to the production of wood, paper, and charcoal, with its leaves and branches considered by-products from these industrial activities. However, these plant by-products could be used to obtain bioactive compounds for the development of new and improved consumer goods. Therefore, the aim of this work was to review the main ellagitannins of E. camaldulensis and their antioxidant and antibacterial activities in foodborne microorganisms, as well as the relevance that these compounds may have in the food industry and related sectors.

Eliseo Sánchez-Loredo ... Juan A. Ascacio-Valdés

Published: February 27, 2024 Explor Foods Foodomics. 2024;2:83–100
DOI: https://doi.org/10.37349/eff.2024.00027

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Plants play a key role in the treatment and prevention of diseases since ancient times. Eucalyptus has been traditionally used in the treatment of conditions related to the respiratory system, such as flu, colds, sore throats, bronchitis, as well as neuralgia, and stiffness. Eucalyptus camaldulensis has several phytoconstituents such as ellagitannins endowed with bioactivity, including antioxidant and inhibitory potential on various microorganisms causing foodborne diseases. Tellimagrandin I, pedunculagin, castalagin/vescalagin are among the most representative and have activity against pathogens such as Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Bacillus cereus. These antioxidant ellagitannins may have potential application in the food, pharmaceutical, and cosmetic industries. The main industrial uses of E. camaldulensis are related to the production of wood, paper, and charcoal, with its leaves and branches considered by-products from these industrial activities. However, these plant by-products could be used to obtain bioactive compounds for the development of new and improved consumer goods. Therefore, the aim of this work was to review the main ellagitannins of E. camaldulensis and their antioxidant and antibacterial activities in foodborne microorganisms, as well as the relevance that these compounds may have in the food industry and related sectors.

Open Access

Original Article

Increasing of craft beer shelf life, with and without alcohol, through immersion batch pasteurization
Aim: This study delves into the pasteurization process for craft beer, exploring its impact on containers and closures. Focusing on small breweries, it have been assess various treatments and fin [...] Read more.

Aim:

This study delves into the pasteurization process for craft beer, exploring its impact on containers and closures. Focusing on small breweries, it have been assess various treatments and find that batch immersion pasteurization post-bottling is optimal. Commercial crowns withstand pasteurization without altering the inner plastic material, crucial for extending the shelf life of craft beers, especially non-alcoholic variants.

Methods:

Artisanal pasteurization of craft beer batches was performed after evaluating available methods. Given the lack of literature on craft beer pasteurization, this study offers essential insights for the artisanal beer sector. Analyses of crown corks pre- and post-pasteurization were conducted using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Organoleptic analysis of pasteurized beers was also conducted.

Results:

DSC results indicate the film’s glass transition temperature (T_g) is around 62°C, while pasteurization at 66°C for 30 min did not degrade the polymer. Pressure retention and FTIR spectra show no clear differences between reference, pasteurized, and unpasteurized samples. Immersion pasteurization at 66°C with the analysed crowns is suitable for bottling craft beers without affecting polyvinyl chloride (PVC).

Conclusions:

The study concludes that the chosen pasteurization process does not impact crown PVC, ensuring its suitability for craft beer bottling. Severe pasteurization can alter beer qualities, but at 66°C, no such effects were observed in the organoleptic analysis.

Rut Domínguez ... Manuel Domínguez

Published: February 26, 2024 Explor Foods Foodomics. 2024;2:43–66
DOI: https://doi.org/10.37349/eff.2024.00025

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Aim:

This study delves into the pasteurization process for craft beer, exploring its impact on containers and closures. Focusing on small breweries, it have been assess various treatments and find that batch immersion pasteurization post-bottling is optimal. Commercial crowns withstand pasteurization without altering the inner plastic material, crucial for extending the shelf life of craft beers, especially non-alcoholic variants.

Methods:

Artisanal pasteurization of craft beer batches was performed after evaluating available methods. Given the lack of literature on craft beer pasteurization, this study offers essential insights for the artisanal beer sector. Analyses of crown corks pre- and post-pasteurization were conducted using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Organoleptic analysis of pasteurized beers was also conducted.

Results:

DSC results indicate the film’s glass transition temperature (T_g) is around 62°C, while pasteurization at 66°C for 30 min did not degrade the polymer. Pressure retention and FTIR spectra show no clear differences between reference, pasteurized, and unpasteurized samples. Immersion pasteurization at 66°C with the analysed crowns is suitable for bottling craft beers without affecting polyvinyl chloride (PVC).

