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Supercritical CO2 extraction of oil from Arctic charr side streams from filleting processing
National Technical University of Athens, Greece.
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0003-3171-1203
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
National Technical University of Athens, Greece; Agricultural University of Athens, Greece.
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2021 (English)In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 71, article id 102712Article in journal (Refereed) Published
Abstract [en]

Although Arctic charr side streams contain limited amounts of fish flesh, they are a rich fish oil source (46.3 ± 0.6%). The aim of the study was to investigate the potential for valorization of Arctic charr filleting side streams through the extraction of oil by supercritical CO2 technology. The effect of temperature (40 °C and 80 °C) and pressure (20, 35 and 45 MPa) on the final extract after supercritical fluid extraction (SFE) was evaluated. Temperature increase enhanced the yield but decreased the antioxidant activity at 45 MPa, did not affect the yield and the antioxidant activity at 35 MPa, whereas yield was limited at 20 MPa and 80 °C. Extracts were rich in monounsaturated fatty acids (56.7–58.3%, especially oleic acid 37.2–38.0%), and polyunsaturated fatty acids (20.2–26.1%, especially DHA 7.3–11.4%). The presence of astaxanthin significantly preserved the extracts from oxidation. Industrial relevance: Supercritical carbon dioxide extraction is a green technology appropriate for the recovery of non-polar and heat sensitive compounds. The extracted Arctic charr oils were rich in polyunsaturated fatty acids and astaxanthin which inhibited oxidation in combination with the absence of oxygen and light during the process. This technology could be an excellent alternative for more sustainable valorization of fish processing side streams. © 2021 The Author(s)

Place, publisher, year, edition, pages
Elsevier Ltd , 2021. Vol. 71, article id 102712
Keywords [en]
Antioxidant activity, Arctic charr, Astaxanthin, Fatty acids composition, Supercritical carbon dioxide extraction
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-53524DOI: 10.1016/j.ifset.2021.102712Scopus ID: 2-s2.0-85106929783OAI: oai:DiVA.org:ri-53524DiVA, id: diva2:1568349
Note

Funding details: SUIT4FOOD; Funding details: European Commission, EC; Funding text 1: This research was supported by a mobility grant from the Erasmus+ Key Action 2 Strategic Partnership Project on Sustainable Intervention Technologies for controlling Food Safety and Stability (SUIT4FOOD) of the European Union. We would also like to thank Umlax AB (Lycksele, Sweden) for the kind collaboration to provide the Arctic charr side streams.; Funding text 2: This research was supported by a mobility grant from the Erasmus+ Key Action 2 Strategic Partnership Project on Sustainable Intervention Technologies for controlling Food Safety and Stability (SUIT4FOOD) of the European Union . We would also like to thank Umlax AB (Lycksele, Sweden) for the kind collaboration to provide the Arctic charr side streams.

Available from: 2021-06-17 Created: 2021-06-17 Last updated: 2021-06-18Bibliographically approved

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Eliasson, LovisaXanthakis, Epameinondas

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