Ditte Baun Hermund

This study examines whether introducing structured expert roles (jigsaw) in a second-semester food analysis laboratory course was associated with changes in students’ perceptions of knowledge-sharing and responsibility for understanding shared data. In the initial course design (2021–2023), student groups each analysed one macro food component, and relied on other groups’ results to complete a final integrated report, making inter-group knowledge exchange necessary but uneven. In 2024–2025, the course was redesigned using a jigsaw structure in which each home group contained an “expert” for each component; experts conducted analyses in expert groups and then returned to their home groups to integrate results. Data were collected across cohorts using end-of-course questionnaires (2021: N=16; 2022: N=21; 2024: N=24; 2025: N=15) and optional reflection prompts (2025). Before the redesign, students generally viewed communication of data and methods positively but reported reluctance to share results across groups. After redesign, students reported greater confidence in contributing as experts and a greater emphasis on understanding peers’ methods and results when producing the final report. Students also valued collaboration and communication, although these were not consistently identified as engineering competencies. Findings are interpreted as context-specific associations given small cohorts and reliance on self-report.

The content of phenolic compounds in chocolate depends on the processing of the cocoa from bean to bar. The aim of this study was to determine the fate of phenolic compounds and theobromine in cocoa beans during roasting at different temperatures. Based on a screening of 12 cocoa bean sorts, three beans (NM, NCC, and NB) with initial high total phenolic content (TPC) were selected for the roasting trial (100 and 150°C up to 20 min). The concentration of three major flavonoids ((−)‐catechin, (−)‐epicatechin and procyanidin B2) and one methylxanthine (theobromine) were evaluated in both raw and roasted beans. Results showed changes in the concentration of flavonoids and theobromine during roasting. Roasting at 150°C for 15 min was optimal for maintaining high flavonoid levels while reducing theobromine levels. However, sensory evaluation on final product is needed to confirm whether the suggested roasting condition would also result in a final product with pleasant sensory properties.

Drying is an important post-harvest process to preserve seaweed as they are highly susceptible to spoilage due to their high moisture content. Drying can be performed in multiple ways by changing the temperature, pressure, air flow, and humidity. Therefore, the choice of drying method can affect the quality of the product in terms of sensory, chemical, and physicochemical properties. Seaweeds contain nutrients (protein, lipids, carbohydrates, vitamins, and minerals) and bioactive compounds. The compounds impact properties such as texture, taste, odor, and appearance. However, there is currently limited knowledge about how different drying methods affect the quality of seaweed products. In this paper we demonstrate, how different drying methods: i) convective drying (52 °C), ii) microwave-vacuum drying (-40 to 40 °C at 10 Pa), and iii) freeze-drying (-20 to 20 °C at 20 Pa) influence the food quality of Fucus vesiculosus and Ulva sp. by investigating physico-chemical properties such as water holding capacity, water absorption, and color, the changes in some of the chemical compounds such as macronutrients, fatty acids, amino acids, antioxidants, and pigments, as well as the taste, odor, appearance, and texture within sensory attributes. This study found that different drying methods have a species-dependent influence on the quality of seaweed, with Ulva sp. showing more similarities of using microwave-vacuum and freeze-drying methods, while the drying method for F. vesiculosus should be selected based on the desired food quality due to significant variations between the drying methods.

Phlorotannins play a role in biological functions to protect the cells against UV and oxidative damage in brown algae. We hypothesized that these compounds can function as photo-protectors and antioxidants in skin care formulations. Two types of extracts (water (FV-WE) and 67% v/v ethanol (FV-EE)) from Fucus vesiculosus were obtained with a phlorotannin content between 7−14% in dry extract. Exposure to sun light during growth was included as a factor on the phlorotannin content but did not influence the phlorotannin content. However, green colored F. vesiculosus had lower total phenolic content (TPC) (FV-WE = 6.9 g GAE 100 g⁻¹ dw, FV-EE = 7.8 g GAE 100 g⁻¹ dw) compared to those with a yellow/brownish color (FV-WE = 10.4–13.7 g GAE 100 g⁻¹ dw, FV-EE = 11.2–14.0 g GAE 100 g⁻¹ dw). UVA and UVB photo protective capabilities of the extracts through different biological effective protection factors (BEPFs) were evaluated using in vitro methods; the Mansur method for sun protection factor (SPF) and calculation of effective solar absorption radiation (%ESAR) to determine SPF and UVA protection factor (UVA-PF) of the extract and in seaweed enriched lotion. The SPF was negligible, when evaluating FV-WE in lotion (10 and 20% w/w). Moreover, %ESAR of the FV-WE showed SPF and some UVA-PF, but not enough to give sufficient SPF in lotions (10% w/w). It was concluded that the concentration of UV protecting compounds in the extracts was too low to and that further fractionation and purification of phlorotannins is needed to increase the SPF.

