Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by-product

Ainsa, A. ; Iranzo, L. ; Honrado, A. (Universidad de Zaragoza) ; Marquina, P. ; Roncales, P. ; Beltran, J. A. (Universidad de Zaragoza) ; Calanche, J. (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.1002/cche.10481

Año: 2022

Publicado en: CEREAL CHEMISTRY 99, 2 (2022), 286-294
ISSN: 0009-0352

Factor impacto JCR: 2.4 (2022)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 94 / 142 = 0.662 (2022) - Q3 - T3
Categ. JCR: CHEMISTRY, APPLIED rank: 37 / 72 = 0.514 (2022) - Q3 - T2

Factor impacto CITESCORE: 4.5 - Chemistry (Q2) - Agricultural and Biological Sciences (Q1)

Factor impacto SCIMAGO: 0.508 - Organic Chemistry (Q2) - Food Science (Q2)

Tipo y forma: Article (Published version)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)