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dc.contributor.authorMelgosa Gómez, Rodrigo 
dc.contributor.authorTrigueros Andrés, Ester 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorCardeira, Martim
dc.contributor.authorRodrigues, Liliana
dc.contributor.authorFernández, Naiara
dc.contributor.authorMatias, Ana A.
dc.contributor.authorBronze, Maria Rosário
dc.contributor.authorMarques, Marta
dc.contributor.authorPaiva, Alexandre
dc.contributor.authorSimões, Pedro
dc.date.accessioned2020-07-27T08:14:00Z
dc.date.available2020-07-27T08:14:00Z
dc.date.issued2020-10
dc.identifier.issn0896-8446
dc.identifier.urihttp://hdl.handle.net/10259/5395
dc.description.abstractThe 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.en
dc.description.sponsorshipFCT/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/116002/2016es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofThe Journal of Supercritical Fluids. 2010, V. 164, 104943es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectSardine wasteen
dc.subjectSubcritical wateren
dc.subjectFish protein hydrolysateen
dc.subjectBiorefineryen
dc.subjectAntioxidant activityen
dc.subjectAntiproliferative activityen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleSupercritical CO2 and subcritical water technologies for the production of bioactive extracts from sardine (Sardina pilchardus) wasteen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccess
dc.relation.publisherversionhttps://doi.org/10.1016/j.supflu.2020.104943
dc.identifier.doi10.1016/j.supflu.2020.104943
dc.relation.projectIDinfo:eu-repo/grantAgreement/FCT-MCTES/UIDB-QUI-50006-2020
dc.relation.projectIDinfo:eu-repo/grantAgreement/Fundação para a Ciência e a Tecnologia/PTDC-ASP-PES-28399-2017
dc.journal.titleThe Journal of Supercritical Fluidses
dc.volume.number164es
dc.page.initial104943es
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersion


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