الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
Seaweeds are composed of many nutritionally valuable components. Such of these are phytochemical compounds, dietary fiber, antioxidants, antimicrobial … etc. which has ability to promote benefits for human health (Incorporation of antioxidants and antimicrobial from seaweeds in food materials and its consumption protects the food and body against oxidative damages and degenerative diseases). Due to these beneficial characteristics for human health and relatively low price, they can hold a great potential as functional ingredients to be added into food products.
The present work aimed to study the antioxidant and antimicrobial effects of seaweed (green, red and brown) extracts and determining their powder efficiency in produced beef meat patties by using two concentrations (2 and 3 % from brown and green seaweed)
1. Toxicоlogical evaluation of seaweed
Different extracts of fresh and dry brown algae (Padina pavonica) showed good larvicidal activity against brine shrimp. In iso-propanol extracts of fresh and dry brown algae the lethality concentrations (LC50) were 840 mg dw/L and 510 mg dw/L, respectively. The lowest LC50 were found in various extracts of fresh and dried red algae (Laurencia obtusa). The iso-propanol extract of fresh Laurencia obtusa had an LC50 value of 260 mg dw/L. In dry Laurencia obtusa, however, 220 mg dw/L was found.
2. Proximate chemical composition of seaweed
Chemical composition of seaweed cleared:
• The moisture contents of fresh red seaweed sample contained more moisture content (82.45%) than green seaweed (81.20%) and brown seaweed (76.14%). After drying with air oven they had 9.63, 10.20 and 9.17%, respectively.
• The crude protein contents were 24.21, 21.71 and 21 % on dry weight for fresh three seaweeds (red, brown and green), after drying they had, 23.90, 21.25 and 20.52% respectively.
• As regards crude ether-extract contents, all the tested samples had low fat contents (from 2.13% in dried red seaweed to 5.56% in fresh brown seaweed), the brown seaweed had highest content from fat followed by green and red seaweed.
• Concerning the ash content of three studied seaweeds, fresh red seaweed recorded the highest value in the ash content (28.94%), followed by dried red seaweed (28.41%), fresh brown seaweed (25.11%), dried brown seaweed (25%), fresh green seaweed (22.20%) and dried green seaweed (21.91%).
• With respect to crude fiber, brown seaweed sample had significantly more amounts reached to 16.95, 16.45% compared to 15.11, 14% in green seaweed and 12.85, 12.51% in red seaweed whether fresh or dried by air oven samples, respectively.
3. Mineral composition of seaweed
All of the examined species had high levels of macro elements. Fresh Padina pavonica had highest Ca content (2998.23 mg/100 g dw), followed by fresh Ulva lactuca, and dried Laurencia obtusa had lowest (1709.11 mg/100 g dw). Fresh Laurencia obtusa had highest Cl content (1687.0 mg/100 g dw), while dried Ulva lactuca had lowest (1522.43 mg/100 g dw). Fresh and dried brown algae had highest sodium content (411.09 and 392.87 mg/100 g dw, respectively), while dried and fresh green algae had lowest (313.40 and 345.60 mg/100 g dw, respectively. Fresh brown algae had high levels of K and P (612.73 and 152.17 mg/100 g dw, respectively). Low levels of K and P were found in dry red algae (471.01 mg/100 g dw and 102.71 mg/100 g dw, respectively).
Fresh Laurencia obtuse had a high level of magenesium (2398.97 mg/100 g dw), whereas dry Padina pavonica had 7.64 mg/100 g dw. Ferrous levels ranged from 91.11 mg/100 g dw (dry green algae) to 109.66 mg/100 g dw in studied (fresh brown algae).
Copper (Cu) and Zinc (Zn) contents in the tested algae samples ranged from (0.39 to 0.95 mg/100 g) and (0.11 to 0.49 mg/100 g) respectively, for the trace elements. Fresh red, fresh green, dry green, dry red, fresh, and dried brown algae had maximum lead (Pb) values of 0.16, 0.14, 0.13, 0.12, 0.04, and 0.02 µg/100 g, respectively. Fresh red seaweed (0.59 µg/100 g dw) had highest Cd content. In contrast, dried brown algae had lowest Cd content (0.12 µg/100 g dw). Laurencia obtuse (0.39 µg/100 g dw) was found to have a high manganese content. Padina pavonica has a concentration of 0.12 µg/100 g dw.
