An examination of the potential of seaweed extracts as functional ingredients in milk

Abstract

Novel dairy products were produced by the addition of seaweed extracts to milk. A scophyllum nodosum 100% water ( AN 100 ) or 80% ethanol ( AN 80e ) and F ucus vesiculosus 60% ethanol ( FV 60e ) extracts were prepared. AN 80e and FV 60e (0.25 and 0.5%) milk had higher ( P < 0.05) ‘−a*’ and ‘b*’ values. FV 60e (0.25%) and phloroglucinol ( P hl) (0.5%) milk had lower ( P < 0.05) lipid oxidation. Control and AN 100 milk were accepted by sensory panellists. Seaweed extracts were stable (2,2‐diphenyl‐1‐picrylhydrazyl, DPPH ) in milk. Milk and digestates exhibited DPPH and ferrous‐ion‐chelating activities and did not affect cellular antioxidant activity or protect against DNA damage.