Bioactive Components from Seaweed Species that Could be Beneficial to Human Health
Project Description
Sea creatures are the largest untapped source of bioactive compounds. The overall goal of this project is to develop value-added products from wild and farm-raised Maine seaweeds for human consumption. Project personnel are working with wild harvested seaweeds from Maine and are analyzing the nutrient and bioactive profiles to better understand the current drying and processing effects on the seaweed. This work will help the industry improve existing, and develop new, value-added products.
The overall objective of the “Seaweed Extracts as Umami Flavor Ingredient” research project is to reduce sodium content in foods through partial replacement of sodium with flavor-enhancing seaweed extracts. These extracts contain free amino acids and 5’-nucleotides; some of which have a strong umami (or “delicious”) flavor. The methodology includes the production of aqueous extracts from a selection of local and internationally sourced seaweeds, including dulse (DU), sugar kelp (SK), and Pacific kombu (KO).
Results and Accomplishments
The commercially dried seaweeds were extracted in room temperature water for 2 or 5 hours followed by a 30 min hot water soak at 60 or 80°C. The extracts were analyzed for sodium content via ICP, and select nucleotides (IMP, AMP, GMP, XMP) analyzed by HPLC. Sodium concentrations ranged from 339-691 ppm, while nucleotide concentrations were highly variable, reaching as high as 100µg/mL. HPLC will also be employed to assess the levels of free glutamic and aspartic amino acids in the extracts, and all data will be subjected to statistical analyses to determine treatment effects.
After determining treatment effects, select treatment extracts will be applied in a model soup system and evaluated for their effectiveness as a flavor replacer in reduced sodium foods.
Summary of Data Being Collected
| Data | Type | Quantity | Location |
| Bioactive profiles of each species tested, includes HPLC analysis of specific phenolic acids | Lab | Seaweed species include: sea lettuce, dulse, alaria and one species of kelp. Products and dried whole leaf and powdered. | Myracle laboratory and Cole laboratory (chemistry), UMaine |
| Antioxidant activity (DPPH IC 50 method) | Lab | Seaweed species include: sea lettuce, dulse, alaria and one species of kelp. Products and dried whole leaf and powdered. | Myracle laboratory, UMaine |
| Total phenolic content | Lab | Seaweed species include: sea lettuce, dulse, alaria and one species of kelp. Products and dried whole leaf and powdered. | Myracle laboratory, UMaine |
| Determine B-glucosidase inhibition capacity of seaweed extracts | Lab | Seaweed species include: sea lettuce, dulse, alaria and one species of kelp. Products and dried whole leaf and powdered. | Myracle laboratory, UMaine |
| Develop a seaweed cooking lab for FSN 305 | Commercial kitchen, Hitchner Hall | Several seaweed varieties wil be incorporated into foods such as smoothies, pizzas, muffins, and soups | UMaine |
| Antioxidant capacity (total phenolic content, DPPH activity, FRAP) in blanched, refrigerated and frozen seaweeds | Lab | Seaweed species include farmed alaria, sugar kelp, dulse, and wild gracilaria | Seafood analytical laboratory, UMaine |
| Organic acids, pH, and microbial populations in fermented seaweed products | Lab | Seaweed species include alaria, sugar kelp, dulse and gracilaria. Using dried products. | Various laboratory in Hitchner Hall, UMaine |
| Sensory acceptability of seaweed flavor extracts | Lab | Seaweed species include alaria, sugar kelp, dulse and gracilaria. Using dried products. | Consumer testing center, UMaine |