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Wang W, Xiao Y, Ding Y, Li Y, Zhu Y, Zhou X. Effect of microwave (MW)-subcritical extraction on oil recovery, oxidative stability, and lipid types from Katsuwonus pelamis livers. Food Chem X 2024; 22:101351. [PMID: 38623513 PMCID: PMC11016954 DOI: 10.1016/j.fochx.2024.101351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/19/2024] [Accepted: 04/01/2024] [Indexed: 04/17/2024] Open
Abstract
Katsuwonus pelamis is a tuna species mostly sold for canned fillets, its livers were lack of utilization. This study thus investigated an oil production method combining microwave (MW) pretreatment and subcritical dimethyl ether (SDME) in aim to reach improved efficiency and oil quality. The heating characteristics from different MW powers (400, 600, and 800 W) were evaluated, and SEM showed MW having hydrolysis effect on matrix lipoprotein, the fortified recovery rate was also found. Under the MW-SDME condition with 600 W power, 1:5 solid-to-liquid ratio, and 100 min, the recovery reached 93.21% in maximal (SDME ∼50%). To further improve quality, MW powers was noticed affecting lipid types, fatty acid composition, and oxidative stability of produced oils. 1286 lipid types (mostly glyceride and phospholipid-type) were identified, while higher MW lowered the emulsifying phospholipids prompting phase separation. Several oxidation indexes consistently increased with the rising MW power, GC-MS suggested 400 W for higher DHA.
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Affiliation(s)
- Wenjie Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yuliang Xiao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yicheng Ding
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yihong Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yihua Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
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Anbarasan R, Tiwari BK, Mahendran R. Upcycling of seafood side streams for circularity. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 108:179-221. [PMID: 38460999 DOI: 10.1016/bs.afnr.2023.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
The upcycling of seafood side streams emerges as a crucial facet in the quest for circularity within the food industry, surpassing other food sources in its significance. Seafood side stream plays an indispensable role in global food security and human nutrition. Nevertheless, losses ensue throughout the seafood supply chain, resulting in substantial waste generation. These underutilized seafood by-products contain valuable resources like edible proteins and nitrogenous compounds. Projections indicate that fishery products' utilization for human consumption will soar to 204 MT by 2030. Yet, the industry annually generates millions of tonnes of waste, predominantly from crab, shrimp, and lobster shells, leading to environmental impacts due to COD and BOD issues. A five-tier circular economic model offers a framework to manage seafood side-streams efficiently, with applications spanning pharmaceuticals, food production, animal feed, fertilizers, and energy fuel, thereby maximizing their potential and reducing waste in line with sustainability goals.
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Affiliation(s)
- R Anbarasan
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India
| | | | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India.
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Indelicato S, Di Stefano V, Avellone G, Piazzese D, Vazzana M, Mauro M, Arizza V, Bongiorno D. HPLC/HRMS and GC/MS for Triacylglycerols Characterization of Tuna Fish Oils Obtained from Green Extraction. Foods 2023; 12:foods12061193. [PMID: 36981119 PMCID: PMC10048091 DOI: 10.3390/foods12061193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/06/2023] [Accepted: 03/08/2023] [Indexed: 03/14/2023] Open
Abstract
Background: Fish oil is one of the most common lipidic substances that is consumed as a dietary supplement. The high omega-3 fatty acid content in fish oil is responsible for its numerous health benefits. Fish species such as mackerel, herring, tuna, and salmon are particularly rich in these lipids, which contain two essential omega-3 fatty acids, known as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Objectives: Due to the scarcity of information in the literature, this study aimed to conduct a qualitative and quantitative characterization of triglycerides (TAGs) in crude tuna fish oil using HPLC/HRMS. Fatty acid (FA) determination was also performed using GC/MS. The tuna fish oils analyzed were produced using a green, low-temperature process from the remnants of fish production, avoiding the use of any extraction solvents. Results: The analyses led to the tentative identification and semi-quantitation of 81 TAGs. In silico saponification and comparison with fatty acid methyl ester results helped to confirm the identified TAGs and their quantities. The study found that the produced oil is rich in EPA, DHA, and erucic acid, while the negligible isomerization of fatty acids to trans-derivatives was observed.
