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

被引：62

作者：

Moroney, Natasha C. ^{[1
]}

O'Grady, Michael N. ^{[1
]}

Lordan, Sinead ^{[2
]}

Stanton, Catherine ^{[2
]}

Kerry, Joseph P. ^{[1
]}

机构：

[1] Natl Univ Ireland Univ Coll Cork, Food Packaging Grp, Sch Food & Nutr Sci, Coll Sci Engn & Food Sci, Cork, Ireland

[2] Teagasc Food Res Ctr, Fermoy, Cork, Ireland

来源：

MARINE DRUGS | 2015年 / 13卷 / 04期

关键词：

IN-VITRO DIGESTION; DIETARY FIBER; MARINE MACROALGAE; SHELF-LIFE; DIGITATA; PROTEINS; CAPACITY; EXTRACTS; QUALITY; FRESH;

D O I：

10.3390/md13042447

中图分类号：

R914 [药物化学];

学科分类号：

100701 ;

摘要：

The anti-oxidative potential of laminarin (L), fucoidan (F) and an L/F seaweed 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; L-100), F-100 and L/F-100,F-300, and bioaccessibility post in vitro digestion (L/F-300), 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.

引用

页码：2447 / 2464

页数：18