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Título : Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods
Autor : Rubio Rodríguez, Nuria
Diego, Sara M. de
Beltrán Calvo, Sagrario
Jaime Moreno, Isabel
Sanz Díez, Mª Teresa
Rovira Carballido, Jordi
Publicado en: Journal of food engineering. 2012, V. 109, n. 2, p. 238-248
Editorial : Elsevier
Fecha de publicación : mar-2012
ISSN : 0260-8774
Resumen : 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.
Palabras clave: Fish oil
Omega-3 fatty acids
Supercritical fluid extraction
Carbon dioxide
URI : http://hdl.handle.net/10259/4280
Versión del editor: http://dx.doi.org/10.1016/j.jfoodeng.2011.10.011
Aparece en las colecciones: Artículos BIOIND

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