2026-05-12T04:55:09Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/53952022-09-30T22:42:06Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
Melgosa Gómez, Rodrigo
author
Trigueros Andrés, Ester
author
Sanz Díez, Mª Teresa
author
Cardeira, Martim
author
Rodrigues, Liliana
author
Fernández, Naiara
author
Matias, Ana A.
author
Bronze, Maria Rosário
author
Marques, Marta
author
Paiva, Alexandre
author
Simões, Pedro
2020-07-27T08:14:00Z
2020-07-27T08:14:00Z
2020-10
0896-8446
http://hdl.handle.net/10259/5395
10.1016/j.supflu.2020.104943
The valorization of sardine (Sardina pilchardus) waste (SW) from a canning facility has been investigated within a biorefining approach. Sequential fractionation of SW into its constituents has been carried out using green solvents such as supercritical carbon dioxide (SCCO2) and subcritical water (sCW). The lipid fraction has been isolated through supercritical fluid extraction (SFE) with SCCO2 at 250 bar and 40 °C, yielding 20.3 ± 0.2 g oil/100 g SW with up to 17.2 %wt. omega-3 polyunsaturated fatty acids (PUFAs). Aiming at the protein fraction, sCW extraction/hydrolysis has been carried out at different temperatures (90, 140, 190 and 250 °C), using both SW and defatted sardine waste (DSW) from SFE experiments. Previous defatting increased protein recovery and purity. Bioactive properties of the fish protein hydrolysates (FPHs) obtained were affected by the extraction temperature. The highest antioxidant activity and in vitro antiproliferative effect were found in the extracts obtained at 250 °C.
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Sardine waste
Subcritical water
Fish protein hydrolysate
Biorefinery
Antioxidant activity
Antiproliferative activity
Supercritical CO2 and subcritical water technologies for the production of bioactive extracts from sardine (Sardina pilchardus) waste
info:eu-repo/semantics/article
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