Future Foods最新文献

{"title":"Impact of some treatments on improving the nutritional, phytochemical, antioxidant, and techno-functional properties of Jackfruit (Artocarpus heterophyllus) seed flours","authors":"Donald Sévérin Dangang Bossi ,&nbsp;Saint-Victorien Ganota ,&nbsp;Stéphano Tambo Téné ,&nbsp;Marc Bertrand Dandji Saah ,&nbsp;Ghislain Maffo Tazoho ,&nbsp;Pegui Michel Kemtsop ,&nbsp;François Zambou Ngoufack","doi":"10.1016/j.fufo.2024.100442","DOIUrl":"10.1016/j.fufo.2024.100442","url":null,"abstract":"<div><p>Exploiting neglected local resources rich in both nutrients and bioactive compounds is one way to combat malnutrition. Jackfruit seeds are consumed in many parts of the world following treatments to improve their nutritional and biological properties. The present work aimed to contribute to the fight against malnutrition by determining the best treatment(s) to obtain Jackfruit seed flours with good nutritional properties. To this end, Jackfruit seeds were divided into four batches: the first batch was considered as control (untreated), and others were roasted, blanched, soaked plus cooked, respectively. The chemical and functional parameters were assessed. The results showed that the treatments led to a significant reduction (<em>p</em> &lt; 0.05) in protein content (18.11 to 15.93 %), lipid content (1.81 to 1.15 %), and a general decrease in anti-nutrients, while carbohydrate content (79.90 to 80.42 %) increased. The phenols and flavonoids contents increased significantly (<em>p</em> &lt; 0.05) with the treatments in the ethanolic extract. The antioxidant activity of blanched seeds in terms of their ability to trap 2,2-diphenyl-1-picrylhydrazyl (DPPH) was the best. Soaking plus cooking have shown the higher water and oil absorption capacity (24.20 % and 23.00 % respectively). Blanching and soaking plus cooking, were the best treatments to apply for obtaining flour containing more potential health beneficial constituents.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100442"},"PeriodicalIF":7.2,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001485/pdfft?md5=a29328a1bde8f80f08073374125e5b53&pid=1-s2.0-S2666833524001485-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142097880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of plastic and glass cages on volatile compounds in protein extracted from Protaetia brevitarsis larvae","authors":"Ji Yoon Cha ,&nbsp;Tae-Kyung Kim ,&nbsp;Yea-Ji Kim ,&nbsp;Jae-Hoon Lee ,&nbsp;Min-Cheol Kang ,&nbsp;Hae Won Jang ,&nbsp;Yun-Sang Choi","doi":"10.1016/j.fufo.2024.100429","DOIUrl":"10.1016/j.fufo.2024.100429","url":null,"abstract":"<div><p>Edible insects, known for their high-protein production efficiency, are vital for enhancing food security. However, standardized breeding protocols are lacking, and research on the impact of cage materials on insect product composition is limited. This study investigated the volatile compounds and processing properties of protein from <em>Protaetia brevitarsis</em> larvae reared in plastic and glass cages. Protein extracts from larvae reared in plastic cages contained 14 types of hydrocarbons, 4 types of ketones, and 1 type of phenol. Those reared in glass cages contained two types of acids, seven types of alcohols, and five types of aldehydes. Notably, plastic-derived compounds, such as p-xylene (110.87 μg/mL) and o-xylene (37.98 μg/mL), were significantly higher in the extracts from plastic cages, indicating potential plastic exposure. Processing properties, including protein solubility, pH, color, foaming properties, and emulsion characteristics, showed no significant differences between the two rearing conditions (P &gt; 0.05). Therefore, considering the detection and potential accumulation of plastic-derived volatile compounds, using glass cages may be more beneficial for rearing insects for protein production.