{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,14]],"date-time":"2026-04-14T03:34:03Z","timestamp":1776137643118,"version":"3.50.1"},"reference-count":77,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2023,1,9]],"date-time":"2023-01-09T00:00:00Z","timestamp":1673222400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Investiga\u00e7\u00e3o Jovem da Universidade do Porto","award":["IJUP2021-SOJA DE PORTUGAL-15"],"award-info":[{"award-number":["IJUP2021-SOJA DE PORTUGAL-15"]}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["2020.05525.BD"],"award-info":[{"award-number":["2020.05525.BD"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Fortifying fish feeds with bioactive compounds, such as enzymes and antioxidants, has been an adopted strategy to improve feed nutritional quality and sustainability. However, feed additives can lose activity\/effectiveness during pelleting and storage processes. This work aimed to monitor functional activity stability in feeds supplemented with a bioactive extract, including cellulases, xylanases, and antioxidants. This bioactive extract (FBE) was produced by Aspergillus ibericus under solid-state fermentation of olive mill and winery by-products. Two isoproteic and isolipidic diets were formulated and unsupplemented or supplemented with lyophilized FBE (0.26% w\/w). Both diets were stored at room temperature (RT) or 4 \u00b0C for 4 months. Results showed that feed storage at 4 \u00b0C enhanced the stability of the enzymes and cellulase was more stable than xylanase. Compared to RT, storage at 4 \u00b0C increased cellulase and xylanase half-life by circa 60 and 14%. Dietary FBE supplementation increased antioxidant activity and storage at 4 \u00b0C reduced antioxidant activity loss, while in the unsupplemented diet, antioxidant activity decreased to the same level in both storage temperatures. Dietary supplementation with FBE reduced lipid peroxidation by 17 and 19.5% when stored at 4 \u00b0C or RT, respectively. The present study is a step toward improving the storage conditions of diets formulated with bioactive compounds.<\/jats:p>","DOI":"10.3390\/foods12020305","type":"journal-article","created":{"date-parts":[[2023,1,9]],"date-time":"2023-01-09T04:42:17Z","timestamp":1673239337000},"page":"305","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Shelf-Life Performance of Fish Feed Supplemented with Bioactive Extracts from Fermented Olive Mill and Winery By-Products"],"prefix":"10.3390","volume":"12","author":[{"given":"Diogo","family":"Filipe","sequence":"first","affiliation":[{"name":"Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal"},{"name":"Faculty of Sciences, University of Oporto (FCUP), 4169-007 Porto, Portugal"},{"name":"Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), 4450-208 Matosinhos, Portugal"}]},{"given":"Margarida","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4719-6664","authenticated-orcid":false,"given":"Helena","family":"Fernandes","sequence":"additional","affiliation":[{"name":"Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5730-836X","authenticated-orcid":false,"given":"Aires","family":"Oliva-Teles","sequence":"additional","affiliation":[{"name":"Faculty of Sciences, University of Oporto (FCUP), 4169-007 Porto, Portugal"},{"name":"Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), 4450-208 Matosinhos, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2568-8361","authenticated-orcid":false,"given":"Helena","family":"Peres","sequence":"additional","affiliation":[{"name":"Faculty of Sciences, University of Oporto (FCUP), 4169-007 Porto, Portugal"},{"name":"Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), 4450-208 Matosinhos, Portugal"}]},{"given":"Isabel","family":"Belo","sequence":"additional","affiliation":[{"name":"Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal"}]},{"given":"Jos\u00e9 Manuel","family":"Salgado","sequence":"additional","affiliation":[{"name":"Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal"},{"name":"Biotecnia Group, Campus Agua, Chemical Engineering Department, University of Vigo, Campus As Lagoas s\/n, 32004 Ourense, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"316","DOI":"10.1016\/j.oneear.2019.10.018","article-title":"The Future of Aquatic Protein: Implications for Protein Sources in Aquaculture Diets","volume":"1","author":"Hua","year":"2019","journal-title":"One Earth"},{"key":"ref_2","unstructured":"(2018). 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