{"id":5987,"date":"2025-09-09T09:15:02","date_gmt":"2025-09-09T09:15:02","guid":{"rendered":"https:\/\/www.ptfos.unios.hr\/novicjfst\/?p=5987"},"modified":"2025-10-28T09:27:06","modified_gmt":"2025-10-28T09:27:06","slug":"cjfst-2025-17-2-02","status":"publish","type":"post","link":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2025\/09\/09\/cjfst-2025-17-2-02\/","title":{"rendered":"CJFST.2025.17.2.02"},"content":{"rendered":"

\"\"<\/a><\/em><\/p>\n

Evaluation of the effects of vacuum packaging on the shelf life of ready-to-cook (RTC) marine fish sausages at frozen storage conditions<\/strong><\/h1>\n

\"https:\/\/orcid.org\/0000-0003-2654-130X\"Abdelghani Aboukhalaf1, 2*<\/sup>, \"https:\/\/orcid.org\/0000-0001-8518-1792\"Youssef Lahlou2<\/sup>,\u00a0 \"https:\/\/orcid.org\/0000-0002-2790-6908\"Adil Kalili2<\/sup>, Jo\u00e3o Miguel Rocha3<\/sup>, \"https:\/\/orcid.org\/0000-0002-5641-5809\"Rekia Belahsen2<\/sup><\/strong><\/p>\n

1<\/sup><\/em>Ibn Tofail University, Faculty of Sciences, Department of Biology, Laboratory of Natural Resources and Sustainable Development, 14000 Kenitra, Morocco
\n<\/em>2<\/sup><\/em>Chouaib Doukkali University, Faculty of Sciences, Department of Biology, Laboratory of Anthropogenetic, Biotechnologies and Health, Training and Research Unit on Nutrition & Food Sciences, 24000 El Jadida, Morocco
\n<\/em>3<\/sup><\/em>Portuguese Catholic University, CBQF – Center for Biotechnology and Fine Chemistry – Associated Laboratory, School of Biotechnology, 4169-005 Porto, Portugal<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
TYPE: <\/strong>Original scientific paper<\/em>
\nhttps:\/\/doi.org\/10.17508\/CJFST.2025.17.2.02<\/a>
\nPDF<\/strong><\/a><\/td>\n		As a widely consumed staple, bread serves as an excellent vehicle for incorporating plant-based ingredients with demonstrated health-promoting properties. This study evaluated the total phenolic content, antioxidant activity, mineral composition, sensory properties, and nutrient contribution of wheat bread enriched with 0%, 5%, 10%, and 15% purslane powder. Mineral content was determined using ICP-AES, phenolic compounds using the Folin-Ciocalteu method, and antioxidant activity through the DPPH assay. Sensory evaluation was conducted using a five-point hedonic scale. Results showed that PO-enriched breads had significantly higher levels of phenolic compounds, antioxidant activity, and mineral content compared to the control (p < 0.05), with the 15% PO formulation exhibiting the highest values. Fortification enhanced the daily intake of key minerals such as iron, magnesium, manganese, and copper. Sensory analysis revealed significant differences in consumer acceptance breads with 10% and 15% PO received lower scores than the control and 5% PO, although all samples remained acceptable (overall liking score >3). Correlation and principal component analysis (PCA) demonstrated strong associations between polyphenol content, antioxidant activity, and mineral levels. The 5% PO formulation emerged as the most balanced option, offering improved nutritional value while maintaining acceptable sensory qualities. This study highlights the potential of PO as a functional ingredient to enhance the nutritional and antioxidant properties of bread, with 5% enrichment offering the best compromise between health benefits and consumer preference.<\/td>\n<\/tr>\n
*<\/strong>CORRESPONDENCE
\n<\/strong>Abdelghani Aboukhalaf
\nAboukhalaf.a@ucd.ac.ma<\/td>\n<\/tr>\n
ARTICLE HISTORY
\n<\/strong>Received: April 22, 2025
\nAccepted: June 27, 2025<\/td>\n<\/tr>\n
CITATION
\n<\/strong>Aboukhalaf A, Lahlou Y, Kalili A, Rocha JM, Belahsen R. Enrichment of bread with powder from the aerial parts of purslane: effects on mineral content, phenolic compounds, antioxidant activity, sensory properties, and nutritional enhancement. Croatian Journal of Food Science and Technology (2025) 17 (2) 1 – 12<\/td>\n<\/tr>\n
\"\"<\/a><\/strong>C<\/strong>OPYRIGHT: <\/strong>\u00a9 2025 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY)<\/em><\/a>.<\/em><\/td>\n<\/tr>\n
KEYWORDS<\/strong><\/p>\n

antioxidant activity; fortified bread, minerals; phenolic compounds; Portulaca Oleracea<\/em> L.<\/td>\n<\/tr>\n

KEY CONTRIBUTION<\/strong><\/p>\n

A nutritious bread product was developed using powdered Portulaca oleracea<\/em> L. Purslane enrichment increased phenolics, antioxidant activity, and mineral content. Fortified breads significantly improved the daily intake of key minerals such as iron, magnesium, manganese, and copper. All fortified breads remained acceptable to consumers despite reduced sensory scores at higher inclusion levels. The 5% formulation offered the best balance between health benefits and taste.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Evaluation of the effects of vacuum packaging on the shelf life of ready-to-cook (RTC) marine fish sausages at frozen storage conditions Abdelghani Aboukhalaf1, 2*, Youssef Lahlou2,\u00a0 Adil Kalili2, Jo\u00e3o Miguel Rocha3, Rekia Belahsen2 1Ibn Tofail University, Faculty of Sciences, Department of Biology, Laboratory of Natural Resources and Sustainable Development, 14000 Kenitra, Morocco 2Chouaib Doukkali University, … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5987","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5987","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=5987"}],"version-history":[{"count":4,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5987\/revisions"}],"predecessor-version":[{"id":6070,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5987\/revisions\/6070"}],"wp:attachment":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=5987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=5987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=5987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}