Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta
This 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...
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| Format: | Article |
| Language: | English |
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Wiley
2025-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/ijfo/8821646 |
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| author | Paula Ardila Adrián Honrado Juan B. Calanche |
| author_facet | Paula Ardila Adrián Honrado Juan B. Calanche |
| author_sort | Paula Ardila |
| collection | DOAJ |
| description | This 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. |
| format | Article |
| id | doaj-art-2ee7214a00a54c8c8969e123b0845dbd |
| institution | DOAJ |
| issn | 2314-5765 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-2ee7214a00a54c8c8969e123b0845dbd2025-08-20T03:15:47ZengWileyInternational Journal of Food Science2314-57652025-01-01202510.1155/ijfo/8821646Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli PastaPaula Ardila0Adrián Honrado1Juan B. Calanche2Instituto Agroalimentario de Aragon-IA2-(Universidad de Zaragoza-CITA)Instituto Agroalimentario de Aragon-IA2-(Universidad de Zaragoza-CITA)Instituto Agroalimentario de Aragon-IA2-(Universidad de Zaragoza-CITA)This 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.http://dx.doi.org/10.1155/ijfo/8821646 |
| spellingShingle | Paula Ardila Adrián Honrado Juan B. Calanche Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta International Journal of Food Science |
| title | Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta |
| title_full | Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta |
| title_fullStr | Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta |
| title_full_unstemmed | Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta |
| title_short | Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta |
| title_sort | impact of fish by product hydrolysates a novel food on the nutritional and technological properties of fusilli pasta |
| url | http://dx.doi.org/10.1155/ijfo/8821646 |
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