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In recent years, there has been a growing interest in natural antioxidants as replacements of synthetic compounds because of increased safety concerns and worldwide trend toward the usage of natural additives in foods. One of the richest sources of natural antioxidants, nowadays largely studied for their potential to decrease the risk of diseases and to improve oxidative stability of food products, are edible brown seaweeds. Nevertheless, their antioxidant mechanisms are slightly evaluated and discussed. The aims of this study were to suggest possible mechanism(s) of Fucus vesiculosus antioxidant action and to assess its bioactivity during the production of enriched rye snacks. Chemical and cell-based assays indicate that the efficient preventive antioxidant action of Fucus vesiculosus extracts is likely due to not only the high polyphenol content, but also their good Fe2+-chelating ability. Moreover, the data collected during the production of Fucus vesiculosus-enriched rye snacks show that this seaweed can increase, in appreciable measure, the antioxidant potential of enriched convenience cereals. This information can be used to design functional foods enriched in natural antioxidant ingredients in order to improve the health of targeted consumers.

A 12-week digital health program for nonalcoholic fatty liver disease (NAFLD) previously showed feasibility in engagement, program retention, and clinical outcomes. This study investigates whether improvements in cardiometabolic risk factors achieved during a 12-week active program were sustained over a subsequent 6-month follow-up period. The primary objective of this analysis was to evaluate whether the clinical improvements achieved after a 12-week program were maintained over the subsequent 6-month period, which did not include coaching or new intervention materials. In addition, the study aimed to assess participants' retention and engagement with the maintenance program. In a 9-month, single-arm study using the Sidekick app (Sidekick Health), individuals with NAFLD and BMI >30 or metabolic syndrome or type 2 diabetes were included. The initial 12 weeks focused on providing education about diet, physical activity, stress management, and sleep, followed by 6 months without coaching or new intervention materials. The measured outcomes encompassed demographics, body composition, liver fat assessed using magnetic resonance imaging-proton density fat fraction (MRI-PDFF), and blood markers. Of the 34 participants who completed the first 12 weeks, 28 (82%) completed the 9-month study measurements. The median age was 63.0 years (IQR 53.5-71.0) and 57.1% (16/28) were women. At 9 months, compared to baseline, the mean weight loss was 4.0 kg (SD 5.0; P<.001). Liver fat decreased by 2.5% (SD 4.5; P<.001), with an 18.4% relative reduction. Systolic blood pressure decreased by 8.3 mm Hg (SD 13.4, P<.001) and diastolic by 2.5 mm Hg (SD 6.0; P=.02). Waist circumference decreased by 4.7 cm (SD 7.1; P<.001) and median glycated hemoglobin A1c (HbA1c) decreased by 19.5 mmol/mol (P<.001). Sustained improvements in liver fat and metabolic markers suggest that Sidekick Health's digital program is a promising strategy for managing NAFLD without requiring continuous coaching.

Background:Nonalcoholic fatty liver disease (NAFLD) has become the most common chronic liver disease in the world. Common comorbidities are central obesity, type 2 diabetes mellitus, dyslipidemia, and metabolic syndrome. Cardiovascular disease is the most common cause of death among people with NAFLD, and lifestyle changes can improve health outcomes.Objective:This study aims to explore the acceptability of a digital health program in terms of engagement, retention, and user satisfaction in addition to exploring changes in clinical outcomes, such as weight, cardiometabolic risk factors, and health-related quality of life.Methods:We conducted a prospective, open-label, single-arm, 12-week study including 38 individuals with either a BMI >30, metabolic syndrome, or type 2 diabetes mellitus and NAFLD screened by FibroScan. An NAFLD-specific digital health program focused on disease education, lowering carbohydrates in the diet, food logging, increasing activity level, reducing stress, and healthy lifestyle coaching was offered to participants. The coach provided weekly feedback on food logs and other in-app activities and opportunities for participants to ask questions. The coaching was active throughout the 12-week intervention period. The primary outcome was feasibility and acceptability of the 12-week program, assessed through patient engagement, retention, and satisfaction with the program. Secondary outcomes included changes in weight, liver fat, body composition, and other cardiometabolic clinical parameters at baseline and 12 weeks.Results:In total, 38 individuals were included in the study (median age 59.5, IQR 46.3-68.8 years; n=23, 61% female). Overall, 34 (89%) participants completed the program and 29 (76%) were active during the 12-week program period. The median satisfaction score was 6.3 (IQR 5.8-6.7) of 7. Mean weight loss was 3.5 (SD 3.7) kg (P<.001) or 3.2% (SD 3.4%), with a 2.2 (SD 2.7) kg reduction in fat mass (P<.001). Relative liver fat reduction was 19.4% (SD 23.9%). Systolic blood pressure was reduced by 6.0 (SD 13.5) mmHg (P=.009). The median reduction was 0.14 (IQR 0-0.47) mmol/L for triglyceride levels (P=.003), 3.2 (IQR 0.0-5.4) µU/ml for serum insulin (s-insulin) levels (P=.003), and 0.5 (IQR –0.7 to 3.8) mmol/mol for hemoglobin A1c (HbA1c) levels (P=.03). Participants who were highly engaged (ie, who used the app at least 5 days per week) had greater weight loss and liver fat reduction.Conclusions:The 12-week-long digital health program was feasible for individuals with NAFLD, receiving high user engagement, retention, and satisfaction. Improved liver-specific and cardiometabolic health was observed, and more engaged participants showed greater improvements. This digital health program could provide a new tool to improve health outcomes in people with NAFLD.Trial Registration:Clinicaltrials.gov NCT05426382; https://clinicaltrials.gov/study/NCT05426382

