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.

Comparative study of tissue deposition of omega-3 fatty acids from polar-lipid rich oil of the microalgae Nannochloropsis oculata with krill oil in rats

2015 ◽  
Vol 6 (1) ◽  
pp. 185-191 ◽  
Author(s):  
Michael L. Kagan ◽  
Aharon Levy ◽  
Alicia Leikin-Frenkel
Keyword(s):  
Fatty Acids ◽  
Comparative Study ◽  
Polar Lipid ◽  
Rat Plasma ◽  
Nannochloropsis Oculata ◽  
Polar Lipids ◽  
Omega 3 Fatty Acids ◽  
Krill Oil ◽  
Omega 3 ◽  
Epa And Dha

An oil from micro-algae rich in EPA with no DHA and consisting of 15% polar lipids (phospholipids and glycolipids) showed equivalent uptake of EPA into rat plasma and organs as omega-3 krill oil consisting of EPA and DHA and 40% phospholipids.

scholarly journals USE OF FISH OIL AS SUPPLEMENT TO RICE FLOUR FOR CHILDREN

2015 ◽  
Vol 2 (1) ◽  
pp. 136
Author(s):  
Ade Nugraheni ◽  
Fifi Retiaty ◽  
K Komari
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Nutrient Content ◽  
Rice Flour ◽  
Food Supplement ◽  
Soy Flour ◽  
Equal Weight ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Nutrient Contents

Fish oil is a source of omega 3 fatty acids, especially DHA and EPA having health benefits, such as prevention of heart disease and improvement of brain development including vision. However, these components are susceptible to oxidative damage and its fishy smell may affect consumer acceptance. This study aimed to immobilize this oil in rice flour usually prepared for "sumsum" porridge, a traditional meals for children or mother. Some of type of polymer are mixture with oil and was sprayed on to the rice flour to ensure the oils were coated with these polymer. Hedonic test of "sumsum" porridge was performed for acceptability for 4% fish oil and 4% equal weight of polymer malto-dextrin and soy flour. The nutrient contents were also presented. The nutrient content of the sample could be use as food supplement for under-five year children and his mother. Keywords: fish oil, applement, omega 3 fatty acids 

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.

Omega-3 Fatty Acids for Nutrition and Medicine: Considering Microalgae Oil as a Vegetarian Source of EPA and DHA

2007 ◽  
Vol 3 (3) ◽  
pp. 198-203 ◽  
Author(s):  
Scott D. Doughman ◽  
Srirama Krupanidhi ◽  
Carani B. Sanjeevi
Keyword(s):  
Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Epa And Dha ◽  
Microalgae Oil

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.

scholarly journals Enzymatic Extraction and Characterization of Lipid Fraction Highly Rich in Omega-3 Fatty Acids from Mackerel (Scomber scombrus)

2018 ◽  
Vol 6 (3) ◽  
pp. 76-82
Author(s):  
GBOGOURI Grodji Albarin ◽  
WAZE Aimée Mireille Alloue-Boraud ◽  
GONNETY Tia Jean ◽  
LINDER Michel
Keyword(s):  
Fatty Acids ◽  
Lipid Fraction ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Enzymatic Extraction ◽  
Scomber Scombrus
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