Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs

Detalhes bibliográficos
Autor(a) principal: Moreira, Catarina
Data de Publicação: 2022
Outros Autores: Santos, Pedro Miguel Ferreira, Teixeira, J. A., Rocha, Cristina M. R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/1822/80860
Resumo: The Supplementary Material for this article can be found online at: https://www.frontiersin.org/articles/10.3389/ fsufs.2022.1011020/full#supplementary-material
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spelling Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogsalgaeGC-MSodorantsseafood processingsensory evaluationsolid-phase microextractionsustainabilityvolatile compoundsScience & TechnologyThe Supplementary Material for this article can be found online at: https://www.frontiersin.org/articles/10.3389/ fsufs.2022.1011020/full#supplementary-materialThe odor of four algae was investigated and compared to evaluate the potential of these algae to mimic shrimp aroma. Solid-phase microextraction followed by gas chromatography analysis coupled with sensory analysis was used for performance assessment. The volatile organic compounds were determined in non-processed, raw samples (r), and processed cooked (c) and cooking water (w) samples for two microalgae [Nannochoropsis oceanica (NO) and Tetraselmis chuii (TC)], two macroalgae [Ulva rígida (UR) and Saccharina latíssima (SL)], and shrimp Vannamei cong (SH). The results showed significant differences in the composition of volatile compounds between macroalgae and microalgae. The key odorants in macroalgae were octanal, 2-octenal, nonanal, and β-ionone, and in microalgae were 1,5-octadien-3-ol, hexanal, 2,4-decadienal, 2-octenal, octanal, nonanal, 3,5-octadien-2-one, and terpenes. The PCA analysis of GC-MS data showed odor similarities between the studied samples, which were divided into five main groups: (1) TC(c) and TC(w); (2) TC(r) and NO(c); (3) NO(r), NO(w), and SL(w); (4) SL(c), UR(r), UR(c), and UR(w); and (5) SL(r). The data from the sensory analysis show bigger similarities between the macroalgae and the shrimp odor. Overall, the data provided indicate that the cooking water and cooked samples are very similar in key components of odorants. These features allow the possibility to use algae and their processed resulting products as a shrimp flavor replacement in non-animal-based food formulations, thus decreasing the pressure on seafood crops and aquaculture-associated issues leading to more sustainable livestock. Furthermore, circularity and waste reduction may be further enabled by the use of otherwise wasted cooking water as an odorant agent.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and by LABBELS— Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020. This study was also funded by the ESIF—European Structural and Investment Funds under the scope of the projects ALGAVALOR—Microalgae integrated production and valorization of its various applications (ref. POCI-01-0247-FEDER-035234; LISBOA-01-0247-FEDER-035234; ALG-01-0247-FEDER-035234; through Portugal 2020), and BioEcoNorte project (ref. NORTE-01-0145-FEDER-000070, through Portugal 2020 and Norte2020). CM is recipient of a Ph.D. scholarship supported by FCT (Ref. 2021.05734.BD).info:eu-repo/semantics/publishedVersionFrontiers MediaUniversidade do MinhoMoreira, CatarinaSantos, Pedro Miguel FerreiraTeixeira, J. A.Rocha, Cristina M. R.2022-11-262022-11-26T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/80860engMoreira C, Ferreira-Santos P, Teixeira JA and Rocha CMR (2022) Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs. Front. Sustain. Food Syst. 6:1011020. doi: 10.3389/fsufs.2022.10110202571-581X10.3389/fsufs.2022.1011020https://www.frontiersin.org/articles/10.3389/fsufs.2022.1011020/fullinfo: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:RCAAP2023-07-21T11:56:07Zoai:repositorium.sdum.uminho.pt:1822/80860Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:45:44.298597Repositório 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 Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs
title Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs
spellingShingle Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs
Moreira, Catarina
algae
GC-MS
odorants
seafood processing
sensory evaluation
solid-phase microextraction
sustainability
volatile compounds
Science & Technology
title_short Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs
title_full Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs
title_fullStr Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs
title_full_unstemmed Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs
title_sort Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs
author Moreira, Catarina
author_facet Moreira, Catarina
Santos, Pedro Miguel Ferreira
Teixeira, J. A.
Rocha, Cristina M. R.
author_role author
author2 Santos, Pedro Miguel Ferreira
Teixeira, J. A.
Rocha, Cristina M. R.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Moreira, Catarina
Santos, Pedro Miguel Ferreira
Teixeira, J. A.
Rocha, Cristina M. R.
dc.subject.por.fl_str_mv algae
GC-MS
odorants
seafood processing
sensory evaluation
solid-phase microextraction
sustainability
volatile compounds
Science & Technology
topic algae
GC-MS
odorants
seafood processing
sensory evaluation
solid-phase microextraction
sustainability
volatile compounds
Science & Technology
description The Supplementary Material for this article can be found online at: https://www.frontiersin.org/articles/10.3389/ fsufs.2022.1011020/full#supplementary-material
publishDate 2022
dc.date.none.fl_str_mv 2022-11-26
2022-11-26T00:00:00Z
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 https://hdl.handle.net/1822/80860
url https://hdl.handle.net/1822/80860
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Moreira C, Ferreira-Santos P, Teixeira JA and Rocha CMR (2022) Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs. Front. Sustain. Food Syst. 6:1011020. doi: 10.3389/fsufs.2022.1011020
2571-581X
10.3389/fsufs.2022.1011020
https://www.frontiersin.org/articles/10.3389/fsufs.2022.1011020/full
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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