Supercritical CO2 Fluid Extraction and Microencapsulation of Oil from Anchovy (Engraulis mordax) By-Products

Engraulis Supercritical fluid extraction
DOI: 10.17113/ftb.62.03.24.8336 Publication Date: 2024-09-30T11:48:33Z
ABSTRACT
Research background. Fish by-products are discarded as waste, which has a significant impact on the environment. They have no economic value, but there many opportunities to turn them into high value products. Due quantities generated internationally and continuous expansion of market for ω-3 ω-6 fatty acids nutraceuticals, innovative technological approaches needed transform this waste marketable products with added while limiting risk environmental pollution. Experimental approach. In study, two temperatures (40 60 °C) at constant pressure during extraction anchovy supercritical CO2 fluid were used determine yield, acid, tocopherol phytosterol composition, followed by microencapsulation matrices based transglutaminase-mediated crosslinking reaction between whey protein isolates casein. Before microencapsulation, binding parameters estimated using quenching studies. Results conclusions. The results showed higher content total when extracted 40 °C, resulting in fractions dry mass basis (712±12) mg/g fraction obtained separator code S40 (732±10) S45, respectively. monounsaturated (MUFAs) polyunsaturated (PUFAs) accounted 40–44 %. extracts eicosapentaenoic acid ((28.7±1.0) mg/g) S45 °C. A minimum inhibitory bactericidal concentration 0.66 μg/mL against Escherichia coli ATCC 25922 Staphylococcus aureus 25923 was found all fractions. Higher constants palmitoleic oleic than palmitic acid. control variant, without crosslinking, enabled amount acids, both powders sum MUFAs PUFAs Novelty scientific contribution. our study open up new adding fish through extending their potential use food, cosmetics nutraceuticals.
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