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Exploring nutritional enhancement of a ready-to-eat spinach-mash with algae
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Introduction: Consumers are increasingly open to incorporating new foods in their diet, especially if they are considered healthy and sustainable. The global demand for algae-based foods has been rising, and algae are being increasingly consumed for both their nutritional and health benefits as well as their technological advantages. In recent years, substantial evidence has been gathered to support the health benefits of algae-derived food products. This promising alternative and sustainable protein source offers several advantages over other raw materials currently in use, particularly from an environmental perspective. Moreover, a key characteristic of algae is their production of micronutrients and bioactive compounds with potential benefits for promoting better human health. Objective: This project aims to reformulate the original conventional recipe for esparregado (a traditional Portuguese mash) made from spinach, which served as a base for incorporating algae and/or microalgae. Discussion: In terms of macronutrients, all prototypes present a high protein content, low fat and low sugar profiles, and energy values within the same range of the original recipe; prototype (1) and (3) containing Ulva, present a high fiber content. Regarding vitamins and minerals: protypes containing Ulva ((1) and (3)), are proposed to be source of vitamin B2 and high in iron, magnesium, chromium, and iodine. Prototypes with Chlorella are, in particular, high in vitamin B12, zinc and copper. The addition of algae and/or microalgae is mostly not affecting organoleptic characteristics negatively, although the panel considers there is still the need for slight improvement. The tasting panel (n=10) was limited, so it will be necessary to conduct a sensory evaluation with a larger panel to obtain representative data. Conclusions: (Micro)Algae proved to be a valuable addition to increase the nutritional value of a traditional food, sustainably, and without severely impacting the traditional organoleptic properties, that consumers will certainly value, with the prototype combining micro- and macroalgae (3) presenting itself as the most attractive solution, by gathering the positive characteristics of both.
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Barbosa, J. C., Barracosa, R., Correia, D., & Grilo, B. et al. (2025). Exploring nutritional enhancement of a ready-to-eat spinach-mash with algae. 1-1. Poster session presented at Dare2Change, Porto, Portugal.
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