Food-grade bioactive ingredient obtained from the Durvillaea incurvata brown seaweed: Antibacterial activity and antioxidant activity
César Burgos‐Díaz, Mauricio Opazo‐Navarrete, José Luis Palacios, Lidia Verdugo, Fresia Anguita-Barrales, Mariela Bustamante
Topics & Concepts
Food scienceIngredientChemistryDPPHAntioxidantTroloxOxygen radical absorbance capacityFunctional foodDry weightAntibacterial activityFucoxanthinFucoidanBrown algaeCarotenoidBotanyPolysaccharideAlgaeBiochemistryBiologyBacteriaGeneticsSeaweed-derived Bioactive CompoundsEchinoderm biology and ecologyAlgal biology and biofuel production