Author: admin

Seaweed is a sea plant and is in fact an unused resource of biomass that is found in large quantities all over the world, including off the coast of Iceland. Seaweed has become much more common than that was previously in people's daily consumer goods, for example in food supplements, cosmetics, medicines and food. In recent years, a number of diverse projects related to seaweed, its properties and utilization have been carried out at Matís. Among them are the projects Súrþang and SeaFeed, which have been managed by Elísabet Eik Guðmundsdóttir and Ólafur H. Friðjónsson. We talked to Elísabeta Eik about the possibilities of research of this kind.

Seaweed contains a lot of bioactive substances and many of them have been described as beneficial to health, including prebiotic. Research on seaweed is growing rapidly in the world, as it is available in large quantities around the world. In many places, seaweed can be harvested in a sustainable way and its cultivation does not require land or fresh water. At Matís, emphasis has been placed on researching complex carbohydrates and bioactive substances in the seaweed, with the aim of creating value through new products or methods. Seaweed substances have all kinds of bioactivity, for example they can be antioxidant, affect the inflammatory response, fight bacterial infections and more. Bioactivity is when something affects living processes and we are trying to see and find what a good effect they can have.  

• 

• 

• 

The projects Seaweed and SeaFeed have mainly focused on the development of a fermentation method for seaweed with the aim of using fermented seaweed, so-called seaweed, to be added to aquaculture feed. These research and development projects have been carried out in collaboration with Laxá fiskafóður, the University of Helsinki, the Quadram Institute in the UK and Þangverksmiðjan Thorverk, with grants from the Rannís Technology Development Fund, EIT Food, AVS and the Food Fund.

What were the main objectives of the research?

Fermentation, beneficial bacteria and improved intestinal flora

The processing of seaweed begins with dried and ground seaweed which is prepared for fermentation by a method which involves soaking the seaweed in water and heating it to 70 ° C. As a result, carbohydrates are released from the seaweed into the solution and at the same time a large part of the seaweed's microbial flora is killed.

After pre-processing of the seaweed, it is fermented with lactic acid bacteria from the genus Lactobacillus but the strain used can use mannitol, a sugar alcohol found in algae in large quantities, for growth and metabolism.

• 

• 

The fermentation process makes the seaweed easier to digest and makes oligosaccharides more accessible. Analysis of the hydrocarbon content of the seaweed after fermentation revealed that branched oligosaccharides are still present in the product but are not eaten by the fermentation bacteria.

This is important because sugars play a bactericidal role. In other words, they stimulate the growth of beneficial bacteria in the intestines of farm animals. Lactobacillus the strain itself is considered a beneficial bacterium and this mixture of beneficial bacteria and a bactericidal stimulant oligosaccharide makes seaweed a product with multifaceted activity.

The situation today gives good hope for the future

The products of the projects have been tested in aquaculture experiments where salmon were fed on traditional fishmeal feed with fermented seaweed of two types and without seaweed for comparison. The growth of the fish and the effect of the feed supplement on their intestinal flora were monitored, as well as chemical analyzes and sensory assessments of the salmon product.

During sensory evaluation, samples of salmon from all feed groups were evaluated in triplicate by 8 trained sensory judges with regard to 17 factors describing the taste, smell, texture and appearance of salmon and no significant difference in taste, smell or texture was found between the three feed groups. Consistent with the sensory assessment, no significant differences in the taste or texture of salmon from different feed groups were found in a public consumer survey.

• 

• 

Measurements were also made on the color, protein content, fat and water in the salmon, but there was no significant difference between the groups when looking at these factors. Heavy metals have also been measured in salmon, but it is known that seaweed often contains a lot of heavy metals, especially iodine. It was clear that the high iodine content of certain types of seaweed is transferred to the salmon. High iodine content can have a positive effect here as iodine deficiency is widespread in the world and is considered a serious health problem. However, iodine is the factor that limits the amount of seaweed that can be contained in feed so that it does not have a bad or unhealthy effect, according to current regulations on the maximum value of heavy metals in feed. Other major heavy metals such as arsenic, lead, cadmium and mercury were all well below the feed threshold and there was little to no difference in these substances in salmon fed seaweed compared to salmon fed conventional feed.

