Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks

Abstract

The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products.

Effect of simulated gastrointestinal digestion and fermentation on polyphenolic content and bioactivity of brown seaweed phlorotannin‐rich extracts

“…Seaweeds have been traditionally consumed for centuries in coastal regions of Asian countries , and more recently European countries including Ireland have shown a renewed interest in seaweeds that were once a traditional part of the diet . The gastronomic use of seaweeds has expanded into the European cuisine, and various species of edible seaweeds are now increasingly used worldwide as a source of components with potential industrial applications .…”

“…Conclusion: Although phlorotannins, TP levels and antioxidant power of the extracts were strongly reduced after in vitro digestion and fermentation, their anti-genotoxic activity and cell growth inhibitory effect in colon HT-29 cells was maintained and enhanced. HMW was the most effective fraction, indicating that the high molecular weight phlorotannins potentially exert a stronger beneficial effect in the colon.into the European cuisine, and various species of edible seaweeds are now increasingly used worldwide as a source of components with potential industrial applications [6][7][8].Seaweeds are a rich source of a range of bioactive compounds [9][10][11], including polyphenolic compounds [12]. Polyphenols found in algae [13,14] show some similarities to those present in land plants [13][14][15], Brown seaweeds contain a characteristic class of compounds called phlorotannins [16][17][18][19], which are only found in brown seaweeds [20] and can account for 5-15% of the plant dried weight [15].…”

“…into the European cuisine, and various species of edible seaweeds are now increasingly used worldwide as a source of components with potential industrial applications [6][7][8].…”

Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

“…To support the growing health and well‐being market, new seaweed‐based food can be developed. Functional food containing seaweeds or their extracts (Cardoso et al ., ), such as bread (Fitzgerald et al ., ), fermented milk (Tavares Estevam et al ., ), yogurt (O'Sullivan et al ., ) and pasta (Prabhasankar et al ., ), has been suggested.…”

Effect of the addition of roselle (Hibiscus sabdariffa L.) extracts on the rheological, textural, and antioxidant activity of fermented milks

“…Gaston et al . reported that viscosity significantly increased ( P < 0.001) with the addition of starch or gelatin when compared with control yogurt . All of these results are consistent with our present findings.…”