鳀鱼(Engraulis mordax)副产品中油的超临界二氧化碳流体萃取和微胶囊技术。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2024-09-01 DOI:10.17113/ftb.62.03.24.8336
Cezar Ionuț Bichescu, Liliana Mihalcea, Raffaele Raimondo, Mihaela Cotârleț, Bogdan Păcularu-Burada, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc
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引用次数: 0

摘要

研究背景:鱼类副产品作为废弃物被丢弃,对环境造成严重影响。它们没有经济价值,但有很多机会将其转化为高价值产品。由于国际上产生了大量鱼副产品,而且作为营养保健品的 ω-3 和 ω-6 脂肪酸的市场不断扩大,因此需要创新的技术方法将这些废物转化为具有附加值的适销产品,同时限制环境污染的风险:在这项研究中,使用超临界二氧化碳流体在恒压下以两种温度(40 和 60 °C)萃取凤尾鱼副产品,以确定萃取率、脂肪酸、生育酚和植物甾醇的组成,然后使用两种基于乳清蛋白分离物和酪蛋白之间转谷氨酰胺酶介导的交联反应的基质进行微囊化。在微胶囊化之前,利用淬火研究估算了结合参数:结果表明,在 40 °C 下提取时,总脂肪酸的含量较高,在代码为 S40 的分离器中提取的馏分的干物质含量分别为(712±12)毫克/克,在代码为 S45 的分离器中提取的馏分的干物质含量分别为(732±10)毫克/克。单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)占 40-44%。在 60 °C 下提取时,馏分 S45 中二十碳五烯酸的质量分数较高((28.7±1.0)mg/g)。所有馏分对大肠杆菌 ATCC 25922 和金黄色葡萄球菌 ATCC 25923 的最小抑菌和杀菌浓度均为 0.66 μg/mL。与棕榈酸相比,棕榈油酸和油酸的结合常数更高。没有交联的对照变体能够微囊化更多的脂肪酸,而在两种粉末中,MUFA 和 PUFA 的总和为 40%:新颖性和科学贡献:我们的研究采用的方法为通过提取和微胶囊技术增加鱼副产品的价值提供了新的机会,从而将其潜在用途扩展到食品、化妆品和营养保健品领域。
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Supercritical CO2 Fluid Extraction and Microencapsulation of Oil from Anchovy (Engraulis mordax) By-Products.

Research background: Fish by-products are discarded as waste, which has a significant impact on the environment. They have no economic value, but there are many opportunities to turn them into high value products. Due to significant quantities generated internationally and the continuous expansion of the market for ω-3 and ω-6 fatty acids as nutraceuticals, innovative technological approaches are needed to transform this waste into marketable products with added value, while limiting the risk of environmental pollution.

Experimental approach: In this study, two temperatures (40 and 60 °C) at a constant pressure during the extraction of anchovy by-products with supercritical CO2 fluid were used to determine extraction yield, fatty acid, tocopherol and phytosterol composition, followed by microencapsulation with two matrices based on the transglutaminase-mediated crosslinking reaction between whey protein isolates and casein. Before microencapsulation, the binding parameters were estimated using quenching studies.

Results and conclusions: The results showed a higher content of total fatty acids when extracted at 40 °C, resulting in two fractions on a dry mass basis of (712±12) mg/g in the fraction obtained in the separator with code S40 and (732±10) mg/g in the fraction obtained in the separator with code S45, respectively. The monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) accounted for 40-44 %. The extracts showed a higher mass fraction of eicosapentaenoic acid ((28.7±1.0) mg/g) in fraction S45 when extracted at 60 °C. A minimum inhibitory and bactericidal concentration of 0.66 μg/mL against Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923 was found for all fractions. Higher binding constants were found for palmitoleic and oleic acids than for palmitic acid. The control variant, without crosslinking, enabled the microencapsulation of a higher amount of fatty acids, while in both powders the sum of MUFAs and PUFAs was 40 %.

Novelty and scientific contribution: The approaches used in our study open up new opportunities for adding value to the fish by-products through extraction and microencapsulation, extending their potential use to food, cosmetics and nutraceuticals.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
期刊最新文献
Supercritical CO2 Fluid Extraction and Microencapsulation of Oil from Anchovy (Engraulis mordax) By-Products. The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow. Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu. Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese. Anti-Inflammatory Effect of Medicinal Fungus Antrodia cinnamomea Cultivated on Pinus morrisonicola Hayata.
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