4. Vitamins content
Vitamins are fundamental precursors for enzyme cofactors and are essential for various chemical and physiological activities in the human body. Marine algae include both water- and fat-soluble vitamins. In the current study, Padina pavonica showed 0.49 μg/g dw of vitamin A, followed by Laurencia obtusa was recorded 0.15 μg/g dw and Ulva lactuca 0.13 μg/g dw. Also, Ulva lactuca showed plenty of Vitamin C (0.4 mg/g dw), followed by Padina pavonica (0.32 mg/g dw) and Laurencia obtusa (0.19 mg/g dw). On the other hand, Padina pavonica showed a vitamin E content of 4.16 μg/g dw, Ulva lactuca (3.23 μg/g dw) and Laurencia obtusa (2.03 μg/g dw). Vitamin E is considered for antioxidant activity.
5. Amino acid composition of seaweed
The concentration of all essential amino acids in Padina pavonica (37.6 g/100 g protein) was higher e.g. Threonine, Valine, Methionine, Isoleucine, Leucine, Phenylalanin, Histidine and Lysine which were 4.39, 4.88, 3.18, 4.29, 8.01, 5.29, 2.11 and 5.45 g/100 g protein, respectively than those in Ulva lactuca (32.98 g/100 g protein) which were 4.18, 5.02, 2.53, 4, 7.11, 5, 1.01 and 4.13, respectively and Laurencia obtuse (25.32 g/100 g protein) which were 3.38, 4.11, 1.42, 3.19, 5.44, 3.91, 0.64 and 3.23 g/100 g protein, respectively.
On the other hand, the most predominant amino acids in brown seaweed were glutamic, Aspartic and Leucine which contents are 14.21, 10.11 and 8.01 g/100 g protein, respectively. While in green and red seaweed protein were the most predominant amino acids which contents are 14.01, 9.03, 7.11 g/100 g protein and 11.94, 8.68, 5.44 g/100 g protein, respectively.
The interesting feature is that seaweed proteins have good amount of essential amino acids and this may have nutritional interest which could be a good protein supplement to meat-products.
6. Fatty acid profile
The active principles revealed that, the mixture of fatty acids ranged from C14:0 to C20:4. The higher concentration of saturated fatty acids was in red seaweed estimated 73.1% (Myristic, Palmitic, Stearic, Arachidic, Behenic and Lignoceric acid), whereas in green seaweed 46.40% (Myristic, Palmitic, Stearic, Arachidic and Lignoceric acid) and the lowest concentration in brown seaweed was 40% (Myristic, Palmitic and Stearic acid). The concentration of Monounsaturated Fatty Acids (MUFAs) in brown was 31.8% (Tetradecenoic, Palmitoleic (ω7), Oleic (ω9), Eicosanic and Nervonic acid), which was higher than those in green 31.2% (Tetradecanoic, Palmitoleic (ω7), Oleic (ω9), Eicosenoic and Nervonic acid) and red seaweed 14.9% (Tetradecenoic, Palmitoleic (ω7), Oleic (ω9) and Cetoleic acid). Brown seaweed contained high concentration level of PUSFA (28.2%), Followed by green was 22.4%, whereas red seaweed had the low concentration (12%) of USFA.
7. Effect of different solvent extraction method on the content of total phenolic compounds (TPC) and total flavonoids (TFC) in three seaweeds
The content of total phenolics varied in three species of seaweed after extraction by different solvents (from 25.77 to 43.70 mg Gallic acid/g dw) depending on solvent type.
The results showed that the methanolic or ethanolic extracts of dried brown seaweed had a higher total phenolic content (41.06 and 40.16 mg Gallic acid/g dw) than the contents of dried green seaweed (35.05 and 31.60 mg Gallic acid/g dw) and dried red seaweed (26.22 and 25.77 mg Gallic acid/g dw) compared to control 43.70, 39.73 and 27.01 mg Gallic acid/g dw in methanolic extract and 42, 33.47 and 26.60 mg Gallic acid/g dw in ethanolic, respectively.
