Ohmic Heating as a By-Product Valorization Platform to Extract Oil from Carp (Cyprinus carpio) Viscera

Al‐Hilphy, Asaad R.; Al‐Mtury, Atheer Abdul Amir; Al-Shatty, Sabah M. H.; Hussain, Qasim Nasser; Gavahian, Mohsen

doi:10.1007/s11947-022-02897-y

Cited by 8 publications

(2 citation statements)

References 58 publications

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“…Hence, studies concerning the impact of ohmic heating on fatty acid profiles are still scarce. Al-Hilphy et al [111] reported an ohmic-based oil extraction from fish waste, which showed better quality under appropriate processing conditions than the conventional method. Fresh Gac aril is very susceptible to oxidation and degradation; Aamir and Jittanit [112] studied the effect of ohmic heating on Gac aril oil extraction in comparison with conventional heating.…”

Section: Effects On Food Lipidsmentioning

confidence: 99%

Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation

Chemat,

Song,

et al. 2023

Molecules

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With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations. The use of various emerging techniques in food processing indeed brings many economic and environmental benefits compared to conventional processes. However, lipid oxidation induced by some “innovative” processes is often “an inconvenient truth”, which is scarcely mentioned in most studies but should not be ignored for the further improvement and optimization of existing processes. Lipid oxidation poses a risk to consumer health, as a result of the possible ingestion of secondary oxidation products. From this point of view, this review summarizes the advance of lipid oxidation mechanism studies and mainly discloses the shade of innovative food processing concerning lipid degradation. Sections involving a revisit of classic three-stage chain reaction, the advances of polar paradox and cut-off theories, and potential lipid oxidation factors from emerging techniques are described, which might help in developing more robust guidelines to ensure a good practice of these innovative food processing techniques in future.

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Section: Effects On Food Lipidsmentioning

confidence: 99%

Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation

Chemat,

Song,

et al. 2023

Molecules

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“…With the growing attention to the circular economy, proper valorization of these wastes is a central issue to be resolved [1]. Fish waste is a cheap and available source of health-promoting polyunsaturated fatty acids (PUFAs) [2]. Fish oil contains polyunsaturated fatty acids (PUFAs) such as oleic acid (C18:1), eicosapentaenoic acid (C20:5), and docosahexaenoic acid (C22:6) which are widely used as nutraceuticals ingredients.…”

Section: Introductionmentioning

confidence: 99%

Fractionation of Fish Waste Oil through Low-Temperature Crystallization in Acetone Followed by Urea Complexation

2022

JBTS

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Fatty acids fractionation has enabled the introduction of many fatty acids into new food/feed applications. Yet, a simple, efficient, and low-cost process to separate biomass oily feedstocks into valuable fatty acids fractions remains a challenge. Herein, a new, efficient, and simple fractionation method is developed to obtain enriched polyunsaturated fatty acids fraction from fish waste oil using acetone for crystallization at low-temperature followed by urea complexation. This method obtained two fractions, one enriched in polyunsaturated fatty acids, and the other enriched in saturated fatty acids. The fraction enriched in polyunsaturated fatty acids contained oleic, eicosapentaenoic, and docosahexaenoic acids with mass percentages of 58, 20, and 22%, respectively. While the fraction enriched in saturated fatty acids contained 78, 12, 5, and 5 wt. % palmitic, myristic, oleic, and stearic acids. The solvent was recovered from the liquid phase with an efficiency of 80% and reutilization of it obtained almost identical results.

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Electric Field and Pulsed Electricity-Based Technologies for Agricultural Waste Biomass Valorization: Mechanism, Recent Technical Advances, Limitations, and Future Aspect

Zhou,

et al. 2024

Green Chemistry and Sustainable Technology

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Ohmic Heating as a By-Product Valorization Platform to Extract Oil from Carp (Cyprinus carpio) Viscera

Cited by 8 publications

References 58 publications

Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation

Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation

Fractionation of Fish Waste Oil through Low-Temperature Crystallization in Acetone Followed by Urea Complexation

Electric Field and Pulsed Electricity-Based Technologies for Agricultural Waste Biomass Valorization: Mechanism, Recent Technical Advances, Limitations, and Future Aspect

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