Sustainable Ingredients Research Articles

Towards low-impact food products through reverse engineering: A functionality-driven approach

Currently, food products are formulated by a resource-intensive separation of agro-materials into pure components (isolates). These ingredients are subsequently combined again in food products. Alternatively, impure mildly refined ingredients require fewer resources but are difficult to use in product formulation. Machine learning can predict the properties of these impure ingredients, which facilitates their selection process. This study aims to formulate sustainable ingredient formulations based on predicted techno-functional properties instead of purity (composition). Extensively and mildly refined ingredients from yellow peas and lupine seeds are matched to a product portfolio based on gelation, viscosity, emulsifying stability, and foaming capacity. Formulations based on techno-functional properties include more milder refined ingredients and result in up to 70% reduced global warming potential, water usage, and raw materials compared to formulations based on composition and isolates only. This approach contributes to reducing the environmental impact of the food chain and should be extended to other ingredients or properties.

Effects of different chicken protein sources on palatability in dry adult dog food

As the demand for dog food production continues to rise, along with the number of dogs per household in the US, sustainable ingredients must be considered for the pet food industry. Consumers have a negative perspective when it comes to animal by-products in their pet’s food. However, animal by-products contribute a quality source of dietary protein, vitamins, and minerals which contribute to nutritionally complete pet foods. Along with being nutritionally complete, foods must also appeal to the dog while eating. The objective of this study was to produce formulas utilizing four different chicken protein sources, and to evaluate the effects of those protein sources on palatability in dogs. Five treatments were produced, through extrusion, using fresh mechanically deboned chicken at two different inclusion levels: (FMDC14 and FMDC25), dried chicken (DC), chicken meal (CM), and chicken by-product meal (CBPM). Four trained panels of twenty-five adult dogs, made up of majority Beagles, randomly divided by sex, were used for palatability testing using the two-bowl test. Based on the palatability results from this study, the CBPM treatment was preferred (p<0.05) over the FMDC14, FMDC25, and DC treatments. The CBPM treatment was at parity to the CM treatment (p>0.05). It can be concluded that the CBPM treatment was considered palatable to the dogs.

Frass from Black Soldier Fly Larvae, Hermetia illucens, as a Possible Functional Dietary Ingredient in Channel Catfish Feed

Frass–the by-product of the larva meal industry–was recently shown to be a sustainable ingredient for use in diets of several fish species. Additionally, because of its possible immunomodulatory activity and anti-microbial properties, frass may have great potential as an organic method of pathogen control in aquaculture. Five diets containing 0, 5, 10, 20 and 30% frass from black soldier fly larvae, Hermetia illucens, were fed to channel catfish (5.24 ± 0.04 g) in quadruplicate aquaria to apparent satiation twice daily. At the end of the 10-week feeding trial, blood samples were collected from all groups to measure hematological and immune parameters, and to determine the effects of dietary frass on resistance to Flavobacterium covae infection. Hematological parameters (red blood cell count, hemoglobin, and hematocrit)—but not white blood cell count—were improved with the inclusion of frass. Serum glucose levels were significantly lower in fish on the diet with frass than fish on the diet without frass. Fish fed the highest dietary levels of frass (30%) had a significantly higher serum cholesterol level than fish on the control diet. Serum complement activity was significantly higher in fish on diets containing frass at levels of 10% and 20%. No significant differences were observed in other measure serum components including albumin, alkaline phosphatase, alanine aminotransferase, amylase, calcium, phosphorus, potassium, total protein, globulin, thyroxine and lysozyme activity. Even though overall mortality was low (0–17%), fish on the diets containing frass at levels 20% or more showed significantly higher survival than that of control fish or fish on lower levels of dietary frass. The use of frass in the catfish diet may prove beneficial by improving hematological parameters, and select serum immune effectors, and the overall resistance of juvenile channel catfish against F. covae infection.