Total flavonoids content (TFC) of three species seaweed extracted with methanol was higher than those of ethanolic extract. The maximum value was recorded for methanolic and ethanolic extract of fresh and dried Padina pavonica 61.27, 59.67, 59.32 and 58.16 (mg quercetin /g sample) respectively, followed by methanolic and ethanolic extract of fresh and dried Ulva lactuca (52.97, 52.89, 51.75 and 50.90 mg quercetin /g sample, respectively), and finally methanolic and ethanolic extract of fresh and dried Laurencia obtuse were 46.28, 44.10, 43.06 and 41.14 mg quercetin /g sample respectively.
8. Antioxidant activity of seaweed
Different antioxidant compounds may act in vivo through different mechanisms and, up to the knowledge, no single method can fully evaluate the total antioxidant activity of foods. Thus in the current study the antioxidant activity of methanolic and ethanolic three species seaweed extracts was determined by DPPH, TEAC, β-carotene bleaching, FRAP and TAC assays.
A. Radical scavenging activities % of dried seaweed extracted by methanol or ethanol
The antioxidant activity determination using DPPH Radical scavenging activities of seaweed extracted with methanol or ethanol. Methanolic and ethanolic Fresh or dried Padina pavonica recorded (87.68, 87.17, 87 and 86.06% respectively) followed by Ulva lactuca (86.62, 82.41, 83.07 and 80.01% respectively) and Laurencia obtusa (63.95, 63.25, 62.20 and 60.98% respectively).
B. Trolox equivalent antiradical capacity of seaweed extracted by methanol or ethanol
ABTS scavenging activity was higher in methanolic or ethanolic extracts of fresh and dried Padina pavonica followed by Ulva lactuca than Laurencia obtusa, respectively. In methanolic or ethanolic extracts the percentage of inhibition was 21.44, 20.68, 19.61 and 19.05, followed by18.01, 16.26, 15.07 and 14.39, than 10.87, 10.20, 9.28 and 8.61 mM Trolox equivalent/g powdered seaweed, respectively.
C. Effect of drying methods on β-carotene (IC50 mg/ml) of seaweed extracted by methanol and ethanol
β-carotene antioxidant capacity for ethanolic and methanolic extracts of fresh brown, red & green seaweed and their corresponding dried samples (air oven). β-carotene antioxidant capacity of both fresh green seaweed extracted by ethanol was lower than those extracted by methanol. On the other hand, it was noticed that β-carotene values of methanolic extracts of dried brown seaweed were higher than other samples. After drying, air dried all samples still has more β-carotene content than those of fresh samples with significant difference in between.
D. Ferric reducing antioxidant power activities µM Trolox eq/100g of seaweed extracted by methanol or ethanol
With regard to different solvents, methanolic and ethanolic extract of fresh or dried Padina pavonica recorded the highest ferric reducing antioxidant power (FRAP) (23.21, 22.25, 20.87 and 20.64 µM Trolox eq/g dw of seaweed, respectively), followed by methanolic extract of fresh Laurencia obtuse and Ulva lactuca (10.43 and 10.05), followed by ethanolic extract (9.87 and 9.44), than methanolic or ethanolic extract of dried red and green seaweed (8.37, 8.13, 6.89 and 6.22 µM Trolox eq/g dw of seaweed, respectively).
E. Total Antioxidant Capacity (TAC) of seaweed extracted by methanol or ethanol
The methanolic extract showed highest TAC for all tested seaweeds, and recorded highest value in dried seaweed (Dictyotaceae, Ulvaceae and Rhodomelaceae) was 86.26, 72.48 and 57.42%, followed by fresh sample was 66.47, 45.68 and 23.44% respectively. Ethanolic extract showed the lowest antioxidant activities for all tested seaweeds, and recorded the lowest values in dried seaweed was 85.28, 69.37 and 54.91%, followed by fresh sample was 61.65, 42.18 and 21.56% respectively.
9. Dietary fiber content
The highest total dietary fiber content was found in Padina pavonica (fresh and dried) with 50, 49.24%, followed by Laurencia obtusa (fresh and dried) with 43.20, 42.73%, whereas Ulva lactuca had the lowest content of fiber (fresh and dried) with 41.89, 41.56%. On the same trend in SDF, the brown seaweed (fresh and air oven dried) had high percentage 17.88 and 17.08%, followed by the red seaweed (fresh and air oven dried) had 15.19 and 15.01%, in finally the green seaweed (fresh and air oven dried) with 14.67 and 14.44%, respectively. And also the IDF, the high percentage was for Padina pavonica (fresh and dried) with 32.67 and 32.15%, Laurencia obtusa (fresh and dried) with 28.01 and 27.73%, whereas Ulva lactuca had the lowest content of fiber (fresh and dried) with 27.22 and 27.12%, respectively).
