Tang som alternativ ingrediens

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1 Tang som alternativ ingrediens Susan Løvstad Holdt, PhD, Lektor DTU Fødevareinstituttet Formand for Tangnetværket Generalsekretær i den Internationale Tangforening (ISA) LEVS-IDA Levnedsmiddelselskabets møde 4. maj 2017, IDA København

2 Dagens tang-menu Tang i verden og Danmark Danmark, tang og netværk Tang- basics Interessante indholdsstoffer- ingredienser og bioaktiver Hvad er det vi forsker i med tang som ingrediens Konklusioner National Food Institute, Technical University of Denmark

3 Cultivation China knows how! Polyculture in embayments in Yellow Sea region, China J. FANG 3

4 The commercial seaweed production worldwide accounts for 20 % of the total aquaculture production Figure 3. Globally harvested ( ) and cultivated seaweed ( ) in offshore marine and brackish water from (FAO 2008). 4

5 27,000,000 ton wet seaweed, 2015 The commercial seaweed production worldwide accounts for 20 % of the total aquaculture production Figure 3. Globally harvested ( ) and cultivated seaweed ( ) in offshore marine and brackish water from (FAO 2008). Plus 10 years 5

6 Tanginteressen stiger i DK National Food Institute, Technical University of Denmark

7 Hypoglossum sp. foto: Susan L.Holdt Tangnetværket Startet i 2008 Har 352 medlemmer fra industri, universiteter, lokale og nationale myndigheder, havbrugere, kokke osv. Tangnetværket har til formål at fremme produktionen, anvendelsen, formidlingen og viden om tang, samt styrke samarbejdet nationalt Formidling af tangforskning fra universiteterne Stiftende generalforsamling i november Tang som food og non-food Invitation til tangnetværksmøde mandag d. 23. marts kl. 16 DTU Aqua Søltoft plads bygning 221, lokale 237 (2. sal) 2800 Kgs. Lyngby Velkomst Præsentationsrunde af fremmødte Tang i køkkenet Ole G. Mouritsen Forfatter og professor SDU Dansk tang i helsekost Torben Sønnichsen Bioliving Den gode kemi i tang Susan L. Holdt DTU Aqua Plantestoffer og Sundhed Hvad arbejder de med på Institut for Kemi-, Bio- og Miljøteknologi, SDU Xavier Fretté/Bent Lyager ca En lille anretning og snak Tilmelding til Susan senest ons. d. 18. marts på [email protected] eller

8 DSO- Danish Seaweed Organisation Startet i 2017 hvor tang-virksomheder og fagfolk vil skabe en mere effektiv markedsføringsplatform for tangvirksomheder samt sikre optimale fælles rammebetingelser der fremmer udvikling, kvalitet, bæredygtighed, innovation og vækst i branchen Den nye bestyrelse, fra venstre kasserer Susan L. Holdt, DTU formand, Simon Weber Marcussen, Dansk Tang sekretær Claus Falconi, Falconi Mare og revisor Tomas Vedsmand, GEMBA. Anita Dietz, Ditz Seaweed og Trine S. Jensen, Tangkompaniet var fraværende. 8

9 Seaweed / macroalgae Seaweed is a loose colloquial term encompassing macroscopic, multicellular, benthic marine algae. The term includes some members of the red, brown and green algae Differentiated into: Thallus: the algal body Lamina/frond: a flattened structure that is somewhat leaf-like Sorus: spore cluster Holdfast: specialized basal structure providing attachment Haptera:finger-like extensions of holdfast anchoring to benthic substrate 9

10 Why eat/use seaweed? Taste good: Different taste and also used as flavour enhancer Healthy: Low in calories, low in fat, high in carbohydrates (but dietary fibres), antioxidants High content of vitamins and minerals Health effects (scientifically): anti-cancer, anti-virus, lower the risk of cardiovascular diseases etc. Easy: Beautyful: Dried and long shelf-life. Collect yourself Sprinkle as decoration or build in. Functional: Stabilizes food, retains moisture, mouth feel 10

11 Food ingredients- stabilisors (E407) Alginate- agar - carrageenan National Food Institute, Technical University of Denmark 11

12 Proteins % DW % DW 5-15 % DW Fish feed Increased gowth 1 Better coloration 2 Less need for fish meal Livestock anti-infectious (weanling pigs) 3 Greater weight at birth (sheap) 4 Better wool (sheap) 5 Greater milk yield (cows) 5 Less landbased area to produce feed Soy beans: 35 % 1 Ergün et al, Soler-Vila et al, Gardiner et al, Nordic Seaweed Project, McHugh,

