scholarly journals Valorisation of viscera from fish processing for food industry utilizations

2021 ◽  
Vol 924 (1) ◽  
pp. 012024
Author(s):  
T Estiasih ◽  
K Ahmadi ◽  
DY Ali ◽  
FC Nisa ◽  
SH Suseno ◽  
...  
Keyword(s):  
Food Industry ◽  
Protein Hydrolysate ◽  
Functional Materials ◽  
Raw Material ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fish Processing ◽  
Product Formulation ◽  
Fish Viscera ◽  
Fish Habitats

Abstract Fish viscera is a valuable source of functional materials for the food industry, such as protein, oil, enzymes, protein hydrolysate, peptones, sterols, producing biodiesel, and other oleochemical industries. The major components of fish viscera are oil and protein, and their quantity depends on the fish habitats. Viscera oil from fish contains appreciable amounts of omega-3 fatty acids. The protein of fish viscera is a raw material for protein concentrates, hydrolysate, and bioactive peptides. All are valuable ingredients in food processing and product formulation. Most viscera are fish digestive tracts and organs responsible for producing enzymes, and several enzymes are found in high activity, such as lipases and proteases. The extraction of lipases and proteases from fish viscera and their utilizations have been intensively studied. Currently, the isolation of each major component from fish viscera is conducted separately. Therefore, it is challenging to obtain all valuable components from fish viscera to have a zero-waste process. This article reviews the separation of major components of fish viscera by conventional and emerging technology and the proposed simultaneous and integrative separation of all valuable major components.

A Renewable Source as a Functional Food: Chia Seed

2019 ◽  
Vol 15 (4) ◽  
pp. 327-337 ◽  
Author(s):  
Ahmet H. Dinçoğlu ◽  
Özge Yeşildemir
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Animal Studies ◽  
Chelating Agent ◽  
Nutritional Composition ◽  
Bakery Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Items ◽  
Chia Seed

Background: Chia seed is not a new food for humanity. The seed has been used in many different areas since the Aztecs, especially the food items. The chia seed is -becoming increasingly important because of its nutritional and functional properties and it is described as “the seed of the 21st century” and “new gold and super nutrient”. Background: In this review, general characteristics, nutritional composition, fields of usage, effects on health and importance in human nutrition of the chia seed have been evaluated. Conclusion: This seed is shown as an important source of dietary fiber (soluble and insoluble), omega- 3 fatty acids, proteins, bioactive and polyphenolic compounds. It also has many physicochemical and functional properties that make it more suitable for the food industry. Chia seed is a good thickener, gel forming and chelating agent, foam enhancer, emulsifier, suspending agent and rehydration factor. Foods such as frozen products, bakery products, beverages, sweets, pasta, and sausages can be enriched with seeds and chia oil can be used as fat replacer for these products. Some studies have shown that consumption of the seed is beneficial for health problems such as dyslipidemia, inflammation, cardiovascular diseases and insulin resistance. However, the results of studies demonstrating the effect of the seeds on diseases have been controversial and many of the studies on this subject are animal studies. There is a need for further studies to reveal the effects of chia seed on human health and its importance in the food industry.

scholarly journals Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

eFood ◽  
2021 ◽  
Author(s):  
Jian Bo Xiao ◽  
Francisco Barba ◽  
Jesus Simal-Gandara ◽  
Miguel Prieto
Keyword(s):  
Fatty Acids ◽  
Supercritical Fluids ◽  
Food Industry ◽  
Economic Losses ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Novel Foods ◽  
Fatty Acids Profile ◽  
Extraction And Purification ◽  
By Products

The valorization of by-products is currently a matter of great concern to improve the sustainability of the food industry. High quality by-products derived from the food chain are omega-3 fatty acids, being fish the main source of docosahexaenoic acid and eicosapentaenoic acid. The search for economic and sustainable sources following the standards of circular economy had led to search for strategies that put in value new resources to obtain different omega-3 fatty acids, which could be further employed in the development of new industrial products without producing more wastes and economic losses. In this sense, seeds and vegetables, fruits and crustaceans by products can be an alternative. This review encompasses all these aspects on omega-3 fatty acids profile from marine and agri-food by-products together with their extraction and purification technologies are reported. These comprise conventional techniques like extraction with solvents, cold press, and wet pressing and, more recently proposed ones like, supercritical fluids fractionation and purification by chromatographic methods. The information collected indicates a trend to combine different conventional and emerging technologies to improve product yields and purity. This paper also addresses encapsulation strategies for their integration in novel foods to achieve maximum consumer acceptance and to ensure their effectiveness.

