Microwave-assisted extraction of lipid from fish waste

Rahimi, Marzieh; Omar, Rozita; Ethaib, Saleem; Kamal, Siti Mazlina Mustapa; Biak, Dayang Radiah Awang; Aisyah, Rokhmatul

doi:10.1088/1757-899x/206/1/012096

Cited by 28 publications

(12 citation statements)

References 4 publications

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“…On the other hand, the non-conventional techniques depend on disruption of microalgae cell wall using mechanical equipment such as bead mills [14] and expeller press [15]. Other non-conventional methods are usually coupled with solvent extraction, for instance, microwave-assisted extraction (MAE) with chloroform/methanol [16] or with a mixture of isopropanol/hexane [17] and ultrasound-assisted extraction with hexane or methanol [18]. This method also embeds enzymes prior to hydrolysis of microalgae cell wall [19].…”

Section: Introductionmentioning

confidence: 99%

Microwave-Assisted Brine Extraction for Enhancement of the Quantity and Quality of Lipid Production from Microalgae Nannochloropsis sp.

et al. 2019

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Toward attaining a sustainability and eco-friendly process, a green and low-cost solvent—brine (NaCl solution) is proposed, as microwave-assisted extraction (MAE) technique solvent to extract lipids from microalgae Nannochloropsis sp. The effect of NaCl concentration on the quantity and quality of the extracted lipid was assessed, while MAE parameters were optimized using response surface methodology (RSM). The content of fatty acid methyl esters (FAMEs) in the lipid was analyzed by using a gas chromatography—flame ionization detector (GC/FID). The highest lipid yield (16.1%) was obtained using 10% (w/v) brine at optimum extraction parameters of 5% (w/v) solid loading, 100 °C, and 30 min. The lipid extraction yield via optimized MAE-brine technique was thrice better than that Soxhlet extraction did and only 2% less than Bligh and Dyer (B&D) lipid extraction, which utilized harmful solvents. The proposed MAE-brine technique offered better quality lipids containing the highest amount of polyunsaturated fatty acids (PUFA) (44.5%) and omega-3 fatty acids (FAs) (43%). Hence, the MAE-brine solvent technique appears to be a promising extraction method for cheaper, greener, and faster extraction of a high-quality lipid for specialty food applications.

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Section: Introductionmentioning

confidence: 99%

Microwave-Assisted Brine Extraction for Enhancement of the Quantity and Quality of Lipid Production from Microalgae Nannochloropsis sp.

et al. 2019

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“…This method is not commonly used for fish oil extraction but some studies show that the efficiency is similar or greater than traditional techniques [ 57 ]. A green solvent such as water can be used, making this method attractive from an environmental point of view [ 58 ].…”

Section: Alternative Methods For Oil Extractionmentioning

confidence: 99%

From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements

Alfio¹,

Manzo²,

Micillo³

2021

Molecules

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The disposal of food waste is a current and pressing issue, urging novel solutions to implement sustainable waste management practices. Fish leftovers and their processing byproducts represent a significant portion of the original fish, and their disposal has a high environmental and economic impact. The utilization of waste as raw materials for the production of different classes of biofuels and high-value chemicals, a concept known as “biorefinery”, is gaining interest in a vision of circular economy and zero waste policies. In this context, an interesting route of valorization is the extraction of omega-3 fatty acids (ω-3 FAs) for nutraceutical application. These fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have received attention over the last decades due to their beneficial effects on human health. Their sustainable production is a key process for matching the increased market demand while reducing the pressure on marine ecosystems and lowering the impact of waste production. The high resale value of the products makes this waste a powerful tool that simultaneously protects the environment and benefits the global economy. This review aims to provide a complete overview of the sustainable exploitation of fish waste to recover ω-3 FAs for food supplement applications, covering composition, storage, and processing of the raw material.

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“…This has led the food industries and scientists to develop alternative processes according to the concept of “green” extraction, ensuring the purity and stability of these products [ 6 ]. Among the different green extraction processes, it is possible to mention microwave-assisted extraction (MAE), pulsed electric fields (PEF), supercritical fluid extraction (SFE), and ultrasound assisted extraction (UAE) [ 36 , 41 , 42 ].…”

Section: Extraction Of Omega-3 Fatty Acids From Marine Side Streamsmentioning

confidence: 99%

Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food

Pateiro¹,

Domínguez²,

Varzakas

et al. 2021

Marine Drugs

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Rapid population growth and increasing food demand have impacts on the environment due to the generation of residues, which could be managed using sustainable solutions such as the circular economy strategy (waste generated during food processing must be kept within the food chain). Reusing discarded fish remains is part of this management strategy, since they contain high-value ingredients and bioactive compounds that can be used for the development of nutraceuticals and functional foods. Fish side streams such as the head, liver, or skin or the cephalothorax, carapace, and tail from shellfish are important sources of oils rich in omega-3. In order to resolve the disadvantages associated with conventional methods, novel extraction techniques are being optimized to improve the quality and the oxidative stability of these high-value oils. Positive effects on cardiovascular and vision health, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system improvement are among their recognized properties. Their incorporation into different model systems could contribute to the development of functional foods, with market benefits for consumers. These products improve the nutritional needs of specific population groups in a scenario where noncommunicable diseases and pandemic crises are responsible for several deaths worldwide.

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Microwave-assisted extraction of lipid from fish waste

Cited by 28 publications

References 4 publications

Microwave-Assisted Brine Extraction for Enhancement of the Quantity and Quality of Lipid Production from Microalgae Nannochloropsis sp.

Microwave-Assisted Brine Extraction for Enhancement of the Quantity and Quality of Lipid Production from Microalgae Nannochloropsis sp.

From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements

Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food

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