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

69 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.",

keywords = "Brown seaweed extracts, In vitro digestion, Milk, Shelf life stability",

author = "O'Sullivan, \{Anthoney M.\} and O'Callaghan, \{Yvonne C.\} and O'Grady, \{Michael N.\} and Waldron, \{David S.\} and Smyth, \{Thomas J.\} and O'Brien, \{Nora M.\} and Kerry, \{Joseph P.\}",

year = "2014",

month = may,

doi = "10.1111/1471-0307.12121",

language = "English",

volume = "67",

pages = "182--193",

journal = "International Journal of Dairy Technology",

issn = "1364-727X",

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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

N2 - 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.

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

KW - In vitro digestion

KW - Milk

KW - Shelf life stability

UR - https://www.scopus.com/pages/publications/84897956735

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DO - 10.1111/1471-0307.12121

M3 - Article

AN - SCOPUS:84897956735

SN - 1364-727X

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SP - 182

EP - 193

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - 2

ER -

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

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Keywords

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