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Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed

2024Journal article Open access
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dc.contributor.authorRodrigues, Matilde
dc.contributor.authorRosa, Ana
dc.contributor.authorAlmeida, André
dc.contributor.authorMartins, Rui
dc.contributor.authorRibeiro, Tânia
dc.contributor.authorPintado, Manuela
dc.contributor.authorGonçalves, Raquel F.S.
dc.contributor.authorPinheiro, Ana C.
dc.contributor.authorFonseca, António J.M.
dc.contributor.authorMaia, Margarida R.G.
dc.contributor.authorCabrita, Ana R.J.
dc.contributor.authorBarros, Lillian
dc.contributor.authorCaleja, Cristina
dc.date.accessioned2024-05-31T08:38:36Z
dc.date.available2024-05-31T08:38:36Z
dc.date.issued2024
dc.description.abstractOmega -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 forwardlooking strategy for transforming fish by-products into high -quality oils, which hold great potential for application in food and feed.pt_PT
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020) and REQUIMTE (UIDB/50006/2020, DOI: 10.54499/UIDB/50006/2020; and UIDP/50006/2020, DOI: 10.54499/UIDP/50006/2020); CBQF, UIDB/50016/2020 (DOI: 10.54499/ UIDB/50016/2020). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit, with DOI 10.54499/UIDB/04469/2020, and by LABBELS – Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020.This work was funded by the European Regional Development Fund (ERDF) through the Competitiveness and Internationalization Operational Program (POCI), within the framework of the Corporate R&D project in Co-promotion HealthyPETFOOD: PetFood Formulations to promote health and quality of life (POCI-01-0247 -FEDER-047073) M.R.G. Maia acknowledges FCT through program DL 57/2016 – Norma transit´oria (SFRH/BPD/70176/2010). Raquel F. S. Gonçalves acknowledge the Foundation for Science and Technology (FCT) for her fellowship (SFRH/BD/140182/2018).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues, Matilde; Rosa, Ana; Almeida, André; Martins, Rui; Ribeiro, T.âni;, Pintado, Manuela; Gonçalves, Raquel F.S.; Pinheiro, Ana C.; Fonseca, António J.M.; Maia, Margarida R.G.; Cabrita, Ana R.J.; Barros, Lillian; Caleja, Cristina (2024). Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed. Food and Bioproducts Processing. ISSN 0960-3085. 145, p. 32-41pt_PT
dc.identifier.doi10.1016/j.fbp.2024.02.007pt_PT
dc.identifier.eissn1744-3571
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10198/29846
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationCentre of Biotechnology and Fine Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOmega-3 fatty acidspt_PT
dc.subjectHealth claimspt_PT
dc.subjectFish by-productspt_PT
dc.subjectNatural antioxidantspt_PT
dc.titleOmega-3 fatty acids from fish by-products: Innovative extraction and application in food and feedpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleCentre of Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50016%2F2020/PT
oaire.citation.endPage41pt_PT
oaire.citation.startPage32pt_PT
oaire.citation.titleFood and Bioproducts Processingpt_PT
oaire.citation.volume145pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNameBarros
person.familyNameCaleja
person.givenNameMatilde
person.givenNameLillian
person.givenNameCristina
person.identifier469085
person.identifier.ciencia-id1215-EAA5-3012
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.orcid0000-0002-4011-7807
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-5769-8484
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36514202500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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