Characterization of Antioxidant Potential of Seaweed Extracts for Enrichment of Convenience Food
Characterization of Antioxidant Potential of Seaweed Extracts for Enrichment of Convenience Food
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DOI：
10.3390/antiox9030249
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发表时间：
2020-03-01
期刊：
影响因子：
7
通讯作者：
Rizzo, Angela Maria
中科院分区：
文献类型：
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作者：
Corsetto, Paola Antonia;Montorfano, Gigliola;Rizzo, Angela Maria
近年来，由于安全问题的增加和世界范围内在食品中使用天然添加剂的趋势，人们对天然抗氧化剂作为合成化合物替代品的兴趣日益浓厚。可食用的褐色海藻是天然抗氧化剂最丰富的来源之一，目前人们对其降低疾病风险和提高食品氧化稳定性的潜力进行了大量研究。然而，它们的抗氧化机制被稍微评价和讨论。本研究旨在探讨黑角菌抗氧化作用的可能机制，并评价其在浓缩黑麦零食生产中的生物活性。化学和细胞实验表明，墨角菌提取物具有有效的预防抗氧化作用，可能不仅是因为其多酚含量高，还可能是因为其良好的Fe2+螯合能力。此外，在生产富含墨角菌的黑麦零食过程中收集的数据表明，这种海藻可以在一定程度上提高富含墨角菌的方便谷物的抗氧化潜力。这些信息可用于设计富含天然抗氧化成分的功能性食品，以改善目标消费者的健康。
In recent years, there has been a growing interest in natural antioxidants as replacements of synthetic compounds because of increased safety concerns and worldwide trend toward the usage of natural additives in foods. One of the richest sources of natural antioxidants, nowadays largely studied for their potential to decrease the risk of diseases and to improve oxidative stability of food products, are edible brown seaweeds. Nevertheless, their antioxidant mechanisms are slightly evaluated and discussed. The aims of this study were to suggest possible mechanism(s) of Fucus vesiculosus antioxidant action and to assess its bioactivity during the production of enriched rye snacks. Chemical and cell-based assays indicate that the efficient preventive antioxidant action of Fucus vesiculosus extracts is likely due to not only the high polyphenol content, but also their good Fe2+-chelating ability. Moreover, the data collected during the production of Fucus vesiculosus-enriched rye snacks show that this seaweed can increase, in appreciable measure, the antioxidant potential of enriched convenience cereals. This information can be used to design functional foods enriched in natural antioxidant ingredients in order to improve the health of targeted consumers.