seaweed for natural shelf-life extension: a longer shelf

For professional use only

of 7 For professional use only Page 1 of 7

Seaweed for Natural Shelf-life Extension: A Longer Shelf-life with Lower Salt Abstract In many countries, salt consumption is at an all-time high and which is largely due to inclusion in processed foods. Despite this, there is increased consumer awareness of the negative effects that sodium (as part of salt) can have on health, increasing the risk of coronary heart disease and strokes. In response, food producers are investigating alternatives to enable reductions in salt content without compromising on taste and shelf-life functionality. Numerous studies have used seaweeds as ingredients in the production of processed foods in order to reduce salt for both flavour and shelf-life enhancement. Reductions of salt by up-to 50% can be achieved in the right foods, and inclusions of seaweeds can enhance flavour more broadly through naturally high levels of glutamates and their umami effects. In addition, due the functional properties of specific seaweeds, and introducing here the PureSea® range of seaweed ingredients, they can be naturally anti-microbial and provide good water retention, which can result in shelf-life extension in foods.

Salt Guidelines Salt consumption is generally high and increasing across Western countries. Taking the United Kingdom as an example, the National Institute of Health and Care Excellence (NICE) provides national guidance and advice for health and social care. NICE reported that a large proportion of salt in the diet comes from processed foods and that some children are consuming as much salt as adults. NICE’s more recent report, from 2010, aimed to reduce salt intake to 6g per day by 2015 and 3g by 2025i. The NHS has also adopted the 6g target, which equates to about 1 teaspoonii. However, to-date that target has not been achieved, and this is evidenced in the latest National Diet and Nutrition Survey (NDNS) results from 2015. These demonstrate a mean salt intake of 8.6g per day which is on average is 43% higher than the recommended maximumiii.

Issues Associated with Excess Salt Consumption Prior to the Scientific Advisory Committee on Nutrition (SACN), The Committee on Medical Aspects of Food and Nutrition Policy (COMA) set UK guidelines for Nutrition. In COMA’s last report, in 1994, they extensively considered the relationship between salt and blood pressureiv. In light of the findings, they lowered the previous recommendation from 9g to 6g per day. They concluded that there was enough evidence to link salt consumption and high blood pressure stating that a high level of



salt contributed towards the rise in blood pressure with age. SACN produced another report in 2003 which accepted the previous recommendations set by COMA. However, they added additional targets for children which were proportionate to reflect their needsv. This report was supported by a large body of evidence and it is now widely accepted that “habitual salt intake of the population raises the risk of high blood pressure, which in turn increases the risk of stroke and premature death from cardiovascular diseases.” Furthermore, if the population were to reduce their diastolic blood pressure by just 2mm Hg then it is estimated that it would result in a reduction of strokes by 15% and could lower coronary heart attacks by 6%vi. Meanwhile, 6% of deaths from heart attacks could be avoided altogether if the number of people will high blood pressure were to be reduced by 50%vii.

Seaweed & Umami One viable way to reduce the amount of salt within ready meals is to incorporate the right type of seaweed. The PureSea® range of seaweed ingredients contain natural glutamates, of which monosodium glutamates (MSG) are derived and widely used to enhance flavour whilst providing desirable umami characteristics. MSG and umami were first discovered in 1908 by Japanese biochemist, Kikunae Ikedaviii. Kikunae then went on to be the first person to produce MSG commercially. Umami is omnipresent in Japanese cuisine due to the common inclusion of seaweed in foods, perhaps most famously in dashi. Dashi is the stock that is used to create the broth often used in ramen (a type of noodle soup native to Japan) essentially consisting of kombu (a type of seaweed) and fermented fishix. Appropriate use of umami flavours allows for a reduction in salt whilst maintaining a desired level of seasoning. PureSea® seaweed offers these benefits naturally due to the umami properties for flavour, thus potentially reducing salt. Furthermore, additional flavour attributes with the seaweed such as naturally smoking, provides additional flavour benefits to explore. Smoked products alone are often used to boost flavours and allow for a reduction in the amount of salt required. Therefore, incorporating the PureSea® Smoked, naturally oak smoked seaweed powder/granules can further enhance flavour properties, and the wider health and nutrition benefits associated with seaweeds within products.