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

Introduction: Following consumers’ demand for healthier alternatives, Spirulina biomass has been included as a functional ingredient in different types of food as a sustainable alternative to improve physicochemical characteristics and nutritional aspects in the diet. This study aimed to explore the use of Spirulina biomass (SB) and residual biomass (RB) obtained after C-phycocyanin (C-PC) extraction in the production of wheat bread (WB).Methods: The dough rheology, texture, color, nutritional aspects, and bioaccessibility of the different manufactured bread samples were accessed to achieve this goal.Results and Discussion: This is the first research to exploit RB. It was possible to replace 3% of wheat flour for SB or RB in bread-making; this substitution did not impact the rheological characteristics of the dough, even though the pH increased with the addition of SB or RB (5.63 and 5.70, respectively). SB and RB addition improved bread volume and enhanced the nutritional profile, increasing the antioxidant capacity (DPPH and FRAP) compared to WB. Heavy metals (Ni, Cd, and Pb) were not found in any of the samples (<0.2 mg/100 g). The in vitro protein digestibility in bread was better than in SB and RB raw materials, which indicates that bread manufacturing may contribute to improving protein digestibility. In addition, SB needs greater appreciation for sustainable food practices worldwide and in Brazilian exploration, requiring management strategies with industry and society working together. Further studies are necessary, focusing on acceptability to understand the viability of these ingredients to target consumers’ preferences.

“Sea rice”: From traditional culinary customs to sustainable crop for high-end gastronomy?

Seaweed cuisine is booming in Western countries, but the nutritional and culinary potential of seagrasses remains largely unexplored. Seagrasses, unlike seaweeds, produce seeds. In the case of Zostera marina its seeds (commonly known as “sea rice”) have historically been used an as staple food by indigenous cultures, such as Seri Indians. Very recently, great expectations have been raised, with worldwide media coverage, about the use of the seeds as a new ingredient in some avant-garde restaurant. This article provides basic information on the biology of Z. marina, especially with regard to reproduction by seeds (the valuable gastronomic ingredient). It is important to know what are the main bottlenecks for seed production and meadow growth if seeds are to be used as novel and sustainable ingredients. One way to achieve enough seed production for gastronomic purposes may be throughout the “domestication” (farming) in natural earthen ponds near coastal areas where meadows are currently very scarce, such as in the Bay of Cadiz. This domestication not only opens up gastronomic possibilities, but part of the seed production can be used to meadow restoration, boosting the local economy, sustainability and blue carbon removal, and making the binomial gastronomy-sustainability a reality.

Perspectives on sustainable dislocated digital research resources

In difficult times, researchers often react promptly and adapt to a new situation, still focusing on the core values. In the upheavals of technology, researchers in Digital Humanities have also created innovative solutions. However, significant issues are associated with sustainable ingredients. First, software often emerges and disappears, leaving valuable data in the wild or causing costs in maintaining technological competences in the organization. Second, storing databases that have reached the end-of-life stage remains an unresolved issue. Third, knowledge and data can be closed inside a database and are often inaccessible to all. Finally, Digital Humanities must play a crucial role as a supporter of a sustainable world by rethinking its approaches. This paper uses ENCODE (an Erasmus+ funded project to bridge the gap between training and digital competences in the teaching/learning domain of ancient writing cultures) as a case study to examine some of the aforementioned issues.

Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.

Egg replacement is a notable food trend for academics and industry. Dry-fractionated protein concentrates (DFp) are minimally processed and sustainable ingredients. DFp from chickpea, red lentil and mung bean, prepared as aqueous dispersions at 20-40% (w/w), were used to replace egg in sponge cakes. To understand the effect of DFp on the physicochemical features of sponge cakes, the batter rheological properties (i.e., flow behavior, frequency-dependent and temperature-dependent behaviors) were investigated. Frequency sweep revealed a higher storage modulus (G') than loss modulus (G″), indicating predominantly elastic-like behavior, dependent on the frequency. Increasing DFp content, especially at 40%, resulted in firmer batters, indicated by elevated apparent viscosity. During temperature sweep, G' increased starting from 80 °C in all DFp-based batters, indicating protein and starch conformational changes. Higher DFp content better simulated the egg behavior, affecting specific volume and thickness variation after baking but resulting in harder cakes. Crumb structure was similar to the control, highlighting that DFp can emulate the egg behavior in cake preparation. Protein content in cakes containing 30% DFp was similar to the control. However, the addition of DFp caused an increase in phytic acid. Sensory analysis of sponge cakes revealed differences in crust color, sweetness and legume flavor, with minimal effect on astringency. Chickpea and lentil DFp are suggested as preferred alternatives because of their to milder sensory impact. Overall, eggs in cake formulation can be substituted by plant-based protein produced by dry fractionation. However, further research is essential to evaluate the nutritional characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Antimelanogenic potential of brewer's spent grain extract through modulation of the MAPK/MITF axis

