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

This study aimed at extracting lipophilic and hydrophilic compounds from Nordic brown seaweed Fucus vesiculosus to evaluate the extract’s ability maintain physical oxidative stability of fish oil-enriched mayonnaise (80% fat, 1:4 oil: rapeseed oil) during storage (dark, up 28 days). Three different types extracts were obtained, one using supercritical carbon dioxide (lipophilic extract) two subcritical water extraction (hydrophilic extracts)—one on dry (Subcritical extract (SCWE) residue after (SCWER). The characterized with respect their antioxidant composition in vitro properties. Moreover, added concentrations 2 g/kg mayonnaise, both individually or combination synergistic effects between antioxidants polarity locations system. Results showed that extractsdelayed oxidation lipids; (SCWE SCWER) able toretard formation hydroperoxides, subsequent secondary products. However, no synergetic effect was found for hydrophobic when they applied phases mayonnaise. metal chelating is suggested be responsible observed better performance extracts. further studies are required understand which specific components have contributed ability. In conclusion, findings present suggest F. can retard lipid