Biofortification of Sea Bream Fillets with Artichoke Polyphenols: Effects on Antioxidant Capacity, Shelf Life, and Sensory Quality

A functional seafood product was obtained by biofortifying fish fillets with polyphenols extracted from artichoke by-products. Two fortification techniques—vacuum immersion (VI) and spray coating followed by electroporation (SCE)—were 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 ± 3.2% vs. 19.6 ± 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 4–5 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 0.5–304.5 mg·100 g−1). 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.