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100429"},"PeriodicalIF":7.2,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001357/pdfft?md5=5df8de8d3f37c7519b1a1ac9ffa2360b&pid=1-s2.0-S2666833524001357-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142097881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Seaweed polysaccharides: Sources, structure and biomedical applications with special emphasis on antiviral potentials","authors":"Alima Akter ,&nbsp;Mohammad Khairul Alam Sobuj ,&nbsp;Md. Shoebul Islam ,&nbsp;Koushik Chakroborty ,&nbsp;Nazia Tasnim ,&nbsp;Mehedi Hasan Ayon ,&nbsp;Md. Foysul Hossain ,&nbsp;S.M. Rafiquzzaman","doi":"10.1016/j.fufo.2024.100440","DOIUrl":"10.1016/j.fufo.2024.100440","url":null,"abstract":"<div><p>Seaweeds are incredibly significant marine resources that have the ability to yield beneficial metabolites and bioactive substances, exhibiting an extensive variety of biological and physiological capabilities. Seaweed polysaccharides, in conjunction with other bioactive components, have been shown to exhibit a diverse range of advantageous characteristics. These include antioxidant, anticoagulant, anti-inflammatory, antiviral, and anticarcinogenic effects. The assortment and constitution of polysaccharides found in seaweed are crucial factors in regulating these biological processes. Agar, alginate, carrageenan, fucoidan, and ulvan are abundant in seaweeds, boosting their bioactivity. Tissue engineering, drug administration, and wound healing are among the medical applications of seaweed polysaccharides. Algae-derived polysaccharides have exhibited extraordinary antiviral properties, which makes them highly promising subjects for pharmacological research. Moreover, numerous mechanisms have been recorded for these polysaccharides, encompassing the prevention of viral coupling or entry of the cell host, along with the inhibition of DNA replication and protein synthesis. Seaweed polysaccharides also have the potential to serve as a long-term solution against the highly publicized coronavirus, which has caused a global pandemic. This review aims to analyze a variety of seaweed-derived polysaccharides, explore the association between their bioactivity and structural compositions, and highlight their potential biological applications, particularly in relation to antiviral activity.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100440"},"PeriodicalIF":7.2,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001461/pdfft?md5=146d8d8dd78895d9863776a6b3768cd2&pid=1-s2.0-S2666833524001461-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142076205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mopane worm (Gonimbrasia belina)—An exclusive African edible insect as human food—A comprehensive review","authors":"Shahida Anusha Siddiqui ,&nbsp;Deepak Kumar Mahanta ,&nbsp;Tanmaya Kumar Bhoi ,&nbsp;Ali Ahmad ,&nbsp;Ito Fernando","doi":"10.1016/j.fufo.2024.100438","DOIUrl":"10.1016/j.fufo.2024.100438","url":null,"abstract":"<div><p>Edible insects have drawn more attention in recent years as a reliable source of nutrition with an opportunity to alleviate a number of issues with the current global food chain. They have the ability to provide small-scale growers and entrepreneurs with economic and livelihood possibilities. As the demand for edible insects rises globally, mopane worms may one day be an important source of nourishment outside of the African regions where they are currently consumed. Mopane worms are attractive as an edible insect due to a number of factors, such as their high nutritional value, minimal environmental impact, and simplicity of cultivation and harvesting, which may increase their sales potential and economic value. Mopane worms provide 58 % protein, 15 % fat, 8 % ash, 8 % carbohydrate, and significant amounts of minerals. The market value of mopane worm is projected to be $2.5–4.0 per kilogram. Mass rearing, gathering, processing, and storage practices that are effective and sustainable can guarantee the safety and quality of products while boosting consumer demand and producer prospects for profit. Mopane worms have an exciting potential as an edible insect, and additional investigation and advancement in these areas may help to realize their full capability as a food source.