scholarly journals Review Probable Ingredients for Trans Free Margarine with Omega-3 Fatty Acids

2018 ◽  
Vol 61 (3) ◽  
pp. 182-186
Author(s):  
Muhammad Ajmal ◽  
Muhammad Nadeem ◽  
Maryam Batool ◽  
Imran Taj Khan
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Bakery Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Omega Fatty Acids ◽  
Wide Range ◽  
Physical And Chemical ◽  
Harmful Effects ◽  
Chia Oil

Margarine is widely used as table spread, in cooking and bakery products. Awareness of consumers regarding the intake of omega fatty acids has led the food industry to develop foods which are rich sources of omega fatty acids. Harmful effects of trans on the development of cardiovascular diseases have steered the researchers to find out wide range of trans free options, without compromising on functional and physical properties of fats. Nutritionists recommend margarine for the growing and school going babies, it is usually manufactured from the combination of hard and soft fats, followed by the addition of vitamins A, D and E. However, little is known regarding the supplementation of margarines with omega fatty acids of chia oil. This paper summarizes the physical and chemical characteristics of few ingredients that may be  used  in  the  formulation  of  trans  free  margarine  with  higher  magnitude  of  omega  fatty  acids.

scholarly journals Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective

2020 ◽  
Vol 12 (21) ◽  
pp. 8997
Author(s):  
Massimo Lucarini ◽  
Antonio Zuorro ◽  
Gabriella Di Lena ◽  
Roberto Lavecchia ◽  
Alessandra Durazzo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Food Products ◽  
Added Value ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fish Processing ◽  
Secondary Raw Materials ◽  
Marine Food ◽  
By Products

The feasibility of exploiting secondary raw materials from marine food-chains as a source of molecules of nutritional interest, to create high-value food products and to meet nutritional challenges, is described in this report. A reduction in food waste is urgent as many sectors of the food industry damage the environment by depleting resources and by generating waste that must be treated. The project herein described, deals with the recovery of natural molecules, omega-3 fatty acids (EPA, DHA) and of α-tocopherol, from fish processing by-products. This would promote the sustainable development of new food products for human nutrition, as well as nutraceuticals. The growing awareness of increasing omega-3 fatty acids intake, has focused attention on the importance of fish as a natural source of these molecules in the diet. Therefore, a study on the concentration of these bioactive compounds in such matrices, as well as new green methodologies for their recovery, are necessary. This would represent an example of a circular economy process applied to the seafood value chain. Fish processing by-products, so far considered as waste, can hopefully be reutilized as active ingredients into food products of high added-value, thus maximizing the sustainability of fish production.

scholarly journals Separation and Enrichment of Omega 3, 6, and 9 Fatty Acids from the By-Products of Vietnamese Basa Fish Processing using Deep Eutectic Solvent

2018 ◽  
Vol 2018 ◽  
pp. 1-10
Author(s):  
Thanh Xuan Le Thi ◽  
Hoai Lam Tran ◽  
Thanh Son Cu ◽  
Son Lam Ho
Keyword(s):  
Fatty Acids ◽  
Choline Chloride ◽  
Deep Eutectic Solvent ◽  
Raw Material ◽  
Molar Ratio ◽  
Omega 3 ◽  
Fish Processing ◽  
H Nmr ◽  
By Products ◽  
C Nmr

Omega 3, 6, and 9 fatty acids were separated and enriched successfully from the by-products of Vietnamese Basa fish processing by the deep eutectic solvent. The total amounts of omega fatty acids were about 57% in the raw material, and they were amounted to 91% after the first separation by DES. The optimal mass ratio is 20 g methyl ester with 200 g methanol and 15–20 g DES. Moreover, the ionic liquid-DES was successfully synthesized with the molar ratio of choline chloride/urea of 1 : 1 and 2 : 1. The characteristics of DES were determined and demonstrated by FTIR, TGA, DSC, 1H-NMR, and 13C-NMR analysis methods.

