O'Sullivan, AM,O'Callaghan, YC,O'Grady, MN,Waldron, DS,Smyth, TJ,O'Brien, NM,Kerry, JP

2014

May

International Journal of Dairy Technology

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

Validated

WOS: 32 ()

Shelf life stability Brown seaweed extracts In vitro digestion Milk ALGAE OIL EMULSION ENRICHED MILK ANTIOXIDANT ACTIVITY ECKLONIA-CAVA CACO-2 CELLS BROWN-ALGAE FISH-OIL STABILITY YOGURT MODEL

67

182

193

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.

10.1111/1471-0307.12121