Cultivation and conservation methods of seaweeds for human consumption: first results of the NOVAFOODIES project

Annual meeting of Spanish Pycological Association (Sociedad Española de Ficología-SEF) Universidad de Granada Nov 22., 2024 Cultivation and conservation methods of seaweeds for human consumption: first results of the NOVAFOODIES project The EU Horizon Europe project NOVAFOODIES started in May 2023, with the main objective to demonstrate the sustainable production of macro and microalgae for novel functional food and feed production. In this project, CTAQUA’s activities focus on seaweed cultivation and uses for human consumption. Green algae Ulva ohnoi and Codium taylorii have been isolated in the laboratory for their outgrow in earthen ponds. Optimum growth parameters have been determined experimentally and a protocol for seeding C. taylorii on lines has been developed and tested. Currently, algae are growing in the earthen ponds in cages (U. ohnoi) and lines (C. taylorii) and growth is monitored every two weeks. Biomass conservation experiments have been conducted testing methods such as fresh, vacuum packagingor drying. Conservation is more complicated for C. taylorii than for U. ohnoii due to its high water content. Nevertheless, algae can be kept fresh at 6 °C for at least 14 days without loosing their properties. For dried Ulva, bacterial counts remain below maximum allowed limits for at least 9 months: organoleptic properties are best conserved in oven dried Ulva. These results provide important information for both seaweed growers and for food processing industries.