Journal Article


Joseph P Kerry
Catherine Stanton
Sinéad Lordan
Michael N O'Grady
Natasha C Moroney


Agriculture & Food Science

thermal stability polysaccharides antioxidant activity cellular uptake meat caco 2 functional ingredients seaweed

Seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibility. (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.
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Full list of authors on original publication

Joseph P Kerry, Catherine Stanton, Sinéad Lordan, Michael N O'Grady, Natasha C Moroney

Experts in our system

J P Kerry
University College Cork
Total Publications: 130
Catherine Stanton
Total Publications: 267
Sinéad Lordan
Total Publications: 3
M N O'Grady
University College Cork
Total Publications: 23
N C Moroney
University College Cork
Total Publications: 6