Artículo de publicación ISIThe addition of natural compounds as additives in fish products is increasingly important to prevent or delay their deterioration. Nowadays, most of the additives used on seafood are synthetic, and their safety is being increasingly questioned. The aim of this research was to compare the effects of the addition of different seaweeds extracts on lipid and sensory quality parameters of canned Atlantic salmon (Salmo salar) muscle. For this purpose, four different seaweeds extracts were tested: cochayuyo, sea lettuce, ulte, and red luche as covering liquids against a standard, without seaweed extract. For each sampling day, three cans from each treatment were analyzed periodically, up to reach 140 days of storage at 40°C. The parameters that were measured are: fatty acids content (saturated, monounsaturated, and polyunsaturated), polyene index (PI), peroxide value (PV), p‐anisidine value (pAV), astaxanthin content (AX), total tocopherols content, total volatile basic nitrogen (TVB‐N), and sensory indicators of “characteristic flavor” and “rancid odor.” All chemical parameters measured (fatty acids, PI, PV, pAV, AX, total tocopherols, and TVB‐N) showed significant differences between all treatments and throughout storage time. Sensory parameters were not significantly different between canned salmons packed with different covering liquids, and they were always within acceptable limits. Practical applications: The results obtained in this research show the possibility of the use of seaweeds as an alternative source of natural antioxidants in fatty fish canning. Next studies on the use of seaweeds to help in fish and seafood preservation should be focused on the use of mixtures of seaweeds as protective extracts. The results indicate that it is possible to obtain advantages in the preservation of canned salmon, base

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The addition of antioxidants to the diets for salmonids is crucial to prevent or delay deterioration of fish muscle. Most of the antioxidants used in these diets are synthetic, and their safety is more and more being questioned. The aim of this research was to compare the effects of substituting synthetic antioxidants with natural ones on selected biochemical freshness indicators of frozen coho salmon Oncorhynchus kisutch muscle. Three different feeds were tested: a conventional diet with the synthetic antioxidants butylated hydroxytoluene and ethoxyquin (diet 1) was supplied to farmed coho salmon in parallel with two different diets that included natural antioxidants (a tocopherol isomer‐rich mixture [diet 2] and a tocopherol isomer–rosemary extract mixture [diet 3]). Five individuals of each group were analyzed every 3 months during frozen storage. The biochemical indicators measured were total volatile basic nitrogen (TVB‐N), dimethylamine content, formaldehyde content, and tissue pH. Levels of TVB‐N were significantly different between the three diets; TVB‐N content was the lower for salmon fed diet 3 than for those fed diet 1, a result that was attributed to the antimicrobial action of the rosemary extracts. Formaldehyde content was similar among the salmon fed diets with different antioxidants, and pH values were always lowered to maximum limits allowed by international legislation. These results support the use of natural antioxidants in the diet of Chilean coho salmon for export.

This work studied the effect of drum-rotation frequency, drum temperature, and water-to-pulp ratio in a double-drum drier on the content of sulforaphane, glucoraphanin, total phenolic compounds, ascorbic acid, and antioxidant activity of broccoli pulp through a multilevel factorial design with one replicate. Drum-drying conditions did not significantly affect sulforaphane content, unlike glucoraphanin, however the poor adherence of broccoli pulp resulted in a final product with undefined shape and heterogeneous color. On the other hand, antioxidant activity was unevenly affected by drying conditions; however, drum-rotation frequency affected it in the same way that phenolic compounds and ascorbic acid, showing a concordant behavior. The ascorbic acid content decreased significantly after drying, and it was highly dependent on the experimental factors, resulting in a regression model that explained 90% of its variability. Drum-rotation frequency of 5 Hz, drum temperature of 125 °C, and water-to-pulp ratio of 0.25 resulted in an apparent increase of sulforaphane and phenolic compounds content of 13.7% and 47.6%, respectively. Drum drying has great potential to fabricate dehydrated broccoli-based foods with functional properties. Besides, since drum drying has low investment and operation costs, it represents a very attractive option for the industrialization of broccoli derivatives.

Cereal β-glucans are beneficial health ingredients that reduce cholesterolemia and postprandial glycaemia. However, their impact on digestive hormones and gut microbiota is not yet fully established. Two randomized, double-blind, controlled studies were conducted. In the first study, 14 subjects ingested a breakfast with or without β-glucan from oats (5.2 g). Compared to the control, β-glucan increased orocecal transit time (p = 0.028) and decreased mean appetite score (p = 0.014) and postprandial plasma ghrelin (p = 0.030), C-peptide (p = 0.001), insulin (p = 0.06), and glucose (p = 0.0006). β-glucan increased plasma GIP (p = 0.035) and PP (p = 0.018) without affecting leptin, GLP-1, PYY, glucagon, amylin, or 7α-hydroxy-4-cholesten-3-one, a biomarker of bile acid synthesis. In the second study, 32 subjects were distributed into 2 groups to ingest daily foods with (3 g/day) or without β-glucan for 3 weeks; stools were collected before/after treatment. No changes in fecal microbiota composition/diversity (deep sequencing) were detected with β-glucans. These results indicate that acute intake of 5 g β-glucan slows transit time and decreases hunger sensation and postprandial glycaemia without affecting bile-acid synthesis, these changes being associated with decreased plasma insulin, C-peptide, and ghrelin, and increased plasma GIP and PP. However, regular daily intake of 3 g β-glucan is not sufficient to have an effect on fecal microbiota composition.