Algers anvendelse i foder og fødevarer
-med fokus på indholdsstoffer
Susan Løvstad Holdt
PhD, Adjunkt DTU Fødevareinstituttet
Leder af Tangnetværket i DK
Temadag om Nye proteiner til foder og fødevareapplikationer- 030614
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Basisviden om alger
En verden af alger
Generel sammensætning
- makroalger/tang
- mikroalger
Valg af biomasse
Biomasse- dansk!
Eksempler på eksisterende anvendelse
Basics
Algae
Algae are a large and diverse group of simple, typically autotrophic
organisms, ranging from unicellular to multicellular forms.
The largest and most complex marine forms are called seaweeds.
They are photosynthetic, like plants, and "simple" because they
lack the many distinct organs found in land plants
Microalgae in fresh and marine water
Different unicellular green algae (from left to right): Chlorella, without flagella; Chlamydomonas,
with flagella, and colonies of 4 cells of Scenedesmus. (Wegeberg og Felby, 2009)
Microalgae production designs
Light, light and….light (CO2 and nutrients)
or organic carbon
Flat Panel Airlift Reactor in Stuttgart, Germany (Subitec)
Open-pond Test Facility at Ashkelon (Seambiotic)
Pigments from algae
Astaxanthin – 8000 US$/kg
Haematococcus sp.
Highly antioxidant
http://www.themagicisbac.com/bac-files/haematococcus.jpg
http://algae4oil.com/_borders/clip_image001_000.jpg
http://www.edwardtufte.com/bboard/images/0000c7-699.jpg
Microalgal cultivation (just incl. Spirulina, Haematoccocus, and Chlorella)
WORDLWIDE PRODUCTION
110000
100000
90000
80000
60000
50000
40000
30000
20000
10000
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
1999
1998
1997
1996
1995
1994
1993
1992
1991
0
1990
TONNE
70000
FAO statistics-2012
Basics
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
Figure 1
Basics
No roots- just holdfasts and haptera
Nutrient uptake takes place at the entire thalli
and there is no need for benthic substrate
Cultivate in suspension or on other substrates
Figure 2. (a) Spores from Palmaria palmata settled on vinylon string (2 mm in diam), (b) spores germinated in 3 weeks in nursery
tanks with added nutrient and aeration and transferred to the field at this stage, (c) harvestable thalli after 4 months of field
cultivation (a-c seeded and cultivated by Maeve Edwards). (d-e) Seeded string with Alaria esculenta coiled around culture rope
and (f) Alaria after approximately 120 days culture at sea (Arbona and Molla 2006).
A world of seaweed
H
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Figure 3. (a) “Storm toss” Chondrus crispus (Irish moss) harvester from 1975 (Prince Edwards Island, Canada) equipped with waders and basket
to drag through the shallow water at the beach and (b) a typical Irish moss handraker (Pringle and Mathieson 1986). (c) Painting by Carl Locher
(1882), Tangsamlere ved Hornbæk Strand (Seaweed collecters at Hornbæk beach, Denmark). (d) natural harvest of drifting populations of
Furcellaria lumbricalis in Denmark getting loaded on trucks and sold to Litex A/S to extract the “Danish agar” (e) Ascophyllum handraked in Ireland
2008 at low tide and bundled to a metric tonnes “climeen” dragged up shore at high tide (wheel barrow upside down on top of the “climeen”), (f)
where a lorry drives down to the shore at low tide and picks it up (pictures by Maeve Edwards).
A world of seaweed
Cultivation
China knows how!
Polyculture in embayments in Yellow Sea region, China J. FANG
A world of seaweed
Seaweed production in Indonesia;
travelling exhibition: Earth from Above
Boat
Polyculture in embayments in Yellow Sea region, China; Google Earth
A world of seaweed
The commercial seaweed production worldwide accounts for 20 % of the total
aquaculture production
Figure 4. Globally harvested (□) and cultivated seaweed (○) in offshore marine and brackish water from 1950-2006 (FAO 2008).
Ireland
Palmaria palmata
(dulse in english,
”søl” in Danish)
Århus
Saccharina latissima
(former Laminaria saccharina)
(”sukkertang” in Danish)
Seaweed utilisation
Gelling purposes
Chondrus crispus (Irish moss)
contains the valuable stabilising
agent carrageenan (E407) used in
a wide range of product such as
toothpaste, gelling agent for marmalade, whipped crème etc.
