Biofortification of Sea Bream Fillets with Artichoke Polyphenols: Effects on Antioxidant Capacity, Shelf Life, and Sensory Quality.

ABSTRACT: A functional seafood product was obtained by biofortifying fish fillets with polyphenols extracted from artichoke by-products. Two fortification techniques-vacuum immersion (VI) and spray coating followed by electroporation (SCE)-were applied and compared with untreated control (CTR) samples. The treated by vacuum immersion (TRT-VI) group showed the highest antioxidant power (DPPH scavenging: 42.5 ± 3.2% vs. 19.6 ± 1.5% in CTR. Colorimetry revealed significant shifts in lightness (L*), red-green component (a*), and yellow-green component (b*) values in raw and cooked fillets. In the TRT-VI group the microbiological shelf life was extended by approximately 4-5 days. Sensory analysis revealed that, despite of bitterness and astringency, key attributes were maintained. Phenolic profiling iden

SUBMITTER: Vadala R 

PROVIDER: S-EPMC12785955 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature