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

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

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 D...

Full description

Bibliographic Details
Main Authors: Natasha C. Moroney, Michael N. O'Grady, Sinéad Lordan, Catherine Stanton, Joseph P. Kerry
Format: Article
Language:English
Published: MDPI AG 2015-04-01
Series:Marine Drugs
Subjects:
laminarin
fucoidan
seaweed extract
in vitro digestion
bioaccessibility
pork
Online Access:http://www.mdpi.com/1660-3397/13/4/2447

Internet

http://www.mdpi.com/1660-3397/13/4/2447

Similar Items