Beer brewing produces >39 million tons of brewer's spent grain (BSG) per year worldwide. Although BSG is rich in protein, fiber, and phytochemicals, it is mainly used as livestock feed, and some is discarded. In this study, we attempted to assess the antimelanogenesis effects of BSG and identify the functional components. To this end, we investigated the antioxidant and antimelanin synthesis effects of a BSG extract (BSGE). The results showed that BSGE has high DPPH radical-scavenging activity and inhibited α-MSH-induced melanin synthesis in B16F10 cells cultured in both 2D and 3D environments. BSGE also reduced the expression levels of MITF, TRP-1, TRP-2, and tyrosinase in B16F10 cells by regulating the MAPK pathway. We confirmed the skin-whitening effect of BSGE in 3D reconstituted human skin and zebrafish embryo models. HPLC analysis showed that BSGE contains ferulic acid and p-coumaric acid, which are known to have whitening effects. Thus, BSGE can be used in multifunctional cosmetics as a sustainable ingredient with antioxidant and skin-whitening properties.

Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties

SummaryAsparagus pruning leaves are waste that can be reused to enrich foods due to their functional and nutritional properties. This study aimed to evaluate the asparagus pruning waste flour (AF) reuse as a partial replacement for wheat flour in pasta production subjected to different drying temperatures. AF addition up to 10% (w/w) to pasta increased its bioactive compounds and antioxidant activity, but these decreased at high drying temperatures. Pasta with AF and dried at high temperatures reduced optimal cooking time (by up to 53%), water absorption (by up to 43%) and cooking loss (by up to 72%). In the texture, high drying temperature increased its breaking and cutting strength of pasta, while AF enrichment decreased these properties. The results showed that AF can be used as a partial replacement for wheat flour in pasta, adding quality and functionality, showing its potential as a sustainable ingredient for food enrichment.

Utilisation of mealworm (Tenebrio molitor) oil in Pacific white shrimp (Litopenaeus vannamei) diet

Abstract Mealworm (Tenebrio molitor) and their derivatives are sustainable ingredients in aquaculture feeds. This study evaluated the effect of fish oil (FO) replacement with mealworm oil (MO) on growth performance, non-specific immune responses and disease resistance against Vibrio parahaemolyticus for Pacific white shrimp (Litopenaeus vannamei). FO in a control diet (Con) was replaced with MO at levels of 25%, 50%, 75% and 100% (designated as MO25, MO50, MO75 and MO100, respectively). A total of 480 shrimp (initial mean body weight, 0.884 ± 0.004 g) were randomly distributed into 20 acrylic tanks (240 L) in quadruplicates groups and fed the experimental diets for 58 days. Growth performance was significantly higher in all MO groups than in Con group. Shrimp fed MO50 and MO75 diets showed significantly improved feed utilisation efficiency than shrimp fed Con diet. Lipid metabolism related-gene expressions of fatty acid binding protein and triacylglycerol lipase in hepatopancreas were significantly downregulated by increment of MO in the diets. Digestibility of protein, lipid, energy and dry matter were not significantly affected by the dietary treatments, while digestibility of poly-unsaturated fatty acids (PUFAs) were significantly decreased by dietary MO supplementation. The levels of n-3 PUFA in muscle and hepatopancreas were significantly decreased with increasing MO levels in the diets. Cumulative survival of shrimp in a challenge test against V. parahaemolyticus was higher in all MO groups and significantly higher in MO25 group than in Con group. Non-specific immune responses were significantly enhanced in all MO groups than in Con group. Replacement of FO with MO in the diets significantly increased haemolymph cholesterol and triglyceride levels. Our findings suggest that MO could be utilised as a promising substitute for FO in the diets of L. vannamei and optimal FO replacement level would be 50% for growth and 25% for disease resistance against V. parahaemolyticus.

