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

Sajid Maqsood, Soottawat Benjakul, Afaf Kamal-Eldin

    Research output: Contribution to journalReview articlepeer-review

    19 Citations (Scopus)

    Abstract

    Fish oil is known to be an important source of highly unsaturated n-3 polyunsaturated fatty acids (PUFA) such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which play an important role in the prevention of different human diseases. Fortification of foods with such fatty acids is, thus, increasingly recommended. A growing public awareness about the benefits and the limited dietary sources of PUFA has created a substantial interest in the production of PUFA concentrate. Thus, ecofriendly extraction and purification techniques, exhibiting higher yield and minimum degradation of the nutrient, are of prime focus among the researchers. Due to the presence of these highly unsaturated PUFA, fish oil is highly prone to oxidation, leading to the production of off-odors and off-flavors. Presently, synthetic antioxidants have been replaced by natural ones for stabilizing the fish oil against oxidation. This article reviews major research and patents that have been published on fish oil extraction, purification and its stability.

    Original languageEnglish
    Pages (from-to)141-147
    Number of pages7
    JournalRecent Patents on Food, Nutrition and Agriculture
    Volume4
    Issue number2
    DOIs
    Publication statusPublished - Dec 24 2012

    Keywords

    • Extraction
    • Fish oils
    • Processing
    • Purification
    • Stabilization

    ASJC Scopus subject areas

    • Food Science
    • Agronomy and Crop Science

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