Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Rodrigues, M (Author) Other; Rosa, A (Author) Other; Almeida, A (Author) Other; Martins, R (Author) Other; Ribeiro, T (Author) Other; Pintado, M (Author) Other; Gonçalves, RFS (Author) Other; Pinheiro, AC (Author) Other; Antonio J M Fonseca (Author) ICBAS; Maiah, MRG (Author) Other; A. Cabrita (Author) ICBAS; Barrosa, L (Author) Other; Calejaa, C (Author) Other

Journal

Title: Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Vol. 145

Pages: 32-41

ISSN: 0960-3085

Publisher: Institution of Chemical Engineers

Indexing

ISI Web of Knowledge - 4 Citations

Scopus - 4 Citations

Other information

Authenticus ID: P-010-1ZM

DOI: 10.1016/j.fbp.2024.02.007

Abstract (EN): Omega -3 fatty acids (O3FA) are essential nutrients that play a crucial role in maintaining human and animal health. They are known for their numerous health claims, including cardiovascular benefits, contributing to both the prevention and treatment of immunological, neurological, reproductive, and cardiovascular complications, and supporting overall well-being. Fish, especially oily fish, comprise rich source of O3FA. In the fish industry, significant amounts of by-products and waste are generated during processing which are often discarded or used for lower -value applications. However, there is recognition of the potential value of extracting O3FA from these by-products. Various extraction techniques can be used, but the goal is to efficiently extract and concentrate the O3FA while minimizing the loss of nutritional value. To prevent oxidation and maintain the stability of O3FA, natural antioxidants can be added. Antioxidants like polyphenolic compounds and plant extracts help to protect the O3FA from degradation caused by exposure to oxygen, light, and heat. By stabilizing the O3FA, the shelf life and nutritional value of the extracted product can be extended. In summary, this work presents a forwardlooking strategy for transforming fish by-products into high -quality oils, which hold great potential for application in food and feed.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10