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Valorization and Use of Seaweed in the Food Sector, Volume...
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Valorization and Use of Seaweed in the Food Sector, Volume II

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: 30 April 2024 | Viewed by 4890

Special Issue Editors

Dr. Clélia Neves Afonso

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Guest Editor
MARE – Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, Edifício CETEMARES, Av. Porto de Pesca, 2520-641 Peniche, Portugal
Interests: marine biotechnology; food science; marine algae; marine microbiology; bioactive compounds of marine origin
Special Issues, Collections and Topics in MDPI journals
Dr. Teresa Mouga

E-Mail Website
Guest Editor
MARE – Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal
Interests: seaweed cultivation; seaweed food applications; food science; bioactive compounds of seaweeds
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Leonel Pereira

E-Mail Website
Guest Editor
Marine Resources, Conservation and Technology, Marine Algae Laboratory, Centre for Functional Ecology—Science for People & the Planet (CFE), Department of Life Sciences, University of Coimbra, 3000-456 Coimbra, Portugal
Interests: marine biotechnology; phycology; biodiversity; nutraceuticals
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is well known that marine environments provide an important source of food resources, including seaweeds, which are increasingly being acknowledged and valued. The food sector is looking for healthy and nutritious ingredients, as well as sources of functional additives. The nutritional attributes of seaweed are due to the presence of various compounds such as proteins, polysaccharides, minerals, vitamins, pigments, polyphenols, and PUFA, among others. The benefits associated with the use of macroalgae in food are not limited to nutritional value and include prebiotic effects and the presence of bioactive compounds, which have been shown to be of paramount importance for human health and well-being. The food industry has shown interest in using these compounds as bioactive and functional additives, thus seeking to increase the benefits associated with the intake of some food products. The most recent advancements seek to develop new ways to use seaweed in the food sector, either as packaging biomaterials; as edible coatings; as sources of colouring additives or preservatives, among others; or in food innovation, increasing the value and demand for seaweed and its compounds. This Special Issue stems from a successful previous edition, while keeping the same scope. All contributions focusing on the potential application and benefits of seaweeds in food are welcome, and we invite you to submit your papers in this Special Issue.

Dr. Clélia Neves Afonso
Prof. Dr. Teresa Mouga
Prof. Dr. Leonel Pereira
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • algae
  • seaweed
  • food additive
  • functional foods 
  • food sector
  • valorization
  • innovation
  • food security

Published Papers (2 papers)

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Research

19 pages, 2267 KiB  
Article
Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector
by Oana Bianca Oprea, Ignat Tolstorebrov, Ingrid Camilla Claussen, Sigurd Sannan, Livia Apostol, Claudia Moșoiu and Liviu Gaceu
Foods 2023, 12(24), 4498; https://doi.org/10.3390/foods12244498 - 16 Dec 2023
Cited by 2 | Viewed by 1516
Abstract
The healthy “superfood” sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies have demonstrated that seaweed has a significant potential for usage as a [...] Read more.
The healthy “superfood” sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies have demonstrated that seaweed has a significant potential for usage as a functional ingredient in the food sector. The aim of the current study was to evaluate the rheological (ICC 173 standard method) and chemical potentials of using Saccharina latissima flour in the bread sector. The calcium level of S. latissima flour was found to be 8236 mg/kg, the magnesium level was 6041 mg/kg, the K concentration was 62,088 mg/kg, the iron content was 35.23 mg/kg, the P content was 2263 mg/kg, and the I content was 12,530 mg/kg, significantly higher values than those of wheat flour. The antioxidant properties of the algae powder used were highlighted by the analysis of the total polyphenol content and its antioxidant activity (DPPH method). Four bread samples, which were compared with the control sample entirely made of wheat flour in order to evaluate their potential, were made, using a replacement degree from 1.5% to 6% of S. latissima. Rheological analyses were completed using the ICC 173 standard method, as well as sensorial analysis, where a panel of assessors’ evaluations compared the sensory properties of samples with 1.5–6% of S. latissima flour to a control sample manufactured with flour type 650. It was concluded that sample A1 (1.5% algae flour) has sensorial properties similar to those of the control sample, and, for the other samples, the properties began to degrade with the increase in the amount of algae flour. Textural analyses performed during 96 h of storage show that the firmness and gumminess increase with the addition of algae flour and over time. The conclusions indicated that samples comprising 4.5% and 6% of S. latissima are unsatisfactory from a rheological and sensory perspective, while samples having 1.5% and 3% of S. latissima can be viewed as sources of fiber and minerals. Full article
(This article belongs to the Special Issue Valorization and Use of Seaweed in the Food Sector, Volume II)
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30 pages, 5694 KiB  
Article
Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity
by Bruno Moreira-Leite, Rafael Antunes, João Cotas, Nuno Martins, Nuno Costa, João P. Noronha, Paulina Mata and Mário Diniz
Foods 2023, 12(14), 2736; https://doi.org/10.3390/foods12142736 - 18 Jul 2023
Cited by 2 | Viewed by 2833
Abstract
Conventional conservation techniques such as drying, salting or freezing do not allow for preserving the original characteristics of seaweeds. The present work aims to study the impact of minimal processing, in particular “Modified Atmosphere Packaging” (MAP), on the physicochemical characteristics and food safety [...] Read more.
Conventional conservation techniques such as drying, salting or freezing do not allow for preserving the original characteristics of seaweeds. The present work aims to study the impact of minimal processing, in particular “Modified Atmosphere Packaging” (MAP), on the physicochemical characteristics and food safety of two seaweed species, “laver” (Porphyra umbilicalis) and “sea-lettuce” (Ulva lactuca), stored at 6 °C for 15 days. Different parameters were evaluated using analytical methods, namely the composition of headspace gases, color, texture, microorganisms, and volatile organic compounds (VOCs). The main findings of this study were that the MAP treatment was able to inhibit the respiration rate of minimally processed seaweeds, also preserving their color and texture. There was a remarkable reduction in the microbial load for P. umbilicalis treated under modified and vacuum atmospheres, and U. lactuca exhibited relatively steady values with no notable differences between the treatments and the control. Therefore, during the 15-day study period, both seaweeds met the requirements for food safety. GC–TOF-MS allowed to conclude that both MAP and vacuum treatments were more efficient in maintaining the odor characteristics of U. lactuca compared to P. umbilicalis with no significant differences throughout the storage days. Metabolic responses to diverse sources of abiotic stress seemed to account for most of the changes observed. Full article
(This article belongs to the Special Issue Valorization and Use of Seaweed in the Food Sector, Volume II)
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