{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:00:36Z","timestamp":1792789236067,"version":"4.5.0"},"reference-count":49,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2026,1,5]],"date-time":"2026-01-05T00:00:00Z","timestamp":1767571200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Italian Ministry of the Economic Development","award":["F\/350367\/01-05\/X60"],"award-info":[{"award-number":["F\/350367\/01-05\/X60"]}]},{"name":"Italian Ministry of the Economic Development","award":["B49J24001450005"],"award-info":[{"award-number":["B49J24001450005"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>A functional seafood product was obtained by biofortifying fish fillets with polyphenols extracted from artichoke by-products. Two fortification techniques\u2014vacuum immersion (VI) and spray coating followed by electroporation (SCE)\u2014were applied and compared with untreated control (CTR) samples. The treated by vacuum immersion (TRT-VI) group showed the highest antioxidant power (DPPH scavenging: 42.5 \u00b1 3.2% vs. 19.6 \u00b1 1.5% in CTR. Colorimetry revealed significant shifts in lightness (L*), red-green component (a*), and yellow-green component (b*) values in raw and cooked fillets. In the TRT-VI group the microbiological shelf life was extended by approximately 4\u20135 days. Sensory analysis revealed that, despite of bitterness and astringency, key attributes were maintained. Phenolic profiling identified caffeoylquinic acids as the dominant compounds in both artichoke extracts and fortified fillets (range 0.5\u2013304.5 mg\u00b7100 g\u22121). In this study the development of functional seafood products has been implemented through the valorisation of an agri-food by-product and the exploitation of emerging fortification technologies. Key outputs include the assessment of the nutritional value of the fortified fish fillets and the extension of shelf life without compromising key sensory attributes. Future studies could be directed toward the optimisation of formulations and bioavailability of the incorporated polyphenols.<\/jats:p>","DOI":"10.3390\/foods15010175","type":"journal-article","created":{"date-parts":[[2026,1,5]],"date-time":"2026-01-05T10:03:48Z","timestamp":1767607428000},"page":"175","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Biofortification of Sea Bream Fillets with Artichoke Polyphenols: Effects on Antioxidant Capacity, Shelf Life, and Sensory Quality"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4039-1814","authenticated-orcid":false,"given":"Rossella","family":"Vadal\u00e0","sequence":"first","affiliation":[{"name":"Department of Biomedical, Dental, Morphological, and Functional Image Sciences (BIOMORF), University of Messina, Via Consolare Valeria 1, 98125 Messina, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4638-4946","authenticated-orcid":false,"given":"Giovanna","family":"Lo Vecchio","sequence":"additional","affiliation":[{"name":"Department of Biomedical, Dental, Morphological, and Functional Image Sciences (BIOMORF), University of Messina, Via Consolare Valeria 1, 98125 Messina, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Laura","family":"De Maria","sequence":"additional","affiliation":[{"name":"Department of Biomedical, Dental, Morphological, and Functional Image Sciences (BIOMORF), University of Messina, Via Consolare Valeria 1, 98125 Messina, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniela","family":"Metro","sequence":"additional","affiliation":[{"name":"Department of Biomedical, Dental, Morphological, and Functional Image Sciences (BIOMORF), University of Messina, Via Consolare Valeria 1, 98125 Messina, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9309-5966","authenticated-orcid":false,"given":"Roberta","family":"Tardugno","sequence":"additional","affiliation":[{"name":"Department of Pharmacy-Drug Sciences, University of Bari \u2018Aldo Moro\u2019, Via Orabona 4, 70125 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8055-1915","authenticated-orcid":false,"given":"Nicola","family":"Cicero","sequence":"additional","affiliation":[{"name":"Department of Biomedical, Dental, Morphological, and Functional Image Sciences (BIOMORF), University of Messina, Via Consolare Valeria 1, 98125 Messina, Italy"},{"name":"Institute for Agriculture and Forestry Systems in the Mediterranean, National Research Council of Italy, Via Empedocle 58, 95128 Catania, Italy"},{"name":"Science4life srl, University of Messina, 98168 Messina, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8315-2170","authenticated-orcid":false,"given":"Rosaria","family":"Costa","sequence":"additional","affiliation":[{"name":"Department of Biomedical, Dental, Morphological, and Functional Image Sciences (BIOMORF), University of Messina, Via Consolare Valeria 1, 98125 Messina, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Albergamo, A., Vadal\u00e0, R., Metro, D., Giuffrida, D., Monaco, F., Pergolizzi, S., Leonardi, M., Bartolomeo, G., Petracci, M., and Cicero, N. 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