Seaweed & Shelf-life Enhancement In addition to the use of seaweed to replace salt for flavour, seaweed ingredients have also been demonstrated to enhance the shelf-life of various products – another key function of salt. Numerous research projects have demonstrated improved shelf-life when seaweed has been used as an ingredient in the likes of processed meat and bread. A review conducted by Sheffield Hallam University reported that sausages that contained Ascophyllum nodosum seaweed species (the PureSea® species) had a lower population of lactic acid bacteria (LAB) over time (Figure 1), as well as lower bacterial counts such as the Total Viable Count (TVC) and coliform in comparison to the control sausagex (Figure 2).



Figure 1: Changes in the population of lactic acid bacteria (LAB) in meat products containing Ascophyllum nodosum. The dashed line represents the seaweed enriched product, while the control product is denoted by a continuous line.

Figure 2: Changes in Total Viable Count (TVC "#) and coliform numbers (☐) over shelf life of frozen processed meat products containing seaweed (dashed line). Control product (no seaweed added) is shown by continuous line). Furthermore, when A. nodosum was used in preservative-free bread, it extended the shelf-life (reducing mould growth) by as much as 9 days in comparison to the preservative-free control that contained 5g of salt (sodium chloride) (Figure 3).



Figure 3: Mould growth at nine days post-production in wholemeal breads containing differing amounts of Ascophyllum nodosum. Photograph A - control loaf with standard salt content. Photograph B - loaf containing a 50:50 mix of added salt and Ascophyllum nodosum. Photograph C - loaf with Ascophyllum nodosum instead of added salt.

It was noted these results were reflective of results from other varieties of breads recorded from Sheffield Hallam University, with the exception of white bread. Mould started to grow on the white bread after about 3 to 4 day regardless of whether it contained salt or seaweed. The shelf-life benefits in bread were attributed to both the observed antimicrobial activity of the seaweed likely due to antioxidants present, and the water retentive (hydrophilic) properties of the polysaccharides found within the species of seaweed. In brief, this reduction in the moisture content of the finished product can cause a reduction in microbial growth. This is supported by wider research on the antimicrobial properties of seaweed, with the research suggesting that these properties appear to be linked to the high antioxidant contentxi,xii. A more recent review has reported similar results, stating that the addition of seaweed enhanced shelf-life, quality, and health-related beneficial properties. They attributed these benefits to the antimicrobial, antioxidant, hydrocolloid, and other health-related compounds within seaweed (Figure 3)xiii. Additional benefits of seaweed from another study conducted by Sheffield Hallam University, investigated the acceptability of seaweed (A. nodosum) enriched breadxiv. They concluded that bread enriched with seaweed, not only improved the fibre content, but also allowed for additional health benefits that are associated with A. nodosum. Most importantly, they found that 79 untrained sensory panellists who assessed the various samples (in the form of toast with scrambled egg) for appearance, flavour, aroma, aftertaste, and texture, found that up to 20g per 400g loaf of seaweed was acceptable (with a score similar to that of the control). This led them to conclude that “seaweed presents an attractive option for food manufacturers who are keen to maximise the health-giving potential of their dietary fibre-rich products”.



Figure 3. Products where the inclusion of seaweeds have been demonstrated to enhanced shelf-life, quality, and health-related beneficial properties due to their various reported health properties.

Commercial Application of Seaweed Ingredients There are a number of examples where PureSea® seaweed has successfully been used to replace salt in commercial applications for flavour and shelf life extension. And, whilst salt is a very cost-effective ingredient, the increase in public policy and consumer awareness of the health risks associated with high salt intake is resulting in food manufacturers continually looking for healthier alternatives. Inclusion levels of PureSea® seaweed ingredients can be as low as 0.5%, and generally with PureSea® it is advised to trial on a like-for-like basis with salt levels at a 50% and even up to 100% inclusion. With these types of levels of inclusion of PureSea®, there are additional benefits around EU Approved Health Claims linked to natural iodine levels, and further information is available in other technical documents upon request. PureSea® seaweed is sustainably harvested from the pristine Scottish Outer Hebridean islands, ensuring a safe, quality supply, with batch testing, and delivered in a range of powder formats that are easy-to-use in any nutrition, food or beverage application.



