جستجوی مقالات مرتبط با کلیدواژه « fish oil » در نشریات گروه « صنایع غذایی »

Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) are omega-3 fatty acids that play a remarkable role in the prevention and treatment of diseases. Various reports have noted the preventive and therapeutic effects of omega 3 fatty acids on inflammatory diseases such as asthma, as well as cardiovascular diseases, oxidative stress-related diseases including Non-Alcoholic Fatty Liver Disease (NAFLD), together with rheumatoid arthritis, and mental and psychiatric disorders. Moreover, these fatty acids have revealed some preventive effects against cancer and fatty liver disease. Since polyunsaturated fatty acids are not capable to be synthesized in the human body, also humans diet is mostly provided by vegetable oils that contain a high level of omega-6 fatty acids, accordingly, they should be supplied by food sources. Globally, marine resources, especially fish oil, are widely used, as the main providers of these fatty acids. Additionally, the amount of polyunsaturated fatty acids, EPA, and DHA differ based on the species of the fish. Moreover, the main sources of fish oil are pelagic species, namely salmon, tuna, anchovies, herring, and caplin, which have fatty meat and are suitable to be used for the production of fish feed and fish oil. Alternatively, fish wastes can be used to supply fish oil.

The first and most important step for the purification of omega-3 fatty acids is the extraction of fish oil. In the following, the concentration of omega-3 fatty acids can be done in the extracted fish oil. So far, various methods such as alkaline digestion, Bligh and Dyer method, extraction with isopropyl solvent of alcohol, and... have been reported. But, in this review article, different methods of fish oil extraction including Wet pressing (WP), Cold extraction, enzymatic extraction, and Supercritical fluid extraction (SFE), also miscellaneous technologies of omega 3 concentration including Urea complexation (UC), Supercritical Fluid Chromatography (SFC), molecular distillation (MD), and Enzymatic extraction has been investigated.

Due to the growing consumption of omega-3 fatty acids as one of the most important dietary and pharmaceutical supplements, more research and production are needed in this area. Among the methods mentioned above, the wet pressing (WP) method is used as an industrial method for fish oil production. Also, molecular distillation (MD) is a more common and industrial method for the production of omega-3 fatty acids in the world. The concentrated omega-3 fatty acids are mainly in two forms, namely, ethyl esters (mostly in molecular distillation, SFE, and SFC methods) and Triacylglycerols (TAG), the latter have more bioavailability

The rainbow trout Oncorhynchos mykiss is one of the most desirable farmed fish. The aquaculture of this fish is 811 thousand tons (FAO 2019), and about 167 thousand tons in Iran (statistics of the Fisheries Organization of Iran,1397) which has led to the production of a large volume of waste. Fish waste includes head, skin, tail, fins, intestines, and intestines that have been shown to have oil extraction potential (Ramakrishnan et al., 2013). Fish oil is a rich source of omega-3 fatty acids, especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are recommended for the possible treatment of many diseases and disorders, especially cardiovascular disease (Yue et al., 2008; Asnaashari et al., 2019). Because polyunsaturated fatty acids are not produced in the body, they must be supplied through food (Hao et al., 2015). Therefore, the use of fish oil in food and animal feed are necessary. Kilka oil is also a by-product of fish powder companies and is used in fish and poultry feedstuff (Ghasemi et al., 2014). Kika oil is a by-product of fish powder factories. Despite its high price and nutritional value, Kilka oil is very sensitive to oxidation due to its abundance of unsaturated fatty acids (Pirestani et al. 2010; Fazel et al. 2008). Due to the above, many efforts have been made to replace fish oil with other oils. Sunflower oil is one of the most common oils for human consumption. Due to the combination of fatty acids, sunflower oil has used for fish oil substitution (Dalbier et al. 2015). Previous studies have shown that rainbow trout oil has a considerable value due to its taste and color, availability and low pollution. On the other hand, due to the expansion of aquaculture products and processing industries, the oil extracted from this source will have a reasonable price. In this study, an attempt is made to compare the quality of rainbow trout waste oil with sunflower and Kilka. If the quality of the waste oil is equal to any of the mentioned oils, its use for human consumption or animal feed will be recommended.

