Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.8/8970 |
Resumo: | This work was funded by national funds through FCT—Fundação para a Ciência e a Tecnologia, I.P., within the scope of the project MARE (UIDB/04292/2020 and UIDP/04292/2020) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET. This study was financially supported by ProReMar project (MAR-04,03,01-FEAMP-0380) funded by the European Maritime and Fisheries Fund under the Operational Program Mar 2020/Nacional. |
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Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweedSustainabilityInnovationPalmaria palmataLathyrus sativus L.MacroalgaeLow-value fishHighly nutritiousCicer arietinum L.This work was funded by national funds through FCT—Fundação para a Ciência e a Tecnologia, I.P., within the scope of the project MARE (UIDB/04292/2020 and UIDP/04292/2020) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET. This study was financially supported by ProReMar project (MAR-04,03,01-FEAMP-0380) funded by the European Maritime and Fisheries Fund under the Operational Program Mar 2020/Nacional.What consumers choose when purchasing food is of most importance to promote sustainability. The consumption of more sustainable foods should be stimulated, for example, by using more sustainable ingredients and by consumer education. Therefore, an innovative and highly nutritious vegan burger with seaweed (VBS) was developed using sustainable ingredients, such as pulses—grass pea (Lathyrus sativus L.) and chickpea (Cicer arietinum L.)—and the seaweed Dulse (Palmaria palmata L.) from aquaculture. VBS was analysed for its physico-chemical and nutritional characteristics, including antioxidant activity (DPPH, TPC) and fatty acid and mineral element profiles. Shelf life and consumer acceptability were determined. The VBS was shown to be a source of protein (8.01 ± 0.14% fresh weight (FW)), fibre (5.75% FW), and mineral elements, such as P, Fe, rich in Mg, Mn, and Cu, while having low sodium content. Moreover, it presents a low sugar content. Furthermore, no antioxidant activity was detected. The pasteurised and vacuum-packed product had a shelf life of 90 days and was well accepted by consumers (64.0% acceptance). It may be concluded that an innovative VBS, nutritionally rich and with a shelf life of 90 days, was developed and well accepted by consumers, which is a good addition to a rich and diverse diet.MDPIIC-OnlineFernandes, Wilson D.Pinto, Filipa R.Barroso, SóniaGil, Maria M2023-11-29T10:41:05Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.8/8970engFernandes,W.D.; Pinto, F.R.; Barroso, S.; Gil, M.M. Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed. Sustainability 2023, 15, 10869. https://doi.org/10.3390/su1514108692071-105010.3390/su151410869info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T15:58:37Zoai:iconline.ipleiria.pt:10400.8/8970Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:51:34.195107Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed |
title |
Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed |
spellingShingle |
Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed Fernandes, Wilson D. Sustainability Innovation Palmaria palmata Lathyrus sativus L. Macroalgae Low-value fish Highly nutritious Cicer arietinum L. |
title_short |
Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed |
title_full |
Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed |
title_fullStr |
Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed |
title_full_unstemmed |
Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed |
title_sort |
Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed |
author |
Fernandes, Wilson D. |
author_facet |
Fernandes, Wilson D. Pinto, Filipa R. Barroso, Sónia Gil, Maria M |
author_role |
author |
author2 |
Pinto, Filipa R. Barroso, Sónia Gil, Maria M |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
IC-Online |
dc.contributor.author.fl_str_mv |
Fernandes, Wilson D. Pinto, Filipa R. Barroso, Sónia Gil, Maria M |
dc.subject.por.fl_str_mv |
Sustainability Innovation Palmaria palmata Lathyrus sativus L. Macroalgae Low-value fish Highly nutritious Cicer arietinum L. |
topic |
Sustainability Innovation Palmaria palmata Lathyrus sativus L. Macroalgae Low-value fish Highly nutritious Cicer arietinum L. |
description |
This work was funded by national funds through FCT—Fundação para a Ciência e a Tecnologia, I.P., within the scope of the project MARE (UIDB/04292/2020 and UIDP/04292/2020) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET. This study was financially supported by ProReMar project (MAR-04,03,01-FEAMP-0380) funded by the European Maritime and Fisheries Fund under the Operational Program Mar 2020/Nacional. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-11-29T10:41:05Z 2023 2023-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.8/8970 |
url |
http://hdl.handle.net/10400.8/8970 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fernandes,W.D.; Pinto, F.R.; Barroso, S.; Gil, M.M. Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed. Sustainability 2023, 15, 10869. https://doi.org/10.3390/su151410869 2071-1050 10.3390/su151410869 |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799137007280062464 |