Effects of a free amino acid mixture in replacing dietary fishmeal and reducing Nile tilapia (Oreochromis niloticus) production costs

To encourage aquaculture sustainability and lower fish production costs, fish products need to be substituted with sustainable ingredients in aquafeeds. Toward this goal, we examined whether a natural mix of highly concentrated free amino acids could alleviate the negative effects of low–fish meal (FM) diets on Nile tilapia in terms of growth performance and nutrient utilization. In the present study, a 2 × 3 factorial design with two FM levels (5 % and 10 %) was used to prepare the experimental diets and three levels of Kera-Stim® 50 (KS), a free amino acid mixture, was supplemented (0 %, 0.25 %, and 0.5 %). Nile tilapia fish (average initial body weight of 20 g) were cultured in 18 cages and provided with one of the six diets for eight weeks. We found that dietary KS supplementation significantly increased the growth performance parameters including final body weight, weight gain, and specific growth rate compared with the diets without KS supplementation (P < 0.05). Moreover, KS supplementation had a substantial positive effect on the feed conversion ratio (P < 0.05). Interestingly, not only the low-FM diets but also the diets supplemented with KS had a positive effect on the economic conversion ratio and economic profit index, suggesting increased economic efficiency. Furthermore, lysozyme, catalase, superoxide dismutase, glutathione peroxidase, and glutathione reductase activity levels were significantly increased by supplementing low-FM diets with KS (P < 0.05). KS and low-FM diets increased the whole-body levels of ash, fat, and crude protein (P < 0.05). Moreover, KS supplementation increased the levels of polyunsaturated fatty acids, such as arachidonic acid (20:4 n6) and docosahexaenoic acid (C22:6 n3). We concluded that supplementing a natural free amino acid mix to a low-FM diet can mitigate negative nutritional effects and achieve optimum fish performance without compromising growth performance or revenue-to-cost ratios.

The Scent of Change: Sustainable Fragrances Through Industrial Biotechnology.

Current environmental and safety considerations urge innovation to address the need for sustainable high-value chemicals that are embraced by consumers. This review discusses the concept of sustainable fragrances, as high-value, everyday and everywhere chemicals. Current and emerging technologies represent an opportunity to produce fragrances in an environmentally and socially responsible way. Biotechnology, including fermentation, biocatalysis, and genetic engineering, has the potential to reduce the environmental footprint of fragrance production while maintaining quality and consistency. Computational and in silico methods, including machine learning (ML), are also likely to augment the capabilities of sustainable fragrance production. Continued innovation and collaboration will be crucial to the future of sustainable fragrances, with a focus on developing novel sustainable ingredients, as well as ethical sourcing practices.

Insect-based aquafeeds modulate the fatty acid profile of zebrafish: A comparison on the different life stages

