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Nutritional properties of dishes prepared with sub-Antarctic macroalgae—an opportunity for healthy eating

  • 22ND INTERNATIONAL SEAWEED SYMPOSIUM, COPENHAGEN
  • Published:
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Abstract

In order to promote the use of sub-Antarctic macroalgae as food, three species of seaweeds, Macrocystis pyrifera, Pyropia columbina, and Durvillaea antarctica, were used as ingredients in a variety of dishes such as cochayuyo bread, cochayuyo hamburgers, cochayuyo fettuccine, huiro fritters, huiro breadsticks, and luche-parsley pesto. Subsequently, the nutritional value of each of the dishes was analyzed. The chemical composition, including carbohydrates, proteins, lipids, sodium, and the fatty acid (FA) content, was examined. In general, the prepared food varieties demonstrated low lipid contents (4.1 to 8.5% dry weight, dw), moderate concentrations of protein (6.9 to 12.7% dw), and highly variable contents of total dietary fiber (1.3 to 18.9% dw). The fatty acid patterns were different for all prepared dishes, and the FA profile exhibited a beneficial contribution of polyunsaturated fatty acids (PUFAs), with a preponderance of linoleic acid and α-linolenic. The chemical composition of the dishes was compared to that of similar and commonly consumed food like white bread, hamburgers, fettuccine made of dough enriched with eggs, fritters, breadsticks, and green pesto. The results suggest that macroalgae can be used as an ingredient in prepared food where they may contribute successfully to a more balanced diet and to maintain the organoleptic characteristics in commercially attractive prepared food like cochayuyo bread, cochayuyo hamburger, cochayuyo fettuccine, huiro breadsticks, and luche-parsley pesto.

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Acknowledgments

The authors would like to thank the Regional Government for funding the projects “Sub-antarctic macroalgae opportunities for Gastronomic Tourism and Artisan Fishery” BIP Code: 30111118, “Transfer of healthy eating based on subantarctic macroalgae” BIP Code: 30127816 through the Innovation Fund for Competitiveness and FONDECYT Grant 1140940 A. Mansilla “Macroalgal adaptive radiation: potential links to ecological niche diversity in the ecoregion of Magallanes and Chilean Antarctic”. They would also like to thank chef Luis Gonzales for preparing the dishes and the Academic Writing Center at the UMAG for editing the usage of English throughout the text.

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Authors and Affiliations

  1. Department of Science and Natural Resources, University of Magallanes, #01855 Bulnes Ave., P.O. Box 113-D, Punta Arenas, Chile

    Ma. S. Astorga-España & A. Mansilla

  2. Laboratorio de Macroalgas Antárticas y Subantárticas (LMAS), University of Magallanes, Ave. Bulnes 01855, P.O. Box 113-D, Punta Arenas, Chile

    A. Mansilla, J. Ojeda, J. Marambio, S. Rosenfeld, F. Mendez, J. P. Rodriguez & P. Ocaranza

  3. Institute of Ecology and Biodiversity, Santiago, Chile

    A. Mansilla & J. Ojeda

Authors
  1. Ma. S. Astorga-España
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  2. A. Mansilla
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  3. J. Ojeda
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  4. J. Marambio
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  5. S. Rosenfeld
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  6. F. Mendez
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  7. J. P. Rodriguez
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  8. P. Ocaranza
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Corresponding author

Correspondence to Ma. S. Astorga-España.

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Astorga-España, M.S., Mansilla, A., Ojeda, J. et al. Nutritional properties of dishes prepared with sub-Antarctic macroalgae—an opportunity for healthy eating. J Appl Phycol 29, 2399–2406 (2017). https://doi.org/10.1007/s10811-017-1131-5

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  • DOI: https://doi.org/10.1007/s10811-017-1131-5

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