Soil enrichment
The seaweed can serve as
fertilizer for crops if grounded
into powder or made into
nutrient rich extracts.
Energy: 11,000 MJ/tonnes dried seaweed
Snack, food, feed or
health products
Pleasant taste, minerals and
vitamin and bioactive compounds
are just some of the reasons for
the applications of seaweed in the
kitchen, stall and health products
Reference: Havets dyr og planter
Seaweed utilization
Table 1. Current and potential future uses of seaweeds (free after Indergaard and Jensen 1991).
Extraction
Fermentation
Mechanical
treatment
Pyrolysis
Alginate
Methane
Vegetables/spices
Gas
Agar
Alcohols
Fertilizer supplement
Chemicals
Carrageenan
Esters
Fodder/feed
supplement
Coal
Fine chemicals
Organic acids etc.
Variation and evolution
Variation in content
Holdt and Kraan, 2011
Storage
Cell walls
Laminarin (β-1, 3 glucan)
Alginate, fucans, cellulose
Floridian starch
(amylopectin like glucan)
Agar, carrageenan, xylan,
cellulose
Starch
Mannane, ulvane, xylan,
cellulose
Microalgal composition
High lipid content during stress
Sustainable Energy Ireland, 2009
Microalgal bioactive components
Fatty acids:
EPA, oleic, lineolenic, palmitic, palmmitoleic, and DHA fatty acid
•Reduce risk of certain heart diseases, antioxidant, and
anti-microbial activity
Proteins:
Phycobiliproteins
•Immunomodulation, and anti-cancer activity, hepatoprotective,
anti-inflammatory, and antioxidant properties
Polysaccharides:
Sulfated polysaccharides and insoluble fibers
•Anti-viral, anti-tumor, antihyperlipidemia, and anti-coagulant,
reduce total and LDL cholesterol
Vitamins/tocopherols (vitamin E):
•Antioxidant activity
Phenolic and volatile compounds:
•Antioxidant and anti-microbial activity
Plaza et al, 2009
http://cid-12da36d60f963106.spaces.live.com/blog/
Pigments/Carotenoids: astaxanthin, cantaxanthin, lutein, violaxanthin
•Antioxidant activity, immunomodulation, and cancer prevention
Functional microalgae
Proteins
Vital for growth and development
Beta Carotene
Vitamin-B Complex
Produces Vitamin-A
Which is good for the eyes
GLA
Controls cholesterol
Improve skin tone
For effective metabolism
Of Nutrients
SPIRULINA
Iron
Helps in the formation
Of haemoglobin
Antioxidants
Calcium
Slow down the
Ageing process
For healthy bones
And teeth
Phycocyanin
Strengthens the immune system
Recognized by WHO as one
of the best food supplements
to combat malnutrition
Seaweed composition
Seaweed is known for its high content of polysaccharides,
minerals and certain vitamins
Difficult to conclude on the contents of the different components
as they vary with geography, environment, within populations and season
Proteins: Generally low content:
Green and red:
Palmaria and Porphyra (red):
5-15% of dry weight
10-30%
up to 47%
Lipids: up to 4%, rich in the omega 3-fatty acids
Polysaccharides: 35-60%
Minerals: Na, K, P, Ca, Mg, Fe, I
Vitamins: Vitamin A, B1, B2, B6, B12, C, D og E
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….. May work as biofilter.
•seaweed contain all the minerals human needs including trace metals
(Murata and Nakazoe 2001)
Proteins
10-30 % DW
10-47 % DW
5-15 % DW
Soy beans: 35 %
35% is like soy beans
Seaweed as protein substitute of fish meal (Soler-Vila et al 2009):
~ 10% Porphyra in feed to rainbow trout:
- no changes in growth performance
- enhanced pigmentation
~ 5% Ulva in tilapia fish feed (Sebahattin et al 2009):
- increased growth
- better feed conversion ratio (FCR),
- better protein efficiency ratio (PER)
30% substitution i salmon feed:
- colour
-taste
Contains:
Phycobili proteins: antioxidative effect (Plaza et al 2008)
Lectin: aggregate blood cells (Murata and Nakazoe 2001)
Proteins
›
Includes:
›
Phycobili proteins: antioxidative effect (Plaza et al 2008)
›
Lectin: aggregate blood cells (Murata and Nakazoe 2001)
› Fish feed
› Increased gowth1
› Better coloration2
› Less need for fish meal
› Livestock
›
›
›
›
›
1Ergün
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
et al, 2008. 2Soler-Vila et al, 2009. 3Gardiner et al, 2008. 4Nordic Seaweed Project, 2008. 5McHugh, 2003.
