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August 14, 2017

October 10, 2019

9th Nordic Seaweed ConferenceSeaweeds and Sustainability

Ole G. MouritsenFOOD, University of Copenhagenole.mouritsen@food.ku.dk

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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Ala,

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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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