TY - JOUR
T1 - Effects of steaming on health-valuable nutrients from fortified farmed fish
T2 - Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies
AU - Barbosa, Vera
AU - Maulvault, Ana Luísa
AU - Anacleto, Patrícia
AU - Santos, Marta Tiago
AU - Mai, Mónica Giacometti
AU - Oliveira, Helena
AU - Delgado, Inês
AU - Coelho, Inês Ribeiro
AU - Barata, Marisa
AU - Araújo‐Luna, Ravi
AU - Ribeiro, Laura
AU - Eljasik, Piotr
AU - Sobczak, Małgorzata
AU - Sadowski, Jacek
AU - Tórz, Agnieszka
AU - Panicz, Remigiusz
AU - Dias, Jorge
AU - Pousão-Ferreira, Pedro Marques
AU - Carvalho, Maria Luísa
AU - Martins, Marta
AU - Marques, António
N1 - Funding Information:
info:eu-repo/grantAgreement/EC/H2020/773400/EU#
info:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F01739%2F2017%2FCP1387%2FCT0041/PT#
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT#
Portuguese national funds ( DIVERSIAQUA MAR 2020–16-02-01-FEAM-66 ).
Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/6
Y1 - 2021/6
N2 - Fish fortification with iodine-rich macroalgae (Laminaria digitata) and Selenium-rich yeast is expected to promote nutritional added value of this crucial food item, contributing to a healthy and balanced diet for consumers. However, it is not known if steaming can affect these nutrient levels in fortified fish. The present study evaluates the effect of steaming on nutrients contents in fortified farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio). Fortified seabream presented enhanced I, Se and Fe contents, whereas fortified carp presented enhanced I, Se and Zn contents. Steaming resulted in increased I and Se contents in fortified seabream, and increased Fe and Zn levels in fortified carp, with higher elements true retention values (TRVs >90%). The consumption of 150 g of steamed fortified seabream contributes to a significant daily intake (DI) of I (up to 12%) and Se (up to >100%). On the other hand, steamed fortified carp contributes to 19–23% of I DI and 30%–71% of Se DI. These results demonstrate that steaming is a healthy cooking method, maintaining the enhanced nutritional quality of fortified fish. Moreover, the present fortification strategy is a promising solution to develop high-quality farmed fish products to overcome nutritional deficiencies.
AB - Fish fortification with iodine-rich macroalgae (Laminaria digitata) and Selenium-rich yeast is expected to promote nutritional added value of this crucial food item, contributing to a healthy and balanced diet for consumers. However, it is not known if steaming can affect these nutrient levels in fortified fish. The present study evaluates the effect of steaming on nutrients contents in fortified farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio). Fortified seabream presented enhanced I, Se and Fe contents, whereas fortified carp presented enhanced I, Se and Zn contents. Steaming resulted in increased I and Se contents in fortified seabream, and increased Fe and Zn levels in fortified carp, with higher elements true retention values (TRVs >90%). The consumption of 150 g of steamed fortified seabream contributes to a significant daily intake (DI) of I (up to 12%) and Se (up to >100%). On the other hand, steamed fortified carp contributes to 19–23% of I DI and 30%–71% of Se DI. These results demonstrate that steaming is a healthy cooking method, maintaining the enhanced nutritional quality of fortified fish. Moreover, the present fortification strategy is a promising solution to develop high-quality farmed fish products to overcome nutritional deficiencies.
KW - Carp
KW - Fortification
KW - Iodine
KW - Seabream
KW - Selenium
KW - Steaming
UR - http://www.scopus.com/inward/record.url?scp=85104675041&partnerID=8YFLogxK
U2 - 10.1016/j.fct.2021.112218
DO - 10.1016/j.fct.2021.112218
M3 - Article
C2 - 33882300
AN - SCOPUS:85104675041
SN - 0278-6915
VL - 152
JO - Food and Chemical Toxicology
JF - Food and Chemical Toxicology
M1 - 112218
ER -