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Environmental values and self-identity as a basis for identifying seaweed consumer segments in the UK
No full textPurpose – This study aimed to identify and profile segments of seaweed consumers in the United Kingdom. Design/methodology/approach – Hierarchical k-means cluster analysis was used to identify consumer segments based on consumers’ self-identity and environmental values. In addition, the study used subjective knowledge, intentions and consumption to profile different consumer segments. The data were collected in 2022 through a consumer survey with a representative sample from the United Kingdom (n 5 1,110). Findings – Cluster analysis segmented consumers into three groups: progressive (39%), conservative (33%) and egoistic (28%). The progressive segment was most likely to consume seaweed food products. Consumers in the progressive segment identify themselves as food innovative and healthy; they also highly value the environment and their pleasure. Conservative and egoistic consumers were significantly less likely to consume seaweed food products. Practical implications – The results suggest that public policy officers and marketers promote seaweed food products by emphasizing biospheric values for innovative (younger) consumers, as well as seaweed’s good taste and nutritional/health qualities. Originality/value – This study identifies and examines the profiles and characteristics of seaweed consumers based on their values and self-identity. Through this research, the authors have discovered how environmental values and self-identity can effectively group consumers into homogeneous segments. Moreover, the authors have identified a specific consumer group in the UK that is more likely to consume seaweed food products.acceptedVersio
Determination of the most effective land based processing methods with regards to products, markets, scalability and economics. D3.5
Get PDFMesopelagic biomass has been further investigated with regards to applications towards food and feed. Impacts on fish composition, processing yield and quality of mesopelagic fish and selected products (Fm, Fm oil, FPC, FPC oil) has been investigated in laboratory scale storage trials (TRL 4) and demonstrated in pilot scale processing trials (TRL 5). The laboratory trials were used to study the degradation processes in mesopelagic fish under variable storage conditions (time, temperature). The pilot scale demonstration study was used to identify the most promising processing conditions for mesopelagic fish and to reveal potential limitations for efficient total utilization and bioeconomic processing of the mesopelagic biomass. In pilot scale trials, prototype Fm and FPC products were produced for further biological evaluation in collaboration with stakeholders. The main challenges related to processing of mesopelagic fish have been identified, and practical and economic considerations for successful total utilization of mesopelagic biomass has been evaluated. Alternative methods for production of food and nutraceuticals have not been further explored due to the lack of available mesopelagic fish. The lab-scale processing uncovered challenges related to fat separation, and this was confirmed in the pilot scale trials and resulted in a high fat level (26.5%) in the Fm. The TVN level in mesopelagic fish was very low (9-11 mg N 100g-1 ), confirming a near to optimum freshness level, known by the industry to cause separation challenges with resulting high fat level in the fishmeal. The laboratory studies confirmed that the fat separation improved significantly after some storage time in a temperature related way. Storage of the pelagic fish will cause a partial autolysis and a balance between microbial degradation (i.e., increased TVN level) and improved fat separation need to be further studied. No major challenges are identified preventing upscaling to TRL 9 of the Fm and fish silage technology reported in this study. Existing Fm processing plants have considerable unused capacity and based on observed yields the processing costs of mesopelagic fish will be comparable to other raw materials. The main hurdles for development of an industrial viable utilization of mesopelagic fish are related to harvesting efficiency and fuel costs. Conservation technology identified in this study based on cooling to 0 °C or below will make it possible to extend the trawling period to 10 days or more. The laboratory trials and pilot-scale productions showed promising results in the production of mesopelagic Fm and FPC. The quality of fresh frozen fish was high at the start of storage, and the stability strongly dependent on temperature in the unpreserved fish. Acid preservation of mesopelagic fish efficiently inhibited bacterial growth, and TVN showed a temperature dependency that suggest that mesopelagic fish is best preserved at 10°C. The conventional methods used for producing Fm and FPC were effective with respect to quality and yields, while problems related to oil separation were observed irrespective of process and production scale. The results provide valuable insights into the most optimal processing methods and potential for industrial use of low trophic mesopelagic fish species.publishedVersio
Fish Size Correlates to Size and Morphology of Intermuscular Bones in Tambaqui Colossoma macropomum as Shown by Dissection and X-ray Imaging Methods
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Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus
