João P. Trigo
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View article: Sea lettuce (Ulva fenestrata) as a rich source of cobalamin (vitamin B12) – both as processed whole biomass and as an extracted protein ingredient
Sea lettuce (Ulva fenestrata) as a rich source of cobalamin (vitamin B12) – both as processed whole biomass and as an extracted protein ingredient Open
The seaweeds Ulva fenestrata and Palmaria palmata are promising food items; however, it remains unclear whether both contain true vitamin B12 and how post-harvest processing, storage, and protein extraction affect this vitamin. UHPLC-UV-MS…
View article: A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions
A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions Open
Alternative protein sources such as seaweed can help relieve the pressure on land-based protein supply. This proof-of-concept study developed an extraction method to recover soluble and lipophilic proteins from the seaweed Ulva fenestrata.…
View article: Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient
Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient Open
The sensory quality of seaweed, whether as a whole biomass or as a protein ingredient, plays a crucial role in its successful commercialization. This study explored the effect of different Ulva species, biomass washing, and pH-shift-based …
View article: A step towards closing the food-waste gap in novel protein sources: Post-harvest protein boost of the seaweed crop Ulva by herring production tub water
A step towards closing the food-waste gap in novel protein sources: Post-harvest protein boost of the seaweed crop Ulva by herring production tub water Open
Sea lettuce (Ulva) species have been identified as a future protein source, and post-harvest techniques, including the sustainable integration of liquid food side streams, have been developed to further increase their protein content and c…
View article: Effects of whole seaweed consumption on humans: current evidence from randomized-controlled intervention trials, knowledge gaps, and limitations
Effects of whole seaweed consumption on humans: current evidence from randomized-controlled intervention trials, knowledge gaps, and limitations Open
Seaweed is often recognized for its potential health benefits, attributed to its abundance of dietary fibers, protein, and polyphenols. While human observational studies have shown promise, the collective evidence from human intervention t…
View article: Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content
Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content Open
The seaweed Saccharina latissima is often blanched to lower iodine levels, however, it is not known how blanching affects protein extraction. We assessed the effect of blanching or soaking (80/45/12 °C, 2 min) on protein yield and protein …
View article: Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes
Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes Open
Seaweed aquaculture can provide the growing human population with a sustainable source of proteins. Sea-based cultivation is an effective method for farming seaweeds on a large scale and can yield high biomass output. However, the quality …
View article: Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates
Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates Open
In this study, ensilaging of herring ( Clupea harengus ) filleting co-products was taken from lab-scale to pilot scale (1500 L) while monitoring the protein degree of hydrolysis (DH) and lipid oxidation. Subsequently, the possibility of re…
View article: Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content
Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content Open
There is an increasing demand for sustainably produced, protein-rich, and nutritious food. Seaweeds are promising protein sources for the future if their protein content can be optimized, something which can be achieved by cultivation in e…
View article: In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing
In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing Open
Seaweed is a promising sustainable source of vegan protein as its farming does not require arable land, pesticides/insecticides, nor freshwater supply. However, to be explored as a novel protein source the content and nutritional quality o…