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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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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]
Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 193255969
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Label: Title
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  Data: Development of an Eco‐Friendly Flavor Enhancer From Red Seaweed and Shrimp Waste: A Food Sustainability Approach.
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Journal+of+Food+Process+Engineering%22&quot;&gt;Journal of Food Process Engineering&lt;/searchLink&gt;. Apr2026, Vol. 49 Issue 4, p1-9. 9p.
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– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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 &lt; 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: &lt;i&gt;Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/jfpe.70488
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 1
    Subjects:
      – SubjectFull: Umami (Taste)
        Type: general
      – SubjectFull: Circular economy
        Type: general
      – SubjectFull: Shrimp industry
        Type: general
      – SubjectFull: Red algae
        Type: general
      – SubjectFull: Drying apparatus
        Type: general
      – SubjectFull: Sustainability
        Type: general
      – SubjectFull: Marine biomass
        Type: general
    Titles:
      – TitleFull: Development of an Eco‐Friendly Flavor Enhancer From Red Seaweed and Shrimp Waste: A Food Sustainability Approach.
        Type: main
  BibRelationships:
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      – PersonEntity:
          Name:
            NameFull: Yusuf, Muhammad
      – PersonEntity:
          Name:
            NameFull: Husnia, Linda Waya Fitri
      – PersonEntity:
          Name:
            NameFull: Inung, Nurhidajah
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          Dates:
            – D: 01
              M: 04
              Text: Apr2026
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-print
              Value: 01458876
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            – Type: volume
              Value: 49
            – Type: issue
              Value: 4
          Titles:
            – TitleFull: Journal of Food Process Engineering
              Type: main
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