Enriching foods with long‐chain n‐3 polyunsaturated fatty acids requires a delivery emulsion system, which is both thermodynamically and oxidatively stable. The antioxidant and stabilizing properties of three types of polysaccharide extracts from brown algae Saccharina latissima with a mixed composition of polysaccharides (SA: 98% sodium alginate, SF: 90% alginate and 9% fucoidan, SL: 14.5% fucoidan, 9.5% laminarin, and co‐extracted nonpolysaccharides) were evaluated. SA, SF, SL, and REF (added commercial sodium alginate) showed in vitro ferrous ion chelating ability in the order: SA (99%) > SL (78%) > REF (31%) > SF (16%). The difference in antioxidant activity between SA, REF, and SF appeared related to structural differences of alginate (M/G ratio). A storage trial was conducted using 70% (w/w) fish oil‐in‐water delivery emulsions added sodium caseinate (NaCas) (0.23 wt%) as emulsifier in combination with SA, SF, SL, or commercial NaAlg (REF) in different concentrations (C1 = 0.1, C2 = 0.2, C3 = 0.3, and C4 = 0.4 wt%). A control with only NaCas was included (CON). The physical (e.g., creaming and droplet‐size distribution) and oxidative (peroxide value and volatiles) stability of the emulsions, were evaluated (12 days, dark at 20˚C). Acceptable physical stability (creaming index) was found for REF (all concentrations), SF = 0.2 wt% (C2), SL and SA = 0.3 wt% (C3) and 0.4 wt% (C4). In general, the oxidative stability decreased by adding REF, SA, and SF (except for REF at C1), as prooxidant activity was observed. However, SA showed antioxidant activity against the formation of 2‐ethylfuran. SL showed antioxidant activity in decreasing the formation of volatile compounds in emulsions when added in concentrations above 0.2 wt%.

Enriching foods with long-chain (LC) n-3 polyunsaturated fatty acids (PUFAs) requires a delivery emulsion system, which is both thermodynamically and oxidatively stable. The antioxidant and stabilizing properties of three types of polysaccharide extracts from brown algae Saccharina latissima with mixed composition of polysaccharides (SA: 98% Sodium alginate, SF: 90% alginate and 9% fucoidan, SL: 14.5% fucoidan, 9.5% laminarin and co-extracted non-polysaccharides) were evaluated. SA, SF, SL and REF (added commercial sodium alginate) all showed in vitro ferrous ion chelating ability in the order: SA(99%)>SL(78%)>REF(31%)>SF(16%). The difference in antioxidant activity between SA, REF and SF appeared related to structural differences of alginate (M/G ratio). A storage trial was conducted using 70% (w/w) fish oil-in-water delivery emulsions added sodium caseinate (NaCas) (0.23 wt%) as emulsifier in combination with SA, SF, SL or commercial NaAlg (REF) in different concentrations (C1=0.1, C2=0.2 C3=0.3 and C4=0.4 wt%). A control with only NaCas were included (CON). The physical (e.g. creaming and droplet-size distribution) and oxidative (peroxide value and volatiles) stability of the emulsions, were evaluated (12 days, dark at 20˚C). Acceptable physical stability (creaming index, CI) was found for, REF (all concentrations), SF=0.2 wt% (C2), SL and SA=0.3 wt% (C3) and 0.4 wt% (C4). In general, the oxidative stability decreased by adding REF, SA and SF (except for REF at C1), as prooxidant activity was observed. However, SA showed antioxidant activity against formation of 2-ethylfuran. SL showed antioxidant activity in decreasing formation of volatile compounds in emulsions when added in concentrations above 0.2 wt%.

Driven by a general demand for clean labels on food and cosmetic products, these industries are currently searching for efficient natural antioxidants to replace synthetic antioxidants. Seaweed contains several compounds with antioxidative properties (phlorotannins, pigments, tocopherols, and polysaccharides). It is possible to extract these compounds via different extraction techniques, which are discussed in this review. Among the abovementioned compounds, phlorotannins are probably the most important in terms of the antioxidative potential of seaweed extracts. We review how the different antioxidative compounds can be characterized. We discuss the current knowledge of the relationship between phlorotannin's structure and antioxidant properties in in vitro studies as well as in food systems. Concerning food systems, most studies on the antioxidative effect of seaweed extracts have been performed with extracts prepared from Fucus vesiculosus, despite the fact that this species is less available than other species, such as Ascophyllum nodosum, which also has high phlorotannin content.

