Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food

Abstract

Rapid population growth and increasing food demand have impacts on the environment due to the generation of residues, which could be managed using sustainable solutions such as the circular economy strategy (waste generated during food processing must be kept within the food chain). Reusing discarded fish remains is part of this management strategy, since they contain high-value ingredients and bioactive compounds that can be used for the development of nutraceuticals and functional foods. Fish side streams such as the head, liver, or skin or the cephalothorax, carapace, and tail from shellfish are important sources of oils rich in omega-3. In order to resolve the disadvantages associated with conventional methods, novel extraction techniques are being optimized to improve the quality and the oxidative stability of these high-value oils. Positive effects on cardiovascular and vision health, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system improvement are among their recognized properties. Their incorporation into different model systems could contribute to the development of functional foods, with market benefits for consumers. These products improve the nutritional needs of specific population groups in a scenario where noncommunicable diseases and pandemic crises are responsible for several deaths worldwide.

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

“…Several green extraction processes have been developed to address these issues, with supercritical fluid extraction (SFE), ultrasound assisted extraction (UAE), pulsed electric fields (PEF), and microwave assisted extraction (MAE) being the most promising ones. These green methods and their benefits and drawbacks have recently been thoroughly reviewed by Pateiro et al (2021) and Khawli et al (2019) [36,234], while SFE has been demonstrated by many as being the most widely environmentally friendly technology, which can also successfully be utilized for the recovery of lipid bioactives from marine side streams too. By applying this alternative green extraction method, a high content of nutritionally relevant fish lipid bioactive ingredients can be achieved, with reduced environmental impact [235].…”

“…However, the paradigms of the chemical changes and the oxidation/peroxidation of the labile fish lipid bioactives occurring during such cooking and thermal processing, with the production of unfavorable compounds in fish and thus in the final fish oil extract, compromises fish oil quality and further indicates the need for incorporating new technologies for the production of fish oil, with less thermal processing. Furthermore, conventional extractions of fish lipids by using organic solvents provides satisfactory yields obtained, with, however, lengthy processes, high solvent consumption, the use of mostly toxic solvents, or with conditions that can degrade the quality of the extracted valuable compounds [ 36 ].…”

“…One of the most detrimental parameters in fish processing associated with the reduction of fish lipid bioactives’ quality is thermal processing. Fish cooking, apart from its use for safe fish consumption, is also one of the first and crucial parts of the conventional methods of wet processing for the production of fish oils [ 36 ]. However, the highly unsaturated fish lipids that contain PUFA and monounsaturated fatty acids (MUFA) are susceptible to oxidation, especially under increased thermal procedures, as it is observed during several cooking processes, including those for producing fish oils.…”

Valorization of mullet roe by‐products for the production of polyunsaturated fatty acids rich oils

“…These lipids are often rich in polyunsaturated fatty acids (PUFA) and especially the omega‐3, eicosapentaenoic acid (EPA, 20:5 n‐3 ), docosahexaenoic acid (DHA, 22:6 n−3 ) fatty acids. The level of PUFA varies between 4 and 45.2 g/100 g of total fatty acids whereas the concentrations of EPA and DHA vary between 1.73 and 14.99 g/100 g of total fatty acids and 1.29–18.88 g/100 g of total fatty acids respectively, depending on the fish by‐product (Ferdosh et al, 2016; Pateiro et al, 2021; Rubio‐Rodríguez et al, 2012; Šimat et al, 2020). Therefore, fish by‐products can be considered as a potential source of high nutritional oils rich in PUFA.…”

Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives

“…Precisely, regarding health‐promoting ingredients, underutilised fish species and by‐products of fish processing can be sources of valuable nutrients with well‐known health benefits (Pateiro et al ., 2021). These comprise cardiovascular and vision health, anti‐diabetic, anti‐cancer, anti‐inflammatory and neuroprotective properties as well as immune system improvement (Pateiro et al ., 2021). Fish oils can be obtained from undervalued materials and are an important source of healthy compounds, namely marine lipids (Shavandi et al ., 2019).…”