ArticleFoods (Basel, Switzerland)2026
Biofortification of Sea Bream Fillets with Artichoke Polyphenols: Effects on Antioxidant Capacity, Shelf Life, and Sensory Quality.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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 identified caffeoylquinic acids as the dominant compounds in both artichoke extracts and fortified fillets (range 0.5-304.5 mg·100 g
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