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Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed

2023Journal article Open access
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dc.contributor.authorFernandes, Wilson D.
dc.contributor.authorPinto, Filipa R.
dc.contributor.authorBarroso, Sónia
dc.contributor.authorGil, Maria M
dc.date.accessioned2023-11-29T10:41:05Z
dc.date.available2023-11-29T10:41:05Z
dc.date.issued2023
dc.descriptionThis 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.pt_PT
dc.description.abstractWhat 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes,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/su151410869pt_PT
dc.identifier.doi10.3390/su151410869pt_PT
dc.identifier.issn2071-1050
dc.identifier.urihttp://hdl.handle.net/10400.8/8970
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMarine and Environmental Sciences Centre
dc.relationMarine and Environmental Sciences Centre
dc.relationAquatic Research Infrastructure Network
dc.relation.publisherversionhttps://www.mdpi.com/2071-1050/15/14/10869pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSustainabilitypt_PT
dc.subjectInnovationpt_PT
dc.subjectPalmaria palmatapt_PT
dc.subjectLathyrus sativus L.pt_PT
dc.subjectMacroalgaept_PT
dc.subjectLow-value fishpt_PT
dc.subjectHighly nutritiouspt_PT
dc.subjectCicer arietinum L.pt_PT
dc.titleDevelopment, characterisation, and consumer acceptance of an innovative vegan burger with seaweedpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardTitleAquatic Research Infrastructure Network
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04292%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0069%2F2020/PT
oaire.citation.issue14pt_PT
oaire.citation.titleSustainabilitypt_PT
oaire.citation.volume15pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFernandes
person.familyNamePinto
person.familyNameDuarte Barroso
person.familyNameGil
person.givenNameWilson
person.givenNameFilipa R.
person.givenNameSónia
person.givenNameMaria M
person.identifierH-7791-2012
person.identifier.ciencia-id6F1C-0BAD-DC72
person.identifier.ciencia-id2C11-7528-F0B2
person.identifier.ciencia-id7313-A289-DF48
person.identifier.orcid0000-0003-3819-0885
person.identifier.orcid0000-0002-6411-0773
person.identifier.orcid0000-0002-6152-265X
person.identifier.orcid0000-0002-8008-9839
person.identifier.ridO-4858-2015
person.identifier.scopus-author-id56768961800
person.identifier.scopus-author-id13404922100
person.identifier.scopus-author-id12785024700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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