In this study, Kilka oil was prepared from Qarahboron sturgeon farm (Mazandaran-Sari) and sunflower oil was purchased from a food store. The residual oil of rainbow trout was extracted by solvent according to Vafaei et al. (1396). In brief, about 100 g of fish waste was homogenized in a mixture of 400 ml chloroform and %2 methanol. The mixture was filtered via a filter paper and solvent was removed using rotary evaporator (Vacuum Rotary, Fara-Azma, Iran) at 40 ºC and kept refrigerated until analyses in a dark screw topped bottle. Peroxide value (PV) was determined according to AOCS (Cd 8-53), in which PV is reported as milliequivalents of active oxygen per kg oil (AOCS, 1995). Free fatty acids (FFAs) content was assessed following AOCS (Ca 5a - 406) (AOCS, 1995) and expressed as percent of oleic acid. Anisidine value (AV) was determined using AOCS (Cd 18-90) (AOCS, 1995). Color properties of the extracted oil was evaluated in a smart colorimeter (ATEBA, MAT 2000, Shiraz, Iran) based on Lab system, in which L* denotes lightness, a* was the representative of redness or greenness and b* indicated yellowness or blueness of the oil. The color index L * ranges from zero to 100 and a * and b * are values ranging from -20 to + 120. 9 points were randomly selected and the L*, a*, and b* were recorded.

Fish are classified into three groups based on their fat: low-fat, medium-fat, and high-fat fish (Strateva and Penchev 2020). According to studies, the yield of oil extraction in this was % 16.16, which was consistent with the study of Vafa et al. (1397). Therefore, the residual waste of rainbow trout, as a high-fat fish, have a significant amount of oil that can be extracted and used for food and feed. The permissible limit of PV for refined edible oils consumed by humans is less than 5 and unrefined oils less than 10 (meqO2/kg oil) have been reported (Codex, 1993). The significant difference in PV in different treatments with the standards was analyzed by One-sample t-test. Based on the results of the analysis, the amount of PV in Kilka oil was more than the standards for human and animal consumption, while they were lower in waste oil and sunflower (Fig. 1). In the process of refining the oil, all impurities and harmful compounds will be separated during neutralization, discoloration, and deodorization in order to achieve optimal quality. In this study, no purification process was applied to the oil extracted from fish waste. It seems that if this process is industrialized, along with the application of refining and purification processes, the quality of the product will be superior to the present sample. The results of TBA was the same as the PV index. In all three oils, TBA levels were lower than standard. Unlike the previous two indices, the amount of FFAs in waste oil was significantly higher than the other two samples. The presence of lipase and phospholipase enzymes is one of the most important reasons for the increase of FFAs. The process of refining oil will reduce the FFAs index in waste oil. Figure 5 shows the results for the browning, yellowness and whiteness index of oils. The index of browning in Kilka oil was significantly higher than sunflower oil and waste oil. Oxidation reactions, Maillard, and compounds resulting from the reaction of secondary products of fat spoilage with free amines will cause discoloration and darkening of the oil color (Sabzipour et al., 2019). The results of peroxide and thiobarbituric acid tests also confirmed that in Kilka oil.

Comparison of the quality of the Kilka oil, sunflower oil and rainbow trout waste oil had interesting results. Waste oil can be considered as a new and serious option for aquaculture industries due to its ease of extracting and remarkable quality. Due to the high potential of the country in order to rainbow trout aquaculture and consequently the high volume of waste (which is considered an environmental threat), the waste oil could not only be used in animal feed but also could be used in human’s food.

However, the beneficial effects of fish oil, which is fortified in omega-3 fatty acids, is known. But its high sensitivity to oxidation and the formation of undesirable compounds has limited its use in food systems. Therefore, the purpose of this study was the encapsulation of fish oil in chitosan-stearic acid nanogel, by Pickering emulsion method and import it into a food system (Gummy candy) and investigation the physicomechanical properties of the product. Initially, chitosan-stearic acid nanogel was created by self-assemble method and the results of FTIR confirmed the successful connection between chitosan and stearic acid. Also, SEM image showed that the nanoparticles formation was spherical nearly. In the next step, fish oil Pickering emulsions were prepared in different concentrations using chitosan-stearic acid nanogel and used in formulation of gummy candy and in continue, the texture profile analysis (TPA) and also the measurements of the color indexes of the samples were performed. The results of TPA showed that the existence of the nanogel, increased the Springiness (from% 88.5 to% 92.5) and adhesion (from Ns 0.33 to Ns 0.63) and reduced the hardness (from N 178.6 to N 125.8) of texture of gummy candy samples. On the other hand, the presence of fish oil reduced all of the texture indexes. About the color indexs, the nanogel decreased the L (from 58.13 to 56.46) and a (from -5.5 to -4.4) indexes. Also, the results showed that fish oil in combination with nanogels reduced the color indexes.

In this study, fish oil and vitamin E were nanoencapsulated using polymeric materials of gelatin and Arabic gum as wall materials applyingcomplex coaservation technique and optimization process with the aid of the response surface method (RSM) in form of central composite design (CCD). The effects of the three independent variables including fish oil amount (1, 3 and 5%), biopolymer amount (1, 3 and 5%) and homogenizer speed (7000, 9000 and 11000 rpm) on dependent variables such as surface oil, encapsulated oil, encapsulation efficiency and particle size were investigated. The results showed that homogenization speed of 7000 rpm is not suitable for producing nanocapsules below 100 nm. In addition, the percentage of fish oil and the speed of homogenizer are effective on the size of the produced nanocapsules. Also, produced nanocapsules in treatments in which a higher percentage of oil was used compared to treatments with lower oil percentages, showed higher surface oil. The encapsulation efficiency was measured between 56.29% and 98.76%. In this research, optimum treatment was introduced as the one with 1% fish oil, 1% total biopolymer and 7000 rpm homogenizer speed in which its encapsulation efficiency was recorded as 97.97%.

