In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio)

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.Highlights: - Iodine bioaccessibility is 80% in seabream and lower than 50% in carp. - Selenium, iron and zinc bioaccessibility were always above 70%. - Overall, bioaccessibility decreased after steaming (e.g., K: lower than 50%). - The availability of I and Se for absorption following the digestive process was higher in biofortified fillets.This work was supported by the European Union’s Horizon 2020 research and innovation programme under Grant Agreement no. 773400 (SEAFOODTOMORROW).info:eu-repo/semantics/publishedVersio

Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage

Fish biofortification with natural ingredients like iodine-rich macroalgae and selenized-yeast is an excellent strategy to enhance the nutritional quality of farmed fish. This study aimed to assess the effect of frozen storage during 12-months on physicochemical quality of biofortified seabream (Sparus aurata) and carp (Cyprinus carpio). Frozen storage reduced iodine content in biofortified seabream fillets (17%), as well as selenium content in biofortified carp fillets (24%). Yet, biofortified fillets still presented enhanced iodine and selenium contents at the end of the storage period. Increased lipid oxidation (3.45 mg MDA kg-1 for seabream and 2.41 mg MDA kg-1 for carp) and decreased water holding capacity (23-29% for seabream and 14-23% for carp) was observed during storage, whereas major changes in colour and texture occurred after 45 days (seabream) and 225 days (carp) of storage. In general, biofortified fish fillets maintained their nutritional value and quality after 360 days of frozen storage.Highlights: In general, the quality parameters of fish fillets during frozen storage were not relevantly affected by the biofortification strategies; Frozen storage led to increased lipid oxidation of gilthead seabream and common carp fish fillets; Decreased I and Br contents were observed in biofortified seabream fillets during frozen storage; Decreased Se and As contents were observed in biofortified carp fillets during frozen storage; Overall, biofortified fillets maintained acceptable conditions for consumption after 360 days of frozen storage.The research leading to these results has received funding from 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 in- formation contained therein. The authors also thank to i) Gelpeixe, S.A. for providing the installations and resources, allowing the study devel- opment; ii) the Portuguese Foundation for Science and Technology (FCT) supported the contract of PA in the framework of CEECIND/ 01739/2017; iii) the Marine and Environmental Sciences Centre (MARE) through the strategic project UIDB/04292/2020 granted to MARE and under the project LA/P/0069/2020 granted to the Associate Laboratory ARNET; iv) the Portuguese national funds (DIVERSIAQUA MAR 2020 – 16-02-01-FEAM-66; DIVERSIAQUA II MAR 2020 - 02.01.01-FEAMP-0175); v) 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 (Eu- ropean Regional Development Fund), and vi) the technical support of the master student Analdeth Marvão.info:eu-repo/semantics/publishedVersio