Extraction, processing, and stabilization of health-promoting fish oils

Area of Science:

• Nutritional Science
• Food Chemistry
• Biotechnology

Background:

• Fish oil is a primary source of essential omega-3 polyunsaturated fatty acids (PUFA), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
• Growing awareness of PUFA health benefits and limited dietary sources drives demand for concentrated PUFA production.
• Fish oil's high unsaturation makes it susceptible to oxidation, impacting flavor and quality.

Purpose of the Study:

• To review current research and patents on fish oil extraction and purification techniques.
• To highlight eco-friendly methods for producing PUFA concentrates with high yield and minimal degradation.
• To discuss strategies for enhancing fish oil stability against oxidation, including the use of natural antioxidants.

Main Methods:

• Literature review of scientific publications.
• Patent landscape analysis.
• Synthesis of information on extraction, purification, and stabilization technologies.

Main Results:

• Identification of various extraction and purification methods for fish oil and PUFA concentrates.
• Emphasis on environmentally friendly techniques and their efficiency.
• Overview of oxidation challenges and the shift towards natural antioxidants for stabilization.

Conclusions:

• Efficient and sustainable methods for fish oil processing are crucial for meeting the increasing demand for PUFA.
• Oxidation remains a key challenge, necessitating effective stabilization strategies.
• Further research into natural antioxidants and advanced processing techniques is warranted.