Seaweed Polysaccharides (Laminarin and Fucoidan) as Functional Ingredients in Pork Meat: An Evaluation ofAnti-Oxidative Potential, Thermal Stability and Bioaccessibility

Marine Drugs

Natasha C. Moroney¹  Michael N. O'Grady¹  Joseph P. Kerry¹  Catherine Stanton²  Sinéad Lordan² 

[1] Food Packaging Group, School of Food and Nutritional Sciences, College of Science,Engineering and Food Science, University College, Cork, Ireland;Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;

关键词: laminarin;    fucoidan;    seaweed extract;    in vitro digestion;    bioaccessibility;    pork;   

DOI  :  10.3390/md13042447

来源: DOAJ

【 摘 要 】

The anti-oxidative potential of laminarin (L), fucoidan (F) and an L/Fseaweed extract was measured using the DPPH free radical scavenging assay, in 25% pork (longissimus thoracis et lumborum (LTL)) homogenates (TBARS) (3 and 6 mg/mL) and in horse heart oxymyoglobin (OxyMb) (0.1 and 1 mg/mL). The DPPH activity of fresh and cooked minced LTL containing L (100 mg/g; L100), F100 and L/F100,300, and bioaccessibility post in vitro digestion (L/F300), was assessed. Theoretical cellular uptake of antioxidant compounds was measured in a transwell Caco-2 cell model. Laminarin displayed no activity and fucoidan reduced lipid oxidation but catalysed OxyMb oxidation. Fucoidan activity was lowered by cooking while the L/F extract displayed moderate thermal stability. A decrease in DPPH antioxidant activity of 44.15% and 36.63%, after 4 and 20 h respectively, indicated theoretical uptake of L/F antioxidant compounds. Results highlight the potential use of seaweed extracts as functional ingredients in pork.

【 授权许可】

Unknown