Search Results (9)

Consumers’ growing concern about sustainability and health affects their food choices as long as there is acceptance in terms of sensory aspects. The challenge of finding new sustainable food sources with a smaller ecological footprint makes seaweed a candidate for human consumption, considering that they are poorly exploited marine food resources in European countries. Therefore, this study aimed to evaluate the effect of the inclusion of different seaweeds (wakame and sea spaghetti) in three traditional Portuguese recipes, namely octopus salad (SP and SPW), monkfish rice with prawns (AT and ATW) and stewed cuttlefish with white beans and clams (FC and FCE), regarding their acceptance and nutritional aspects. Sensory and physicochemical analyses were carried out using reference methods. The results showed that the modified recipes with seaweeds (SPW, ATW, and FCE) were well accepted by a nontrained sensory panel and did not change nutritional aspects in terms of macronutrient content, ash, and sodium. However, the inclusion of wakame contributed to an increase in the potassium content in octopus salad (SPW) and monkfish rice (ATW). In short, sensory results highlighted the potential for seaweed inclusion in Portuguese traditional recipes without compromising its identity. Future work should evaluate the partial substitution of fish/mollusks with seaweed in traditional recipes to improve the sustainability and nutritional contribution of these recipes. Full article

This study explores the influence of algal incorporation on the sensory and physicochemical attributes of caseless sausage—ćevap (CSC). Various algae, including Chlorella vulgaris, Himanthalia elongata (sea spaghetti), and Undaria pinnatifida (wakame), were added at different concentrations to standard CSC formulations. Proximate analysis revealed that the addition of algae did not significantly change crude protein and fat content (p > 0.05). Furthermore, sea spaghetti and wakame resulted in lower moisture levels and decreased cooking loss, while all algae varieties raised the salt content (p < 0.05) due to their inherent sodium levels. Texture analysis demonstrated that the inclusion of sea spaghetti and Chlorella led to reductions in hardness and chewiness, while wakame resulted in a firmer texture, highlighting its substantial impact on textural attributes. Color measurements indicated that wakame significantly affected the color profile (p < 0.05), resulting in decreased lightness and increased darkness in the sausage, surpassing the effects of other algae. Sensory evaluations showed that formulations containing wakame received the lowest scores for color, smell, taste and overall acceptability—up to 1.5 points lower compared to the control samples. On the other hand, some formulations with other algae showed promising small deviations from the control. Overall, this research supports the viability of using algae as functional ingredients in meat products, emphasizing the importance of selecting the appropriate type and concentration of algae to optimize both physicochemical parameters and sensory qualities in caseless sausages. Full article

Edible brown seaweeds, sea spaghetti (SS) and Irish wakame (IW), were incorporated at 2.5% into the formulation of reduced-fat (fat reduced from 25% to 20%, 15%, and 10%) and -salt (sodium chloride—NaCl) (salt reduced from 2% to 1.5%, 1%, and 0.5%) pork sausages. The physicochemical and sensory characteristics of the reformulated sausages were analysed. Subsequently, shelf-life evaluation (lipid oxidation and microbiological analyses) was performed on selected sausages stored under aerobic (AP), MAP70/30 (70% N₂:30% CO₂), MAP80/20 (80% O₂:20% CO₂), and vacuum (VP) conditions. Relative to the control, seaweed sausages containing 10% fat had higher (p < 0.05) protein and 1.5% salt seaweed sausages had higher (p < 0.05) ash content. The addition of seaweed did not affect the pH of reduced-fat and -salt sausages, and cook loss increased in reduced-fat sausages. Reduced-fat and -salt seaweed sausages were darker in colour than the experimental controls. Based on sensory results, the most accepted sausages using SS and IW were 10% fat, 0.5% salt (SS10f/0.5s), and 15% fat, 1% salt (IW15f/1s), respectively. With regard to the shelf life of selected seaweed sausages, MAP70/30 (70% N₂, 30% CO₂) and VP (vacuum packaging) were the most effective approaches for the lipid oxidation and TVC (total viable counts), respectively. Full article

Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (Himanthalia elongata) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0–1%) and seaweed (0–5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel (n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content. Full article

Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve as excellent natural sources of nutrients and bioactive compounds. This review aims to systematically outline the impact of incorporating whole algae and their extracts into various meat products, examining their effects on quality, physicochemical and functional properties, sensory characteristics, and potential for enhancing shelf life. Adding algae to meat products generally increased pH values, with variations influenced by concentration, type, initial pH, and storage time. The protein content was mainly unaffected, except for Nori and Chlorella. Algae contributed to lower moisture and higher ash content due to dietary fiber. While including algae improved water-holding capacity and decreased cooking loss, it often led to increased hardness and chewiness. Algae and their extracts influenced color attributes, with variations based on the algae type. Sensory properties were distinctively affected, generally reducing overall acceptability, although Sea tangle at concentrations of 1–3% showed acceptable scores. Chlorella and Sea tangle positively impacted microbiology during refrigerated storage, while algae and their extracts demonstrated strong antioxidant activity. Full article

Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5%. Proximate composition, salt, water-holding (WHC), cook loss, instrumental colour analysis, texture profile analysis (TPA), and sensory analysis were examined. Protein (13.14–15.60%), moisture (52.81–55.71%), and fat (18.79–20.02%) contents of fresh pork sausages were not influenced (p > 0.05) by seaweed type or addition level. The ash content of pork sausages containing PP, SS, and IW at 2.5% and 5%, and nori at 5%, were higher (p < 0.05) than the control sample. In comparison to the control, sausages containing nori, SS, and IW at 5% displayed higher (p < 0.05) WHC. Cook loss was unaffected (p > 0.05) by the addition of seaweeds into sausage formulations, compared to the control and within each seaweed. The addition of seaweeds into sausages had an impact on the surface colour (L* a* b*) and texture profile analysis (TPA) at different inclusion levels. Overall, hedonic sensory acceptability decreased (p < 0.05) in cooked sausages containing PP at 2.5% and 5%, and SS and IW at 5%. Full article

Irish edible brown (Himanthalia elongata—sea spaghetti, Alaria esculenta—Irish wakame) and red seaweeds (Palmaria palmata—dulse, Porphyra umbilicalis—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (p < 0.05) protein levels, whereas brown seaweeds possessed higher (p < 0.05) moisture, ash, insoluble and total dietary fibre contents. Nori had the lowest (p < 0.05) salt level. Seaweed fat levels ranged from 1 to 2% DW. Aspartic and glutamic acids were the most abundant amino acids. The total amino acid (TAA) content ranged from 4.44 to 31.80%. Seaweeds contained numerous macro (e.g., Na) and trace minerals. The TPC, DPPH and FRAP activities followed the order: sea spaghetti ≥ nori > Irish wakame > dulse (p < 0.05). TGA indicated maximum weight loss at 250 °C. Dulse had the lowest (p < 0.05) WHC and SC properties. Dulse and nori had higher (p < 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients. Full article

The aim of this study is to evaluate the elemental composition of fifteen algae-based supplements commonly sold in the Portuguese market, by energy dispersive X-ray fluorescence. Despite the fact that the majority of Kelp samples were a good source of iodine, the levels observed might well contribute to an excess in the human body, which can cause dysfunction of the thyroid gland. Furthermore, the presence of lead in Sea spaghetti, Arame, Hijiki and Wakame caused a considerable risk to public health vis a vis possible ingestion of a high daily dose. Regarding arsenic, great variability was observed in all the samples with concentrations equal to or above 60 μg/g in the case of Arame, KelpJ and Hijiki. Although algae mainly accumulate organic arsenic, some also contain high levels of its inorganic form, as is commonly pointed out for Hijiki. Thus, regular ingestion of these supplements must also take into account the mentioned facts. There is no doubt that these supplements are also good sources of other nutrients, but the lack of accurate regulations and control should alert consumers to avoid indiscriminate use of these types of products. Full article

Colorectal cancer (CRC), which ranks among the top 10 most prevalent cancers, can obtain a good outcome with appropriate surgery and/or chemotherapy. However, the global numbers of both new cancer cases and death from CRC are expected to increase up to 2030. Diet-induced lifestyle modification is suggested to be effective in reducing the risk of human CRC; therefore, interventional studies using diets or diet-derived compounds have been conducted to explore the prevention of CRC. Fucoxanthin (Fx), a dietary carotenoid, is predominantly contained in edible brown algae, such as Undaria pinnatifida (wakame) and Himanthalia elongata (Sea spaghetti), which are consumed particularly frequently in Asian countries but also in some Western countries. Fx is responsible for a majority of the anticancer effects exerted by the lipophilic bioactive compounds in those algae. Interventional human trials have shown that Fx and brown algae mitigate certain risk factors for CRC; however, the direct mechanisms underlying the anti-CRC properties of Fx remain elusive. Fx and its deacetylated type “fucoxanthinol” (FxOH) have been reported to exert potential anticancer effects in preclinical cancer models through the suppression of many cancer-related signal pathways and the tumor microenvironment or alteration of the gut microbiota. We herein review the most recent studies on Fx as a potential candidate drug for CRC prevention. Full article