One of the many ways that encapsulation are used is the complex coaservation techniques. The purpose of this study was to evaluate the effect of fish oil percentage(1%, 3% and 5%),  total biopolymer percent (1%, 3% and 5%) and  homogenizer speed (7000, 9000 and 11000 rpm) on the physicochemical and oxidative stability of produced powders. To this end, the response surface method was used in the central composite design. Optimized emulsion obtained in gelatin and gum coating (1: 1 ratio) contains (fish oil 1%, total biopolymer percent 1%, homogenizer speed 7000 rpm) which and encapsulation efficiency is 97.97% , and  In  order to evaluate the oxidative stability of the treatments, they were placed at 4 ° C for 3 months. The results of the study showed that by increasing the percentage of fish oil, the  powder  lighteness  index  and whiteness decreased and the  yellowness  index   increased. The results of the study the rate of oxidation showed that thiobarbituric acid (TBA) amount were significantly lower in encapsulated samples than in control samples also, in a encapsulated sample containing vitamin E, the amount of thiobarbituric acid in the first month was significantly lower than the other periods  in compared to with the control sample.

In this study the physicochemical characteristics of microencapsulated fish oil using various wall materials and drying methods were examined. The fish oil encapsulated by three combinations of matrices (fish gelatin馩涡ힱ뚸, κ carrageenan馩涡ힱ뚸, fish gelatin κ carrageenan 馩涡ힱ뚸), and 25% fish oil emulsions were dried through three different coacervation (CC), spray drying (SD), and freeze drying (FD). Physicochemical characteristics including moisture content, surface and total oil, encapsulation efficiency, color and morphology of microcapsules were investigated. According to results, the combination of fish gelatin and maltodextrin was the best wall combination and also coacervation was the best method to encapsulation of fish oil. These powders had higher encapsulation efficiency and lower surface oil than the other treatments. The results indicated that microcapsules produced by coacervation actually formed larger microcapsules, which provided maximum protection to the fish oil droplets. Comparison of the CC, SD, and FD processes confirmed that combination of matrices; drying temperature, morphology and processing time were among the most critical factors influencing fish oil powders.

Tuna fishes are among the most important commercial fishes used in Iran fish canning industry. The precooking of fish is one of the important stages of producing liquid wastes in canning factories.The liquid waste by-product obtained at this stage contains different amounts of fat removed from the fish. Fish oil includes some polyunsaturated fatty acids with long chains (PUFA), especially EPA, DHA and AA.The oil obtained from the liquid waste of cooking autoclaves of two tuna fishes, Katsuwonus pelamis and Thunnus albacares,were investigated in terms of iodin value, acidity, peroxide, oil and cooking liquid waste yield.The total yield of liquid waste showed a significant increase in Thunnus albacares (22/5%),as compared with Katsuwonus pelamis (20/4%),( p˂0.05). The oil of Thunnus albacares (1/55%) was found to be more than that of Katsuwonus pelamis (0.81%), (p˂0.05).In terms of iodin value, the oil of Katsuwonus pelamis cooking liquid waste showed higher amounts and in terms of peroxide, Thunnus albacares showed higher values (p˂0.05).The predominant fatty acids in tuna liquid waste by-product were Palmeticacid(C16:0;21/12%,24/11%),oleicacid(C18:1c 9;15/46%,12/35%),and docosahexaenoic acid (C22: 6 3DHA; 23%,23/15%),for Katsuwonus pelamis and Thunnus albacares, respectively.The highest PUFA, and PUFA/SFA ratio was found in Katsuwonus pelamis and the highest SFA was found in Thunnus albacares.Finally, due to the higher unstauration degree and also, the lower peroxide in equal weights, the oil obtained from Katsuwonus pelamis is deemed to be more suitable, but in the industrial scale, because of the higher yield of the oil extracted from Thunnus albacares, this tuna fish is more preferable.