Fish proteins isolated from by-products or low commercial/underutilized species using pH-shift process is a new source of proteins that may be used as wet or dried ingredients to develop value-added convenience foods. This paper reports the effects of freeze-drying on characteristics of fish protein isolates (FPI) from saithe ( Pollachius virens ) with or without lyoprotectants. Freeze-dried saithe mince from the same lot and without additives was used as a control. The resulting fish protein powders contained 71-93% protein, 1.5-3% moisture, 0-21% carbohydrate and 0.5-2% fat. Lipid oxidation (assessed by TBARS) of FPI powder groups was higher than that of fish mince powder. The results revealed that oxidation started during the pH-shift process and was increased by freeze-drying. Functional properties and sensory attributes were influenced by the advanced oxidation. However, the mince powder was less oxidized and had higher functional properties such as water binding capacity, gel forming ability, emulsification, foaming properties and colour and lower sensory scores for rancid odour and flavour than the FPI powders. Further studies on how to prevent oxidation of fish flesh during pH-shift and drying processes are recommended.

Non-alcoholic fatty liver disease (NAFLD) has become the most common chronic liver disease in the world. Common comordbidities are central obesity, type 2 diabetes mellitus, dyslipidemia and metabolic syndrome. Cardiovascular disease is the most common cause of death among people with non-alcoholic fatty liver disease and lifestyle changes can improve health outcomes. To explore the acceptability of a digital health program in terms of engagement, retention, user satisfaction in addition to exploring changes in clinical outcomes, such as weight, cardiometabolic risk factors, and health related quality of life. A prospective open-label, single-arm, 12-week study including 38 individuals with either BMI>30, metabolic syndrome or type 2 diabetes mellitus and NAFLD, screened by FibroScan. A NAFLD-specific digital health program focused on disease education, lowering carbohydrates in diet, food logging, increasing activity levels, reducing stress and healthy lifestyle coaching was offered to participants. The coach provided weekly feedback on food logs and other in-app activities and opportunities for participants to ask questions. The coaching was active throughout the 12-week intervention period. The primary outcome was feasibility and acceptability of the 12 week program assesssed through patients engagement, retention and satisfaction with the program; secondary outcomes included changes in weight, liver fat, body composition and other cardiometabolic clinical parameters at baseline and 12 weeks. Thirty-eight individuals were included; median age 59.5 years, 61% female, 34 (89%) completed the program, 29 (76%) were active during the 12 week program period. Median satisfaction score (MAUQ): 6.3 /7. Mean weight loss (SD): 3.5 (3.7) kg (P<.001) or 3.2% (3.4), with 2.2 (2.7) kg reduction in fat mass (P<.001). Relative liver fat reduction (SD): 19.4% (23.9). Systolic blood pressure (SD) reduced by 6.0 (13.5) mmHg (P=0.009), triglyceride levels by median (IQR) of 0.14 (0-0.47) mmol/L (P=.003), s-insulin levels by 3.2 (0.0-5.4) µU/ml (P=.003) and HbA1c levels by 0.5 (-0.7-3.8) mmol/mol (P=.03). Participants who were highly engaged (visited the app at least 5 days per week) had greater weight loss and liver fat reduction. The 12-week long digital health program was feasible for individuals with NAFLD, showing high user engagement, retention and satisfaction. Improved liver-specific and cardiometabolic health was observed and more engaged participants showed greater improvements. This digital health program could provide a new tool to improve health outcomes in people with NAFLD.