Amino acids
25,000 EURO/Ton (Japan)
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:
• Alanine
• Aminobutyric acid
• Taurine
• Omithine
• Citruline
• Hydroxyproline
(Arasaki and Arasaki 1983)
Seaweed seasonal variations
• Seaweed as biofilter
SL Holdt ©
Seasonal variations seaweed
Seasonal seaweed biomass
Amino acid profile in seaweed
Criteria for species selection in DK
High in added value products
High growth rate/yield
Low cultivation costs/manpower
Sustainable Energy Ireland, 2009
-Soil enrichment and energy potential are low in priority,
however possible in the waste of all species
Algal choice depends on end-product(s)
Micro
Macro
Low (4-60 %)
High (15 to 75 %)
High (up to 40 %)
Low (max 4 %)
Proteins
Similar (6-60 %)
Similar (5-50 %)
Pigments
Similar/but
different types
Similar/but
different types
Similar (up to 16
%)
Similar (up to 14
% in brown sp.)
Polysaccharides
Lipids
Phenolics
(flavonoids)
fish feed (omega-3 and protein)
Pigments
Phenolics/flavonoids/phlorotannins
alginate
Macro and microalgal cultivation
Landbased (tanks) and
bioreactors
• Controlled
–
–
–
–
•
•
•
•
light
nutrients
flow
fouling
Safe
Harvest!
Expensive (energy, nutrients)
Maintenance (man power)
Off-shore (lines/floating)
• No control on growth
parameters
• Higher risk
• Cheaper
• No use of agricultural
land
Microalgal projects
Algal Biorefinery
High rate algal biomass production for food, feed,
biochemicals and biofuels (Indo-Danish project, DTU Environment, etc)
Algal Biofilter and biorefinery
E4water: EU project, Industrial waste water,
DTU Environment, Kalundborg Symbiose, etc.
Microalgae for feed: FIMAFY
GUDP project: Industrial waste water transformed to feed,
DTU Food, Kalundborg Symbiose, Biomar, etc
Cultivation/projects seaweed
Commercial seaweed, mussel and fish farm, Hjarnø havbrug, Horsens
Also involved in project (GUDP: Hjarnø havbrug, Dansk Akvakultur,
Orbicon, DTU Miljø, Seaweed Seed Supply, Triple9
Marin Centre of the Great Belt (MKS)/Sunde Fødevarer Slagelse
Funded by: Slagelse local authority and LAG Ministry of Food
Partners: Slagelse, GEMBA Seafood Consulting, Bisserup Fisk,
DTU Food, Fishermen at Omø
Commercial utilization of organic seaweed for consumption
DFFE: Bælternes Fiskeriforening, GEMBA, DTU
MAB3
Seaweed for feed and bioenergy
DSF: DTU, AU, Aller Aqua etc.
SL Holdt ©
Eksisterende anvendelse
Anita Dietz Lykkegård
•Kok og kostvejleder
•Forfatter til bogen ”Rimelig Rå”
•Høster, tørrer og sælger tang
NOMA/Nordic Foodlab
Recommendations by the Seaweed Network in DK
Steering committee
White paper for aimed at guiding decision makers within
research grants, business, local authorities and
national politicians in Denmark
Some important point:
Biomass or research within utilization first?
Logistics no problem: follow the fish!
Production including breeding (we need the biomass)
Enzyme development for pretreatment in order to utilize the biomass
Clear guidelines of legislation in regard to non or “novel food”
according to EU and daily intake recommendations
Feed ingredient potential (organic feed)
Thank you!
[email protected]
Tangnetværket
[email protected]
www.tangnet.dk
Why eat seaweed?
Taste good: Different taste and also used
as flavour enhancer
Healthy: Low in calories, loow in fat,
high in sugars (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: Dried and long shelf-life. Collect yourself
Beautyful: Sprinkle as decoration or build in….