9.7 Applications
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plant. Concentrations of 0.005–100 g per liter have been presented for plants such
as tomatoes, potatoes and carrots in a patented formulation (Yvin et al. 1993)
The use of laminarin to accelerate seed germination and plant growth has significant economic benefits. Plants which germinate faster would reduce the time required
to be spent in the nursery thereby reducing the amount of intensive care required for
the plants. It also allows for optimal utilization of nutrients and fertilizers. The use of
laminarin which is from a natural source could also be used as a means to accelerate
growth in organic farming, depending on the regulation of the region.
9.7.6 Food Processing and Preservation
The shelf life of food products plays a major role in their marketing and distribution
as well as the use. Fresh meat products are required to retain their organoleptic
properties such as taste and texture throughout the period of storage and consumption.
The organoleptic properties of these foods are affected by the chemical and microbial
composition. It has been observed that the food fed to the animals during rearing
significantly affects the organoleptic properties of the meat after slaughter. One of
the main factors which lead to loss of organoleptic properties of meat is the lipid
content. Before the action of spoilage microbes the loss of quality of the meat occurs
due to the deterioration of other food quality index. The oxidation of the lipid within
the meat leads to rancidity. Furthermore, as consumers are becoming increasingly
health conscious, meat products with lower saturated fats are increasing in demand.
In one study, it is reported that pigs fed with a diet including 450 mg of l per kg of
feed laminarin for a period of 6 weeks have lower saturated fat content and lower
lipid oxidation in storage (Moroney et al. 2015). Although the reduced lipid oxidation
from laminarin feed in the pork did not occur in cooked minced pork, cooked minced
pork from pigs fed with a diet-including laminarin showed reduced saturated fatty
acid content.
9.7.7 Antimicrobial Activity
Laminarin extracted from E. bicyclis and L. digitata shows some antimicrobial activity against gram-positive and gram-negative bacteria. E. bicyclis with a higher degree
of branching showed a stronger antimicrobial activity against gram-negative bacteria. There are results indicating that a higher degree of branching could support the
antimicrobial activity of laminarins (Liu et al. 2018). However, a weaker activity
was observed against gram-negative bacteria. Antimicrobial activity of laminarin is
based on early stage studies. It is mentioned here as a potential future application of
laminarin.
Other bioactive properties of laminarin include anticoagulant, hypocholesterolemia. However, although studies in the late 50s found that laminarin, when
207
plant. Concentrations of 0.005–100 g per liter have been presented for plants such
as tomatoes, potatoes and carrots in a patented formulation (Yvin et al. 1993)
The use of laminarin to accelerate seed germination and plant growth has significant economic benefits. Plants which germinate faster would reduce the time required
to be spent in the nursery thereby reducing the amount of intensive care required for
the plants. It also allows for optimal utilization of nutrients and fertilizers. The use of
laminarin which is from a natural source could also be used as a means to accelerate
growth in organic farming, depending on the regulation of the region.
9.7.6 Food Processing and Preservation
The shelf life of food products plays a major role in their marketing and distribution
as well as the use. Fresh meat products are required to retain their organoleptic
properties such as taste and texture throughout the period of storage and consumption.
The organoleptic properties of these foods are affected by the chemical and microbial
composition. It has been observed that the food fed to the animals during rearing
significantly affects the organoleptic properties of the meat after slaughter. One of
the main factors which lead to loss of organoleptic properties of meat is the lipid
content. Before the action of spoilage microbes the loss of quality of the meat occurs
due to the deterioration of other food quality index. The oxidation of the lipid within
the meat leads to rancidity. Furthermore, as consumers are becoming increasingly
health conscious, meat products with lower saturated fats are increasing in demand.
In one study, it is reported that pigs fed with a diet including 450 mg of l per kg of
feed laminarin for a period of 6 weeks have lower saturated fat content and lower
lipid oxidation in storage (Moroney et al. 2015). Although the reduced lipid oxidation
from laminarin feed in the pork did not occur in cooked minced pork, cooked minced
pork from pigs fed with a diet-including laminarin showed reduced saturated fatty
acid content.
9.7.7 Antimicrobial Activity
Laminarin extracted from E. bicyclis and L. digitata shows some antimicrobial activity against gram-positive and gram-negative bacteria. E. bicyclis with a higher degree
of branching showed a stronger antimicrobial activity against gram-negative bacteria. There are results indicating that a higher degree of branching could support the
antimicrobial activity of laminarins (Liu et al. 2018). However, a weaker activity
was observed against gram-negative bacteria. Antimicrobial activity of laminarin is
based on early stage studies. It is mentioned here as a potential future application of
laminarin.
Other bioactive properties of laminarin include anticoagulant, hypocholesterolemia. However, although studies in the late 50s found that laminarin, when