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Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage

2022-12-15Journal article Restricted access
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dc.contributor.authorBarbosa, Vera
dc.contributor.authorCamacho, Carolina
dc.contributor.authorOliveira, Helena
dc.contributor.authorAnacleto, Patrícia
dc.contributor.authorMaulvault, Ana Luisa
dc.contributor.authorDelgado, Inês
dc.contributor.authorVentura, Marta
dc.contributor.authorDias, Jorge
dc.contributor.authorRibeiro, Laura
dc.contributor.authorPousão-Ferreira, Pedro
dc.contributor.authorEljasik, Piotr
dc.contributor.authorPanicz, Remigiusz
dc.contributor.authorSobczak, Małgorzata
dc.contributor.authorTsampa, Kalliopi
dc.contributor.authorKarydas, Andreas
dc.contributor.authorNunes, Maria Leonor
dc.contributor.authorCarvalho, Maria Luísa
dc.contributor.authorMartins, Marta
dc.contributor.authorMarques, António
dc.date.accessioned2023-03-16T14:53:34Z
dc.date.available2023-03-16T14:53:34Z
dc.date.issued2022-12-15
dc.description.abstractFish biofortification with natural ingredients like iodine-rich macroalgae and selenized-yeast is an excellent strategy to enhance the nutritional quality of farmed fish. This study aimed to assess the effect of frozen storage during 12-months on physicochemical quality of biofortified seabream (Sparus aurata) and carp (Cyprinus carpio). Frozen storage reduced iodine content in biofortified seabream fillets (17%), as well as selenium content in biofortified carp fillets (24%). Yet, biofortified fillets still presented enhanced iodine and selenium contents at the end of the storage period. Increased lipid oxidation (3.45 mg MDA kg-1 for seabream and 2.41 mg MDA kg-1 for carp) and decreased water holding capacity (23-29% for seabream and 14-23% for carp) was observed during storage, whereas major changes in colour and texture occurred after 45 days (seabream) and 225 days (carp) of storage. In general, biofortified fish fillets maintained their nutritional value and quality after 360 days of frozen storage.pt_PT
dc.description.abstractHighlights: In general, the quality parameters of fish fillets during frozen storage were not relevantly affected by the biofortification strategies; Frozen storage led to increased lipid oxidation of gilthead seabream and common carp fish fillets; Decreased I and Br contents were observed in biofortified seabream fillets during frozen storage; Decreased Se and As contents were observed in biofortified carp fillets during frozen storage; Overall, biofortified fillets maintained acceptable conditions for consumption after 360 days of frozen storage.pt_PT
dc.description.sponsorshipThe research leading to these results has received funding from the European Union’s Horizon 2020 research and innovation programme under Grant Agreement No 773400 (SEAFOODTOMORROW). This output reflects the views only of the author(s) and the European Union cannot be held responsible for any use which may be made of the in- formation contained therein. The authors also thank to i) Gelpeixe, S.A. for providing the installations and resources, allowing the study devel- opment; ii) the Portuguese Foundation for Science and Technology (FCT) supported the contract of PA in the framework of CEECIND/ 01739/2017; iii) the Marine and Environmental Sciences Centre (MARE) through the strategic project UIDB/04292/2020 granted to MARE and under the project LA/P/0069/2020 granted to the Associate Laboratory ARNET; iv) the Portuguese national funds (DIVERSIAQUA MAR 2020 – 16-02-01-FEAM-66; DIVERSIAQUA II MAR 2020 - 02.01.01-FEAMP-0175); v) the project CALIBRA/EYIE (MIS 5002799), which is implemented under the Action “Reinforcement of the Research and Innovation Infrastructures,” funded by the Operational Programme “Competitiveness, Entrepreneurship and Innovation” (NSRF 2014–2020) and co-financed by Greece and the European Union (Eu- ropean Regional Development Fund), and vi) the technical support of the master student Analdeth Marvão.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Chem. 2022 Dec 15;397:133780. doi: 10.1016/j.foodchem.2022.133780. Epub 2022 Jul 26.pt_PT
dc.identifier.doi10.1016/j.foodchem.2022.133780pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.18/8552
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationNutritious, safe and sustainable seafood for consumers of tomorrow
dc.relationNot Available
dc.relationMarine and Environmental Sciences Centre
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0308814622017423?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectCarppt_PT
dc.subjectFrozen Storagept_PT
dc.subjectIodine and Selenium Biofortificationpt_PT
dc.subjectMacropt_PT
dc.subjectQuality Changespt_PT
dc.subjectSeabreampt_PT
dc.subjectTrace and Toxic Elementspt_PT
dc.subjectIodinept_PT
dc.subjectSeleniumpt_PT
dc.subjectNutrição Aplicadapt_PT
dc.titlePhysicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleNutritious, safe and sustainable seafood for consumers of tomorrow
oaire.awardTitleNot Available
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/773400/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F01739%2F2017%2FCP1387%2FCT0041/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.citation.startPage133780pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume397pt_PT
oaire.fundingStreamH2020
oaire.fundingStreamCEEC IND 2017
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication90d73ef2-03c2-4403-bfb6-44e883b3f99c
relation.isProjectOfPublicationc86b21c1-b19e-4977-950e-a2d8c40b51cf
relation.isProjectOfPublication3979c1a0-935c-40df-b4b6-26553879f15f
relation.isProjectOfPublication.latestForDiscovery90d73ef2-03c2-4403-bfb6-44e883b3f99c

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