Projeto Portugal 2030

Sumário

ITSEE’s main goal is to develop a seaweed food product, i.e., a new seaweed ingredient (NewSI), that is high in protein and appealing, through the development of processing strategies that will allow the modification/removal of the unpleasant organoleptic properties that hamper their acceptability. This product is meant for direct consumption and/or to be used as an alternative protein ingredient to be incorporated in the formulation of meat substitutes or other protein-rich snacks, offering consumers an easier way of accepting seaweeds as part of their regular diet and the possibility of taking advantage of their nutritional properties. By achieving this goal, ITSEE expects to drive the consumption of seaweeds and the adoption of healthier dietary habits, long-term contributing for the prevention obesity, diabetes and cardiovascular diseases, relief of the medical burden related to them, and an overall improvement of well-being and life expectancy. To reach its goal, ITSEE was designed considering the use of well-established techniques and protocols to study a novel matter on how different food processing techniques can be used to modify the phytochemical composition of seaweeds in order to obtain the NewSI. It seeks to collectively and cooperatively develop specific skills that can be adopted by distinct companies for pilot testing and scaling-up, strengthening the sea cluster, which has a high capacity for growth, and foster the efficient use of endogenous natural marine resources, integrating food and farming industries (particularly aquaculture) towards the transition to more sustainable food systems and circular economy. The seaweed species Gracilaria gracilis was strategically selected due to its endogeneity and wide distribution along the European shores, and cultivation and/or marketing by distinct Portuguese algae producers (e.g., Algaplus, Lda (https://www.algaplus.pt), Lusalgae (https://www.facebook.com/Lusalgae/?locale=pt_PT ). Within this project’s scope 4 core objectives were outlined: 1. Understanding the phytochemical composition of G. gracilis (particularly focusing on volatile compounds) and how it affects its organoleptic characteristics. 2. Establish the extent of the phytochemical modifications caused by different processing methods and identify which works better for improving G. gracilis sensory perception. 3. Establish the nutritional profile, food safety and shelf-life parameters, and volunteer claims of the new seaweed ingredient. 4. Develop of a novel well-accepted hamburger using processed G. gracilis seaweed ingredient as protein source.