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Development of an Eco‐Friendly Flavor Enhancer From Red Seaweed and Shrimp Waste: A Food Sustainability Approach.

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Bibliographic Details
Title: Development of an Eco‐Friendly Flavor Enhancer From Red Seaweed and Shrimp Waste: A Food Sustainability Approach.
Authors: Yusuf, Muhammad1 (AUTHOR) m.yusuf@unimus.ac.id, Husnia, Linda Waya Fitri1 (AUTHOR), Inung, Nurhidajah1 (AUTHOR)
Source: Journal of Food Process Engineering. Apr2026, Vol. 49 Issue 4, p1-9. 9p.
Subjects: Umami (Taste), Circular economy, Shrimp industry, Red algae, Drying apparatus, Sustainability, Marine biomass
Abstract: This study developed a sustainable umami seasoning powder by combining Gracilaria red seaweed extract and shrimp waste extract through a foam‐mat drying process. The work aimed to valorize underutilized marine biomass while producing a natural alternative to synthetic flavor enhancers such as monosodium glutamate (MSG). Shrimp extract was incorporated at 0%, 5%, 10%, 15%, and 20% levels, and the resulting powders were analyzed for their moisture content, solubility, and free glutamic acid content, followed by sensory evaluation. Increasing shrimp extract significantly decreased moisture (7.5%–5.5%) and solubility time (42.7–27.3 s) while increasing free glutamic acid (4.28%–7.91%, p < 0.05). Sensory results showed that the 20% formulation received the highest ratings for taste, aroma, and color, consistent with its elevated levels of umami compounds. Mechanistically, partial hydrolysis of shrimp proteins generated short peptides that enhanced solubility and umami intensity, while carboxymethyl cellulose (CMC) and Tween 80 stabilized the foam matrix, promoting uniform drying and flavor retention. The optimized formulation (20% shrimp extract) exhibited physicochemical and sensory properties comparable to those of yeast extract, offering a complex and balanced umami profile. Foam‐mat drying proved to be an energy‐efficient, scalable method for producing eco‐friendly flavoring powders, supporting circular‐economy utilization of marine by‐products. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
Description
Abstract:This study developed a sustainable umami seasoning powder by combining Gracilaria red seaweed extract and shrimp waste extract through a foam‐mat drying process. The work aimed to valorize underutilized marine biomass while producing a natural alternative to synthetic flavor enhancers such as monosodium glutamate (MSG). Shrimp extract was incorporated at 0%, 5%, 10%, 15%, and 20% levels, and the resulting powders were analyzed for their moisture content, solubility, and free glutamic acid content, followed by sensory evaluation. Increasing shrimp extract significantly decreased moisture (7.5%–5.5%) and solubility time (42.7–27.3 s) while increasing free glutamic acid (4.28%–7.91%, p < 0.05). Sensory results showed that the 20% formulation received the highest ratings for taste, aroma, and color, consistent with its elevated levels of umami compounds. Mechanistically, partial hydrolysis of shrimp proteins generated short peptides that enhanced solubility and umami intensity, while carboxymethyl cellulose (CMC) and Tween 80 stabilized the foam matrix, promoting uniform drying and flavor retention. The optimized formulation (20% shrimp extract) exhibited physicochemical and sensory properties comparable to those of yeast extract, offering a complex and balanced umami profile. Foam‐mat drying proved to be an energy‐efficient, scalable method for producing eco‐friendly flavoring powders, supporting circular‐economy utilization of marine by‐products. [ABSTRACT FROM AUTHOR]
ISSN:01458876
DOI:10.1111/jfpe.70488