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Publication
O Futuro das Algas: Sustentabilidade e Inovação
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Authors
Abstract(s)
O crescimento populacional está a causar diversas mudanças, e estas
requerem esforços coletivos e medidas de prevenção, que previnam e diminuam
o impacto que têm na sociedade e em todos os seres vivos. A sustentabilidade,
tema cada vez mais abordado, tem sido uma das principais vias seguidas para
reverter estas alterações, sejam estas as alterações climáticas, a escassez de
produtos, entre outras. Estudar opções que ajudem na mitigação destas
alterações é fundamental.
Com esse intuito, este estudo incidiu no desenvolvimento de produtos
alimentares que tenham caraterísticas sustentáveis, estando inserido num
projeto de investigação - projeto MENU (Marine macroalgaE: alternative recipes
for a daily NUtritional diet) - da Universidade de Coimbra. Neste caso, a utilização
de algas, pelas suas possíveis aplicações na indústria alimentar, uma vez que
existem em grande quantidade na natureza, mas que são recursos pouco
explorados, sendo este o principal objetivo do trabalho aqui apresentado. Para a
concretização deste objetivo foi planeada a produção de gelatinas baseadas em
algas, com caraterísticas inovadoras, sustentáveis e organoleticamente
apelativas ao consumidor.
Foram então desenvolvidas 2 receitas de gelatinas. Uma com sabor a
morango e outra com sabor a framboesa. Sendo também uma à base de algas
carragenófitas (produzem carragenana) e outra à base de algas agarófitas
(produzem agár). A gelatina com sabor a morango foi realizada com a alga
Chondrus crispus enquanto a gelatina de framboesa foi realizada com Gracilaria
gracillis.
Após a produção e desenvolvimento das receitas, foram realizadas provas
sensoriais, para dois grupos de provadores não treinados, de faixas etárias
distintas. Estas provas avaliaram 7 parâmetros das gelatinas – textura,
transparência, cor, sabor, sedimentação, aroma e avaliação global. Com
resultados positivos, mas com espaço para melhoria e otimização das receitas.
Com o estudo realizado foi possível tirar conclusões sobre a aceitabilidade
destes produtos, assim como perceber que este tipo de produto tem
particularidades sustentáveis e capacidades inovadoras.
Population growth is causing several changes, which require efforts to prevent and decrease their impacts on society and in all living beings. Sustainability is a subject more and more spoken, and it has been used as a main way to turn around these changes, whether they are climate changes, lack of food security, or others. Studying options that help mitigate these changes is critical. Having that goal, this study focused on the development of food products that have sustainable characteristics, as part of a research project - MENU (Marine macroalgaE: alternative recipes for a daily NUtritional diet) from university of Coimbra. In this case, the use of seaweeds, due to its possible applications in the food industry, as they exist in large quantities in nature, but they are little explored resources, which is the main objective of the work presented here. To achieve this goal, the production of seaweed-based gelatins was planned, with innovative, sustainable and organoleptically appealing characteristcs to the consumer. Two gelatin recipes were then developed. One with strawberry flavor and one with raspberry flavor. One is also based on carragenan (they produce carrageenan) and the other is one based on agarophyte seaweed (they produce agar) Strawberry flavored gelatin was made with Chondrus crispus seaweed, while raspberry gelatin was made with Gracilaria gracillis. After the production and development of the recipes, sensory tests were carried out for two groups of untrained tasters, from different age groups. These tests evaluated seven gelatin parameters – texture, transparency, color, flavor, sedimentation, aroma and global evaluation. With positive results, but, with room for improvement of those recipes. With the study carried out, it was possible to draw conclusions about the acceptability of these products, as well as realizing that this type of products has sustainable characteristics and innovative capabilities.
Population growth is causing several changes, which require efforts to prevent and decrease their impacts on society and in all living beings. Sustainability is a subject more and more spoken, and it has been used as a main way to turn around these changes, whether they are climate changes, lack of food security, or others. Studying options that help mitigate these changes is critical. Having that goal, this study focused on the development of food products that have sustainable characteristics, as part of a research project - MENU (Marine macroalgaE: alternative recipes for a daily NUtritional diet) from university of Coimbra. In this case, the use of seaweeds, due to its possible applications in the food industry, as they exist in large quantities in nature, but they are little explored resources, which is the main objective of the work presented here. To achieve this goal, the production of seaweed-based gelatins was planned, with innovative, sustainable and organoleptically appealing characteristcs to the consumer. Two gelatin recipes were then developed. One with strawberry flavor and one with raspberry flavor. One is also based on carragenan (they produce carrageenan) and the other is one based on agarophyte seaweed (they produce agar) Strawberry flavored gelatin was made with Chondrus crispus seaweed, while raspberry gelatin was made with Gracilaria gracillis. After the production and development of the recipes, sensory tests were carried out for two groups of untrained tasters, from different age groups. These tests evaluated seven gelatin parameters – texture, transparency, color, flavor, sedimentation, aroma and global evaluation. With positive results, but, with room for improvement of those recipes. With the study carried out, it was possible to draw conclusions about the acceptability of these products, as well as realizing that this type of products has sustainable characteristics and innovative capabilities.
Description
Keywords
Macroalgas Gelatinas Desenvolvimento de produto Ficocolóides Provas sensoriais Seaweed Gelatin Product development Phycocolloids Sensory analyses