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Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product
Author(s) -
Ainsa Andrea,
Iranzo Lorena,
Honrado Adrián,
Marquina Pedro,
Roncalés Pedro,
Beltrán José. A.,
Calanche Juan
Publication year - 2022
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10481
Subject(s) - food science , chemistry , polyunsaturated fatty acid , sea bass , antioxidant , fish <actinopterygii> , dicentrarchus , fatty acid , biochemistry , biology , fishery
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 Ω‐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 (Ω‐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.