title: Seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibility.
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.
authors.affiliation: Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland. natasha.moroney@gmail.com.
authors.forename: Natasha C
authors.initials: NC
authors.lastname: Moroney
authors.affiliation: Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland. Michael.OGrady@ucc.ie.
authors.forename: Michael N
authors.initials: MN
authors.lastname: O'Grady
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. s.lordan@ucc.ie.
authors.forename: Sinéad
authors.initials: S
authors.lastname: Lordan
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. Catherine.Stanton@teagasc.ie.
authors.forename: Catherine
authors.initials: C
authors.lastname: Stanton
authors.affiliation: Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland. joe.kerry@ucc.ie.
authors.forename: Joseph P
authors.initials: JP
authors.lastname: Kerry
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry* / Q000378:metabolism; D018938:Caco-2 Cells; D003296:Cooking; D004040:Dietary Carbohydrates / Q000378:metabolism; D004063:Digestion; D020895:Enterocytes / Q000378:metabolism*; D005520:Food Preservatives / Q000737:chemistry* / Q000378:metabolism; D063427:Food Quality; D061353:Food Storage; D005936:Glucans / Q000737:chemistry* / Q000378:metabolism; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D007408:Intestinal Absorption; D007795:Laminaria / Q000737:chemistry; D050356:Lipid Metabolism; D008461:Meat Products / Q000032:analysis*; D009211:Myoglobin / Q000737:chemistry; D010084:Oxidation-Reduction; D011134:Polysaccharides / Q000737:chemistry* / Q000378:metabolism; D012624:Seaweed / Q000737:chemistry; D034421:Sus scrofa
chemical_list: D000975:Antioxidants; D004040:Dietary Carbohydrates; D005520:Food Preservatives; D005936:Glucans; D009211:Myoglobin; D011134:Polysaccharides; C017595:oxymyoglobin; C008247:laminaran; C007789:fucoidan