10. Physical and functional properties
A. Color measurements
The L* (lightness) value of control green, red and brown seaweed samples were 39.24, 25.76 and 24.98 while it increases to be 46.46, 55.70 and 39.64 for air oven dried samples respectively, with significant differences. The highest a* value of redness (6.22) was noticed in control of red seaweed, while the lowest value (-2.96) was noticed in air oven drying of green seaweed. It was noticed that the (a* value) of red seaweed samples were of high values than their brown and green seaweed samples.
The yellowness (b* values) of the dried samples recorded high values about control. where the (b* values) of red seaweed dried samples were found higher than brown and green seaweed samples were 16.57, 12.15 and 11.53, respectively. Meanwhile the (b* values) of control samples were found lower than air-oven dried samples.
B. Water, oil holding and swelling capacities and pH changes
The WHC of Padina pavonica were higher than those of Ulva lactuca and Laurencia obtuse and were 7.13, 5.04 and 4.05g/g sample compared to control (fresh seaweed) 7.53, 5.30 and 4.23g /g sample, respectively. In the same trend, the SC of brown seaweed had high values about another sample 6.30, 5.32 and 4.90 ml/g sample compared to control 6.43, 5.45 and 4.93 ml/g sample, respectively. Also, Padina pavonica recorded high value in OHC about Ulva lactuca and Laurencia obtuse were 1.58, 1.00 and 0.83 g /g sample compared to fresh seaweed 1.79, 1.11 and 0.97 g/g sample, respectively. Meanwhile, the pH of Laurencia obtusa values were higher than those of Ulva lactuca and Padina pavonica 5.70, 5.17 and 5.00 compared to fresh seaweed 5.47, 5.00 and 4.70.
11. Microbiology of seaweed
A. Antimicrobial activity using agar disc diffusion method
The extract of Padina pavonica powder presented the highest antimicrobial activities, as ethanolic extract from brown seaweed powder inhibited most of the microorganism under the study (Pseudomonas aeuroginosa, Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus, Salmonella typhi, and Escherichia coli) whether Gram positive or negative bacteria with inhibition zone ranging from 0 – 21.63 mm including diameter of disc paper, which is 8 mm ethanolic extract shows inhibition zone of 20.10, 17.37, 15.67, 15.17, 21.6, 19.33 and 21.17 respectively) compared to methanolic extract 17.90, 16.17, 14.10, 14.00, 18.07, 16.13 and 18.33 mm respectively. Aspergillus flavus, Aspergillus niger and Candida albicans which showed inhibition zone of ethanolic extract 15.57, 15.13 and 15.17 mm; methanolic extract13.13, 14.23 and13.37 mm to this extracts compared to antibacterial agent (Ampicillin) and Antifungal agent (Amphotericin B) and in the same time control (fresh), followed by the ethanolic extract of Ulva lactuca dried with air oven showed higher antimicrobial activity inhibited bacteria than methanolic extract (Pseudomonas aeuroginosa, Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus, Salmonella typhi, and Escherichia coli) of (19.00, 11.20, 14.90, 13.13, 20.93, 18.47 and 16.00 mm) and (16.13, 12.13, 14.03, 14.00, 17.13, 16.23 and 14.13 mm) respectively. Also, Aspergillus niger, Aspergillus flavus and Candida albicans which showed antifungi activity to this extracts compared to Ampicillin, Amphotericin B and control.
The red seaweed powder extracts showed low antimicrobial activity whereas ethanolic or methanolic extracts against seven bacteria and three fungi were 13.10, 11.13, 13.27, 10.23, 13.37, 14.17, 12.17 and 11.17, 10.97, 12.13, 9.93, 13.13, 13.13, 11.90 mm respectively.
B. Minimum inhibitory concentration (MIC)
It was found that the Minimum inhibitory concentration in brown seaweed with Staphylococcus aureus, Pseudomonas aeuroginosa, Escherichia coli, Salmonella typhi, Bacillus cereus, Bacillus subtilis and Listeria monocytogenes, followed by green seaweed were Staphylococcus aureus, Pseudomonas aeuroginosa, Salmonella typhi, Escherichia coli, Bacillus subtilis, Listeria monocytogenes and Bacillus cereus, then red seaweed Salmonella typhi, Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeuroginosa, Escherichia coli, Bacillus cereus and Listeria monocytogenes respectively.