Insects are considered as an alternative and sustainable ingredient for feed production. In this study, Hermetia illucens (Hi) prepupae (fed on coffee roasted by-product added with 10 % Schyzochytrium sp., a marine protist rich in polyunsaturated fatty acids) was processed into meal and included at graded levels in five experimental diets to replace dietary fish meal (0, 25, 50, 75, 100 %) offered to zebrafish (Danio rerio) as experimental model. The fatty acids (FAs) profile of fish larvae (20 days), juveniles (2 months, deprived of the viscera) and adults (6 months, male and female, deprived of the viscera) specimens was investigated to evaluate the impact of dietary FM replacement with full-fat Hi prepupae meal. For the first time, the quantification of FAs in Danio rerio, performed by gas chromatography-mass spectrometry, was computed in absolute terms (mg 100 g−1 dw), identifying the real variation in the content of any single FA. In fish, quantified total FAs in larvae, juvenile, adult male and adult female were 134 ± 2, 235 ± 8, 266 ± 3 and 266 ± 8 mg g−1 dw, respectively. With respect to zebrafish fed the control diet, specimens fed diet with increasing level of Hi prepupae meal showed significantly higher content of saturated and omega6 FAs, and significantly lower content of poly-unsaturated and omega3 FAs, reflecting partially the FAs composition of the administered diets. At the same time, the docosahexaenoic/eicosapentaenoic acid ratio increased significantly. Moreover, adult female showed a higher content of PUFA with respect to adult male, which could be justified by the needs of physiological reproductive processes. The principal component analysis demonstrated that the FAs composition in Danio rerio depends on both the life stage and the diet.

Co‐product from debittering process of trub (brewing by‐product) as natural antioxidant in processed cheese

SummaryAqueous extract rich in phenolic compounds and carbohydrates obtained as a co‐product during the trub‐debittering process can be used as a new sustainable ingredient to improve food quality properties. This water‐soluble extract (WE) was used for evaluating its own antioxidant capacity when added to processed cheese at up to 1.00% (w/w); and were also evaluated for total phenolic compounds, antioxidant activity, FTIR spectroscopy, lipid oxidation, oxidative stability, texture and rheological properties. WE addition increased the antioxidant activity of processed cheese by up to 88.40% and 81.90% for DPPH and ABTS, reduced the product lipid oxidation by up to 54.31% and showed greater oxidative stability (Rancimat) compared to the Control. Samples melting property was not changed, and samples with WE showed a more stable structure after melting. Use of WE showed that it can be used as natural antioxidant in processed cheese, improving its quality and texture properties.

Comparing the effects of corn fermented protein with traditional distillers dried grains fed to healthy adult dogs on stool quality, nutrient digestibility, and palatability

Traditional distillers dried grains, co-products from the ethanol industry, can be utilized as sustainable ingredients for pet food. However, negative consumer perception prevents their widespread use. Corn fermented protein (CFP) is produced using post-fermentation separation technology, resulting in a high protein ingredient, which may increase consumer appeal compared to traditional distillers dried grains. The study objective was to compare the effect of CFP with that of traditional distillers dried grains on stool quality, nutrient digestibility, and palatability when fed to dogs. The control diet (CON) contained 15% soybean meal and the experimental diets contained 3.5% brewer’s dried yeast (BDY), 2.5% brewer’s dried yeast plus 17.5% distillers dried grains with solubles (BDY+DDGS), or 17.5% corn fermented protein (CFP). Experimental diets were fed to adult dogs (n = 12) in a 4 × 4 replicated Latin square design. Dogs were adapted to the diets for 9 days; this was followed by 5 days of total fecal collection. Titanium dioxide (0.4%) was added to all diets as an external marker to estimate digestibility. Data were analyzed using a mixed model in SAS, with treatment as a fixed effect and dog and period as random effects. Fecal output was greatest (p&amp;lt; 0.05) for dogs fed BDY+DDGS. The feces of dogs consuming CFP were firmer (p&amp;lt; 0.05) than those of dogs consuming CON and BDY+DDGS. Overall, nutrient digestibility was greatest (p&amp;lt; 0.05) for CON and BDY and lowest for BDY+DDGS, with that for CFP being intermediate. There were no differences (p &amp;gt; 0.05) in total short-chain or branched-chain fatty acid concentrations in the fresh fecal samples of dogs fed these dietary treatments. However, the percentage of propionate was higher (p&amp;lt; 0.05) in the fecal samples of dogs fed CON than in those of dogs fed BDY+DDGS, whereas the percentage of valerate was higher (p&amp;lt; 0.05) in the fecal samples of dogs fed CON than in those of dogs fed CFP. In the palatability evaluation, dogs had no preference when CON was compared with BDY or BDY+DDGS. However, dogs appeared to prefer CON over CFP. Overall, CFP resulted in improved stool quality and nutrient digestibility when compared with DDGS, which could increase consumer appeal for inclusion into pet food. The impact of CFP on palatability, however, warrants further investigation.

