000162718 001__ 162718
000162718 005__ 20251017144602.0
000162718 0247_ $$2doi$$a10.1155/ijfo/8821646
000162718 0248_ $$2sideral$$a145373
000162718 037__ $$aART-2025-145373
000162718 041__ $$aeng
000162718 100__ $$0(orcid)0009-0006-4144-7150$$aArdila, Paula
000162718 245__ $$aImpact of Fish By‐Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta
000162718 260__ $$c2025
000162718 5060_ $$aAccess copy available to the general public$$fUnrestricted
000162718 5203_ $$aThis study pioneers the innovative development and comprehensive characterisation of fusilli pasta enriched with protein hydrolysates derived from underutilised fish by‐products (salmon, sea bass and tuna) materials typically discarded during seafood processing despite their significant nutritional potential. Fish hydrolysates were incorporated into durum wheat semolina at 1% and 3% concentrations to evaluate their impact on pasta quality and nutritional profile. Results demonstrated improvements in protein content and Omega‐3 fatty acid profile across all enriched formulations compared to control samples. This incorporation significantly influenced technological properties, including optimal cooking time, weight gain, hydration capacity, cooking loss and colour parameters. Molecular weight fractionation revealed bioactive peptides with potential antioxidant properties, primarily in low molecular weight fractions. The microbiological assessment confirmed the absence of enterobacteria, moulds and yeasts in the final pasta products, although high viable microbial counts were detected in the raw hydrolysates. This research demonstrates the feasibility of valorising fish processing by‐products to create innovative, nutrient‐dense functional foods that align with contemporary consumer demands for sustainable production practices and enhanced nutritional profiles. Furthermore, it establishes a promising approach to circular economy principles within the by‐product and pasta manufacturing sectors, potentially reducing waste whilst delivering products with improved health‐promoting properties.
000162718 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000162718 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000162718 700__ $$0(orcid)0000-0002-3244-4699$$aHonrado, Adrián$$uUniversidad de Zaragoza
000162718 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, Juan B.$$uUniversidad de Zaragoza
000162718 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000162718 773__ $$g(2025), [17 pp.]$$tInternational Journal of Food Science$$x2314-5765
000162718 8564_ $$s1287056$$uhttps://zaguan.unizar.es/record/162718/files/texto_completo.pdf$$yVersión publicada
000162718 8564_ $$s2498719$$uhttps://zaguan.unizar.es/record/162718/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000162718 909CO $$ooai:zaguan.unizar.es:162718$$particulos$$pdriver
000162718 951__ $$a2025-10-17-14:14:25
000162718 980__ $$aARTICLE