Innovative algae-based meatballs: nutritional profiling and food safety as pillars of sustainable product development

Rodrigues, Ana Sofia; Morgado, Cátia; Silva, Mafalda A.; Costa, Gilberto; Brandão, Carlos; Costa, Helena Soares; Albuquerque, Tânia G.

Publicação

Innovative algae-based meatballs: nutritional profiling and food safety as pillars of sustainable product development

2025-10-27Documento de conferência

dc.contributor.author	Rodrigues, Ana Sofia
dc.contributor.author	Morgado, Cátia
dc.contributor.author	Silva, Mafalda A.
dc.contributor.author	Costa, Gilberto
dc.contributor.author	Brandão, Carlos
dc.contributor.author	Costa, Helena Soares
dc.contributor.author	Albuquerque, Tânia G.
dc.date.accessioned	2026-02-13T10:17:26Z
dc.date.available	2026-02-13T10:17:26Z
dc.date.issued	2025-10-27
dc.description	((Abstract page: 150))
dc.description.abstract	Seaweed have gained increasing attention in the context of sustainable and health-promoting food innovation, particularly due to their rich micronutrient profile, including iodine, a nutrient of public health concern in many populations. This study aimed to develop and characterize innovative meatballs enriched with two edible seaweeds (Undaria pinnatifida and Himanthalia elongata), improving their nutritional profile while responding to consumer demand for functional and environmentally responsible food options. The formulations were designed to be commercialized raw and ready-to-cook. Therefore, a nutritional characterization of the raw products was conducted, while microbiological safety and sensory acceptability were assessed after preparation using two common culinary methods, roasting and sautéing, as proposed usage suggestions. Proximate composition (moisture, protein, fat, ash, and dietary fibre) and other components (fatty acids and salt) were determined through standard chemical analysis, while iodine content was estimated based on ingredient composition. The energy value and available carbohydrates were calculated. Both seaweed-based formulations presented low energy (111 kcal/100 g), low fat (≈2.6 g/100 g), and high protein content (≈19 g/100 g), with unsaturated fatty acids predominating. Dietary fibre values ranged from 1.65 g to 1.92 g/100 g, and salt levels remained under 0.3 g/100 g. Notably, the wakame-based version provided substantially higher iodine levels (103.3 μg/100 g) compared to the sea spaghetti version (25.1 μg/100 g), enhancing its nutritional relevance. Microbiological analysis of the cooked samples showed compliance with food safety standards, with pathogens such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Clostridium perfringens all below detection limits (<10 CFU/g). Total aerobic mesophilic counts ranged from 7.0×10 to 8.9×10⁴ CFU/g; one sample with sautéed Himanthalia elongata showed elevated counts, highlighting the importance of handling and storage practices. Yeasts and molds were within acceptable thresholds across all samples. In sensory trials, the sautéed sea spaghetti and roasted wakame variants were the most appreciated by consumers, while the sautéed wakame and roasted sea spaghetti were less well received. These results underline the importance of preparation methods in shaping sensory perception and consumer acceptance. This study demonstrates the feasibility of incorporating edible seaweed into meatballs, offering nutritionally rich, safe, and sensory-pleasing products. The use of seaweed, particularly wakame, presents a promising opportunity for iodine fortification, aligning food innovation with both public health goals and sustainability priorities.	eng
dc.identifier.uri	http://hdl.handle.net/10400.18/10923
dc.language.iso	eng
dc.peerreviewed	yes
dc.relation.hasversion	https://iftc.morecolab.pt/book-of-abstracts/
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Algae
dc.subject	Algae-based Meatballs
dc.subject	Nutritional profiling
dc.subject	Sustainability
dc.subject	Composição dos Alimentos
dc.subject	Segurança Alimentar
dc.title	Innovative algae-based meatballs: nutritional profiling and food safety as pillars of sustainable product development	eng
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.conferenceDate	2025-10-27
oaire.citation.conferencePlace	Bragança, Portugal
oaire.citation.title	I International FoodTec Conference – Shaping the Future of Sustainable Food Ecosystems, 27-29 October 2025
oaire.version	http://purl.org/coar/version/c_970fb48d4fbd8a85