12. Quality and shelf-life of beef patties as affected by adding brown and green seaweed powder during refrigerated storage at 4±1°C for 15 days
A. Proximate chemical composition
Addition of BS and GS (2 or 3%) to beef patties caused a reduction in moisture and protein %s, somewhat increase in fat, ash %s. This moisture reduction may be due to evaporation effect. The noticed protein decrease may be attributed to the protein denaturation, beside bacterial and enzymatic activities increasing soluble protein. The increase of ash and fat during storage may be due to the presence of fiber and oil in BS and GS as well to moisture decrease.
B. Thiobarbituric acid reactive substances (TBARS)
Results indicated that TBARS values increased over the storage time in all beef patties sample. The control patties oxidized rapidly to the greatest extent as compared to other patties sample. Worthy to note that samples with high concentration of BS or GS (2%) showed good quality till the end of refrigerated storage (15 days)
C. Total volatile basic nitrogen (TVBN)
TVBN of all beef patties sample control, 2%BS, 3%BS, 2%GS and 3%GS gradually increased with different rates depending on nature of the addition and storage time. At the end of storage (15 days), TVBN of the above mentioned patties sample reached 29.68, 19.95,16.72, 21.19 and 17.33 mg N/100 g sample respectively.
D. Radical scavenging activity (DPPH)
The radical scavenging activity values of beef patties mixed with brown and green seaweed powder cleared that 3% BS was significantly of greater free radical DPPH% activity followed by 3% GS then 2% BS and GS than control at zero time.
E. Microbial evaluation
1) Aerobic plate counts (APC)
Storage times have a significant effect on APC of stored raw beef patties. The initial (day 0) APC in ground beef ranged from 3.44, 3.01 in patties containing 2, 3% BS while 2, 3% GS containing 3.62, 3.21 (log10 CFU/g) to 4.34 (log10 CFU/g) in control samples, and the development of APCs under aerobic storage condition. 2% BS or GS-treatment significantly delayed the microbial growth and extended the shelf life of the product up to 12 days at which the APC was 6.53 and 6.85 versus 8.36 log10 CFU/g in control samples.
2) Psychrotrophic count (PTC)
During chilling storage a similar trend of PTC was found as APC. The development rate of PTC was progressively increased more than that of APC under the same refrigerated conditions, ascribed to optimum temperature condition in chilling storage. Based on PTC number the shelf-life of refrigerated (at 3-5°C) control, 2, 3% BS and GS-treated patties samples were 11 and 15 days, respectively.
3) Enterobacteriaceae count (EBC)
The growth of enterobacteriaceae was slower than that of APC or PTC. The initial EBC increased from 2.27 log10 CFU/g in control samples at day 0 to a higher count of 4.43 log10 CFU/g by day 15 of storage, while it reached significant (P<0.05) lower counts of 3.42 or 2.77 log10 CFU/g in ground beef treated with either 2, 3% BS powder and 3.52 or 2.90 log10 CFU/g in 2, 3% GS powder, respectively when compared with control.
4) Total plate count (TPC)
There was a significant difference between the control and the seaweed-patties after 15 days as growth began in the control sample and reached 5.01 and 10.78 log CFU/g. Generally, the addition of seaweed did affect the spoilage of patties particularly in samples containing > 3% brown or green seaweed powder followed by 2%, since began 2.07, 2.22, 3.55 and 3.63 as log CFU/g to storage end 5.72, 6.33, 7.97 and 9.03 as log CFU/g, respectively. A low level of growth was seen in seaweed-patties by day 15, and only in patties containing the highest level of seaweed (3%).
F. Water and oil holding capacity
The lowest OHC and WHC values were determined for control beef patties samples compared to other formulated samples. The OHC and WHC of the all tested samples decreased slightly during storage due to the addition of powdered brown and green seaweed. The OHC increased in beef patties samples contained 3% BS followed by 3% GS, 2% BS and 2% GS compared with the control. Similar trends were found in case WHC of the above samples.