Get PDFUnderstanding the mechanisms of food digestion is of paramount importance to determine the effect foods have on human health. Significant knowledge on the fate of food during digestion has been generated in healthy adults due to the development of physiologically-relevant in vitro digestion models. However, it appears that the performance of the oro-gastrointestinal tract is affected by ageing and that a model simulating the digestive conditions found in a younger adult (65 years). The objectives of the present paper were: (1) to conduct an exhaustive literature search to find data on the physiological parameters of the older adult oro-gastrointestinal tract, (2) to define the parameters of an in vitro digestion model adapted to the older adult. International experts have discussed all the parameters during a dedicated workshop organized within the INFOGEST network. Data on food bolus properties collected in the older adult were gathered, including food particle size found in older adult boluses. In the stomach and small intestine, data suggest that significant physiological changes are observed between younger and older adults. In the latter, the rate of gastric emptying is slowed down, the pH of the stomach content is higher, the amount of secretions and thus the hydrolytic activities of gastric and intestinal digestive enzymes are reduced and the concentration of bile salts lower. The consensus in vitro digestion model of the older adult proposed here will allow significant progress to be made in understanding the fate of food in this specific population, facilitating the development of foods adapted to their nutritional needs. Nevertheless, better foundational data when available and further refinement of the parameters will be needed to implement the proposed model in the future.publishedVersio
Blur-specific image quality assessment of microscopic hyperspectral images
Get PDFHyperspectral (HS) imaging (HSI) expands the number of channels captured within the electromagnetic spectrum with respect to regular imaging. Thus, microscopic HSI can improve cancer diagnosis by automatic classification of cells. However, homogeneous focus is difficult to achieve in such images, being the aim of this work to automatically quantify their focus for further image correction. A HS image database for focus assessment was captured. Subjective scores of image focus were obtained from 24 subjects and then correlated to state-of-the-art methods. Maximum Local Variation, Fast Image Sharpness block-based Method and Local Phase Coherence algorithms provided the best correlation results. With respect to execution time, LPC was the fastestBlur-specific image quality assessment of microscopic hyperspectral imagespublishedVersio
Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties
Get PDFTexturized vegetable protein (TVP) from a blend of faba bean protein concentrate and an oat beta-glucan rich fraction was produced by low-moisture extrusion to combine nutritional benefits of both ingredients. The effect of extrusion conditions (temperature in zone 6 (HZ6), feed rate (FR) and moisture content (MC)) on physicochemical, nutritional, textural, and sensory attributes was studied. Overall, effect of the FR and MC of the blend showed greater impact on TVP properties rather than the temperature. TVPs produced at 28.5%, 5 Kg/h and 150⁰C and at 30.8%, 4 Kg/h and 160⁰C for MC, FR and HZ6, respectively, presented improved properties to be further formulated into a meat analogue product. The beta-glucan content of TVP (5.6g/100g dm) was high enough to reach >1 g beta-glucan per serving in a final food product (e.g., vegan burger), which qualifies for the health claim “reduces low-density lipoprotein (LDL)-cholesterol” approved by the European Food Safety Authority. The combination of these ingredients resulted simultaneously in an improved composition of essential amino acids and increased the protein quality of the blend as the calculated digestible indispensable amino acid score (DIAAS) improved from 72.2 (beta-glucan rich fraction alone) or 76.1 (faba bean protein concentrate alone) to 90.2 (blend).Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory propertiespublishedVersio
Dietary Fish Meal Level and a Package of Choline, β -Glucan, and Nucleotides Modulate Gut Function, Microbiota, and Health in Atlantic Salmon (Salmo salar, L.)
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Evaluation of extraction methods for determination of phenolic compounds, organic acids and sugars in lingonberries (Vaccinium vitis-idaea)
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Encoder–decoder neural networks for predicting future FTIR spectra – application to enzymatic protein hydrolysis
Get PDFIn the process of converting food-processing by-products to value-addedingredients, fine grained control of the rawmaterials, enzymes and process conditionsensures the best possible yield and eco-nomic return. However, when raw mate-rial batches lack good characterization andcontain high batch variation, online or at-line monitoring of the enzymatic reac-tions would be beneficial. We investigate the potential of deep neural networks inpredicting the future state of enzymatic hydrolysis as described by Fourier-trans-form infrared spectra of the hydrolysates. Combined with predictions of averagemolecular weight, this provides a flexible and transparent tool for process moni-toring and control, enabling proactive adaption of process parameters.publishedVersio
Multivariate correlation of infrared fingerprints and molecular weight distributions with bioactivity of poultry by-product protein hydrolysates
Get PDFCharacterization of protein hydrolysates is a vital step in developing peptide-based bioactive ingredients. Multivariate correlation of chemical fingerprints and bioactivity of poultry by-product protein hydrolysates is explored as a potential analytical strategy for characterization and quality control. Chemical fingerprints of sixty hydrolysates were acquired using Fourier-transform infrared spectroscopy (FTIR) and size exclusion chromatography (SEC). Bioactivities (2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and angiotensin-1-converting enzyme (ACE-1) inhibition) were measured in vitro. Partial least squares regression models based on FTIR fingerprints or SEC chromatograms showed a better prediction performance for ACE-1 inhibition (coefficients of determination (R2) = 0.91, root mean square error of prediction (RMSECV) = 2.8; R2 = 0.85, RMSECV = 3.5, respectively) than for DPPH radical scavenging (R2 = 0.74, RMSECV = 0.3; R2 = 0.75, RMSECV = 0.3, respectively). Such models are promising tools for rapid prediction of bioactivities and as a quality control technology in production of bioactive peptides.Multivariate correlation of infrared fingerprints and molecular weight distributions with bioactivity of poultry by-product protein hydrolysatespublishedVersio