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100438"},"PeriodicalIF":7.2,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001448/pdfft?md5=9dd6ddb7d980d3b038112f28343255bb&pid=1-s2.0-S2666833524001448-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142243703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protective role of wood hemicelluloses: Enhancing yeast probiotics survival in spray drying and storage","authors":"Thao M. Ho ,&nbsp;Amin Yousefvand ,&nbsp;Heikki Suhonen ,&nbsp;Per E.J. Saris ,&nbsp;Kirsi S. Mikkonen","doi":"10.1016/j.fufo.2024.100437","DOIUrl":"10.1016/j.fufo.2024.100437","url":null,"abstract":"<div><p>Wood hemicelluloses, specifically galactoglucomannans (GGM) and glucuronoxylans (GX) are investigated for their efficacy in spray-dried microencapsulation of <em>Saccharomyces cerevisiae</em> subsp. <em>boulardii</em> (SB). This study demonstrated that GGM and GX effectively protected SB during spray drying at feed concentrations of 15 and 20 % and inlet air temperatures of 105 and 140 °C, ensuring survival rates over 90 %, comparable to gum Arabic, with all achieving over 10⁸ cfu/g in the microcapsules. However, GGM and GX were unable to sustain SB viability when the microcapsules were stored at 33 and 75 % RH (22 °C), beyond 21 and 7 days, respectively. When stored at 4 °C, GX demonstrated a greater ability to protect SB than GGM, with log-cycle reductions of 3 and 6, respectively, after two months. Microstructure analyses showed almost all SB were entrapped by wall materials, with many microcapsules having a wall thickness of 1 − 2 µm. Overall, GX is effective for stable yeast probiotic powders, enabling the development of new probiotic enhanced formulations with prolonged viability and stability.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100437"},"PeriodicalIF":7.2,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001436/pdfft?md5=e06dc24b54762b27aa9e5bb2a08e5c77&pid=1-s2.0-S2666833524001436-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142058255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing sustainable food innovation through consumer participatory co-creation: A case study on plant-based dietary snack bars in Thailand","authors":"Chavis Ketkaew ,&nbsp;Rara Dwi Oktaviani ,&nbsp;Siraphat Padthar ,&nbsp;Ratchanon Leeanansaksiri ,&nbsp;Thanapoom Meethonglang ,&nbsp;Athro Hanna","doi":"10.1016/j.fufo.2024.100433","DOIUrl":"10.1016/j.fufo.2024.100433","url":null,"abstract":"<div><p>The veggie bar is a novel dietary concept that caters to the growing trend of individuals who prioritize their health and search for wholesome meal options. However, developing new food products without essential customer insights may put the potential success of food innovation at risk. Our study adopted a participatory co-creation approach to investigate market segmentation and innovate veggie snack bar product features. Focus group discussions at 4 locations across Thailand were employed to examine target segments and examine customers’ insights. A total of 64 respondents, who are fitness enthusiasts (<em>n</em> = 32) and office workers with busy lifestyles (<em>n</em> = 32), participated in this study. This research presented how to co-create a sustainable food product and led to creative ingredient compositions for a new line of veggie bars that reduce sugar and boost nutrition with fiber and probiotics. Scent and taste were also adjusted to disguise vegetable aromas with natural flavor enhancers and add exotic fruits and savory spices to satisfy various consumer tastes. The study also stressed the importance of texture for ease of consumption and produced environmentally friendly and informative packaging to meet customer expectations for sustainability and health. These findings show that product innovation in the food industry can suit consumers’ changing tastes and health concerns.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100433"},"PeriodicalIF":7.2,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001394/pdfft?md5=3e1424269a16353191fce6f472ecbbd0&pid=1-s2.0-S2666833524001394-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142021402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of physicochemical, functional, and antioxidant properties of four different Indian seaweed species","authors":"Radheshyam B. Bajad,&nbsp;Meenatai G. Kamble,&nbsp;Sumit R. Gawai,&nbsp;Irshaan Syed,&nbsp;Mrinmoy Roy","doi":"10.1016/j.fufo.2024.100435","DOIUrl":"10.1016/j.fufo.2024.100435","url":null,"abstract":"<div><p>The present study aims to elucidate the nutritional, functional, flow, and