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 DP...

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Detalles Bibliográficos
Autores principales: Moroney, Natasha C., O’Grady, Michael N., Lordan, Sinéad, Stanton, Catherine, Kerry, Joseph P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4413220/
https://www.ncbi.nlm.nih.gov/pubmed/25903283
http://dx.doi.org/10.3390/md13042447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4413220/
https://www.ncbi.nlm.nih.gov/pubmed/25903283
http://dx.doi.org/10.3390/md13042447

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