| Title: |
Agri-food by-products to fortify a fish-based food: a new approach to balance pro and cons of recycling |
| Authors: |
Di Corcia M. L.; Le Rose A.; Russo C.; Caro D.; Del Nobile M. A.; Conte A. |
| Contributors: |
Di Corcia, M. L.; Le Rose, A.; Russo, C.; Caro, D.; Del Nobile, M. A.; Conte, A. |
| Publication Year: |
2026 |
| Collection: |
Università degli Studi di Siena: USiena air |
| Subject Terms: |
by-product; patéfood fortification; recycling; sustainability |
| Description: |
Cod-based pâtés were developed using extra-virgin olive oil and by-products from broccoli, carrots, tomatoes (TPS), and cime di rapa (CdR), following dehydration and grinding treatments. The by-products were added up to the maximum level to maintain the pâté full sensory acceptance (score>5 on a 9-point scale). Control and fortified formulations were assessed for antioxidant activity, total dietary fibre content, and the energy consumption associated with by-product processing. A life cycle assessment (LCA) was conducted to quantify the carbon footprint of each pâté. The optimal formulation required markedly different incorporation levels of by-products: TPS produced the least sensory impact (mass fraction 0.293), whereas CdR showed the most pronounced effect (mass fraction 0.129). The LCA consistently demonstrated a net reduction in terms of global warming potential, ranged from 1.13 to 0.12 kgCO2eq, primarily driven by the displacement of high-impact ingredient (cod and extra virgin olive oil). The global quality index, utilized to balance antioxidant activity, fibre content, environmental impact, and sensory quality, identified TPS as the optimal by-product to be recycled. |
| Document Type: |
article in journal/newspaper |
| File Description: |
ELETTRONICO |
| Language: |
English |
| Relation: |
info:eu-repo/semantics/altIdentifier/wos/WOS:001660004300001; volume:61; issue:1; journal:INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY; https://hdl.handle.net/11365/1308714 |
| DOI: |
10.1093/ijfood/vvaf279 |
| Availability: |
https://hdl.handle.net/11365/1308714; https://doi.org/10.1093/ijfood/vvaf279 |
| Rights: |
info:eu-repo/semantics/openAccess ; license:Creative commons ; license uri:http://creativecommons.org/licenses/by/4.0/ |
| Accession Number: |
edsbas.CE014885 |
| Database: |
BASE |