☆ 4.4 Article

An examination of the potential of seaweed extracts as functional ingredients in milk

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2014)

期刊

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

卷 67, 期 2, 页码 182-193

出版社

WILEY

DOI: 10.1111/1471-0307.12121

关键词

Shelf life stability; Brown seaweed extracts; In vitro digestion; Milk

类别

Food Science & Technology

资金

Marine Institute [MFFRI/07/01]
Department of Agriculture, Food and the Marine

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Protocol

Reagent

摘要

Novel dairy products were produced by the addition of seaweed extracts to milk. Ascophyllum nodosum 100% water (AN(100)) or 80% ethanol (AN(80e)) and Fucus vesiculosus 60% ethanol (FV60e) extracts were prepared. AN(80e) and FV60e (0.25 and 0.5%) milk had higher (P<0.05) '-a*' and 'b*' values. FV60e (0.25%) and phloroglucinol (Phl) (0.5%) milk had lower (P<0.05) lipid oxidation. Control and AN(100) milk were accepted by sensory panellists. Seaweed extracts were stable (2,2-diphenyl-1-picrylhydrazyl, DPPH) in milk. Milk and digestates exhibited DPPH and ferrous-ion-chelating activities and did not affect cellular antioxidant activity or protect against DNA damage.

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