Omega-3 Fatty Acid from Plant Sources and Its Application in Food Technology

Yadav, Poonam; Chauhan, Anil Kumar; Al-Sebaeai, Mohammed A.

doi:10.1007/978-981-15-6121-4_4

Cited by 3 publications

(2 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, FL can be used in anti‐cancer therapy (Buckner et al., 2019 ). FL is rich in the omega‐3 PUFA α‐linolenic acid (ALA) (Nasirpour‐Tab rizi et al., 2020 ; Yadav et al., 2021 ; Zhu et al., 2020 ). Our results are in accordance with those of Nasirpour‐Tabrizi et al (Nasirpour‐Tab rizi et al., 2020 ), who published that the omega‐3 essential FA ALA comprises about 59% of the total FAs of FL.…”

Section: Resultsmentioning

confidence: 99%

Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

Bartkienė

Bartkevičs

Bērziņa

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

Nowadays, the popularity of plant-based edible oils is on the rise; they are gaining the interest of consumers because of their functional and health-promoting properties (Vasseghian et al., 2020). Moreover, consumers are increasingly choosing nontraditional oils in search of new food sensory properties and greater functionality.For this reason, edible oils prepared from sea buckthorn, mustard, flaxseed, hempseed, and camelina seeds at small-scale agriculture companies are gaining popularity.Oil prepared from sea buckthorn has a high content of palmitoleic acid; however, oils prepared from seeds and pulp have a different fatty acid (FA) profile (Ciesarová et al., 2020). Sea buckthorn seeds contain 12.5% oil, and the whole fruits, on average, 10% (Zielińska & Nowak, 2017). In addition, sea buckthorn is rich in tocopherols and other bioactive compounds (Olas, 2018;Tudor et al., 2020).

show abstract

Section: Resultsmentioning

confidence: 99%

Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

Bartkienė

Bartkevičs

Bērziņa

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Shrimp by-products can be used to extract shrimp oil because the shell, head, and skin of shrimp are rich in omega-3 fatty acids (PUFAs) and asthaxanthine which have many health benefits [33,66]. Shrimp oil can be used as raw material in various food and pharmaceutical industries [66,67]. Omega-3s have an important role in food because they have health benefits such as cardiovascular, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system enhancement [68,69].…”

Section: Shrimp Oilmentioning

confidence: 99%

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

Mariati Thamrin,

Miftahul Ilmi,

Hasizah

2024

BIO Web Conf.

View full text Add to dashboard Cite

The shrimp processing industry represents the largest fisheries sector globally due to its high demand and market value. Generally, the only shrimp parts that are often produced in factories are in the form of headless and peeled shrimp (shrimp without skin and head), about 88.5%. During processing, by-products are produced and require proper treatment. Shrimp by-product production has increased dramatically in recent years, leading to waste collection, disposal and pollution problems. The trend of utilisation of shrimp by-products needs to be carried out because these by-products have the potential to produce innovative products that have added value and are sustainable. By-products such as shrimp heads and shells contain proteins, minerals, fats, amino acids and bioactive compound components that can be used as additives and raw materials. The purpose of this paper is to examine the potential utilization of shrimp processing industry by-products. By converting these by-products into value-added products such as bioplastic, flavouring, natural food pigments, shrimp oil, and protein hydrolysates. Processing using various conventional and enzymatic extraction methods has the potential to reduce by-products. Utilisation of shrimp by-products can provide an attractive alternative to reduce dependence on synthetic products in the food industry, while providing the added benefit of more efficient and environmentally friendly by-product management.

show abstract