Seaweed extracts as potential functional ingredients in yogurt

摘要

Yogurt was manufactured containing extracts (025% and 0:5% (w/w)) prepared from Ascophyllum nodosum (100% H2O (AM(100)), 80% ethanol:20% H2O (AN(80e))) and Fucus vesiculosus (60% ethano1:40% H2O (FV60e)). Yogurt composition, shelf-life parameters, stability and bioactivity of seaweed extracts in yogurt was examined over 28 days. Yellowness 'b*' was higher (P < 0.05) in yogurts containing FV60e and AN(80e). Yogurts containing ANs(80e) (0.5%) and FV60e (0.5%) had lower (P < 0.05) levels of lipid oxidation. The pH, microbiology and whey separation in yogurt were unaffected by seaweed extract addition. Yogurt modulus was higher in control yogurts. Control and AN(100) (0.25% and 0.5%) yogurts were most accepted by sensory panellists. Antioxidant activity (DPPH) of sea-weed extracts in yogurt was stable as a function of storage time. Yogurt and digestates did not affect the antioxidant status (CAT, SOD and GSH assays) or protect against H2O2-induced DNA damage in Caco-2 cells.