Seaweed-based Packaging Solutions

Introduction The use of single-use packaging materials has increased dramatically in recent decades in parallel with increasing trends in convenience and fast-food. Most of these packaging materials are made of non-biodegradable, petroleum-based polymers that have degradative impacts on the environment and contribute to the global plastic pollution crisis. Finding alternative packaging materials is an important step towards building a bio-based circular economy. Sustainable land-based macroalgae cultivation can provide a solution, as it eliminates land-use pressure on coastal areas, doesn’t interfere with recreational activities or agriculture, reduces seasonal limitations, allows for complete control over product quality, and ensures consistent quality and traceability. Here, we present the success story of land-based macroalgae production for sustainable packaging solutions in the food industry via the Mak-Pak and Mak-Pak Scale-Up projects. Materials and Methods An initial screening of local macroalgae species was conducted based on detailed knowledge of growth rates, seasonality, geographic range, edibility, iodine content, biochemical properties, bioactivity, robustness and ease of cultivation. Different combinations of selected macroalgae were tested to develop a biodegradable, edible packaging prototype that was rated by consumer tests. In a follow-up project, we are focusing on eliminating the biggest bottleneck: scaling-up biomass production. We have partnered with a local, innovative farmer to sustainably scale-up and optimize biomass production for our sustainable, biodegradable macroalgae-based packaging material for the food industry. Results Several species of suitable macroalgae were selected based on the screening protocol and a method for using different combinations of selected species is described in a patent application for the packaging prototype. The packaging prototype was positively reviewed in consumer tests, where the consumers were pleasantly surprised by the neutral taste and smell. We could also show that certain components of the macroalgae that are important for packaging functionality (e.g. antioxidant activity) could be optimized during land-based production in artificial seawater. Currently we are in the early stages of scaling-up production and selecting strains to optimize growth rates and robustness, where we can complete the life cycle of one selected species from single cells to mature gametophytes within 6 weeks. With controlled induction of reproduction, we can continually provide material for transplantation to large-scale systems. Discussion The Mak-Pak and Mak-Pak Scale-Up projects have been featured in numerous news articles, exhibitions, and podcasts throughout Germany, Europe and even New Zealand. Our experience has shown that there is a lot of public interest in macroalgae-based packaging solutions. Consumers have become aware of the plastic pollution crisis and are open to alternatives to plastic packaging. Consequently, we have recently seen rapid changes in packaging trends in the cosmetic and food industries. Here we show that it is possible to produce a biodegradable, edible packaging from macroalgae biomass for the food-industry. Not only is this a success story for sustainable aquaculture, but also for macroalgae cultivation in general. This project has increased public awareness of macroalgae and contributed to a dialogue about the diversity of products and services that macroalgae can provide as we strive towards a sustainable, circular economy. However, optimization of the raw material production as well as the packaging itself is still underway. Furthermore, limitations in the food-industry require that our raw material meets high quality standards. In other industries where the quality of the raw material is not a limiting factor, there is enormous potential for macroalgae-based packaging solutions

Nachhaltigen Verpackungslösung aus Makroalgen für den Lebensmittel-Handel

Haben Sie schon einmal darüber nachgedacht, dass Meeresalgen eine Lösung für die weltweite Plastikverschmutzungskrise bieten könnten? Die Verwendung von Einweg-Verpackungsmaterialien hat in den letzten Jahrzehnten parallel zu den zunehmenden Trends in Sachen Convenience und Fast-Food dramatisch zugenommen. Die meisten dieser Verpackungsmaterialien bestehen aus biologisch nicht abbaubaren, erdölbasierten Polymeren, die sich negativ auf die Umwelt auswirken und zur globalen Plastikverschmutzungskrise beitragen. Die Plastikverschmutzung in den Ozeanen zerstört die Ökosysteme und bedroht in der Folge unsere eigene Gesundheit, die Lebensmittelsicherheit und den Küstentourismus. Die Suche nach alternativen Verpackungsmaterialien ist ein wichtiger Schritt zum Aufbau einer biobasierten Kreislaufwirtschaft und zum Erreichen unserer Nachhaltigkeitsziele. Unsere Ozeane könnten eine Lösung in Form von Makroalgen bieten. Das Mak-Pak Scale-Up Projekt konzentriert sich auf die Skalierung und Optimierung der Produktion von Meeresalgen, um nachhaltiges, biologisch abbaubares und/oder essbares Verpackungsmaterial auf Makroalgenbasis für die Fast-Food-Industrie zu schaffen, das potenziell Einweg-Plastikverpackungen ersetzen könnte. Dieser Vortrag stellt das Mak-Pak Scale-Up Projekt vor, einschließlich des Hintergrunds, der wichtigsten Errungenschaften, der aktuellen Aktivitäten und der Zukunftspläne im Rahmen der UN-Nachhaltigkeitsziele und der Kreislaufwirtschaft

