September 10, 2025International Journal of Food ScienceOpen Access

Impact of Fish By‐Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta

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Authors

PAPaula ArdilaCentro de Investigación y Tecnología Agroalimentaria de Aragón AHAdrián HonradoCentro de Investigación y Tecnología Agroalimentaria de Aragón JCJuan CalancheInstituto de Investigación Sanitaria Aragón

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Implication

This study demonstrates improved nutritional profile and technological properties in fusilli pasta, indicating fish by-products can enhance food production sustainability.

Key Points

Incorporating fish by-products improved protein content and omega-3 fatty acid levels in fusilli pasta.
Pasta enriched with hydrolysates exhibited enhanced technological properties, such as optimal cooking times and hydration capacity.
Bioactive peptides with antioxidant potential were identified, particularly in low molecular weight fractions of fish hydrolysates.
Microbiological assessment showed no harmful microbes in the final products, ensuring safety for consumption.

Cite This Study

Ardila et al. (2025) studied this question.

synapsesocial.com/papers/68c2409bb210217d6479bd58 https://doi.org/10.1155/ijfo/8821646

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Implication

This study demonstrates improved nutritional profile and technological properties in fusilli pasta, indicating fish by-products can enhance food production sustainability.

Impact of Fish By‐Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta

Discussion

Member takes

Implication

Key Points

Cite This Study

Impact of Fish By‐Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta

Discussion

Member takes

Implication

Key Points

Cite This Study

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Also Consider