Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

João P. Trigo*, Karin Wendin, Sophie Steinhagen, Karin Larsson, Ingrid Undeland

*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

1 Citationer (Scopus)
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Abstract

The sensory quality of seaweed, whether as a whole biomass or as a protein ingredient, plays a crucial role in its successful commercialization. This study explored the effect of different Ulva species, biomass washing, and pH-shift-based protein extraction on the sensory quality of emulsions with 0, 5, and 10 % oil. A trained panel assessed the sensory profile, complemented by analyses of volatile compounds, total ash, and amino acids. Saltiness emerged as the primary distinction between emulsions with unwashed U. linza and U. fenestrata, due to higher ash in the former. Washing U. fenestrata retained sensory qualities despite reduced ash and increased content of the lipid oxidation-marker pentanal. Protein extraction up-concentrated total amino acids 2.9-fold, and yielded emulsions with reduced particle sensation and grassy flavor, while bitterness, sourness, dark color, pentanal, hexanal, and 2-ethylfuran increased. Increased oil content of emulsions lowered their grassy odor which correlated with reduced hexanal content. Overall, these findings can contribute to the development of food products containing seaweed or protein ingredients thereof that match consumer preferences.

OriginalsprogEngelsk
Artikelnummer100370
TidsskriftFuture Foods
Vol/bind9
Antal sider10
DOI
StatusUdgivet - 2024

Bibliografisk note

Funding Information:
The study was supported by the Swedish Foundation for Strategic Research (SFF) and Formas and conducted within the projects \u2018Sweaweed\u2019 (Grant no. RBP14-0045 ), \u2018CirkAlg\u2019 (Grant no. 2018-01839 ), \u2018SensAlg\u2019 (Grant no. 2022-01912 ), and \u2018 A manual for the use of sustainable marine resources \u2019 (Grant no. 2022-00331 ). The authors thank Marcus Johansson for preparing the emulsions and Viktor Skantze for helping with the PCA analysis.

Publisher Copyright:
© 2024 The Author(s)

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