000120899 001__ 120899
000120899 005__ 20240319080948.0
000120899 0247_ $$2doi$$a10.1002/cche.10481
000120899 0248_ $$2sideral$$a126082
000120899 037__ $$aART-2022-126082
000120899 041__ $$aeng
000120899 100__ $$aAinsa, A.
000120899 245__ $$aEffects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by-product
000120899 260__ $$c2022
000120899 5060_ $$aAccess copy available to the general public$$fUnrestricted
000120899 5203_ $$aBackground and objectives: Fusilli pasta enriched with sea bass concentrate (Dicentrarchus labrax) was developed with the aim of increasing its content in proteins and especially in polyunsaturated fatty acids (PUFA) like Omega-3. Pasta made from two types of cereals (wheat and spelt) and fish by-product with or without a natural antioxidant were cooking prior to consumption, and nutritional and physicochemical characteristics were evaluated. Findings: Enriched developed pasta showed high levels of protein, fat, and fiber, and the fatty acid profiles confirmed a substantial enrichment in bioactive compounds (omega-3 fatty acids). The cooking of pasta before consumption was able to reduce bacterial loads guaranteeing food safety and improving nutritional availability. Furthermore, an increase in the MUFA and PUFA content was revealed, which could represent an advantage to offer a better source of functional ingredients (EPA & DHA). Conclusions: The combination of heat from cooking with formulations containing antioxidants seems to offer a remarkable synergistic effect to preserve unsaturated fatty acids with desirable nutritional properties. Significance and novelty: Pasta enriched with bioactive compounds from fish by-product after cooking treatment before consumption appears to be an effectiveness option to improve healthy human nutrition.
000120899 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000120899 590__ $$a2.4$$b2022
000120899 592__ $$a0.508$$b2022
000120899 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b94 / 142 = 0.662$$c2022$$dQ3$$eT3
000120899 593__ $$aOrganic Chemistry$$c2022$$dQ2
000120899 591__ $$aCHEMISTRY, APPLIED$$b37 / 72 = 0.514$$c2022$$dQ3$$eT2
000120899 593__ $$aFood Science$$c2022$$dQ2
000120899 594__ $$a4.5$$b2022
000120899 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000120899 700__ $$aIranzo, L.
000120899 700__ $$0(orcid)0000-0002-1905-5883$$aHonrado, A.$$uUniversidad de Zaragoza
000120899 700__ $$aMarquina, P.
000120899 700__ $$0(orcid)0000-0003-2205-6913$$aRoncales, P.
000120899 700__ $$0(orcid)0000-0002-3764-0189$$aBeltran, J. A.$$uUniversidad de Zaragoza
000120899 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, J.$$uUniversidad de Zaragoza
000120899 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000120899 773__ $$g99, 2 (2022), 286-294$$pCereal chem.$$tCEREAL CHEMISTRY$$x0009-0352
000120899 8564_ $$s249086$$uhttps://zaguan.unizar.es/record/120899/files/texto_completo.pdf$$yVersión publicada
000120899 8564_ $$s2081401$$uhttps://zaguan.unizar.es/record/120899/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000120899 909CO $$ooai:zaguan.unizar.es:120899$$particulos$$pdriver
000120899 951__ $$a2024-03-18-12:46:13
000120899 980__ $$aARTICLE