13 Amino acids The nutritional value of proteins referred to as amino acid score is evaluated based on the composition of essential amino acids. The amino acid score of the proteins of the marine algae ranges from 60 to 100, a value higher than that of the proteins in cereal and vegetables. The amino acid score of proteins in Porphyra and Undaria was 91 and 100, respectively, and the same as that of animal foods Seaweeds mainly consist of: Glutamic acid and aspartic acid (Arasaki and Arasaki 1983) 13

14 The taste of seaweed umami The four tastes: sour, sweet, salt og bitter Proteins and amino acids in the seaweed that makes the taste! Sweet: Glycine and alanine In addition seaweed has the fifth taste: umami Bitter: Leucine, isoleucine and valine -that means delicious in Japanese and meat flavour in Danish -it is the flavour additive/ the third spice MSG: mono-sodium glutamate Especially the brown algae have high levels of MSG, that is released when soaked or boiled Usually you should avoid to wash dried seaweed, because the tasty minerals and amino acids can be deposited on the surface The taste very much depend on the finishing treatment: toasted, apple wood smoked etc. National Food Institute, Technical University of Denmark by Ole G. Mouritsen 14

15 Minerals & vitamins Seaweed contain more minerals than any other food. This is mainly due to the the surface cell wall polysaccharides that freely and selectively absorb inorganic nutrients from the sea. This also include undesirable compounds.. (Murata and Nakazoe 2001) 15

16 Polysaccharides 16

17 Examples of investigations Undaria / Wakame in pasta Antioxidant properties, due to the content of phenols, lipid composition and fucoxanthins analysed 10 % addition did not change the flavour of the pasta n-3:n6 fatty acids relationship vas 1:3 in the seaweed pasta and 1:15 in the normal pasta Heat from cooking did not destroy the fucoxanthin Undaria in synergy with fish oils in rats (Prabhasankar et al 2009) Analysed the lipid concentration in liver and serum and the enzymatic activity involved in the fatty acid metabolism of the liver Reduced concentration of tricylglyceroles in serum and liver Seaweed (19%), fish oil (4%) Greatest reduction was with diet of both seaweed and fish oil Synergetic effect between seaweed and fish oil in the enzymatic activity (Murata et al 2001) 17

18 Seaweed in food - research and present use of seaweed biomass Stabilizing agents (hydrocolloids/e407: carrageenan, agar, alginate, furcellaran) Huge existing worldwide industry Widely used in youghurts, marmelade, ice cream, meat glue, toothpaste etc. Protein or specific amino acids for feed formulations and food Pigments for their coloring or antioxidative properties 18

19 Seaweed in food - research and present use of seaweed biomass Antioxidants: Phlorotannins/polyphenols Being tested as natural antioxidant in food models with omega 3 enriched food High ratio of omega 3 fatty acids (however low in total lipids ~4%) Possible high qulity and stabiity: Marine oils with their own antioxidant (pigment and or polyphenols) Oligo or polysaccharides with prebiotic and or bioactive/nutraceutical properties 19

20 Biorefinery- future use of seaweed biomass - GRAS extraction : possible to exract multiple compounds from same biomass - Different species (or season) different optimized utilization/biorefinery - Multiple high value added products and less/no waste Stabilizing agent Antioxidant Bioactive compound Protein Pigment All food Biogas Fertilize r Bioethanol

21 Conclusions - Seaweed production and application is huge. Just initiated in DK - Functional proporties; physical/stabilizing like agar, alginate and carragenan -But also antioxidant etc. - Nutritional components of high quality- new food ressource - Neutraceutical proporties - health promoting incl. anti - proporties - One thing is what you can measure in lab, but it need to be -Extractable -High yielding -Applicable and still function 21

22 Fremtidige ideer Koordineret kortlægning Indholdsstoffer Årstidsvariationer Forskellige arter Mikrobiologien- bakterier, holdbarhed, tørring Certificering af dansk tang Avlsarbejde og dyrkning, der kan skubbe gang i virksomheder Nye fødevareingredienser, men også cremer National Food Institute, Technical University of Denmark

23 TAK fordi I lyttede Kontakt info: [email protected] Susan L. Holdt National Food Institute, Technical University of Denmark

24 Friskfanget tangbog National Food Institute, Technical University of Denmark