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Seaweed Pelvetia canaliculata as a Source of Bioactive Compounds for Application in Fried Pre-Coated Mackerel (Scomber scombrus) Fillets: A Functional Food Approach

2025-07-07Journal article Open access
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datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg13:Ação Climática
datacite.subject.sdg14:Proteger a Vida Marinha
dc.contributor.authorFreire, Catarina D.
dc.contributor.authorAntunes, Madalena
dc.contributor.authorSilva, Susana F. J.
dc.contributor.authorNeves, Marta
dc.contributor.authorTecelão, Carla
dc.date.accessioned2025-07-10T15:23:33Z
dc.date.available2025-07-10T15:23:33Z
dc.date.issued2025-07-07
dc.description.abstractFatty fish, such as mackerel (Scomber scombrus), are recommended as part of a healthy diet, providing essential fatty acids (FA). Fried fish is appreciated for its attributes, including a crispy texture, golden crust, and pleasant taste. However, frying increases the fat content and the caloric value of food. This study evaluated the use of pre-frying edible coatings on mackerel fillets aiming to: (i) reduce oil absorption, (ii) minimize water loss, preserving fish succulence, and (iii) prevent fat oxidation. For this purpose, alginate- and carrageenan-based coatings were supplemented with extracts of Pelvetia canaliculata (Pc), a seaweed with high potential as a source of bioactive compounds. The fried fillets were analysed for colour, texture, moisture, ash, lipid content, and FA profile. No significant differences were observed for colour and textural parameters. Fillets coated with Pc-supplemented carrageenan showed the highest moisture (an increase of 3%) and the lowest fat content (a decrease of 7,5%) compared to the control (fried uncoated fillets). Coated fillets also exhibited reduced saturated FA and increased monounsaturated FA. In general, linoleic acid (C18:2) decreased markedly, while the values for docosahexaenoic acid (C22:6, n-3) remained stable (11–12% of total FA). Moreover, the n3/n6 ratio and atherogenic indices (AI) were improved in the coated fillets.eng
dc.description.sponsorshipThis study was funded by the Research Project Ocean2 Oils “Integrated approach for seaweeds application as sustainable source of functional compounds for edible oils stabilization and food processing” (FA_05_2017_013), co-funded by Fundo Azul program through the DireçãoGeral de Política do Mar, Portugal. This study had the support of FCT through the strategic project UIDB/04292/2020 granted to MARE—Marine and Environmental Sciences Centre, and through project LA/P/0069/2020 granted to the Associate Laboratory ARNET.
dc.identifier.citationFreire, C.D.; Antunes, M.; Silva, S.F.J.; Neves, M.; Tecelão, C. Seaweed Pelvetia canaliculata as a Source of Bioactive Compounds for Application in Fried Pre-Coated Mackerel (Scomber scombrus) Fillets: A Functional Food Approach. Appl. Sci. 2025, 15, 7623. https://doi.org/ 10.3390/app15137623
dc.identifier.doi10.3390/app15137623
dc.identifier.issn2076-3417
dc.identifier.urihttp://hdl.handle.net/10400.8/13602
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI AG
dc.relationMarine and Environmental Sciences Centre
dc.relationAquatic Research Infrastructure Network
dc.relation.hasversionhttps://www.mdpi.com/2076-3417/15/13/7623
dc.relation.ispartofApplied Sciences
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAlginate
dc.subjectCarrageenan
dc.subjectEdible coatings
dc.subjectFrying
dc.subjectMackerel (Scomber scombrus)
dc.subjectPelvetia canaliculata
dc.titleSeaweed Pelvetia canaliculata as a Source of Bioactive Compounds for Application in Fried Pre-Coated Mackerel (Scomber scombrus) Fillets: A Functional Food Approacheng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardTitleAquatic Research Infrastructure Network
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0069%2F2020/PT
oaire.citation.endPage18
oaire.citation.issue13
oaire.citation.startPage1
oaire.citation.titleApplied Sciences
oaire.citation.volume15
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_e19f295774971610
person.familyNameAntunes
person.familyNamede Melo Lopes Neves
person.familyNameTecelão
person.givenNameMadalena
person.givenNameMarta Maria
person.givenNameCarla
person.identifier1685584
person.identifier.ciencia-idAB15-9BB4-375F
person.identifier.ciencia-idEF15-1119-B28F
person.identifier.ciencia-id9B1D-4AC0-1B03
person.identifier.orcid0000-0003-2451-1406
person.identifier.orcid0000-0003-1553-4745
person.identifier.orcid0000-0003-2423-0495
person.identifier.scopus-author-id7801371939
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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relation.isAuthorOfPublication.latestForDiscovery42623e56-edc1-4682-b35d-72af9f35e2d8
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