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An interdisciplinary approach to detect and grade ‘Mushy Halibut Syndrome’ in fillets of Greenland halibut (Reinhardtius hippoglossoides)
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Building trust: Consumer awareness, acceptance and attitudes related to European aquaculture and the potential effects of greenwashing
Full text linkThe paper examines consumers’ awareness, attitudes and acceptance of sustainable aquaculture practices while examining the impact of greenwashing on consumer perceptions. We conducted an online survey with 2,500 participants from five European countries: France, Germany, Italy, Spain, the UK. The results revealed that consumer awareness of aquaculture production systems remains low across European consumers, despite generally positive attitudes and acceptance toward sustainability in aquaculture. The study identifies three distinct consumer segments based on their perceptions of greenwashing: unimpressed, trusting and uninformed. Each segment differs in terms of awareness, attitudes and acceptance of aquaculture practices, with the trusting group showing the highest levels of confidence and acceptance, while the uninformed group shows the lowest levels of awareness and confidence.publishedVersio
Impact of digested Calanus finmarchicus hydrolysates on the regulation of glucose metabolism through incretin secretion and dpp-iv inhibition
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AP2. Metoder for dekontaminering av Listeria på laks og lakseprodukter
Full text linkI Prosjektet DeList har fokus vært reduksjon og inaktivering av Listeria. Rapporten oppsummerer de aktiviteter (i Arbeidspakke 2; AP2) som har vært gjennomført for å test metoder og teknologier som gir høy inaktivering av Listeria. Aktivitetene har vært knyttet til varmebehandling, høytrykksprosessering og bestråling, alene og i kombinasjoner med andre metoder. Resultatene fra prosjektet har vist at varmebehandling var den metoden som alene gav høyest inaktivering av Listeria. Høytrykksbehandling i kombinasjon med annen behandling, som lav pH, nisin, kitosan og varme, gav også høy inaktivering av Listeria. Avhengig av prosessbetingelser vil noen Listeria kunne overleve og vokser i produkter med lang holdbarhet. Dersom varmebehandling og høytrykksprosessering kombineres med behandlinger som hemmer vekst til dette gi tryggere produkter. Resultatene fra forsøkene sier noe om mulighetsrommet, men det er behov for ytterligere forskning på feltet. Ved å ha kunnskap om behandlinger som sikrer høy inaktivering av Listeria, vil en potensielt kunne inaktivere denne bakterien om den skulle bli påvist på laks/-produkt, eller andre matvarer. Regelverket gir, dog med flere forbehold, muligheter for dette, og det har vært fokus i andre deler av DeList-prosjektet.AP2. Metoder for dekontaminering av Listeria på laks og lakseprodukterpublishedVersio
Characterization of Dairy Industry Secondary Material-Based Edible Films: Effect of Incorporated Lactic Acid Bacteria
Full text linkEdible films are a promising method for delivering probiotics in food. The survival of Lacticaseibacillus paracasei A11 and Lactobacillus helveticus MI-LH13 (7 log CFU/g), which were cultivated in liquid whey permeate (LWP), in films made from liquid acid whey protein concentrate (M) or liquid acid whey permeate (Z), was evaluated over 21 days at 25 °C and 4 °C. Film drying and matrix type had varying effects on strain survival. In the Z film, L. helveticus did not survive drying, but L. paracasei did. Both strains increased in the M film during drying. During storage, survival was low at 25 °C, but at 4 °C, strains survived better, especially in the M film (4.76–6.12 log CFU/g). The plain Z film was 28% more moist, 54% thinner, 70% more stretchable, 43% less opaque, 10% whiter, 47% redder, 43% bluer, and 64% less viscous compared to the plain M film. Incorporating both strains into M films (M + L. p, M + L. h) increased lightness, stretchability, and tensile strength while reducing viscosity and opacity (p < 0.05). The inclusion of the L. helveticus strain in M films reduced their thickness, whereas the presence of L. paracasei in the Z film enhanced solubility. Both films supported strain survival without negatively affecting the films’ rheological, optical, physicomechanical, and morphological properties, demonstrating the potential of LAB-incorporated edible films for probiotics delivery, shedding light on their adaptations and interactions within the film matrix. Furthermore, the impact of drying and storage conditions on LAB survival provides valuable insights for optimizing the formulation and application of these films in the food industry.publishedVersio
