Characterization of protein, lipid and mineral contents in common Norwegian seaweeds and evaluation of their potential as food and feed

Mæhre, Hanne K; Kjellevold, Marian; Eilertsen, Karl‐Erik; Elvevoll, Edel O.

doi:10.1002/jsfa.6681

Cited by 280 publications

(286 citation statements)

References 46 publications

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“…Most species share a low lipid content on the one hand, while being rich in polysaccharides (both structural and storage, Dawczynski et al 2007) and minerals on the other (Mabeau and Fleurence 1993;Rupérez 2002;MacArtain et al 2007;Pereira 2011). Other nutritional properties, such as a relatively high protein content and high quality profiles of amino-acids (Fleurence 2004;Maehre et al 2014), lipids (Sánchez-Machado et al 2004) and minerals (Cofrades et al 2008;López-López et al 2009) are highly relevant towards food and feed applications. Positive effects of including seaweeds in feed meals have been reported for both, marine and terrestrial organisms (Soler-Vila et al 2009;Kandasamy et al 2012;Evans and Critchley 2014;Wilke et al 2015), and several feed products based on powdered dried seaweed are commercially available.…”

Section: Product Applications-industrial Perspectivesmentioning

confidence: 99%

Seaweed aquaculture in Norway: recent industrial developments and future perspectives

2017

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The use of cultivated seaweeds as a feedstock for multiple industrial applications has gained increasing interest in the Western World over the past decades. Norway has an extensive coastline and a well-established aquaculture sector offering suitable preconditions for developing large-scale cultivation of seaweed biomass both in monoculture and in Integrated Multi-Trophic Aquaculture (IMTA) systems. Recent efforts from research, industry and public authorities have been committed to develop a Norwegian bio-economy based on cultivated seaweed, focusing on cultivation and processing of the biomass. This review reports on the status of seaweed aquaculture in Norway, supported by production data collected since the delivery of the first commercial cultivation permits at sea in 2014. Although novel product developments are currently limited, future industrial perspectives based on cultivated biomass are being discussed. Upscaling from experimental cultivation schemes to commercial production requires a thorough assessment of the risks and benefits associated with seaweed aquaculture, as well as the development of a regulative framework adapted to this industry. Issues associated with upscaling the macroalgal production that needs to be addressed includes (i) genetic interactions between cultivated and wild crops, (ii) impacts of seaweed cultivation on surrounding ecosystems, (iii) epiphytes and diseases, (iv) area utilization and (v) threats from climate change. Addressing these issues and adapting production practices will ensure the environmental and economic sustainability of an emerging industry based on cultivated seaweed biomass in Norway.

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Section: Product Applications-industrial Perspectivesmentioning

confidence: 99%

Seaweed aquaculture in Norway: recent industrial developments and future perspectives

2017

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“…In addition, being a very diverse group of plants, they are abundant in marine environments all over the world (Bolton 1994). In several studies, it has been shown that many seaweed species contain good quality protein in sufficient amounts to be used as biomass (substrate) for economically and environmentally justifiable large-scale protein (food) production (Kolb et al 2004;Maehre et al 2014;Taboada et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Heat treatment increases the protein bioaccessibility in the red seaweed dulse (Palmaria palmata), but not in the brown seaweed winged kelp (Alaria esculenta)

et al. 2015

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“…Furthermore, seaweed biomass also has potential as a functional food ingredient: excessive sodium salts in processed foods, which often are associated with common health risks such as high blood pressure and cardiovascular diseases (Gibbs et al 2000), may be replaced by macroalgae rich in potassium salts (Hotchkiss 2009), resulting in healthier mineral profiles (Cofrades et al 2008, López-López et al 2009). In addition, nutritional properties such as high content in dietary fibres (Dawczynski et al 2007), protein and amino-acid profile (Fleurence 2004, Maehre et al 2014) and lipid profile (Sánchez-Machado et al 2004) are highly relevant for food applications.…”

Section: Introductionmentioning

confidence: 99%

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

2015

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Seaweeds represent highly nutritious seafood products with the potential for becoming more central elements in Western human diets than currently realized. Using locally available seaweed species (Palmaria palmata, Saccharina latissima, Laminaria digitata and Alaria esculenta), we tested preparation methods, flavour and taste perception in the context of a culinary experience. In collaboration with a local cooking school and a group of chefs, a cooking workshop explored the possibilities for seaweeds to be included in a variety of region-specific menus, testing their individual qualities and characteristics as sea vegetables, flavour enhancers and in condiments. Through developing quality descriptors for both steamed and dried products of the target species, the study laid the foundation for future systematic sensory analyses. Preliminary tests revealed a strong impact of species on sensory perception, with P. palmata having a sensory profile distinct from the kelp species. A consumer test of S. latissima in fish cakes confirmed our hypothesis that seaweeds as food ingredients do not negatively affect the taste experience for seafood dishes.

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Characterization of protein, lipid and mineral contents in common Norwegian seaweeds and evaluation of their potential as food and feed

Abstract: In total, the red alga P. palmata was regarded as the best alternative to cereals in food and feed. For several of the other species, single-component extraction for the ingredients market may be better than using the whole product.

Cited by 280 publications

References 46 publications

Seaweed aquaculture in Norway: recent industrial developments and future perspectives

Seaweed aquaculture in Norway: recent industrial developments and future perspectives

Heat treatment increases the protein bioaccessibility in the red seaweed dulse (Palmaria palmata), but not in the brown seaweed winged kelp (Alaria esculenta)

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

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