Seaweed Polysaccharides (Laminarin and Fucoidan) as Functional Ingredients in Pork Meat: An Evaluation of Anti-Oxidative Potential,Thermal Stability and Bioaccessibility |
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| Authors: | Natasha C. Moroney Michael N. O’Grady Sinéad Lordan Catherine Stanton Joseph P. Kerry |
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| Affiliation: | 1.Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland; E-Mails: (N.C.M.); (M.N.G.);2.Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; E-Mails: (S.L.); (C.S.) |
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| 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. |
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| Keywords: | laminarin fucoidan seaweed extract in vitro digestion bioaccessibility pork |
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