The Various condition including temperatures of 65 and 85oC for 5 and 15 min, ultrasonic bath for 15 and 30 min moreover probe ultrasonic for 10 min were used to pretreat the heads of two fish including bighead (ristichthys nobilis) and silver carp (Hypophthalmichtys molitrix) and were also used to kilca fish (Clupeonella delicatula). Fatty acid composition each of the control samples was determined to evaluate their nutritional value. Also, the different experiments with determination of oil yield, iodine value (IV), peroxide value (PV), UV absorption in 233 and 268 nm were performed for the oil extracted from the samples pretreated at various condition. The kilca oil was more enriched for it high content of essential fatty acid compared with the other samples. The highest (P

Medical benefits of Omega 3 fatty acids have appealeda lot of research to be done on of fish oil. Among marine fish, kilka has the most industrial application. Kilka oil contains significant amount of omega-3 fatty acids. In this study, physiochemical properties, fatty acid composition and stabilization of kilka oil were investigated. p- hydroxy benzoic asid, its methyl ester and alpha-tocopherol as control were compared to each other.
Crude Kilka fish oil was supplied by Khazarcompany (Babolsar, Iran). All chemicals and solvents used in this study were of analytical reagent grade and purchased from Merck (Darmstadt, Germany) and Sigma–Aldrich (St. Louis, MO). 200 ppm of the mentioned antioxidants was added to the purified oil and kinetic regime of oxidation at temperatures of 35, 45 and 55°C was prepared. After monitoring theoxidation over time using peroxide test, graph of peroxide changes over time was plotted and induction period and kinetic parameters (F, ORR and A) were calculated. In order to compare the performance of antioxidants in oil and water, 10% emulsion of Kilka oil-in-water was prepared and 200 ppm of antioxidant was added to it and its oxidation process was monitored at 55°C.
Results showed that the fatty acid composition of this oil contains a variety of unsaturated fatty acids, saturated and polyunsaturated (mainly linoleic, eicosapentaenoic and docosahexaenoic acids). Temperature had significant effect on oxidation. p-hydroxymethylbenzoate, a little more than p-hydroxybenzoic asid, could increase oxidative stability of oil. Alpha-tocopherol had better performance as compared with other antioxidants. Performance of methylp-hydroxybenzoatewas better in emulsion than oil. In general, the emulsifier and emulsion preparation as compared with antioxidant had a more prominent role in the oxidative stability of Kilka oil.

Medical benefits of omega-3 fatty acids have led to a lot of research on fish oil. Among marine fish, Kilka has the highest industrial applications. Kilka oil contains significant amounts of omega-3 fatty acids. In the present study, oxidative stability of Kilka fish oil based on the Schaal oven test and the use of two phenolic acid derivatives (syringic and vanillic acids) was investigated.
Crude Kilka fish oil was supplied by Khazar company (Babolsar, Iran). All chemicals and solvents used in this study were of analytical reagent grade and purchased from Merck (Darmstadt, Germany) and Sigma–Aldrich (St. Louis, MO). Free radical scavenging activities of phenolic compounds was measured by reading the absorbance of methanolic solutions of the antioxidants containing 1,1-diphenyl-2-picrylhdrazyl (DPPH)at 517 nm. The partition coefficient (log P) of the antioxidants was measured in terms of the maximal UV absorbance of aqueous (0.3 mM) and 50:50 aqueous/acetate buffer (0.1M, pH =5.5) solutions. In order to study the antioxidant activity in lipid systems, peroxide value of the chromatographically purified Kilka fish oil as well as its 10% oil-in-water emulsion containing 200 mg/kg of antioxidants was monitored at 55 °C.
Syringic acid with two methoxy groups showed higher scavenging activity (IC50) than vanillic acid with one methoxy group (54.2 vs. 418.2). Radical scavenging activity in phenolic acids had direct relationship with the type and number of electron donor groups on phenolic ring. Peroxide values changed exponentially. Despite the relatively high polarity (Log P = – 0.65) and high scavenging activity, the performance of syringic acid in Kilkafish oil was degraded as affected by inter-molecular interactions and was not in accordance with the "polar paradox" hypothesis. Antioxidant activity of syringic acid in emulsion increased significantly as compared with oil and it was similar to α-tocopherol. It was concluded that the type of emulsifier and also the way of emulsion preparation as compared with antioxidant had a more prominent role in the oxidative stability of Kilka fish oil.

In this research stirred yoghurt prepared by addition of three sources of omega-3s; encapsulated fish oil, flaxseed oil and mixtures of the two oils at four levels (0, 650, 1625 & 3250 mg/1000 ml) and two addition step (after heating and after incubation step). Experiments were carried out in three replicates and a completely randomized factorial design was used for statistical analysis. Oxidative stability and fatty acid profiles were determined during the first, tenth and twentieth of storage time. The peroxide values and thiobarbituric acid values of enriched yoghurt with fish oil and enriched yoghurts after heat treatment are significantly highest. Polyunsaturated fatty acids and omega3 of enriched yoghurt with flaxseed oil is significantly higher than other samples. Therefore, it could be achieve the stirred yoghurt with higher oxidative stability by enrichment with flaxseed oil after heat treatment.