Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed

Wilson D. Fernandes, Filipa R. Pinto (), Sónia Barroso and Maria M. Gil ()
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Wilson D. Fernandes: MARE—Centro de Ciências do Mar e do Ambiente/ARNET—Aquatic Research Network, ESTM, Politécnico de Leiria, 2520-630 Peniche, Portugal
Filipa R. Pinto: MARE—Centro de Ciências do Mar e do Ambiente/ARNET—Aquatic Research Network, ESTM, Politécnico de Leiria, 2520-630 Peniche, Portugal
Sónia Barroso: MARE—Centro de Ciências do Mar e do Ambiente/ARNET—Aquatic Research Network, ESTM, Politécnico de Leiria, 2520-630 Peniche, Portugal
Maria M. Gil: MARE—Centro de Ciências do Mar e do Ambiente/ARNET—Aquatic Research Network, ESTM, Politécnico de Leiria, 2520-630 Peniche, Portugal

Sustainability, 2023, vol. 15, issue 14, 1-14

Abstract: What 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.

Keywords: sustainability; innovation; Palmaria palmata; Lathyrus sativus L.; macroalgae; low-value fish; highly nutritious; Cicer arietinum L. (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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