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Keywords:

  • Milk;
  • Brown seaweed extracts;
  • Shelf life stability;
  • In vitro digestion

Novel dairy products were produced by the addition of seaweed extracts to milk. Ascophyllum nodosum 100% water (AN100) or 80% ethanol (AN80e) and Fucus vesiculosus 60% ethanol (FV60e) extracts were prepared. AN80e and FV60e (0.25 and 0.5%) milk had higher (< 0.05) ‘−a*’ and ‘b*’ values. FV60e (0.25%) and phloroglucinol (Phl) (0.5%) milk had lower (< 0.05) lipid oxidation. Control and AN100 milk were accepted by sensory panellists. Seaweed extracts were stable (2,2-diphenyl-1-picrylhydrazyl, DPPH) in milk. Milk and digestates exhibited DPPH and ferrous-ion-chelating activities and did not affect cellular antioxidant activity or protect against DNA damage.