Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/91509
Título: | Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed |
Autor(es): | Rodrigues, Matilde Rosa, Ana Almeida, André Martins, Rui Ribeiro, Tânia Pintado, Manuela Gonçalves, Raquel Filipa Silva Pinheiro, A. C. Fonseca, António J. M. Maia, Margarida R. G. Cabrita, Ana R. J. Barros, Lillian Caleja, Cristina |
Palavras-chave: | Omega-3 fatty acids Health claims Fish by-products Natural antioxidants |
Data: | Mai-2024 |
Editora: | Institution of Chemical Engineers |
Revista: | Food and Bioproducts Processing |
Citação: | Rodrigues, Matilde; Rosa, Ana; Almeida, André; Martins, Rui; Ribeiro, Tânia; Pintado, Manuela; Gonçalves, Raquel F. S.; Pinheiro, Ana Cristina; Fonseca, António J. M.; Maia, Margarida R. G.; Cabrita, Ana R. J.; Barros, Lillian; Caleja, Cristina, Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed. Food and Bioproducts Processing, 145, 32-41, 2024 |
Resumo(s): | Omega-3 fatty acids (O3FA) are essential nutrients that play a crucial role in maintaining human and animal health. They are known for their numerous health claims, including cardiovascular benefits, contributing to both the prevention and treatment of immunological, neurological, reproductive, and cardiovascular complications, and supporting overall well-being. Fish, especially oily fish, comprise rich source of O3FA. In the fish industry, significant amounts of by-products and waste are generated during processing which are often discarded or used for lower-value applications. However, there is recognition of the potential value of extracting O3FA from these by-products. Various extraction techniques can be used, but the goal is to efficiently extract and concentrate the O3FA while minimizing the loss of nutritional value. To prevent oxidation and maintain the stability of O3FA, natural antioxidants can be added. Antioxidants like polyphenolic compounds and plant extracts help to protect the O3FA from degradation caused by exposure to oxygen, light, and heat. By stabilizing the O3FA, the shelf life and nutritional value of the extracted product can be extended. In summary, this work presents a forward-looking strategy for transforming fish by-products into high-quality oils, which hold great potential for application in food and feed. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/91509 |
DOI: | 10.1016/j.fbp.2024.02.007 |
ISSN: | 0960-3085 |
Versão da editora: | http://www.elsevier.com/locate/issn/09603085 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_57762_1.pdf | 656,84 kB | Adobe PDF | Ver/Abrir |