The intestinal flora of salmon fed seaweed was shown to contain significantly less bacteria from genera containing known pathogens in fish compared to the intestinal flora of a control group fed on conventional non-seaweed feed. These results give good hope that the addition of seaweed to feed has in fact had a positive effect on the intestinal flora of farmed salmon.

As things stand today, the fermentation method has been developed and the product tested in aquaculture. Further research is underway to answer some outstanding questions and further improve the quality and safety of the feed supplement. Further development of the product is underway and it is planned to repeat the aquaculture experiment for confirmation in 2022.

What do you think is most exciting about research on seaweed?

The most exciting thing about the stage as a whole is that we are taking biomass that we have and lying there loose that we are not using and we are creating something from it. We are creating value by creating a product in the end, but we are also just exploiting it. As the situation is today in Iceland, we are not overusing our seaweed at all, we are using a very small part of what we could use. The seaweed is harvested in an environmentally friendly way and it only grows wild in Iceland as there are no domestic parties cultivating seaweed as it is today. There is a lot of material in there that contains all these possibilities and all these products. That's what's most exciting and drives it forward. We are all trying to work towards a greener future. And use what the earth gives us, do not overuse but use it well.

Elísabet went to a fun interview about her research on seaweed in Samfélagið on Channel 1 earlier this year. You can listen to the interview here: The community

Trivia and live footage from project work and research on seaweed, kelp and algae can be found on Matís' Instagram page here: Instagram.com/matis.

Projects such as the seaweed projects in question are carried out in various areas at Matís but fall under the service category Biotechnology and biomaterials. If you are interested in getting to know more about research and innovation when it comes to biotechnology and biomaterials, you can watch a presentation of the material here: Biotechnology and biomaterials in Iceland - future emphases and possibilities for collaboration

Svandís Svavarsdóttir, the new Minister of Fisheries and Agriculture, visited Matís at the beginning of the week together with Iðunn Garðarsdóttir, Assistant Minister, Benedikt Árnason, Minister of Foreign Affairs and other staff of the Ministry.

The group met Odd Már Gunnarsson, CEO of Matís, as well as other employees and was introduced to the operation. Special attention was paid to agriculture, fisheries, education and the environment, but it is clear that there are various opportunities in the company's work that are in line with the government's newly introduced priorities for the next four years. Finally, the group went around Matís' premises, where the directors and staff of the professional groups presented the activities, the projects that are being carried out and the facilities that are available.    

• 

• 

The visit was the most enjoyable and Matís staff looks forward to continued successful collaboration with the ministry with Svandís Svavarsdóttir at the forefront of the party.

The results of the project Icelandic barley for the production of alcoholic beverages is reflected in an MS project developed by Craig Clapcot, except in food science at the University of Iceland earlier this year.

The aim of the project was to compare two methods for producing fermentable liquids from Icelandic barley for domestic whiskey production. The first method was based on the production of malt liquor from Icelandic barley, the second was based on processing Icelandic barley only with added enzymes. Imported barley malt was also studied for comparison. Measurements were made of sugars at the beginning and end of fermentation as well as alcohol at the end of fermentation. Samples were specially prepared for sensory evaluation and to assess the possibility of producing alcoholic beverages. 

In Iceland, there are opportunities to define Icelandic methods for the production of alcoholic beverages, and these methods do not necessarily have to follow traditional methods in Scotland and Ireland. Within the beverage industry in Iceland, an examination has begun of how the name "Icelandic whiskey" can be protected both in Iceland and in Europe (see article in Bændablaðið from November 2020: Eimverk applies for protection for "Icelandic whiskey).

Part of this process is to define what Icelandic whiskey is and how it is produced, just as the Scots had to do in the early 19th century for their own production. They did this by asking the question: What is whiskey?

