2026-05-12T04:55:46Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/53952022-09-30T22:42:06Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Melgosa Gómez, Rodrigo 357 500 Trigueros Andrés, Ester 557 500 Sanz Díez, Mª Teresa 530 500 Cardeira, Martim e267c257-456c-4eb3-a5a7-dbece9347dc9 500 Rodrigues, Liliana d0744c4e-6fed-453a-a80e-e8b4ee3cb5f9 500 Fernández, Naiara 05faa35e-8450-4b65-bbc5-65004f5c3c87 500 Matias, Ana A. b928c0bb-acf4-4264-af9a-93c378335873 500 Bronze, Maria Rosário cdd9b347-6b81-42aa-93f0-8fc95fc5a292 500 Marques, Marta e9d2f878-902e-4674-8cfd-c9af4812ca17 500 Paiva, Alexandre 35205c92-c8ce-4a91-bf1b-9aedad5d4468 500 Simões, Pedro e8487775-03d2-48db-ac46-d292ea8a8b69 500 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. FCT/MCTES (UIDB/QUI/50006/2020), and Fundação para a Ciência e a Tecnologia through project PTDC/ASP-PES/28399/2017 and grants IF/01146/2015 and SFRH/BD/116002/2016 application/pdf eng Elsevier The Journal of Supercritical Fluids. 2010, V. 164, 104943 https://doi.org/10.1016/j.supflu.2020.104943 info:eu-repo/grantAgreement/FCT-MCTES/UIDB-QUI-50006-2020 info:eu-repo/grantAgreement/Fundação para a Ciência e a Tecnologia/PTDC-ASP-PES-28399-2017 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Sardine waste Subcritical water Fish protein hydrolysate Biorefinery Antioxidant activity Antiproliferative activity Ingeniería química Alimentos Chemical engineering Food Supercritical CO2 and subcritical water technologies for the production of bioactive extracts from sardine (Sardina pilchardus) waste info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion The Journal of Supercritical Fluids 164 104943 TEXT Melgosa-tjfs_2020.pdf.txt Melgosa-tjfs_2020.pdf.txt Extracted text text/plain 63671 https://riubu.ubu.es/bitstream/10259/5395/5/Melgosa-tjfs_2020.pdf.txt b60ee34688129ffbd7233527e002892a MD5 5 THUMBNAIL Melgosa-tjfs_2020.pdf.jpg Melgosa-tjfs_2020.pdf.jpg IM Thumbnail image/jpeg 3609 https://riubu.ubu.es/bitstream/10259/5395/4/Melgosa-tjfs_2020.pdf.jpg f35418302d7f55ce7dcbba9eec58dbe8 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/5395/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/5395/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Melgosa-tjfs_2020.pdf Melgosa-tjfs_2020.pdf application/pdf 422121 https://riubu.ubu.es/bitstream/10259/5395/1/Melgosa-tjfs_2020.pdf 3aa35a229ea469185ffacb10c007a1c9 MD5 1 10259/5395 oai:riubu.ubu.es:10259/5395 2022-10-01 00:42:06.421 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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