A systematic study to achieve cleaner and sustainable manufacturing process by using bio-degradable dielectrics

Inconel 600 is widely used in aeronautical and aerospace industry owing to its excellent mechanical, wear and corrosion characteristics. This high strength alloy requires a special machining environment which justifies the use of Electric Discharge Machining (EDM). However, low cutting rate, which accounts for the productivity aspect, and emission of toxic fumes generated by thermal breakdown of kerosene dielectric currently limit the use of EDM. Moreover, since EDM is an energy intensive machining process, industry has a stringent emphasis to make this process sustainable and eco-friendly. In this context, the potentiality of six bio-degradable dielectrics was comprehensively investigated here for the first time ever to achieve cleaner and sustainable production of Inconel 600. Each biodegradable dielectric was coupled to four electrode materials to find the best tool-dielectric combinations for the EDM processing of this Ni-based super alloy. The responses were defined considering the three key ingredients of sustainability: i.e. productivity (assessed in terms of material removal rate and tool wear ratio), quality (expressed in terms of surface finish and dimensional deviation) and power consumption (expressed in terms of specific energy consumption). Experimentation was performed with a full factorial design taking dielectric type and electrode material as input variables. The EDM configuration including amla oil as dielectric and brass electrode was the best in terms of maximum MRR (19.8 mm3/min), 560% better than the standard EDM configuration including the same brass tool and kerosene dielectric. The lowest surface roughness SR (quality aspect) was obtained by the EDM configuration including a brass electrode and the sunflower oil dielectric: surface quality improved by 30.6% with respect to standard EDM using the same electrode and kerosene dielectric. Considering the specific energy consumption, the EDM setup with brass electrode and amla oil dielectric was 6.6 times more efficient than standard EDM with the same electrode and kerosene dielectric. The combination of coconut dielectric and Cu electrode results in a 5.4 times lower tool wear ratio than the traditional dielectric. In terms of achieving a better dimensional control, graphite electrode is a preferred choice against olive oil dielectric. Based on the measured values for EDM responses, it was revealed that relative percentage of carbon dioxide emissions reduces by 83.95% if amla oil is used in comparison to the CO2 emissions noted for standard kerosene oil considering brass as electrode. Finally, an optimal combination of the best biodegradable dielectric fluid and electrode material to satisfy all performance indicators was proposed through MOGA technique. Experimental data were properly fitted by using artificial neural networks. The EDM setup with copper electrode and amla oil dielectric achieved the best global performance with respect to all responses.

A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns.

Food is a crucial source for the endurance of individuals, and quality concerns of consumers are being raised with the progression of time. Edible coatings and films (ECFs) are increasingly important in biobased packaging because they have a prime role in enhancing the organoleptic characteristics of the food products and minimizing the spread of microorganisms. These sustainable ingredients are crucial for a safer and healthier environment. These are created from proteins, polysaccharides, lipids, plasticizers, emulsifiers, and active substances. These are eco-friendly since made from innocuous material. Nanocomposite films are also beginning to be developed and support networks of biological polymers. Antioxidant, flavoring, and coloring compounds can be employed to improve the quality, wellbeing, and stability of packaged foods. Gelatin-enhanced fruit and vegetable-based ECFs compositions have the potential to produce biodegradable films. Root plants like cassava, potato, and sweet potato have been employed to create edible films and coatings. Achira flour, amylum, yam, ulluco, and water chestnut have all been considered as novel film-forming ingredients. The physical properties of biopolymers are influenced by the characteristics, biochemical confirmation, compatibility, relative humidity, temperature, water resistance, and application procedures of the components. ECFs must adhere to all regulations governing food safety and be generally recognized as safe (GRAS). This review covers the new advancements in ECFs regarding the commitment of novel components to the improvement of their properties. It is expected that ECFs can be further investigated to provide innovative components and strategies that are helpful for global financial issues and the environment.