The full range includes:

Conclusion Health professionals are aware of the risks that are associated with high dietary salt consumption. Within a UK context, this has led NICE, SACN and the NHS to adopt a 6g per day maximum guideline. However, a recent report from the NDNS has identified that the salt intake is actually higher than this, which increases the risk of heart disease and stroke within the UK population. NICE acknowledge a large proportion of that salt is coming from processed foods and this has lead companies in the food industry to continue to explore healthier innovations to replace salt. One of the key barriers in replacing salt is its multiple functions of flavour, structural properties and shelf-life benefits, and as a cost-effective ingredient. A solution as a replacement for salt and to maintain these functions is seaweed. By using the PureSea® seaweed ingredients, salt levels can be reduced considerably without compromising on flavour and can in some products enhance flavour through the umami characteristics. Furthermore, research has demonstrated that the inclusion of seaweed in processed meats and bread extended shelf-life due to the antimicrobial effects of the antioxidants, and the water retention properties of seaweed. The addition of PureSea® seaweed also enables the use of six EU approved health claims relating to iodine, as a natural vegan good source.

About the Authors Dr Craig Rose is a marine biologist, founder and managing director of Seaweed & Co. Craig has worked commercially and on research projects on the benefits of seaweed for around 15 years, and leads several research projects with university partners, is on industry advisory bodies and has presented at numerous conferences and to the media. Michael Taylor is a registered associate nutritionist, with a degree in Food and Human Nutrition. Michael works for Seaweed & Co. and has conducted research on various aspects of nutrient deficiency. Seaweed & Co. as a company advise on, supply and accredit seaweed, using proprietary technologies and techniques. Their Organic and Kosher certified

PureSea® Natural Organic Hebridean Ascophyllum Seaweed

PureSea® Smoked Naturally Oaked Smoked Organic Scottish Seaweed

PureSea® Protect Micro-encapsulated Hebridean Seaweed



seaweeds are supplied into the food, health and nutrition markets. Their seaweeds are sustainably wild harvested, naturally rich in iodine, uniquely DNA Authenticated for world class analytical traceability, and extensively batch tested and accredited for safety and quality.

i NICE (2019), https://www.nice.org.uk/guidance/ph25/chapter/1-Recommendations. [date accessed: Feb 2020]. ii National Health Service (NHS) (2019), https://www.nhs.uk/live-well/eat-well/salt-nutrition/. [date accessed: Feb 2020]. iii Food.Gov (2019), https://www.food.gov.uk/sites/default/files/media/document/nisodium_0_0.pdf. [date accessed: Feb 2020]. iv Department of Health (1994), Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subjects, No. 46. v SACN (2003), https://www.gov.uk/government/publications/sacn-salt-and-health-report. [date accessed: Feb 2020]. vi Cook NR, Cohen J, Herbert P, Taylor JO, Hennekens CH (1995) Implications of small reductions in diastolic blood pressure for primary prevention. Archives of Internal Medicine, 155:701-709. vii McPherson K, Britton A, Causer L. (2002), Coronary heart disease: Estimating the impact of changes in risk factors. TSO. viii Yamaguchi S (1991), "Basic properties of umami and effects on humans". Physiology & Behaviour. 49 (5): 833–841. ix Japan Centre (2019), https://www.japancentre.com/en/pages/39-dashi-and-bonito-stock. [date accessed: Feb 2020]. x Brownlee, I. Fairclough, A. Hall, A. and Paxman J. (2012) The potential health benefits of seaweed and seaweed extract, Sheffield Hallam University Research Archive, pp. 1-17. xi Cox S, Abu-Ghannam N, Gupta S. (2010), International Food Research Journal, 17, pp. 205. xii Cofrades S, López-Lopez I, Bravo L, Ruiz-Capillas C, Bastida S, Larrea MT (2010) Food Sci. Technol. Int. 16, pp. 361. xiii Roohinejada, S, Koubaab, M, Barba, F, Saljoughian, S, Amid, M, Greinera, R, (2017), Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial Food Research International, V99 pages 1066-1083 properties/abs/pii/S0963996916303301. [date accessed: Feb 2020] xiv Hall, A, Fairclough, A, Mahadevan, K, Paxman, J (2010), Seaweed (Ascophyllum nodosum) enriched bread is acceptable to consumers. Nutrition – Getting the Right Balance, Volume 69, E352.

FOR ADDITIONAL INFORMATION ON PURESEA®

[email protected]

www.seaweedandco.com

+44(0) 191 308 2222

seaweed for natural shelf-life extension: a longer shelf

Documents