Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise

Autor: Ditte B. Hermund, Wei Liu, Susan Løvstad Holdt, Charlotte Jacobsen, Adane Tilahun Getachew

Publikováno v: Frontiers in Food Science and Technology, Vol 2 (2023)

This study aimed at extracting lipophilic and hydrophilic compounds from Nordic brown seaweed Fucus vesiculosus and to evaluate the extract’s ability to maintain the physical and oxidative stability of fish oil-enriched mayonnaise (80% fat, 1:4 fis

Externí odkaz: https://doaj.org/article/89d5c68ed97147608f49214ac4f417c7

Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise

Autor: Ditte B. Hermund, Betül Yeşiltaş, Philipp Honold, Rósa Jónsdóttir, Hordur G. Kristinsson, Charlotte Jacobsen

Publikováno v: Journal of Functional Foods, Vol 19, Iss , Pp 828-841 (2015)

Bioactive compounds from Fucus vesiculosus were extracted and their antioxidant efficacy in fish-oil-enriched foods was evaluated. Water extract (WE) and ethyl acetate fraction (EAF) were obtained and characterised. Furthermore, WE and EAF were added

Externí odkaz: https://doaj.org/article/e13136c61d3a4d5dbda663504d501089

Physical and oxidative stability of n‐3 delivery emulsions added seaweed‐based polysaccharide extracts from Nordic brown algae Saccharina latissima

Autor: Ditte B. Hermund, Ioanna Anagnostara, Xiaoru Hou, Maria Dalgaard Mikkelsen, Nanna Rhein‐Knudsen, Anne‐Belinda Bjerre, Anne S. Meyer, Charlotte Jacobsen

Publikováno v: Hermund, D B, Anagnostara, I, Hou, X, Mikkelsen, M D, Rhein-Knudsen, N, Bjerre, AB, Meyer, A S & Jacobsen, C 2022, ' Physical and oxidative stability of n-3 delivery emulsions added seaweed-based polysaccharide extracts from Nordic brown algae Saccharina latissima ', Journal of the American Oil Chemists' Society, vol. 99, no. 3, pp. 239-251 . https://doi.org/10.1002/aocs.12566

Enriching foods with long-chain n-3 polyunsaturated fatty acids requires a delivery emulsion system, which is both thermodynamically and oxidatively stable. The antioxidant and stabilizing properties of three types of polysaccharide extracts from bro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbff7ead84d3d5cefb7e8eb97c7adac3
https://doi.org/10.1002/aocs.12566