Journal
JOURNAL OF FOOD ENGINEERING
Volume 109, Issue 2, Pages 238-248Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2011.10.011
Keywords
Fish oil; Omega-3 fatty acids; Supercritical fluid extraction; Carbon dioxide
Categories
Funding
- Ministry of Education and Science [CTQ2005-07301]
- Junta de Castilla y Leon [GR 167]
- Pescanova S.A. (Spain)
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Fish and fish by-products are the main natural source of omega-3 polyunsaturated fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), both of them with a great importance in the food and pharmaceutical industries. Comparing to conventional fish oil extraction processes such as cold extraction, wet reduction or enzymatic extraction, supercritical fluid extraction with carbon dioxide under moderate conditions (25 MPa and 313 K) may be useful for reducing fish oil oxidation, especially when fish oil is rich in omega-3 such as salmon oil, and the amount of certain impurities, such as some species of arsenic. Furthermore, taking profit of the advantages of supercritical carbon dioxide as extractive solvent, a coupled extraction-fractionation process is proposed as a way to remove free fatty acids and improve fish oil quality, alternatively to physical and chemical refining procedures. (C) 2011 Elsevier Ltd. All rights reserved.
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