G. Changes of pH value
The pH value of control beef samples at zero time of storage was 6.35. The values of raw samples mixed with 2&3% BS or GS obviously decreased to be less than 6.35 and reached 5.95, 6.15, 5.80 and 6.05 (slightly less acidic). This decrease could be due to the presence of some organic acids found in BS or GS.
H. Instrumental color measurements of beef patties
Two and 3% BS addition to the patties sample affected the color parameters values during the storage period i.e. the L* (lightness) values increased to reach 56.01 and 60.45 at 15th day of storage. Meanwhile, the a* (redness) values decreased compared to control along the storage period to be 10.95 and 14.88 respectively. Also, the b* (Yellowness) were of higher values than the control to be 10.22 and11.63. The same effect was noticed with 2 and 3% GS and the lightness (L*) values at the end of storage were increased to be 55.98 and 57.91. Moreover, the b* (Yellowness) and a* (redness) color acquired high values relative to the control and gained (10.91 and 11.73) (9.75 and 7.13).
I. Texture profile analysis
The hardness value of control was significantly higher, except in 15th storage day, as compared to samples mixed with different levels (2 or 3%) of seaweed powders. The tested samples had significantly higher cohesiveness values in comparison to control during all the storage time periods. The cohesiveness values of the formulated samples were increased gradually for 3% BS samples then reduced in case of 3% GS and increased again for 2% BS and 2% GS sample.
The springiness values of 2, 3% BS or GS samples was significantly higher than control from zero to the 15th days of storage. There was significant difference was observed between (2, 3%) BS and GS sample. Gumminess values for the formulated samples were significantly higher when compared to control through the investigated storage period. At 15th day of storage the gumminess of 2 & 3% BS and GS samples were nearly of the same values. Gumminess values decreased with the increasing levels of powder seaweed during storage period although the difference was non-significant.
The chewiness values of the control had significantly higher values all over the storage period compared to the values of formulated samples. Also, during the storage period (from zero till 15th day) it was noticed that 2% BS or GS samples were of low chewiness values than 3% formulated samples. The resilience values of the control sample were lower than those of the formulated samples. Also the resilience of the formulated products was affected by the type and concentration of the added seaweed powder.
J. Cooking characteristics
The cooking yield % increase in beef patties incorporated with seaweed powder. Meanwhile, control sample recorded the significant lowest cooking yield. The moisture retention % of the formulated patties sample (2 or 3% BS or GS) increased at zero time relative the control sample. The same trend was noticed for fat retention % of the studied sample. The control sample was of the lowest fat retention % and its retention decreased by increasing the storage period. The shrinkage (%s) of the control sample at zero time and at 6th day of storage was 12.55 and increased to 16.02. This shrinkage % was decreased for all the formulated samples at zero time and its decrease was greater in case of 3% BS or GS samples.
K. Sensory evaluation
Depending on the panelists evaluations it was found that beef patties incorporated with 2 or 3% tested seaweed powder were of high sensory attributes (color, appearance, odor, texture, taste and tenderness) than control sample at zero time. At six days of storage the overall-acceptability of the control sample was low (6.33), this acceptability increased for the formulated samples, but still the 3% 3% BS or GS samples having the great acceptability followed with 2% corresponding samples Thus, it can be concluded that overall acceptability scores of the formulated samples increased with the increasing levels of brown or green seaweed powder. However, beef patties containing 3% BS was scored slight tastefully by the panelists than the corresponding GS samples.
Conclusion
Seaweeds are rich in phytochemicals with antioxidant activity and may be considered as good source of natural compounds with significant antioxidant activity due to their high contents in phenolics, flavonoids, minerals, fatty acid, amino acid and vitamins which could be recommended as functional food ingredients for food industry. Results of this study indicated that the drying of seaweed affects the total phenolic contents and antioxidant activity of subsequently prepared methanolic and ethanolic extracts.
The seaweed extracts have the potential as natural antimicrobial agents to be used for the future practical application in preservation of the food from microbiological spoilage and prevention of foodborne diseases. They are natural, cheap and safe due to increase antibiotic resistance among bacteria.
The addition of seaweed powder to beef patties represents an improvement in their nutritional properties and may have additional benefits due to the presence of bioactive compounds that induce delay of oxidation development. The best results were obtained for beef patties with addition of 3% dried BS or GS.