TY - JOUR

T1 - Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

AU - Trigo, João P.

AU - Wendin, Karin

AU - Steinhagen, Sophie

AU - Larsson, Karin

AU - Undeland, Ingrid

N1 - Publisher Copyright: © 2024 The Author(s)

PY - 2024

Y1 - 2024

N2 - 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.

AB - 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.

KW - Macroalgae

KW - Protein isolation

KW - Quantitative descriptive analysis

KW - Rinsing

KW - Sea lettuce

KW - Volatile organic compound

U2 - 10.1016/j.fufo.2024.100370

DO - 10.1016/j.fufo.2024.100370

M3 - Journal article

AN - SCOPUS:85193290070

VL - 9

JO - Future Foods

JF - Future Foods

SN - 2666-8335

M1 - 100370

ER -