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August 14, 2017
October 10, 2019
9th Nordic Seaweed ConferenceSeaweeds and Sustainability
Ole G. MouritsenFOOD, University of [email protected]
Umamification of vegetables by macroalgaefor eating more green
Taste comes first1
+ 10.000species of macroalgae
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Food production is the main reason for changesin the Earth’s ecosystems (climate, water, use of land, drinking water, biodiversity, P and N cycles)
Proposed solution for a healthy and sustainablediet for an increasing population:
Diet mainly composed of - Vegetables, fruits, whole grain, legumes, nuts
and unsaturated fats- Moderate amounts of fish and poultry- Little or no red meat, processed meat, added
sugar, refined cereals, and starchy vegetablesDaily recommendations, plant based- 300g vegetables, 200g fruit- 230g whole grain (rice, wheat, corn); 60% of
caloric intake- 50g starchy vegetables (e.g., potatoes)
The solution is fragile
Global changes are neededMore than half of the goals arerelated to food, food systems, and health.
Can we eat that much?
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Recipe for making this delicious
Focus on
➨ taste➨texture
(mouthfeel)
➨ add science
Grøntsager vil ikke spises (O. G. Mouritsen and K. Styrbæk) Weekendavisen 27, 5. juli. Ideer, p. 13 (2019).
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The flavour of seafood
☛ Umami: free glutamate and free nucleotides in synergy☛ Kokumi: certain tri-peptides☛ Interesting mouthfeel/texture
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Algae as foodEat more and better seafood from the bottom of the food web
Microalgae Will become important supplies for poly-unsaturated fatty acids as fisheries are dwindling.
FAO. The State of World Fisheries and Aquaculture, Rome (2016)Seaweeds: Edible, Available & Sustainable (O. G. Mouritsen) Chicago University Press, Chicago (2013)
Macroalgae (seaweeds)Ø 10,000 species in all climatic belts. About 500 species exploited as food.Ø Global annual production 29 mio. metric tonnes; value 6.5 billion $US.
>95% in aquaculture; >80% for direct human consumption.Ø Future scenario: multi-trophic eco-aquacultures including seaweed, fish, filter
feeders.
• Highly unexploited and generally sustainable crop.• Need for gastronomy and gastrosciences to enhance broader use in households and food
industry as well as to increase market value. Focus on health, taste and functionality.• Important nutrients in seaweeds: high levels of micro- and macronutrients, vitamins, poly-
unsaturated fatty acids. K-salts > Na-salts.• Various uses as food: Whole foods; hydrogels; salt substitute; condiments; in bread, meat- and
dairy products.• Taste comes first: Rich source of free glutamate à umami. Enhances flavor and deliciousness
of other foodstuff, e.g., vegetables.
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Important nutrients in seaweeds• Proteins and essentiel amino acids (7-35%)• Dietary fibres (45-75%, soluble, unsoluble)
(only few calories)
• Vitamins: A, B (B1, B2, B3, B6, B12 og folate), C, E• Iodine• More K-salt than Na-salt• Minerals: (~ 10x plants) Fe (>spinach, egg yolk),
Ca (> milk), P, Mg, Cl• Trace elements: Zn, Cu, Mn, Se, Mo, Cr• Essentiel fatty acids (2-5%), omega-3, omega-6
EPA, only little DHA 3 16
omegaomega
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How to proceed:Add (gastro)science
• Gastrophysics & food science• Gastronomy• Culinary food innovation
Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature (O. G. Mouritsen) Int. J. Food Design 3, 103-124 (2018)
World cuisine of seaweeds: science meets gastronomy (O. G. Mouritsen, P. Rhatigan, and J. L. Pérez Lloréns) Int. J. Gast. Food. Sci. 14, 55-65 (2018)
The rise of seaweed gastronomy: phycogastronomy (O. G. Mouritsen, J. L. Pérez Lloréns, and P. Rhatigan) Bot. Mar. 62, 195-209 (2019)
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Gastrophysics of macroalgae (seaweeds)Dehydration, rehydration, water activity: texture and taste (umami)
Seaweeds for umami flavour in the New Nordic Cuisine(Mouritsen, Williams, Bjerregaard & Duelund) Flavour 1:4 (2012).
On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr) (Mouritsen, Dawczynski, Duelund, Jahreis, Vetter & Schröder) J. Appl. Phycol. 25, 1777-1791 (2013).
A role for dietary macroalgae in the amelioration of certain risk factors associated with cardiovascular disease (Cornish, Critchley & Mouritsen) Phycologia 54, 649-666 (2015).
Consumption of seaweeds and the human brain (Cornish, Critchley & Mouritsen) J. Appl. Phycol. 29, 2377-2398 (2017).A mini-review on the microbial continuum: consideration of a link between judicious consumption of a varied diet of
macroalgae and human health and nutrition (M. L. Cornish, O. G. Mouritsen, and A. T. Critchley). J. Oceanol. Limnol. 37, 790-805 (2019).
Søl (Palmaria palmata) Before and after boiling
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Kikunae Ikeda (1864-1936)
dashi
Gastronomy: deliciousness (umai) of Japanese soups
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Konbu (Saccharina japonica)
Katsuobushii
Ingredients to dashi
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umai 旨い
mi 味
umami 旨味うまみ
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Akira Kuninaka, 1957
SYNERGY
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Shojin ryori --- dashi à umami
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Common chef statement:
20 different brown species from 12 different generaNereocystis, Macrocystis, Laminaria, Saccharina, Undaria, Alaria, Postelsia, Himanthalia, Ecklonia (former Eisenia), Sargassum, Fucus, and Corda
Brown seaweeds impart umami to food
But is it true?
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Asp
[mg/
100
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Ala,
Glu
[mg/
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Ala Glu Asp
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds(O. G. Mouritsen, L. Duelund, M. A. Petersen, A. L. Hartmann, and M. B. Frøst) J. Appl. Phycol. 31, 1213-1232 (2019)
Dulse (Palmaria palmata): 10-40mg/100g (dashi)
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Tsukemono - crunchy pickled foods from Japan: a case study of food design by
gastrophysics and nature (O. G. Mouritsen)
Int. J. Food Design 3, 103-124 (2018)
Gastrophysics of vegetables
• Drying and pickling (salt, sugar, acid, alcohol, wateractivity)
• Fermentation• Taste (umami, kokumi)• Texture; crunchiness
2018
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+ Ca++
Science behindcrunchy delicious
pickles
+ umami (from konbu)
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The magic of koji
Ikitai shio-koji
Aspergillus oryzae
➠ umami19 20
Texture contrasts
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Flavour of fermented sauces: garumMakes wonder with most vegetables ⇒ umami & kokumi
Flavor of fermented fish, insect, game, and pea sauces: garum revisited (Mouritsen, Duelund, Calleja, Frøst) Int. J. Gastronomy Food Sci. 9, 16-28 (2017).
Chemical and sensory analyses—umami potential
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Umamification of vegetables by macroalgae
-- for more green and sustainable eating (and delicious too!)
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