Charlotte Jacobsen, Ph.D., is professor in Bioactives – Analysis and Application. She is internationally renowned for her research in omega-3 lipids from different sources as well as lipid oxidation of omega-3 rich foods. She also performs on development of new ingredients from underutilized aquatic and plant resources. She has received several awards including the Danish Danisco price 2003, the French La Médaille Chevreul 2010, the German DGF Normann Medaille 2020, the Stephen S. Chang award (2021), AOCS Fellow (2022), European Lipid Science Technology award (2023), Knights Cross of the Dannebrog Order. She has led several national and international research projects. Her publication list includes more than 340 peer-reviewed manuscripts and book chapters. She has edited 6 books.
Summary
From sustainable marine and algal resources to stable nutritional foods: Harnessing bioactive peptides, phenolic compounds and omega-3 rich ingredients for future food systems
The transition towards sustainable food systems requires effective valorisation of underutilised marine and algal resources and the development of ingredients that deliver both nutritional and functional benefits. Marine biomass, algae and protein-rich food sidestreams represent promising sources of high-value compounds, including omega-3 polyunsaturated fatty acids, phenolic compounds, proteins and bioactive peptides. However, translating these resources into successful food products remains challenging due to quality deterioration, particularly lipid oxidation, which negatively affects nutritional value, sensory properties and consumer acceptance.
This work highlights recent advances in converting marine and algal raw materials and protein-rich sidestreams into functional food ingredients with enhanced stability and health-promoting properties. Particular focus is placed on the generation of antioxidant extracts from seaweed, antioxidant peptides from food processing sidestreams through enzymatic hydrolysis and their application as natural strategies to protect omega-3-rich ingredients against oxidative degradation. The integration of natural antioxidant solutions into food design provides an opportunity to replace synthetic additives while increasing resource efficiency and circularity within the food chain. Furthermore, understanding interactions between lipids, proteins and bioactive compounds is essential for developing robust formulations that maintain quality throughout processing and storage. The presented research demonstrates how sustainable ingredient innovation can contribute to the development of stable, high-quality and functional foods that support both human health and environmental sustainability.