Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/81711
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Campo DC | Valor | Idioma |
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dc.contributor.author | Filipe, Diogo | por |
dc.contributor.author | Gonçalves, A. | por |
dc.contributor.author | Fernandes, Helena | por |
dc.contributor.author | Oliva-Teles, Aires | por |
dc.contributor.author | Peres, Helena | por |
dc.contributor.author | Belo, Isabel | por |
dc.contributor.author | Salgado, José Manuel | por |
dc.date.accessioned | 2023-01-11T10:31:49Z | - |
dc.date.available | 2023-01-11T10:31:49Z | - |
dc.date.issued | 2023-01-09 | - |
dc.identifier.citation | Filipe, D.; Gonçalves, M.; Fernandes, H.; Oliva-Teles, A.; Peres, H.; Belo, I.; Salgado, J.M. Shelf-Life Performance of Fish Feed Supplemented with Bioactive Extracts from Fermented Olive Mill and Winery By-Products. Foods 2023, 12, 305. https://doi.org/10.3390/foods12020305 | por |
dc.identifier.uri | https://hdl.handle.net/1822/81711 | - |
dc.description.abstract | Fortifying fish feeds with bioactive compounds, such as enzymes and antioxidants, has been an adopted strategy to improve feed nutritional quality and sustainability. However, feed additives can lose activity/effectiveness during pelleting and storage processes. This work aimed to monitor functional activity stability in feeds supplemented with a bioactive extract, including cellulases, xylanases, and antioxidants. This bioactive extract (FBE) was produced by Aspergillus ibericus under solid-state fermentation of olive mill and winery by-products. Two isoproteic and isolipidic diets were formulated and unsupplemented or supplemented with lyophilized FBE (0.26% w/w). Both diets were stored at room temperature (RT) or 4 °C for 4 months. Results showed that feed storage at 4 °C enhanced the stability of the enzymes and cellulase was more stable than xylanase. Compared to RT, storage at 4 °C increased cellulase and xylanase half-life by circa 60 and 14%. Dietary FBE supplementation increased antioxidant activity and storage at 4 °C reduced antioxidant activity loss, while in the unsupplemented diet, antioxidant activity decreased to the same level in both storage temperatures. Dietary supplementation with FBE reduced lipid peroxidation by 17 and 19.5% when stored at 4 °C or RT, respectively. The present study is a step toward improving the storage conditions of diets formulated with bioactive compounds. | por |
dc.description.sponsorship | This work was supported by the IJUP2021-SOJA DE PORTUGAL-15 project, BioWO: Improving fish stress resilience with natural BIOactives from fermented Wine and Olive oil wastes. Diogo Filipe was supported by a grant reference 2020.05525.BD from FCT. | por |
dc.language.iso | eng | por |
dc.publisher | MDPI | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | por |
dc.subject | antioxidants | por |
dc.subject | enzymes | por |
dc.subject | functional aquafeeds | por |
dc.subject | shelf-life | por |
dc.subject | solid-state fermentation | por |
dc.title | Shelf-life performance of fish feed supplemented with bioactive extracts from fermented olive mill and winery by-products | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.mdpi.com/2304-8158/12/2/305 | por |
dc.comments | CEB56016 | por |
oaire.citationStartPage | 305 | por |
oaire.citationIssue | 2 | por |
oaire.citationConferencePlace | Basel, Switzerland | - |
oaire.citationVolume | 12 | por |
dc.date.updated | 2023-01-10T00:17:20Z | - |
dc.identifier.eissn | 2304-8158 | por |
dc.identifier.doi | 10.3390/foods12020305 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Foods | por |
oaire.version | VoR | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_56016_1.pdf | 2,04 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons