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

Abstract

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 commercial market value. This study explores the post-harvest treatment of commercially produced seaweed biomass from large-scale, sea-based cultivations of U. fenestrata with residual water streams emerging from industrial storage of herring – so called herring production tub water (TUB). Growth rates of U. fenestrata were significantly higher in TUB treated seaweeds compared to controls. Further, the crude protein content was 71.26 % higher when cultivated in TUB, compared to controls, reaching a crude protein content of 37.37 ± 1.83 % dry weight. Notably, there were no limiting amino acids, nor fish-related allergenic activity in the seaweed biomass. Our study demonstrates a new nutrient loop turning food waste into protein-rich biomass by applying sustainable seaweed cultivation.

Keywords

• Allergens
• Essential amino acids
• Blue economy
• Blue protein
• Circularity
• Wastewater treatment