It is necessary to define Icelandic whiskey so that domestic barley can be used for more than just feed and it will be possible to ascertain whether it will be possible to increase the value of barley. It is hoped that this work will make it easier for new parties to utilize Icelandic barley for the production of whiskey and other alcoholic beverages.

The results of the MS project are that both production methods are promising for the production of alcoholic beverages in Iceland. However, not as much sugar was obtained from malted Icelandic barley as imported malt or Icelandic barley that had been treated with added enzymes at high temperatures. It may be that the type of distillation equipment has a greater effect on the taste of the whiskey than whether the barley has been malted or processed with enzymes. It may not be possible to malt Icelandic barley every year as the development of the barley depends on the weather. The industry therefore needs other measures than malting in such years to ensure the production of alcoholic beverages. The project will hopefully provide knowledge and ideas for the rapidly evolving beverage industry in Iceland.

Further information about the project can be found on its project page here: Icelandic barley for the production of alcoholic beverages

Recently, an article appeared in Bændablaðið where one of Matís' vegetable projects; Improved quality, shelf life and less waste in the value chain of Icelandic vegetables were reported, in addition to discussions with the project manager Ólafur Reykdal.  

The project on the value chain of Icelandic vegetables received a grant from the Food Fund and began this year but will end next year. The main topics are shelf life research, research on ways to make value from underutilized by-products of horticulture and analyzes aimed at reducing waste in the entire vegetation chain of vegetables. The various parts of the project have been worked on in recent months and Matís staff hopes to be able to deliver interesting results to the vegetable sector in the coming months, Ólafur told a journalist.

The project aims to strengthen the vegetable sector in Iceland with new knowledge that supports the development of the sector, which means increased production, more employment opportunities and an increased supply of nutritious products. The project is carried out in collaboration with the University of Iceland and the retail chain Samkaup, but the Association of Horticultural Farmers, the Horticultural Sales Association and the Agricultural Advisory Center have also been consulted.

Bændablaðið's article can be read in its entirety here: Increased value of Icelandic vegetable production

You can follow the progress of the project on its project page here: Improved quality, shelf life and less waste in the value chain of Icelandic vegetables.

Matís has historically conducted various researches on vegetables and interesting discussions took place on related issues at a focus meeting held this spring on the value chain of vegetables. A recording of the meeting can be accessed here: Value chain of vegetables

In recent weeks, Matís' staff has been busy launching the educational project Green Entrepreneurs of the Future in the three primary schools participating in the project this winter. Visits were made to Árskóli in Sauðárkrókur, Nesskóli in Neskaupsstaður and Grunnskóli Bolungarvíkur, where Matís employees chatted with students 8-10. classes and their teachers on climate change, the environment and the project itself.

The educational project Green Entrepreneurs, funded by the Climate Fund, has the main goal of educating Icelandic primary school students about climate and environmental issues, the effects of climate change on the sea and its ecosystem, and not least, the potential impact on the fishing industry and society. The project will also aim to empower primary school students by educating them about the importance of innovation and entrepreneurship, not only as a tool in the fight against the climate problem, but also for themselves and their local community. One of the main products of the project will be teaching material for Icelandic teachers and their students, which includes about 40 different projects, games and experiments, to name a few. A packed package of information and not least, entertainment.

• 

• 

In recent weeks, Matís' employees, Ragnhildur Friðriksdóttir and Katrín Hulda Gunnarsdóttir, have visited the three primary schools that are participating in the project this winter. The teaching material will be tested in these three schools and that experience will be used to develop and improve the material and methods. During these visits, the children talked a lot about climate change, discussed what climate change really is and what it means for us, our society, the planet and the environment.

In the coming weeks, teaching in workshops will take place in the three schools and we encourage everyone who is interested to follow the project's website, www.graenirfrumkvödlar.com and the instagram page gff_matis. There will be photos, videos and other things related to the project. At the end of the project, or around the middle of next year, the teaching material will finally be made available for download on the project's website.