Strategic Considerations in Designing Food Solutions for Seniors
Full text linkThe demographic shift towards an aged population calls for targeted nutrition strategies to support healthy aging and bridge the gap between life expectancy and a healthy life span. Older adults face various nutritional deficiencies, particularly in protein, vitamins (B12, D), minerals (calcium, iron), and dietary fiber. This work delves into the EAT4AGE project efforts that strategically aimed to develop age-oriented food products (European Joint Programming Initiative “A Healthy Diet for a Healthy Life” JPI HDHL). Currently, manufacturing of age-tailored food products presents significant complexities, from challenges of commercialization to the generation of acceptable and palatable food choices. As a first step, a literature-based comprehensive checklist has been developed to facilitate product development. This tool provides an integrated approach, ensuring that all critical aspects of product development are addressed systematically. Secondly, we describe the application of the tool in the development of a series of products, such as plant-based protein-rich cereals, reformulated dairy products, processed meat, and enriched spreads; all combining high nutritional values with adaptations to the physiological and sensory needs of seniors. Overall, this work offers insight into the current needs of seniors and a tool for product development that can be utilized for prospective product development, such as the ones detailed herein. Thus, the EAT4AGE hopes to set an example that will stimulate the fabrication of effective, well-received nutritional solutions, ultimately improving health outcomes for older adults.publishedVersio
First-principles methodology for developing robust NIR spectroscopic solutions for real-world applications
Full text linkA physics-based approach for pushing the limits of our custom-designed near-infrared (NIR) interactance spectroscopic instruments is presented, demonstrating how more robust measurements in demanding real-world applications can be achieved. Achieving sufficient instrument performance within given design constraints requires a balancing act between the sensor size and cost, its tolerance for extrinsic environmental influences, and the sample complexity. Using an example case of in-field, non-contact robotic measurements of sweetness in strawberries, we demonstrate a step-by-step approach for building a holistic understanding of the entire measurement solution, from 1) instrumentation to 2) sample properties and 3) data analysis. This includes incorporating knowledge about the impact of environmental influences and non-optimal instrument design, and how the physical and chemical characteristics of complex, highly scattering food products affect our measurements. When incorporated into the instrument design process, this can improve the measurements and the robustness of the multivariate prediction models.First-principles methodology for developing robust NIR spectroscopic solutions for real-world applicationspublishedVersionacceptedVersio
Marine Stewardship Council: Hva og hvorfor? (og virker det?)
Full text linkSom en respons på at mange fiskebestander rundt omkring i verden har vært dårlig forvaltet og ofte nedfisket, har det de siste 15-20 årene vokst frem såkalte non-profit organisasjoner som tilbyr bærekraftsertifisering av fiskerier. Da som et alternativ eller supplement til nasjonal forvaltning. Marine Stewardship Council eller MSC er den viktigste og har sertifisert 15% av verdens fiskerier.Marine Stewardship Council: Hva og hvorfor? (og virker det?)publishedVersio
Salt Removal and Peptide Recovery by Crossflow Membrane Filtration of Calanus finmarchicus Hydrolysate
Full text linkCrossflow membrane separation was used as a scalable downstream process for the up concentrate of low-molecular-weight peptides and for the removal of salt (NaCl) from Calanus finmarchicus hydrolysate. Membrane processes are increasingly used for various applications in both upstream and downstream processing. The C. finmarchicus hydrolysate was prepared by enzymatic hydrolysis, followed by crossflow separation. The stepwise membrane nanofiltration of hydrolysate contributed to a progressive reduction in salt in the hydrolysate. The salt concentration in the concentrates decreased by 34%, 53%, and 75%, highlighting the efficiency of the filtration process in separating NaCl from peptides. This gradual reduction in salt concentration suggests that the membrane effectively facilitated NaCl removal while retaining peptides. Briefly, 75% NaCl removal was achieved, with peptide recovery reaching 57% using an NFX membrane in crossflow filtration.publishedVersio
