Knowledge Agora



Similar Articles

Title Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food
ID_Doc 8372
Authors Pateiro, M; Domínguez, R; Varzakas, T; Munekata, PES; Fierro, EM; Lorenzo, JM
Title Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food
Year 2021
Published Marine Drugs, 19.0, 5
Abstract Rapid population growth and increasing food demand have impacts on the environment due to the generation of residues, which could be managed using sustainable solutions such as the circular economy strategy (waste generated during food processing must be kept within the food chain). Reusing discarded fish remains is part of this management strategy, since they contain high-value ingredients and bioactive compounds that can be used for the development of nutraceuticals and functional foods. Fish side streams such as the head, liver, or skin or the cephalothorax, carapace, and tail from shellfish are important sources of oils rich in omega-3. In order to resolve the disadvantages associated with conventional methods, novel extraction techniques are being optimized to improve the quality and the oxidative stability of these high-value oils. Positive effects on cardiovascular and vision health, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system improvement are among their recognized properties. Their incorporation into different model systems could contribute to the development of functional foods, with market benefits for consumers. These products improve the nutritional needs of specific population groups in a scenario where noncommunicable diseases and pandemic crises are responsible for several deaths worldwide.
PDF https://www.mdpi.com/1660-3397/19/5/233/pdf?version=1619144039

Similar Articles

ID Score Article
9401 Alfio, VG; Manzo, C; Micillo, R From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements(2021)Molecules, 26.0, 4
12730 Otero, P; Carpena, M; Fraga-Corral, M; Garcia-Oliveira, P; Soria-Lopez, A; Barba, FJ; Xiao, JB; Simal-Gandara, J; Prieto, MA Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry(2021)Efood, 2.0, 5
9032 Lucarini, M; Zuorro, A; Di Lena, G; Lavecchia, R; Durazzo, A; Benedetti, B; Lombardi-Boccia, G Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective(2020)Sustainability, 12.0, 21
23821 Pagliaro, M; Pizzone, DM; Scurria, A; Lino, C; Paone, E; Mauriello, F; Ciriminna, R Sustainably Sourced Olive Polyphenols and Omega-3 Marine Lipids: A Synergy Fostering Public Health(2021)Acs Food Science & Technology, 1, 2
14808 Messina, CM; Arena, R; Manuguerra, S; Renda, G; Laudicella, VA; Ficano, G; Fazio, G; La Barbera, L; Santulli, A Farmed Gilthead Sea Bream (Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation(2021)Marine Drugs, 19, 3
29089 Barros, L; de la Fuente, B; Mandim, F; Heleno, SA; Ferreira, ICFR; Barba, FJ; Berrada, H; Caleja, C; Pinela, J Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction(2022)
29856 Fornaro, FA; Zarli, A; Serangeli, C; Salladini, A; Piemonte, V; Iaquaniello, G; Di Paola, L Technological analysis of the sustainable production of ω-3 from fish wastes in a biorefinery framework(2024)Waste And Biomass Valorization, 15.0, 7
20840 Rigueto, CVT; de Oliveira, R; Gomes, KS; Alessandretti, I; Nazari, MT; Rosseto, M; Krein, DD; Loss, RA; Dettmer, A From waste to value-added products: A review of opportunities for fish waste valorization(2023)Environmental Quality Management, 33, 1
15201 Donnarumma, D; Di Salle, A; Micalizzi, G; Vento, F; La Tella, R; Iannotta, P; Trovato, E; Melone, MAB; Rigano, F; Donato, P; Mondello, L; Peluso, G Human blood lipid profiles after dietary supplementation of different omega 3 ethyl esters formulations(2023)
12204 Mutalipassi, M; Esposito, R; Ruocco, N; Viel, T; Costantini, M; Zupo, V Bioactive Compounds of Nutraceutical Value from Fishery and Aquaculture Discards(2021)Foods, 10.0, 7
Scroll