antioxidant properties of <em>Ulva fasciata, Ulva lactuca, Chaetomorpha linum</em>, and <em>Gracilaria edulis</em>. The highest percentage of protein (24.26 %) in <em>U. fasciata</em>; fat (6.33 %) and total carbohydrates (46.39 %) in <em>C. linum</em>; crude fibre (8.67 %) in <em>U. lactuca</em>; ash (22.45 %) content in <em>G. edulis</em> was observed among the four-seaweed. The highest oil absorption capacity was found for <em>C. linum</em> (1.59 %), followed by <em>G. edulis</em> (1.21 %), <em>U. lactuca</em> (1.04 %), and <em>U. fasciata</em> (0.91 %). The water absorption capacity in <em>U. fasciata</em> (4.55 %) was observed to be the highest followed by <em>C. linum</em> (3.84 %), <em>U. lactuca</em> (3.78 %), and <em>G. edulis</em> (2.22 %). <em>U. fasciata</em> exhibited the highest solubility (35.83 ± 1.97 %) and emulsifying capacity (99.00 ± 0.00 %), while <em>G. edulis</em> showed the highest foaming capacity (75.00 ± 1.00 %). The angle of repose of <em>G. edulis</em> and <em>C. linum</em> powder showed excellent flowability than <em>U. lactuca</em> and <em>U. fasciata</em>. Carr's index and Hausner ratio showed that all seaweed samples were free-flowability, except for <em>G. edulis</em> and <em>C. linum</em>. The bulk density (0.71 g/cm³) and tapped density (0.85 g/cm³) of <em>U. fasciata</em> were observed to be the highest, whereas true density (1.11 g/cm³) was recorded highest in <em>U. lactuca.</em> The most increased antioxidant activity was found in <em>G. edulis</em> (65.90 %) followed by <em>C. linum</em> (53.01 %), <em>U. lactuca</em> (51.76 %)<em>,</em> and <em>U. fasciata</em> (43.56 %)<em>.</em> The total phenolic content (10.93 mg GAE/g) and flavonoid content (1.71 mg QE/g) were higher in <em>U. fasciata</em>. FTIR analysis detected the presence of amide, amino, hydroxyl, ester groups and it can conclude the presence of essential components such as proteins, amino acids, polysaccharides, and fat. Thus, the selected four marine seaweeds act as a good source of functional components and can be utilized for the development of functional food products such as bread, biscuits, cookies, tea, snacks, soups and beverages.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100435"},"PeriodicalIF":7.2,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001412/pdfft?md5=a8fd3d074fb2ddf1d7494985da220954&pid=1-s2.0-S2666833524001412-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of the consumption of algal biomass versus protein concentrate on postprandial satiety and metabolism","authors":"Jia Yee Wu ,&nbsp;Rachel Tso ,&nbsp;Yi Ning Yong ,&nbsp;Susanna Poh Suan Lim ,&nbsp;Thomas Wheeler ,&nbsp;Arup Nag ,&nbsp;Lirong Cheng ,&nbsp;Md. Mahabubur Rahman Talukder ,&nbsp;Lee Huffman ,&nbsp;Siew Young Quek ,&nbsp;Melvin Khee Shing Leow ,&nbsp;Sumanto Haldar","doi":"10.1016/j.fufo.2024.100436","DOIUrl":"10.1016/j.fufo.2024.100436","url":null,"abstract":"<div><p>Algae are promising sources of nutritious and sustainable protein, but little is known about their metabolic health impact and acceptability as meal ingredients. This acute, randomized, controlled, five-way crossover trial compared whole algal biomasses and their corresponding protein concentrates to soy protein concentrate in terms of palatability, appetite, satiety, and metabolic response. Nineteen healthy Chinese males (21–50 years, 18.5–25.0 kg/m²) consumed noodle meals supplemented with 10 g of nori biomass/protein concentrate (NB/NC), <em>Chlorella vulgaris</em> biomass/protein concentrate (CB/CC) or soy protein concentrate control (CON) in randomized order. At regular intervals, blood samples were collected to measure biochemical markers, while gastrointestinal tolerance, palatability, and appetite were assessed using questionnaires and visual analog scales (VAS). Results indicated that algae-enriched meals were well-tolerated and comparable to soy in both visual appeal and smell, with NB and CC outperforming soy in aftertaste (<em>p</em> &lt; 0.05). There were no significant differences between treatments in glucose, insulin, C-peptide, appetite/satiety, plasma ghrelin, and GLP-1. However, exploratory analysis of serum triglycerides revealed significant time × treatment effects (<em>p</em> &lt; 0.004) and differences in incremental area under the curve (iAUC_0–120, <em>p</em> = 0.0249). Our findings reveal that algal biomasses and protein concentrates are as comparable to soy protein concentrate in palatability, satiety, and metabolic outcomes, highlighting their potential as practical, sustainable, and nutritious ingredients.