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Omega-3 polyunsaturated fatty acids (Omega-3 PUFA) are recognized as being essential compounds for human nutrition and health. The human body generates only low levels of Omega-3 PUFA. Conventional sources of Omega-3 PUFA are from marine origin. However, the global growth of population combined with a better consumer understanding about healthy nutrition leads to the fact that traditional sources are exhausted and therefore not enough to satisfy the demand of Omega-3 PUFA for human diet as well as aquaculture. Microalgae cultivated under heterotrophic conditions is increasingly recognized as a suitable technology for the production of the Omega-3 PUFA. The high cost of using glucose as main carbon source for cultivation is the main challenge to establish economical feasible production processes. The latest relevant studies provide alternative pathways for Omega-3 PUFA production. As preliminary results show, volatile fatty acids (VFA) recovered from waste stream could be a good alternative to the use of glucose as carbon source in microalgae cultivation. The purpose of this paper is to highlight the actual situation of Omega-3 PUFA production, sources and market request to provide a summary on sustainable sources that are being investigated as well as present and future market trends in Omega-3 market.

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The rheological behaviour of blueberry cloudy juice (Vaccinium corymbosum L.), prepared from fresh berries, was studied as a function of solids concentration, in the range 25–61 °Brix, at different temperatures (5–50 °C), with a control rate (CR) rheometer. Cloudy juice was concentrated by vacuum evaporation, and solutions at other concentrations were prepared from the concentrate by adding the liquid collected as distillate. The juices were slightly thixotropic between 45 and 61°Brix. For lower concentrations, the thixotropy was low and could be easily eliminated by shearing. The power law model was applied to fit the pseudoplastic behaviour. The activation energy for flow, evaluated with the Arrhenius–Guzman equation, increased with solids concentration and ranged from 4.6 to 24 kJ gmol–1. A non‐linear correlation, accounting for temperature and concentration effects on the consistency coefficient, was identified.

The rheological behaviour of cloudy and clarified juice of Malus floribunda was studied as a function of solid concentration, in a range of 45–70 Brix, at nine temperatures (5–50C). Cloudy and clarified juices are slightly thixotropic at 65–70 Brix and 5–10C. At lower concentrations and higher temperatures the thixotropy is low and can easily be eliminated by shearing. The power law model was applied to fit the pseudoplastic behaviour depending on the concentration level. Cloudy juice has pseudoplastic behaviour for concentrations higher than 45 Brix. Clarified juice is pseudoplastic at 65 Brix for temperatures lower than 25C and Newtonian at higher temperatures and for solid concentrations lower than 60 Brix. The activation energy for flow evaluated with the Arrhenius‐Guzman equation, increases with solid concentration and ranged from 10.8 to 3.45 kcal gmol−1 for cloudy juice and 15.3 to 7.9 kcal gmol−1 for clarified juice. A nonlinear correlation accounting for temperature and concentration effects on the consistency coefficient was identified.

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