scholarly journals Extração e caracterização de ácidos graxos ômega 3 por cultivo da microalga Nannochloropsis oculata (Droop) Hibberd

2019 ◽  
pp. 143-151
Author(s):  
Nícolas Polly ◽  
Luiza Sehn Tomasi ◽  
Carla Kereski Ruschel ◽  
Aline Batista de Sousa ◽  
Tania Denise Miskinis Salgado
Keyword(s):  
Food Industry ◽  
Food Supplement ◽  
Nannochloropsis Oculata ◽  
Infrared Analysis ◽  
Great Similarity ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Microalgae Oil ◽  
Layer Chromatography

Resumo Este artigo trata da extração e caracterização de ácidos graxos essenciais ômega 3, a partir da Nannochloropsis oculata. O objetivo foi cultivar a microalga, extrair os lipídios, utilizando hexano e caracterizá-los por análises de infravermelho, cromatografia em camada delgada e índice de iodo. Os resultados demonstraram grande semelhança entre o óleo extraído da microalga e o óleo de peixe já comercializado, diferindo pela ausência de odor no óleo de microalga. Dessa forma, esse óleo de microalga poderá ser uma alternativa mais viável de suplemento alimentar para a indústria alimentícia, amenizando a deficiência nutricional de ω-3, principalmente para os vegetarianos. Palavras-chave: Microalga. Ômega 3. Extração. Abstract This article deals with the extraction and characterization of essential omega-3 fatty acids from Nannochloropsis oculata. The objective was cultivate microalgae, extract lipids, using hexane and characterize them by infrared analysis, thin layer chromatography and iodine index. The results showed a great similarity between the oil extracted from the microalgae and the commercialized fish oil differing by the absence of odor in the microalgae oil. Thus, this microalgae oil may be a more viable alternative food supplement for food industry, mitigating the nutritional deficiency of omega 3, especially for vegetarians. Keywords: Microalgae. Ômega 3. Extraction.

Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry

2015 ◽  
Vol 6 (1) ◽  
pp. 41-54 ◽  
Author(s):  
Rebecca Walker ◽  
Eric A. Decker ◽  
David Julian McClements
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Food Industry ◽  
Delivery Systems ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Grade ◽  
Food And Beverage

Nanoemulsions and emulsions can be used as delivery systems for omega-3 fatty acids into functional food and beverage products.

scholarly journals Chemical Characteristics and Sensory Properties of Novel Snacks Produced with Okara Fortified with Omega-3 from Fish Oil

2021 ◽  
pp. 82-94
Author(s):  
Trinidad Sandra Álvarez ◽  
Daniela Lorena Lamas
Keyword(s):  
Dietary Protein ◽  
Food Product ◽  
Sensory Properties ◽  
Raw Material ◽  
Water Filtration ◽  
Chemical Characteristics ◽  
Solid Residue ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
By Products

The aim of the present work was to develop a new soy-based food product and evaluate its chemical and sensory properties. A soy-based snack was mixed with rice (Oryza sativa), fortified with eicos-apentaenoic acid (EPA) and docosahexaenoic acid (DHA) Omega-3 fatty acids from sh by-products in encapsulated and emulsion form. Soy beans were subjected to grinding processes, maceration in pure distilled water, filtration and pasteurization, to obtain vegetable drinks and generate solid residue. Finally, a sensory analysis of the product obtained was carried out. The snacks protein content was around 17%. From the sensory evaluation, it could be concluded that the snacks with 50% of okara had great acceptability and the addition of Omega-3 was also acceptable. So, okara represents an excellent raw material that can be utilized for dietary protein fortification. On the other hand, it proposes based on soy and fish by-products allow sustainable development and contribute to the economy of each sector.

Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

2019 ◽  
pp. 1-7
Author(s):  
Hadeer Zakaria ◽  
Tarek M. Mostafa ◽  
Gamal A. El-Azab ◽  
Nagy AH Sayed-Ahmed
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Fish Oil ◽  
Wheat Germ ◽  
Hemodialysis Patients ◽  
Nutritional Indices ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wheat Germ Oil ◽  
Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

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