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100436"},"PeriodicalIF":7.2,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001424/pdfft?md5=6cee96dccb19b0d28809fce2f10e4b28&pid=1-s2.0-S2666833524001424-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation and optimization of esterified starch and Canna edulis ker fiber films for food packaging applications","authors":"Nicolás Piñeros-Guerrero ,&nbsp;Juan Pablo Fernández-Trujillo ,&nbsp;Ramón Pamies ,&nbsp;Yineth Piñeros-Castro","doi":"10.1016/j.fufo.2024.100432","DOIUrl":"10.1016/j.fufo.2024.100432","url":null,"abstract":"<div><p>Starch-based films reinforced with <em>Canna edulis</em> Ker fiber were developed by a reactive extrusion process in which an esterification reaction was generated using maleic anhydride as a modifying agent and glycerin as a plasticizer. A Box-Behnken experimental design and the response surface methodology allowed modeling of the mechanical and physicochemical properties and their subsequent optimization to obtain flexible or rigid materials with different approaches in food packaging. The optimal composition for the rigid and flexible material was 10 and 2 % (w/w) lignocellulosic fibers, 30 and 30 % (w/w) glycerol, and 4 and 4 % (w/w) maleic anhydride, respectively. Glycerol and maleic anhydride were the key variables that influenced the water solubility and water absorption of the materials. The values of the rigid and flexible material properties of elastic modulus, tensile strength, elongation at break, water solubility, and water absorption were 2.58 and 1.51 GPa, 112.04 and 104.56 Mpa, 6.58 and 10.44 %, 21.63 and 21.85 %, and 139.72 and 141.06, respectively.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100432"},"PeriodicalIF":7.2,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001382/pdfft?md5=611054789eec7d7ac7317b99a1c2e07f&pid=1-s2.0-S2666833524001382-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142021403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level","authors":"Karin Wendin ,&nbsp;Kristoffer Stedt ,&nbsp;Sophie Steinhagen ,&nbsp;Henrik Pavia ,&nbsp;Ingrid Undeland","doi":"10.1016/j.fufo.2024.100431","DOIUrl":"10.1016/j.fufo.2024.100431","url":null,"abstract":"<div><p>The green seaweed <em>Ulva fenestrata</em> is a future food candidate, however, both compositional, e.g. protein content, and sensory qualities depend on cultivation and harvest conditions. The aim was to explore sensory qualities of, and consumer attitudes to, <em>U. fenestrata</em> derived from three different cultivation conditions and three harvest times. <em>U. fenestrata</em> was cultivated at sea and in two different land-based tank settings, one mimicking seawater and one with added process water from fishing industry to increase protein content. The seaweed was subjected to sensory analysis performed by an analytical sensory panel and a focus group consisting of consumers. The former assessed the seaweed as dried whole blades (9 samples) and as emulsions (9 samples). Consumers assessed whole blades and a vegan spread enriched with powdered <em>U. fenstrata</em>. All seaweed samples were intensely green; had tastes of umami, salt, bitter, and sour; odours and flavours of grass and fresh seaweed; and had a crispy texture. Cultivation in tanks resulted in a crispier texture than sea cultivation (p&lt;0.001). Protein content increased from 14.4% to 21.6% in tank cultivation with process waters, which increased green colour intensity (p&lt;0.007) and decreased intensity of bitterness (p&lt;0.001). Overall, consumers were positive towards seaweeds as foods.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100431"},"PeriodicalIF":7.2,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001370/pdfft?md5=ad6f00cccb8ff9c1a50049291b75b9f3&pid=1-s2.0-S2666833524001370-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142006968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}