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Mar. Drugs 2015, 13(4), 2447-2464; doi:10.3390/md13042447

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

1
Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland
2
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
*
Author to whom correspondence should be addressed.
Academic Editor: Paola Laurienzo
Received: 5 February 2015 / Revised: 28 March 2015 / Accepted: 30 March 2015 / Published: 20 April 2015
(This article belongs to the Collection Marine Polysaccharides)
View Full-Text   |   Download PDF [440 KB, uploaded 22 April 2015]   |  

Abstract

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; 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. View Full-Text
Keywords: laminarin; fucoidan; seaweed extract; in vitro digestion; bioaccessibility; pork laminarin; fucoidan; seaweed extract; in vitro digestion; bioaccessibility; pork
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Moroney, N.C.; O'Grady, M.N.; Lordan, S.; Stanton, C.; Kerry, J.P. Seaweed Polysaccharides (Laminarin and Fucoidan) as Functional Ingredients in Pork Meat: An Evaluation of Anti-Oxidative Potential, Thermal Stability and Bioaccessibility. Mar. Drugs 2015, 13, 2447-2464.

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