This study investigates the stabilization of fish oil‐loaded electrosprayed capsules with different natural antioxidants: i) an ethanol extract from the brown alga Fucus vesiculosus; or ii) a combination of δ‐tocopherol and rosemary extract. The seaweed extract enhances the oxidative stability of fish oil‐loaded capsules with dextran as the main biopolymer wall material, but shows a prooxidant effect in fish oil‐loaded capsules having glucose syrup as the main biopolymer. These results can mainly be explained by the higher encapsulation efficiency of dextran capsules when compared to glucose capsules (90 vs. 83–85%), which prevents interaction of metal ions present in the extract with non‐encapsulated oil. On the contrary, the addition of a lipophilic radical scavenger such as δ‐tocopherol in combination with synergistic antioxidants such as carnosic acid and carnosol present in rosemary extract improves the oxidative stability of glucose syrup capsules during 21 day storage, but not when the capsules are added to mayonnaise. Moreover, the capsule‐containing mayonnaise presents a larger droplet size and higher apparent viscosity than mayonnaise enriched with neat fish oil. Both findings indicate that the structure of capsules may have been lost when added to a water‐based food matrix (e.g., mayonnaise) and this requires further investigation.Practical Applications: Novel omega‐3 delivery systems that are more easily dispersed and still maintain their oxidative stability are needed by the food industry. Electrosprayed capsules with a reduced size when compared to spray‐dried capsules, and which are produced without the need of heat for drying emulsions are promising omega‐3 powdered encapsulates. Moreover, the addition of natural antioxidants, commonly used by the industry to further stabilize omega‐3 encapsulates, deserves scientific attention. This study reveals the effect of seaweed antioxidants (e.g., phlorotannins) and commercial natural antioxidants (e.g., δ‐tocopherol and rosemary extract) on the oxidative stability of electrosprayed capsules loaded with fish oil. In addition, the effect of adding the capsules to a food matrix such as mayonnaise has been investigated. Although further development is necessary, these results will open up new strategies to enrich food products with omega‐3 polyunsaturated fatty acids.Fish oil‐loaded electrosprayed capsules stabilized with antioxidants. This study investigates the stabilization of fish oil‐loaded electrosprayed capsules with different natural antioxidants: i) an ethanol extract from the brown alga Fucus vesiculosus; or ii) a combination of δ‐tocopherol and rosemary extract.

Objective: The purpose of this study was to identify an effective lipid oxidation initiator which could predict, within 1 month, the long‐term oxidative stability of a prototype skincare formulation. The main purpose was to find a potential initiator not to assess oxidation stability of the formulations.Methods: Four initiators (below) were examined in three steps: Reaction kinetics using a Clark electrode (Oxygraph); Effect of adding an initiator on the product's physical and oxidative stability in prototype skincare formulations by visual observation, peroxide value and headspace GC‐MS determination of volatile oxidation products; and Ability to differentiate unstable vs. stable prototype creams by initiator addition. The four initiators explored were: FeCl₂/H₂O₂, FeCl₃/ascorbic acid, 2,2′‐Azobis(2,4‐dimethylvaleronitrile) (AMVN) and 2,2′‐Azobis(2‐methylpropionamidine) dihydrochloride (AAPH) Results: In Oxygraph, the initiator systems FeCl₂/H₂O₂ and FeCl₃/ascorbic acid were good accelerators of oxygen consumption. The addition of FeCl₂/H₂O₂ to prototype formulations did not affect the physical stability. However, the addition of FeCl₃/ascorbic acid to prototype formulations resulted in phase separation and FeCl₃/ascorbic acid was therefore deemed unusable. Moreover, the addition of AAPH or AMVN resulted in an increased and decreased viscosity respectively.In the oxidation stability study, peroxide value increased significantly when AMVN was added. However, the peroxide value remained low for the other initiators and the control (no initiator). The secondary volatile oxidation product, butanal, increased most with the FeCl₂/H₂O₂ addition.Three out of the four initiators did not have the ability to rank the stable and unstable formulations in accordance with the result obtained for volatile oxidation products after 42 days of storage at 20°C of formulations without initiator. Only, FeCl₂/H₂O₂ was able to rank the formulations in accordance with the oxidative stability observed for volatile oxidation products after 42 days of storage.Conclusion: FeCl₂/H₂O₂ showed potential as an initiator to predict the oxidative stability of skincare formulations, but more studies are needed to confirm the result in a broader range of products over a longer time.