Feasting on Profit: Exploring the Interplay of Culinary Trends and Hotel Restaurant Revenue

This study examines how food and beverage trends affect hotel restaurant revenue. By analyzing existing literature and diverse data sources, including guest reviews, revenue records, and industry reports, we uncover how culinary innovations like unique cuisines, dietary preferences, sustainable ingredients, and creative presentation styles influence financial performance. We consider economic aspects, assess guest satisfaction's significance, and conduct competitive analyses to suggest practical recommendations for hotel management, encompassing menu optimization and inventive marketing strategies. We also discuss potential future trends, offering insights to help hotels stay ahead in the ever-changing culinary landscape, ultimately enhancing guest experiences and restaurant revenue.

Evaluation of Chlamydomonas reinhardtii Microalgae as a Sustainable Feed Supplement and Fishmeal Substitute in Aquaculture with a Positive Impact on Human Nutrition

Currently, there is an urgent need for the growing aquaculture sector to rely on sustainable ingredients which can achieve optimal growth while maintaining fish’s nutritional value (especially omega-3 fatty acid content) for human consumption. Here, C. reinhardtii biomass was substituted for fishmeal in zebrafish (Danio rerio) diets in wild-type and mutant (Casper) strains. Four isonitrogenous (46% cp), isocaloric (19–21 MJ/kg DW) diets were prepared with C. reinhardtii replacing 10% (C10), 20% (C20), and 50% (C50) of the fishmeal component of the diet formulation. Over 8 weeks of feeding trials, the zebrafish showed a significant growth improvement when fed C10, C20, and C50 compared with the control (no C. reinhardtii), with C20 giving the best performance in terms of growth, feed conversion ratio (FCR), and specific growth rate (SGR). Interestingly, C. reinhardtii in the diet increased the levels of linolenic acid (C18:3 n-3) and hexadecatrienoic acid (C16: 4-n-3) (p ≤ 0.05) in the zebrafish. Yellow pigmentation, which was shown to be lutein, was observed in eggs and zebrafish flesh for fish fed a diet containing C. reinhardtii. Moreover, the zebrafish assimilated β-carotene from C. reinhardtii and converted it to vitamin A. Overall, while replacing 20% of fishmen in the zebrafish’s diet with C. reinhardtii biomass offers the best results, replacement with only 10% showed a significant benefit for the zebrafish. Furthermore, replacing fishmeal with 50% C. reinhardtii is still possible and beneficial, and C. reinhardtii whole cells are digestible by zebrafish, thus demonstrating that C. reinhardtii not only has the potential to serve as a feed supplement but that it can also act as a feed substitute once the production cost of microalgae becomes competitive.

Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed

What consumers choose when purchasing food is of most importance to promote sustainability. The consumption of more sustainable foods should be stimulated, for example, by using more sustainable ingredients and by consumer education. Therefore, an innovative and highly nutritious vegan burger with seaweed (VBS) was developed using sustainable ingredients, such as pulses—grass pea (Lathyrus sativus L.) and chickpea (Cicer arietinum L.)—and the seaweed Dulse (Palmaria palmata L.) from aquaculture. VBS was analysed for its physico-chemical and nutritional characteristics, including antioxidant activity (DPPH, TPC) and fatty acid and mineral element profiles. Shelf life and consumer acceptability were determined. The VBS was shown to be a source of protein (8.01 ± 0.14% fresh weight (FW)), fibre (5.75% FW), and mineral elements, such as P, Fe, rich in Mg, Mn, and Cu, while having low sodium content. Moreover, it presents a low sugar content. Furthermore, no antioxidant activity was detected. The pasteurised and vacuum-packed product had a shelf life of 90 days and was well accepted by consumers (64.0% acceptance). It may be concluded that an innovative VBS, nutritionally rich and with a shelf life of 90 days, was developed and well accepted by consumers, which is a good addition to a rich and diverse diet.