Life Sciences Commons^™

Broth: Enhancing Market Opportunities And Improving Sustainability Of Maine Farmed Seaweed, Zachary M. Bonelli

Electronic Theses and Dissertations

Seaweed is becoming popular across the world as consumers learn about the variety of seaweed-based products and their health benefits. Sugar kelp is one of Maine’s seaweed varieties that is locally grown each year. Sugar kelp and similar species contain many useful nutrients including iodine, calcium, magnesium, iron, and vitamins A, B, C, and E. Even though the health benefits of seaweed have been proven, locally-sourced seaweed has not yet become any more popular in Maine. Part one of this study identified suitable processing steps for a sugar kelp-based broth. Part two assessed how consumers’ demographics and food neophobia, as …

Development And Shelf Life Evaluation Of A Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds, Sarah M. Brochu

Electronic Theses and Dissertations

Fermented vegetables can provide consumers with important health benefits, particularly due to the presence of probiotics. These fermented products have gained popularity with American consumers over the past decade. Therefore, a lacto-fermented seaweed sauerkraut, containing seaweed and cabbage, was developed to address this trend and to create a value-added seaweed product with extended refrigerated shelf life. The objective of this study was to evaluate the effects of kelp species and seaweed incorporation level on the fermentative success, microbial safety, consumer acceptability, and refrigerated shelf life of seaweed sauerkraut for 60 days post inoculation.

Six treatments with varying levels (25%, 50%, …