scholarly journals High Yields of Shrimp Oil Rich in Omega-3 and Carotenoids: Extending to Shrimp Waste the Circular Economy Approach to Fish Oil Extraction

2020 ◽  
Author(s):  
Antonino Scurria ◽  
Anne-Sylvie Fabiano Tixier ◽  
Claudia Lino ◽  
Mario Pagliaro ◽  
Fabio D’Agostino ◽  
...  
Keyword(s):  
Fish Oil ◽  
Circular Economy ◽  
Low Cost ◽  
Oxidative Degradation ◽  
Omega 3 ◽  
Antioxidant Agent ◽  
Extraction Cycle ◽  
Shrimp Oil ◽  
High Yields ◽  
By Products

A shrimp oil rich in omega-3 lipids and carotenoids is obtained in remarkably high 5 wt% yield extending to pink shrimp processing waste (head and carapace) the circular economy approach to extract fish oil from fish processing by-products using d-limonene. Biobased limonene, a powerful antimicrobial and antioxidant agent, is an excellent solvent for both lipids and astaxanthin-based carotenoids preventing oxidative degradation during the extraction cycle including solvent and oil separation at 85°C. A new low cost route is established to extract valued marine oil from biowaste annually made available in over 2.2 million tonnes.

scholarly journals Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1811
Author(s):  
Ella Aitta ◽  
Alexis Marsol-Vall ◽  
Annelie Damerau ◽  
Baoru Yang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Crude Oil ◽  
Proteolytic Enzymes ◽  
Clupea Harengus ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Baltic Herring ◽  
By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

scholarly journals Monomers, Materials and Energy from Coffee By-Products: A Review

2021 ◽  
Vol 13 (12) ◽  
pp. 6921
Author(s):  
Laura Sisti ◽  
Annamaria Celli ◽  
Grazia Totaro ◽  
Patrizia Cinelli ◽  
Francesca Signori ◽  
...  
Keyword(s):  
Circular Economy ◽  
Food Industry ◽  
Food Packaging ◽  
Low Cost ◽  
Biofuel Production ◽  
Material Technology ◽  
Coffee Production ◽  
Coffee Pulp ◽  
Coffee Waste ◽  
By Products

In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.

scholarly journals Synthesis of Lipophilic Esters of Tyrosol, Homovanillyl Alcohol and Hydroxytyrosol

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 174 ◽  
Author(s):  
Roberta Bernini ◽  
Isabella Carastro ◽  
Francesca Santoni ◽  
Mariangela Clemente
Keyword(s):  
Circular Economy ◽  
Room Temperature ◽  
Dimethyl Carbonate ◽  
Low Cost ◽  
Aqueous Media ◽  
Low Molecular Weight ◽  
Health Promoting ◽  
Hydrophilic Character ◽  
Valuable Compounds ◽  
By Products

Low-molecular weight phenols such as tyrosol, homovanillyl alcohol and hydroxytyrosol are valuable compounds that exhibit a high number of health-promoting effects such as antioxidant, anti-inflammatory and anticancer activity. Despite these remarkable properties, their applications such as dietary supplements and stabilizers of foods and cosmetics in non-aqueous media are limited for the hydrophilic character. With the aim to overcome this limitation, the paper describes a simple and low-cost procedure for the synthesis of lipophilic esters of tyrosol, homovanillyl alcohol and hydroxytyrosol. The reactions were carried out under mild and green chemistry conditions, at room temperature, solubilizing the phenolic compounds in dimethyl carbonate, an eco-friendly solvent, and adding a little excess of the appropriate C2–C18 acyl chloride. The final products were isolated in good yields. Finally, according to the “circular economy” strategy, the procedure was applied to hydroxytyrosol-enriched extracts obtained by Olea europaea by-products to prepare a panel of lipophilic extracts that are useful for applications where solubility in lipid media is required.

scholarly journals High Yields of Shrimp Oil Rich in Omega-3 and Natural Astaxanthin from Shrimp Waste

ACS Omega ◽  
2020 ◽  
Vol 5 (28) ◽  
pp. 17500-17505
Author(s):  
Antonino Scurria ◽  
Anne-Sylvie Fabiano Tixier ◽  
Claudia Lino ◽  
Mario Pagliaro ◽  
Fabio D’Agostino ◽  
...  
Keyword(s):  
Shrimp Waste ◽  
Omega 3 ◽  
Shrimp Oil ◽  
High Yields

scholarly journals Production of Omega-3 Fatty Acids by Enzymatic Hydrolysis from Lemuru Fish By-Products

2021 ◽  
Vol 50 (8) ◽  
pp. 2271-2282
Author(s):  
Wawan Kosasih ◽  
Tina Rosmalina R. ◽  
Chandra Risdian ◽  
Endang Saepudin ◽  
Sri Priatni Sri Priatni
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Fish Oil ◽  
Unsaturated Fatty Acids ◽  
Batch Reactor ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Omega 6 ◽  
Hydrolysis Temperature ◽  
By Products

Production of omega-3 fatty acids from lemuru fish by-products was studied by enzymatic hydrolysis using a lipase enzyme in one liter of the batch reactor. The hydrolysis temperature of fish oil was set at 45 to 55 ℃ for 0 to 24 h, whereas agitation from 50 to 150 rpm. RSM-Box Bhenken was used to study the effect of these parameters on omega-3 (EPA, docosahexaenoic acid (DHA), and α-linolenic acid (ALA)) content. The % free fatty acid (FFA), acid index, peroxide index, iodine index, and saponification index of lemuru fish oil was 0.925, 2.52, 42.5, 97.28, and 160.11%, respectively. GC-MS analysis results showed that unsaturated fatty acids content (62.34%), which are consisted of omega-3 (EPA, DHA, and ALA), omega-6 and omega-9, was much higher than saturated acids (12.97%). The experiment data showed that the highest EPA (1.221%) and DHA (0.312%) content were reached at 50 ℃ and 24 h with 150 rpm of agitation. However, through the RSM-Box Bhenken analysis and 3D surface plot, it was suggested that the optimum condition was obtained at 45 ℃ and 24 h with 150 rpm of agitation with the content of EPA, DHA, and ALA were 1.709, 0.49, and 1.237%, respectively.

Furfural and Hydroxymethylfurfural as By-Products of FORMACELL Pulping

Holzforschung ◽  
2001 ◽  
Vol 55 (2) ◽  
pp. 199-204 ◽  
Author(s):  
Ralph Lehnen ◽  
Bodo Saake ◽  
Horst H. Nimz
Keyword(s):  
Acetic Acid ◽  
Formic Acid ◽  
Room Temperature ◽  
Oxidative Degradation ◽  
Solution Stability ◽  
Radical Scavengers ◽  
Long Time ◽  
Acetic Acid Water ◽  
High Yields ◽  
By Products

Summary The formation and stability of furans formed from pentoses and hexoses were studied in acetic acid/formic acid mixtures which are applied in the FORMACELL pulping process. For comparison, acetic acid/water mixtures with and without addition of HCl were included in the study. The investigations demonstrated that furfural can be obtained in high yields from xylose and xylan. Hexoses are converted to hydroxymethylfurfural (HMF), acetoxymethylfurfural (AMF) and furfural. Here, the water content of the reaction mixture influences the ratio of HMF and AMF in the solution. Stability studies revealed that furfural and HMF exhibit a high stability in acetic acid/formic acid mixtures. This explained the high furfural yields previously published for acetic acid pulping. The long-time stability of furans was investigated for 275 days at room temperature. No significant losses occurred suggesting that organic acids act as radical scavengers inhibiting oxidative degradation.

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