Conclusions:

The study concludes that the chosen pasteurization process does not impact crown PVC, ensuring its suitability for craft beer bottling. Severe pasteurization can alter beer qualities, but at 66°C, no such effects were observed in the organoleptic analysis.

Open Access

Original Article

Exploring green extraction methods to obtain polyphenols from partially defatted chia (Salvia hispanica L.) flour
Aim: The extraction of polyphenols is commonly accomplished using conventional techniques such as solid-liquid and liquid-liquid extraction, which are associated with the use of high quantities o [...] Read more.

Aim:

The extraction of polyphenols is commonly accomplished using conventional techniques such as solid-liquid and liquid-liquid extraction, which are associated with the use of high quantities of organic solvents, long extraction times, and low selectivity and reproducibility. These limitations have led to the development of innovative extraction technologies. The purpose of this study was to investigate the ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) of polyphenols from partially defatted chia flour (PDCF).

Methods:

The effect of four factors on the extraction of polyphenols (percentage in relation to the initial weight of PDCF) and on the antioxidant activity [quantified by 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods] was investigated and the UAE and MAE processes were optimized using the response surface methodology (RSM).

Results:

It was found that MAE improved the extraction yield (polyphenol content and antioxidant activity) in shorter extraction times when compared to UAE.

Conclusions:

The application of these alternative green technologies improved the performance of the polyphenol extraction process from PDCF. Overall, both techniques could be used as efficient green alternatives.

Micaela Antón ... Rafael Borneo

Published: October 31, 2023 Explor Foods Foodomics. 2023;1:221–234
DOI: https://doi.org/10.37349/eff.2023.00017

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Aim:

The extraction of polyphenols is commonly accomplished using conventional techniques such as solid-liquid and liquid-liquid extraction, which are associated with the use of high quantities of organic solvents, long extraction times, and low selectivity and reproducibility. These limitations have led to the development of innovative extraction technologies. The purpose of this study was to investigate the ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) of polyphenols from partially defatted chia flour (PDCF).

Methods:

The effect of four factors on the extraction of polyphenols (percentage in relation to the initial weight of PDCF) and on the antioxidant activity [quantified by 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods] was investigated and the UAE and MAE processes were optimized using the response surface methodology (RSM).

Results:

It was found that MAE improved the extraction yield (polyphenol content and antioxidant activity) in shorter extraction times when compared to UAE.

Conclusions:

The application of these alternative green technologies improved the performance of the polyphenol extraction process from PDCF. Overall, both techniques could be used as efficient green alternatives.

Open Access

Review

Atlantic algae as food and their extracts
Among the species of the rich algological flora of the North Atlantic, some can be used for direct consumption in human food, although few are currently cultivated on a large scale and/or marketed f [...] Read more.

Among the species of the rich algological flora of the North Atlantic, some can be used for direct consumption in human food, although few are currently cultivated on a large scale and/or marketed for this purpose. The European tradition regarding this custom is practically nil and the expression of current eating habits is little different from the past. In Europe, only in times of hunger (for example, during the Great World Wars) was seaweed consumed by the populations closest to the coastline. In addition to the multiple applications described, which expanded enormously in the 1970s, based on phycocolloids (agar, carrageenans, and alginates)—used as thickeners in the food industry, in soups, meat preserves, dairy products, and pastries—there is currently a trend of increasing consumption, both in North America and Europe.

Leonel Pereira

Published: April 27, 2023 Explor Foods Foodomics. 2023;1:15–31
DOI: https://doi.org/10.37349/eff.2023.00003

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Among the species of the rich algological flora of the North Atlantic, some can be used for direct consumption in human food, although few are currently cultivated on a large scale and/or marketed for this purpose. The European tradition regarding this custom is practically nil and the expression of current eating habits is little different from the past. In Europe, only in times of hunger (for example, during the Great World Wars) was seaweed consumed by the populations closest to the coastline. In addition to the multiple applications described, which expanded enormously in the 1970s, based on phycocolloids (agar, carrageenans, and alginates)—used as thickeners in the food industry, in soups, meat preserves, dairy products, and pastries—there is currently a trend of increasing consumption, both in North America and Europe.

Guest Editors

About the Special Issue

Call for Papers

Published Articles

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