Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil

被引：14

作者：

Aitta, Ella ^{[1
]}

Damerau, Annelie ^{[1
]}

Marsol-Vall, Alexis ^{[2
]}

Fabritius, Mikael ^{[1
]}

Pajunen, Lumi ^{[1
]}

Kortesniemi, Maaria ^{[1
]}

Yang, Baoru ^{[1
]}

机构：

[1] Univ Turku, Dept Life Technol, Food Sci, Turku 20014, Finland

[2] Univ Zaragoza, Dept Analyt Chem, Lab Aroma Anal & Enol LAAE, Inst Agroalimentario Aragon,UNIZAR CITA, Zaragoza 50009, Spain

来源：

FOOD CHEMISTRY | 2023年 / 424卷

基金：

芬兰科学院;

关键词：

Fish oil; Enzyme-assisted aqueous extraction; Lipid oxidation; Lipid classes; Marine phospholipids; N-3 polyunsaturated fatty acids; FATTY-ACIDS; QUALITY; HYDROLYSIS; LIPIDS; YIELD; SEASON; WASTE;

D O I：

10.1016/j.foodchem.2023.136381

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Enzyme-assisted aqueous extraction (EAAE) is a green, and scalable method to produce oil and protein hydro-lysates from fish. This study investigated the role of different parameters on emulsion formation, oil recovery, and the composition of crude oil during EAAE of Baltic herring (Clupea harengus membras). Fatty acid compo-sitions, lipid classes, tocopherols, and oxidation status of the EAAE crude oils were studied. Compared to solvent -extracted oil, EAAE resulted in a lower content of phospholipids accompanied by a 57% decrease in docosa-hexaenoic acid. Changing fish to water ratio from 1:1 to 2:1 (w/w) with ethanol addition led to the greatest reduction (72%) of emulsion, which resulted in an increase in oil recovery by 11%. The addition of ethanol alone, or reduction of enzyme concentration from 0.4% to 0.1% also reduced emulsion-formation significantly. Overall, emulsion reduction resulted in higher content of triacylglycerols and n -3 polyunsaturated fatty acids in the crude oil extracted.

引用

页数：13

共 51 条

[1] Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras) [J].