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http://hdl.handle.net/10362/166749| Título: | In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) |
| Autor: | Barbosa, Vera Anacleto, Patrícia Maulvault, Ana Luísa Oliveira, Helena Marmelo, Isa Ferraris, Francesca Raggi, Andrea Ventura, Marta Sobczak, Małgorzata Eljasik, Piotr Panicz, Remigiusz Tsampa, Kalliopi Karydas, Andreas G. Carvalho, Maria Luísa Martins, Marta Cubadda, Francesco Marques, António |
| Palavras-chave: | Biofortification in vitro digestion, seafood Macro and trace elements Food Science SDG 3 - Good Health and Well-being SDG 14 - Life Below Water |
| Data: | Jan-2024 |
| Resumo: | Biofortification is a promising strategy to improve the nutrient profile of farmed fish but requires consideration of the nutrient bioaccessible fraction. In this study, the in vitro bioaccessibility of macro and trace elements was investigated in biofortified and conventional farmed gilthead seabream and common carp, also taking into account the effect of cooking (by steaming). Biofortification enhanced iodine and selenium levels in seabream and carp fillets. Steaming increased iodine and selenium contents in biofortified seabream, and increased selenium and decreased copper levels in biofortified carp. Higher iodine bioaccessibilty (> 80%) was observed in biofortified seabream compared to biofortified carp (45%). In both species, selenium, iron, and zinc bioaccessibility was ≥ 70%. Upon steaming iodine and iron bioaccessibility decreased in seabream, while selenium bioaccessibility decreased in carp. The consumption of steamed biofortified seabream and carp contributes to significantly higher daily intakes of iodine (up to 12% and 10%, respectively) and selenium (up to 54% and above 100%, respectively) compared to conventional counterparts. The present study demonstrates the potential of developing innovative biofortified farmed fish using natural sustainable feed ingredients to improve the intake of important nutrients for human health. |
| Descrição: | Funding Information: The authors would like to acknowledge the excellent contribution and the aquafeeds resources provided by Jorge Dias (SPAROS, Lda.) and the seabream specimens provided by Achilleas Chatzopoulos (SKALOMA, S.A.) for the experimental trials. The authors also thank to i) the strategic project UIDB/04292/2020 granted to MARE (Marine and Environmental Sciences Centre) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET (MARE) which is financed by national funds from FCT MCTES ( UIDB/04292/2020 ); ii) the project CALIBRA/EYIE (MIS 5002799), which is implemented under the Action “Reinforcement of the Research and Innovation Infrastructures,” funded by the Operational Programme “Competitiveness, Entrepreneurship and Innovation” (NSRF 2014–2020) and co-financed by Greece and the European Union ( European Regional Development Fund ), iii) the analytical support of INSA Department of Food and Nutrition – Reference Unit of Chemistry Laboratory. Funding Information: This work was supported by the European Union's Horizon 2020 research and innovation programme under Grant Agreement no. 773400 (SEAFOODTOMORROW). This output reflects the views only of the author(s) and the European Union cannot be held responsible for any use which may be made of the information contained therein.The authors would like to acknowledge the excellent contribution and the aquafeeds resources provided by Jorge Dias (SPAROS, Lda.) and the seabream specimens provided by Achilleas Chatzopoulos (SKALOMA, S.A.) for the experimental trials. The authors also thank to i) the strategic project UIDB/04292/2020 granted to MARE (Marine and Environmental Sciences Centre) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET (MARE) which is financed by national funds from FCT MCTES (UIDB/04292/2020); ii) the project CALIBRA/EYIE (MIS 5002799), which is implemented under the Action “Reinforcement of the Research and Innovation Infrastructures,” funded by the Operational Programme “Competitiveness, Entrepreneurship and Innovation” (NSRF 2014–2020) and co-financed by Greece and the European Union (European Regional Development Fund), iii) the analytical support of INSA Department of Food and Nutrition – Reference Unit of Chemistry Laboratory. Funding Information: This work was supported by the European Union’s Horizon 2020 research and innovation programme under Grant Agreement no. 773400 (SEAFOODTOMORROW). This output reflects the views only of the author(s) and the European Union cannot be held responsible for any use which may be made of the information contained therein. Publisher Copyright: © 2023 The Authors |
| Peer review: | yes |
| URI: | http://hdl.handle.net/10362/166749 |
| DOI: | https://doi.org/10.1016/j.jfca.2023.105760 |
| ISSN: | 0889-1575 |
| Aparece nas colecções: | Home collection (FCT) |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| In_vitro_bioaccessibility_of_macro_and_trace_elements.pdf | 2,57 MB | Adobe PDF | Ver/Abrir |
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