Peer-Reviewed Journal Details
Mandatory Fields
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: 18 ()
Optional Fields
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
Grant Details