Corn snack fortified with 7% fish protein powder made from saithe ( Pollachius Virens ) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP) had significantly lower liking for odour, texture, flavour, and overall acceptability than the other three prototypes. Snacks fortified with 3%, 5%, and 7% FP had similar sensory attributes. Therefore, snack with the highest level of FP (7%) was selected for acceptance tests. It was seasoned with cheese powder, vegetable oil, salt, and colorant. The amount of protein, moisture, fat, ash and salt in fortified corn snack (FCS) was 12%, 2%, 31%, 3%, and 2% respectively. Consumers’ acceptance was studied using a central location test method. Consumers were 6–16 years old children in two communities (Iceland and Iran). They liked FCS but Iranian children favoured it more than Icelandic children. Majority of parents of the participants expressed their willingness to choose this product when buying snacks.

A convenience ready-to-reconstitute cutlet mix containing 30% fish protein powder was developed to improve the nutritional quality of the product. Consumer survey was based on the home use test (HUT) method. The acceptance of the fish cutlet mix (FCM) was studied using a 9-point hedonic scale ranging from 1 (extremely dislike) to 9 (extremely like). Product’s characteristics and stability were studied during 6 months of storage at 27 ± 2 °C. The FCM packed in a polyethylene bag and cardboard box was stable during the storage period. There were no changes in colour, moisture gain and water activity, and TBARS values remained low. The FCM was accepted by the consumers in the study ( n = 85 ). The average liking was high (7.5 ± 1.3) and it was influenced by frequency of fish and chicken consumption, educational level and household size. People who ate fish once a week liked the product more than other consumers. Also those with higher educational level and bigger household size. The results in this paper are important information for companies planning to develop ready-to-eat products fortified with fish proteins. The products could be means of increasing fish consumption in countries/areas where there is no tradition of consuming fresh or frozen fish.

Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid‐reactive substances), fatty acid composition, and total viable count were measured in raw and packaged smoked fish during chilled storage (day 2, 10, 16, 22, 28). Lipid hydrolysis was more pronounced in low lipid capelin, whereas accelerated lipid oxidation occurred in high lipid capelin. Muscle lipid was less stable in sardine than capelin. Essential polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid) constituted 12% of fatty acids in capelin and 19% in sardine. Vacuum packaging as well as hot smoking retarded bacterial growth, recording counts of ≤log 5 CFU/g compared to ≥log 7CFU/g in cold smoked air packaged. Smoked low lipid capelin was considered an alternative for introduction in smoked sardine markets. Effect of smoking and packaging method on capelin differing in lipid content and sardine muscle lipid and microbial stability is examined. Faster lipid hydrolysis occurred in capelin with low lipid whereas oxidation was higher with high lipid capelin. Low lipid capelin is recommended for introduction in smoked sardine markets.

Purpose - The purpose of this study is to examine attitudes towards fish consumption, social pressure, fish preparation and cooking skills, sensory beliefs, health involvement and fish consumption in childhood as predictors of fish consumption among consumers in their early adulthood. While the impact of these factors on fish consumption has been examined in some extent among adult consumers, this is believed to be the first study where the focus is on people in their late teens and their early 20s.Design methodology approach - A cross sectional sample of Icelanders between 17 and 26 years old (n=1,735) responded to a questionnaire. Structural equation modelling was used to estimate the direction and strength of relationships between variables.Findings - The paper finds that attitude towards fish consumption, social pressure and fish preparation and cooking skills were correlated to fish consumption. Sensory beliefs and health involvement were also correlated to fish consumption, but this relationship was mediated by attitudes. Finally, there was a relationship between fish consumption in childhood and fish consumption but that relationship was mediated by sensory beliefs and attitude.Research limitations implications - The number of external variables included in the model is limited and correlational methods were used to estimate the relationship between factors.Originality value - The decrease in fish consumption among young consumers is of concern. Understanding the role different variables play in their fish consumption habits can provide health authorities and managers in the fish industry with useful insights for strategies for increasing the intake of fish among young consumers.

Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid‐reactive substances), fatty acid composition, and total viable count were measured in raw and packaged smoked fish during chilled storage (day 2, 10, 16, 22, 28). Lipid hydrolysis was more pronounced in low lipid capelin, whereas accelerated lipid oxidation occurred in high lipid capelin. Muscle lipid was less stable in sardine than capelin. Essential polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid) constituted 12% of fatty acids in capelin and 19% in sardine. Vacuum packaging as well as hot smoking retarded bacterial growth, recording counts of ≤log 5 CFU /g compared to ≥log 7 CFU /g in cold smoked air packaged. Smoked low lipid capelin was considered an alternative for introduction in smoked sardine markets.