120899 20240319080948.0 doi 10.1002/cche.10481 sideral 126082 ART-2022-126082 eng Ainsa, A. Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by-product 2022 Access copy available to the general public Unrestricted Background 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. info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 2.4 2022 FOOD SCIENCE & TECHNOLOGY 94 / 142 = 0.662 2022 Q3 T3 CHEMISTRY, APPLIED 37 / 72 = 0.514 2022 Q3 T2 0.508 2022 Organic Chemistry 2022 Q2 Food Science 2022 Q2 4.5 2022 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Iranzo, L. Honrado, A. Universidad de Zaragoza (orcid)0000-0002-1905-5883 Marquina, P. Roncales, P. (orcid)0000-0003-2205-6913 Beltran, J. A. Universidad de Zaragoza (orcid)0000-0002-3764-0189 Calanche, J. Universidad de Zaragoza (orcid)0000-0001-9660-8579 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 99, 2 (2022), 286-294 Cereal chem. CEREAL CHEMISTRY 0009-0352 249086 http://zaguan.unizar.es/record/120899/files/texto_completo.pdf Versión publicada 2081401 http://zaguan.unizar.es/record/120899/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:120899 articulos driver 2024-03-18-12:46:13 ARTICLE