Longitudinal association between motor and obsessive compulsive symptoms in patients with psychosis and their unaffected siblings

Little is known about the co-prevalence of obsessive compulsive symptoms (OCS) and motor symptoms in patients with psychotic disorders. Cross-sectional associations between OCS and motor symptoms were assessed at baseline and at 3years follow-up in patients (n=726) with psychotic disorders and in their unaffected siblings (n=761) from the Dutch Genetic Risk and Outcome of Psychosis (GROUP) study. Furthermore, longitudinal associations between changes in OCS and motor symptoms were evaluated. At baseline, OCS was not associated with any motor symptom (akathisia, dyskinesia, parkinsonism or dystonia) in patients. At follow-up, patients with OCS reported significantly more akathisia. Dividing the patients into four groupsno OCS, OCS remission with OCS only at baseline, OCS de novo with OCS only at follow-up and a persistent OCS grouprevealed that the OCS de novo group already reported more akathisia at baseline compared to the no-OCS group. At follow-up, both the OCS de novo and the persistent OCS group reported more akathisia. These results remained significant after correcting for relevant confounders clozapine, GAF score, PANSS-negative score and IQ. Motor symptoms at baseline were significantly associated with OCS at follow-up, but not the other way around. In siblings, OCS at baseline was associated with akathisia, but this association was lost at follow-up. Results suggest that motor symptoms might precede co-occurring OCS in patients with psychotic disorders. However, no inference can be made about causality, and further prospective research is needed to investigate this assumption

Development of a process to produce fatreduced raw sausage

Die Diskrepanz zwischen Ernährung (hohe Energieaufnahme) und physischer Belastung (mangelnde Bewegung) der deutschen Bevölkerung macht es unabdingbar, den Energiegehalt in Lebensmitteln zu verringern. Dazu sollte ein Verfahren entwickelt werden, das in seiner Folge den Energiegehalt in Rohwurst, nicht aber sensorische und lebensmittelsicherheitsrelevante Faktoren reduziert. Rohwurst ist ein beliebtes und qualitativ hochwertiges Lebensmittel, nachteilig aber ist der hohe Energiegehalt. Maßnahmen einer einfachen Energiereduzierung, wie die Anhebung des Magerfleischanteils sind kritisch zu bewerten, da sie die Produktionskosten erhöhen und sensorische Merkmale (z.B. Schnittbild) negativ beeinflussen. Für die Umsetzung der Aufgabe war es nötig, ein Fettsubstitut zu entwickeln, welches zu einem Endprodukt mit einer hohen Qualität führt. Wichtig war zudem ein gutes Preis-Leistungs-Niveau. Erfolg wurde in dem Austausch von Fett durch bindegewebshaltige Rohstoffe gesehen. Die Versuche konzentrierten sich auf den Einsatz von Pulvergelatine zum Rohwurstbrät. Hier zeigte sich ein unakzeptables Produkt. Eine Option wurde in der Verwendung von kollagenhaltigen Schweineschwarten gesehen. Dazu musste dieser Rohstoff entsprechend aufbereitet werden. Es erfolgte zunächst eine definierte Temperaturbeaufschlagung, um einen thermischen Aufschluss zu ermöglichen. Das entstehende gelatinöse Zwischenprodukt wurde anschließend mit Trinkwasser und in der Regel pflanzlichem Öl versetzt und nach einer Aushärtung in eine definierte Form gebracht. Für die energiereduzierte schnittfeste Rohwurst eignete sich als Zerkleinerungsaggregat der Fleischwolf, eine Ausgangslochscheibe mit einem Lochdurchmesser von 2 mm wurde als ideal angesehen. Für die Herstellung der streichfähigen Rohwurst musste das Substitut in gleichen Teilen mit Speck vermengt werden, um die Cremigkeit des Produkts aufrechtzuerhalten. Ein Fettgehalt von 15 % zeigte sich als limitierend. Der Einsatz des Fettsubstituts hat Einfluss auf die Zusammensetzung der Rohwurst. Der schon zu Beginn höhere Wassergehalt wirkte sich aber durch ein angepasstes Reifungsregime (hohe relative Luftfeuchtigkeit, optimales Darmkaliber) nicht negativ auf die Lebensmittelsicherheit und Qualität aus. Insbesondere die Wasseraktivität stellte durch die Netzwerkausbildung und damit die Immobilisierung des Wassers im Fettersatzstoff kein Problem dar. Mit den Versuchen konnte gezeigt werden, dass durch den Einsatz des entwickelten Fettersatzstoffes Rohwurstprodukte hergestellt werden können, die einen sehr geringen Fettgehalt (< 10 % bzw. ca. 15 %) aufweisen, ohne auf eine hohe Qualität und die geforderte Lebensmittelsicherheit zu verzichten. Zudem wurde eine Senkung der Produktionskosten erreicht.Raw Sausages are popular but fatty products. Because of overeating and a deficiency of movement in the german population, this project’s aim is to find a process to substitute the fat from raw sausage. Known fat reducing processes are not able to resolve the problem. An example to substitute a part of fat is to increase the sausages’ lean meat, but overall the sensory is sinking. Another problem is the increase in prices. For that reason there is the need to find a substance to reduce the fat without influencing food sensory, safety and of course the price. Connective tissue will be the “fat reducer” for this project. The focus in the first experiments was powder-gelatine, resulting in an inedible raw sausage. The next natural resource is the rind of pork, consisting of water, fat and collagen. In a defined cook process the collagens’ rind converts into gelatine. Also the material absorbs water and dispenses its fat. This gelatinous pulp will be supplemented and emulsified with drinking water and usually vegetable oil to generate a white color. After a hardening process the fat substitute will be a compact mass. To add the fat reducer to a firm raw sausage a mincing machine dices the white matter in small pieces, ideally 2 mm in size. In the next step this granulate will be mixed into the sausage meat, followed by known meat processing. In the first step to fabricate fat-reduced spreadable raw sausage the warm liquid fat reducer will be mixed with bacon, resulting in a creamy and more spreadable sausage. The minimal fat content needs 15 % to ensure spreadability. The new technological process produces a new fat-reduced product with high quality and improved ripening. The raw sausage starts with a higher content of water and this additional water has to diffuses and evaporates out of the sausage in the climatic ripening. The readjusted climatic process (high relative humidity, optimal sausage casing) creates a raw sausage with a high food safety and quality. Especially the water activity is not a problem because of immobilizing water in the mesh of gelatine, the result is a comparable or even lower activity of water. This work shows that it is possible to reduce the fat in raw sausage without cutting the quality and food safety. Shelf life is equivalent. The new fat contents are lower that 10 % for the firm modification and about 15 % for the spreadable version. The work also shows that it is possible to produce a low-fat product at a moderate price

Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions

Abstract The pseudocereal amaranth is commonly used in food as whole puffed grain. To improve the utilization of amaranth, hydrothermally treated suspensions of puffed and raw Amaranthus caudatus flour and their blends were investigated in this study. The suspensions were hydrothermally treated at 20, 50, and 80°C for 1, 5, and 24 h. The blends were treated at 80°C for 1 h. The effect of hydrothermal treatments of the suspensions on their morphological (color, SEM), water‐binding, and rheological‐functional properties was studied. The puffed amaranth suspensions exhibited cold swelling properties by rapid viscosity increase and significant water absorption properties. It was found that hydrothermal treatment at 80°C for 1 h significantly increased water absorption and viscosity in puffed and raw flour suspensions. However, the puffed suspensions showed significantly higher values in water binding and viscosity. Suspensions of raw amaranth flour showed increasing color differences with increasing temperature. Blends of raw and puffed amaranth flour resulted in a decreasing color change with increasing puffed flour content. Water absorption of the samples increased with an increasing puffed flour content. Raw amaranth flour and the 50/50 (puffed/raw) blend had the lowest, 10/90 and 20/80 (puffed/raw), and showed similar viscosity profiles to suspensions of pure puffed flour

Physical quality of gluten‐free doughs and fresh pasta made of amaranth

Abstract Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten‐free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were heat‐treated and sodium alginate (1.0 and 1.5%) was added. The pasta was produced by extrusion into a 0.1 M calcium L‐lactate pentahydrate‐containing bath. Both the dough and the pasta were examined. The doughs for its viscosity properties, water content, and color and the pasta for its firmness, color, water content, water absorption, cooking loss, and swelling index. The pasta was cooked for 5, 10, and 15 min for the cooking quality study. A higher alginate content of 1.5% and a higher proportion of amaranth flour resulted in a significant difference in color, water content, and shear‐dependent viscosity of the dough (p < .001). It was also found that both doughs with amaranth flour‐water content of 1:2 and 1:10 had significant effects on processing properties and pasta quality, especially on firmness, swelling index, and cooking loss. For the doughs with a 1:2 ratio, the high flour content resulted in very soft pasta, and for the doughs with a 1:10 ratio, the high‐water content resulted in very firm pasta with a smooth, watery surface. Overall, cooking loss, swelling index, and water absorption were low for the pasta with 1.5% alginate. Even with cooking times of 15 min, the pasta retained its shape

