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

Anthoney M. O'Sullivan; Yvonne C. O'Callaghan; Michael N. O'Grady; David S. Waldron; Thomas J. Smyth; Nora M. O'Brien; Joseph P. Kerry

doi:10.1111/1471-0307.12121

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

Anthoney M. O'Sullivan, Yvonne C. O'Callaghan, Michael N. O'Grady, David S. Waldron, Thomas J. Smyth, Nora M. O'Brien, Joseph P. Kerry

Research output: Contribution to journal › Article › peer-review

53 Citations (Scopus)

Abstract

Novel dairy products were produced by the addition of seaweed extracts to milk. Ascophyllum nodosum 100% water (AN₁₀₀) or 80% ethanol (AN_80e) and Fucus vesiculosus 60% ethanol (FV_60e) extracts were prepared. AN_80e and FV_60e (0.25 and 0.5%) milk had higher (P < 0.05) '-a*' and 'b*' values. FV_60e (0.25%) and phloroglucinol (Phl) (0.5%) milk had lower (P < 0.05) lipid oxidation. Control and AN₁₀₀ 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.

Original language	English
Pages (from-to)	182-193
Number of pages	12
Journal	International Journal of Dairy Technology
Volume	67
Issue number	2
DOIs	https://doi.org/10.1111/1471-0307.12121
Publication status	Published - May 2014
Externally published	Yes

Keywords

Brown seaweed extracts
In vitro digestion
Milk
Shelf life stability

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10.1111/1471-0307.12121

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title = "An examination of the potential of seaweed extracts as functional ingredients in milk",

abstract = "Novel dairy products were produced by the addition of seaweed extracts to milk. Ascophyllum nodosum 100% water (AN100) or 80% ethanol (AN80e) and Fucus vesiculosus 60% ethanol (FV60e) extracts were prepared. AN80e 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 AN100 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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AU - O'Sullivan, Anthoney M.

AU - O'Callaghan, Yvonne C.

AU - O'Grady, Michael N.

AU - Waldron, David S.

AU - Smyth, Thomas J.

AU - O'Brien, Nora M.

AU - Kerry, Joseph P.

PY - 2014/5

Y1 - 2014/5

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AB - Novel dairy products were produced by the addition of seaweed extracts to milk. Ascophyllum nodosum 100% water (AN100) or 80% ethanol (AN80e) and Fucus vesiculosus 60% ethanol (FV60e) extracts were prepared. AN80e 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 AN100 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.

KW - Brown seaweed extracts

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ER -

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

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Keywords

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