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Affiliation(s)
- Serena Indelicato
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Vita Di Stefano
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Giuseppe Avellone
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Daniela Piazzese
- Department of Earth and Marine Sciences (DISTEM), University of Palermo, Via Archirafi 22, 90123 Palermo, Italy
| | - Mirella Vazzana
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Manuela Mauro
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Vincenzo Arizza
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - David Bongiorno
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
- Correspondence: ; Tel.: +39-09123891900
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Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Zhao P, Zhang X, Jin Y, Xu L. Long‐term stability of blends of sesame oil or soybean oil with tuna oil under daily use conditions. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Peng Zhao
- School of Biological and Chemical Engineering Qingdao Technology College Qingdao Shandong China
| | - Xin Zhang
- Qingdao Sparta Analysis & Testing Co., Ltd. Qingdao Shandong China
| | - Yan Jin
- Novasana (Taicang) Bioscience Co., Ltd. Suzhou Jiangsu China
| | - Luyan Xu
- Department of Quality Control Bohi Agricultural Science Co., Ltd. Qingdao Shandong China
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Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102670] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Melgosa R, Sanz MT, Beltrán S. Supercritical CO2 processing of omega-3 polyunsaturated fatty acids – Towards a biorefinery for fish waste valorization. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105121] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Al Khawli F, Pateiro M, Domínguez R, Lorenzo JM, Gullón P, Kousoulaki K, Ferrer E, Berrada H, Barba FJ. Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products. Mar Drugs 2019; 17:E689. [PMID: 31817754 PMCID: PMC6950251 DOI: 10.3390/md17120689] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 12/03/2019] [Accepted: 12/03/2019] [Indexed: 02/01/2023] Open
Abstract
The activities linked to the fishing sector generate substantial quantities of by-products, which are often discarded or used as low-value ingredients in animal feed. However, these marine by-products are a prominent potential good source of bioactive compounds, with important functional properties that can be isolated or up-concentrated, giving them an added value in higher end markets, as for instance nutraceuticals and cosmetics. This valorization of fish by-products has been boosted by the increasing awareness of consumers regarding the relationship between diet and health, demanding new fish products with enhanced nutritional and functional properties. To obtain fish by-product-derived biocompounds with good, functional and acceptable organoleptic properties, the selection of appropriate extraction methods for each bioactive ingredient is of the outmost importance. In this regard, over the last years, innovative alternative technologies of intensification, such as ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), have become an alternative to the conventional methods in the isolation of valuable compounds from fish and shellfish by-products. Innovative green technologies present great advantages to traditional methods, preserving and even enhancing the quality and the extraction efficiency, as well as minimizing functional properties' losses of the bioactive compounds extracted from marine by-products. Besides their biological activities, bioactive compounds obtained by innovative alternative technologies can enhance several technological properties of food matrices, enabling their use as ingredients in novel foods. This review is focusing on analyzing the principles and the use of UAE and SFE as emerging technologies to valorize seafoods and their by-products.
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Affiliation(s)
- Fadila Al Khawli
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Patricia Gullón
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Katerina Kousoulaki
- Department of Nutrition and Feed Technology, Nofima AS, 5141 Bergen, Norway;
| | - Emilia Ferrer
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Houda Berrada
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
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Li XX, Sun P, Ma Y, Cai L, Li JR. Effect of ultrasonic thawing on the water-holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5083-5091. [PMID: 31066054 DOI: 10.1002/jsfa.9752] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 04/10/2019] [Accepted: 04/11/2019] [Indexed: 05/25/2023]
Abstract
BACKGROUND The effect of ultrasonic thawing (0, 160, 280, 400 W) on water-holding capacity (WHC), physicochemical properties and structure of tuna myofibrillar proteins was investigated. RESULTS Thawing time was shown to decrease and thawing loss to increase significantly (P < 0.05) as power increased (160-400 W), whereas there was no significant difference (P > 0.05) in cooking loss. Changes in T2 relaxation time were investigated using low-field nuclear magnetic resonance. Ultrasonic thawing could significantly (P < 0.05) improve the immobilised water content compared to the control (0 W). surface hydrophobicity decreased significantly and then increased significantly (P < 0.05), whereas there was no significant difference (P > 0.05) in the reactive sulfhydryl content as power was increased. Tuna thawed at 280 W suffered fewer negative effects on its microstructure. Roman spectral date showed that the α-helix changed to a random coil and β-turn as power was increased (up to 400 W). CONCLUSION The application of ultrasonic thawing at a specified power was showed to be a beneficial process when used in the seafood industry, but application of excessive power resulted in lower WHC and structural changes to myofibrillar proteins. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Xiu-Xia Li
- Food Safety Key Laboratory of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Pan Sun
- Food Safety Key Laboratory of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Yingying Ma
- Food Safety Key Laboratory of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Luyun Cai
- Food Safety Key Laboratory of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Jian-Rong Li
- Food Safety Key Laboratory of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
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