ProSeaFoodInnovative processing of seaweed for novel, healthy food products and ingredients

Øystein Arlov, Ph.D.Project coordinatorSINTEF Industry

SIG Seaweed 201927 & 28 November 2019, Trondheim, Norway

“This project received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 727473

Generation of ingredients from various stages of processing

• Diversity in product types and markets

DPL

Partner

SINTEF (NO)Lund Uni (SE)Seaweed Energy Solutions (NO)Matís (IS)AINIA (ES)Desarrollos Panaderos Levantinos (ES)Grupo La Caña

Main role

Management, fermentation and enzymatic processingFermentation and characterization of probiotic effectsSeaweed cultivation, harvest and pre-processingFermentation, enzymatic processingCharacterization of ingredients, prototype developmentProduct developmentProduct development

Preliminary results and findingsWP 1: Minimal thermal-mechanical processing

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019

Lowering of salts and iodine through blanching• Optimization of conditions and scaling

Preliminary results and findingsWP 2: Enzymatic processing and biomass fractionation

9.06

1.08 0.74

7.13

0.08 1.33

26.21

18.60

1.030

5

10

15

20

25

30

Com

posi

tion

(%)

Alaria esculenta batch 491

0

2

4

6

8

0 50 100 150 200

Con

cent

ratio

n [g

/l]

Time [min]

Megazyme

A, low

A, high

• Targeting structural polysaccharides (texture, flavor, prebiotics, digestibility) and proteins (flavor)• Enhance fermentation by generation of oligo/monosacchrides and free amino acaid/peptides

Preliminary results and findingsWP 3: Fermentation

0

1

2

3

4

5

6

7

8

9

0 5 10 15 20 25

OD

620

Time (h)

mannitol 1 g/l Mannitol 5 g/l Mannitol 10 g/lMannitol 15 g/l Mannitol 20 g/l

Hot water pre-treatment

• Screening of probiotic bacteria growing on native seaweed components + components released from enzyme treatment

• Fermentation of extracts and milled seaweed

0

1

2

3

4

5

6

Before L.p. After Before L.p. After

Untreated Visco

Con

cent

ratio

n [g

/l]

Alaria

Glucose

Mannitol

Acetate

Lactate

Preliminary results and findingsWP 4: Properties as food ingredients

• Focus on vegetarian and vegan markets: Vegetable-based products and bakery goods

• Multiple prototypes developed• Nutritional characterization• Sensory characterization (taste, smell, appearance etc.)• Technological characterization (firmness, moistness, etc.)

Preliminary results and findingsWP 5: Food safety and health

Develop and commercialize therapeutically effective probiotic supplements targeting the gut microbiome, designed using scientific and pharmacologic methods, for management of gastrointestinal, autoimmune and metabolic conditions. • Collection of 150 food derived probiotic lactobacilli strains - ImmuneBiotaTM• Screening platform & know-how

• Quality control of raw material and iodine removal• Safety of starting materials and processed ingredients• Shelf life and evaluation of conservation methods

Evaluation of health benefits from processed seaweed

Upcoming activities• Iodine and salt removal in industry-scale processing

• Marketable prototype(s) identified

• Full characterization of nutrition bioavailability, digestibility

• Evaluation of probiotic properties in processed ingredients

• Product conceptualization and large-scale trials

• Results publication

Communication and dissemination

@proseafood_project @ProSeaFood1Web site

News stories Conference and seminars

Newsletter and social media

ProSeaFood representatives at SIG Seaweed 2019

Øystein ArlovSINTEF Industry

Inga Marie AasenSINTEF Industry

Håvard SlettaSINTEF Industry

Maren SætherSeaweed Energy

Solutions

Slide Number 1Slide Number 2Slide Number 3Slide Number 4Preliminary results and findings�WP 1: Minimal thermal-mechanical processingPreliminary results and findings�WP 2: Enzymatic processing and biomass fractionationPreliminary results and findings�WP 3: FermentationPreliminary results and findings�WP 4: Properties as food ingredientsPreliminary results and findings�WP 5: Food safety and healthUpcoming activitiesCommunication and disseminationProSeaFood representatives at SIG Seaweed 2019