This study aimed to investigate the nutritional value and potential for herbal tea production of two species Eryngium. The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty acids (GC-MS), amino acids (HPLC-MS-MS), some minerals (ICP-MS), total phenolic content, and antioxidant activities of Eryngium billardieri flowers (EBF) and thorns (EBT), as well as Eryngium planum flowers (EPF) and thorns (EPT). The results indicate that EPF and EPT exhibit elevated levels of protein (11.2%) and sugars (224.2 mg/gdw), respectively. Whereas, EBF demonstrates a higher concentration of amino acids (7.13 mg/100 gdw) and total phenolic content (19.25 mg GAE/gdw), which correlates with pronounced antioxidant properties. Oleic acid was notable in E. billardieri, while linoleic and α-linolenic acids were predominant in E. planum. Furthermore, essential minerals such as Fe, Mn, Zn, Mg, K, Ca, and P were also determined. Sensory evaluations by panelists confirmed that tea derived from the studied species possesses favorable taste and flavor profiles, attributed to its rich volatile compounds. These findings highlight the nutritional value of Eryngium species as a functional ingredient in the food industry. Additionally, their antioxidant properties suggest promising uses in pharmaceutical applications.

This study evaluated the effects of alternative feed formulations on the proximate composition and lipid quality of gilthead sea bream (Sparus aurata) in a long-term feeding trial (May 2022–September 2023). Three isoenergetic and isoproteic diets were tested in replicate tanks: a fishmeal-based control (CTRL), a processed animal protein–based diet (PAP), and a diet including insect meal and microalgae oil (ALT). Diet pellet sizes were adapted to the fishes’ developmental stage. Proximate composition and fatty acid profiles were assessed in feed and in fish fillets, with 20 fish analyzed per dietary treatment. The human health lipid indices of the fillets were calculated. Virtual diets were reconstructed to estimate theoretical fatty acid intake across growth, based on feed composition and consumption. Partial least squares discriminant analysis (PLS-DA) revealed distinct clustering by diet. Fillets from all diets met European Food Safety Authority criteria for being high in omega-3 fatty acids, with some variation in EPA and DHA concentrations among formulations. The ALT diet showed a 15% higher EPA+DHA content and the greatest fish lipid quality (FLQ) values, even having the lowest polyunsaturated fatty acids (PUFA) intake from feed, partly due to its elevated lauric acid (C12:0) content, which may contribute to rapid energy mobilization and omega-3 preservation. PAP-fed fish showed the most balanced PUFA/SFA and n6/n3 ratios. These findings demonstrate the viability of sustainable feed alternatives for maintaining nutritional quality in gilthead sea bream, supporting aquaculture sustainability without compromising nutritional value.

Sensory evaluation is essential for analyzing fish quality, as it describes its organoleptic profile and reflects consumer perception. Attributes such as appearance, smell, taste, and texture can vary depending on the origin of the fish, its diet, and thermal processing. In order to obtain reproducible results, it is necessary to control factors such as temperature, cooking time, and portion thickness during fish sample preparation for testing. This study develops a standardized guide for the sensory evaluation of cooked fish, particularly Sparus aurata. The guide includes detailed preparation protocols, a structured descriptive method, and a tasting sheet to ensure objective, reproducible evaluations that are applicable in research, industry, training, and quality control.