Screening and processing techniques for macroalgae in food applications

The trend to consume “to-go”, “ready-to-eat” or “convenience” food has increased over the last years (Statista, 2016). As a consequence, the amount of single-used packaging materials has also increased. Most of these packaging materials are made of non-biodegradable, petroleum-based polymers that have degradative impacts on the environment. This aspect is in conflict with the consumer expectations to have healthy and environmental-friendly food products including the surrounding packaging. Therefore, new, innovative and sustainable packaging concepts need to be established. A way for achieving this ambitious goal could be biodegradable and/or edible packaging concepts made form macroalgae (seaweeds). Macroalgae provide a sustainable, inexpensive and renewable raw material for packaging concepts due to their naturally occurring quantities and characteristic polymers such as alginate or agar. Moreover, marine hydrocolloids are commonly used in the food industry as thickeners or gelling agents and are accepted by consumers. For the proof of concept to develop a macroalgal-based packaging, we conducted a screening of local sources of green, red and brown algae to select a portfolio of functional and environmental-friendly species. We take into account that the intact and sensible maritime ecosystem should still be protected. Key markers for the selection were the concentration of iodine (low), hydrocolloids (high) and possible toxins (low) as well as local availability. The biodegradable macroalgae packaging concept was studied by using different mechanical preparation techniques under various conditions (e.g. energy input, shear rate, temperature etc.). The applied technology as well as the type of macroalgae led to different material properties of the produced macroalgal-based packaging. In contrast with common studies, where edible films are created by extracted hydrocolloids, the aim of the novel production system is to use the macro-algae in an ecological and economic optimized manner. The project (“Mak-Pak”) is supported by funds of the Federal Ministry of Food and Agriculture (BMEL) based on a decision of the Parliament of the Federal Republic of Germany via the Federal Office for Agriculture and Food (BLE) under the innovation support program

Optimizing antioxidant activity in Agarophyton vermiculophyllum for functional packaging

The value of macroalgae in a healthy human diet is becoming increasingly recognized and supported throughout Europe. Macroalgae provide a rich source of vitamins, minerals, proteins, fatty acids, and antioxidants that also support the functionality of macroalgae in other industries, including cosmeceuticals, pharmaceuticals, and more recently, packaging. Sustainable aquaculture of macroalgae will be necessary to supply the increasing demand for macroalgae as a functional material, considering that natural harvests are limited and cannot keep up with demand. Different methods can be used to cultivate macroalgae, including flow-through systems or recirculating aquaculture systems (RAS) with natural or artificial seawater. The latter provides strict control over the growth conditions and water quality in order to provide a high quality and traceable product. Additionally, environmental conditions such as salinity, temperature, and light can be modified to optimize the concentration of functional ingredients in macroalgae. While most research efforts have focused on seasonal and geographic trends in concentrations of functional ingredients in wild macroalgae, there is less information available on optimizing these functional ingredients in aquaculture. Therefore, we performed controlled experiments to optimize the activity of antioxidants in Agarophyton vermiculophyllum (Ohmi) Gurgel, J.N.Norris et Fredericq comb. nov. (formerly Gracilaria vermiculophylla) grown in RAS with artificial seawater and commercial fertilizer. We show that the free radical scavenging activity could be increased by 13% via high salinity, and up to 34% by increasing the light intensity, but not daily light dose, for a period of 7 days. We also monitored growth rates and the maximum quantum yield of photosystem II (Fv/Fm) and show that the conditions for optimizing antioxidant activity are not optimal for growth or photosynthesis. We therefore suggest an optimization period of 4–7 days exposure to high light on a 6:18 hour light:dark cycle prior to harvesting in order to increase antioxidant activity

Sustainable packaging solutions from land-based seaweed cultivation

The use of single-use packaging materials has increased dramatically in recent decades in parallel with increasing trends in convenience and fast-food. Most of these packaging materials are made of non-biodegradable, petroleum-based polymers that have degradative impacts on the environment and contribute to the global plastic pollution crisis. Finding alternative packaging materials is an important step towards building a bio-based circular economy. Sustainable land-based macroalgae cultivation can provide a solution, as it eliminates land-use pressure on coastal areas, doesn’t interfere with recreational activities or agriculture, reduces seasonal limitations, allows for complete control over product quality, and ensures consistent quality and traceability. Here, we present the success story of land-based macroalgae production for sustainable packaging solutions in the food industry via the Mak-Pak and Mak-Pak Scale-Up project