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https://doi.org/10.1007/s00217-024-04484-1


Título: | Biocatalytic transesterification of salmon oil in ionic liquid media to obtain concentrates of omega-3 polyunsaturated fatty acids |
Fecha de publicación: | jun-2024 |
Editorial: | Springer |
Cita bibliográfica: | European Food Research and Technology, 2024, Vol. 250, Issue 6, pp. 1707-1719 |
ISSN: | Print: 1438-2377 Electronic: 1438-2385 |
Palabras clave: | Salmon oil Transesterification n-3 PUFAs Ionic liquid Enzyme EPA DHA |
Resumen: | In this study, a biphasic system combining oil and ionic liquid was utilized for lipase-catalyzed transesterifcation of salmon oil and alcohol to concentrate n-3 PUFAs, notably EPA and DHA. Various process variables, such as enzyme type, quantity, alcohol chain length, temperature, reactant proportions, and ionic liquid selection, were systematically assessed to optimize the process and enhance the yield of these valuable fatty acids. It was found that the Novozym 435 and Lipolase 100L Type EX emerged as the most efective enzymes. The impact of varying alcohol chain lengths (C1–C8) was examined, revealing that the Novozym 435 enzyme displayed its peak synthetic activity with 2-propanol. The results revealed a substantial increase in the overall activity during the transesterifcation reaction when employing ILs featuring hydrophobic cations and anions with low nucleophilicity. Specifcally, the [omim+][NTf2 −] ionic liquid exhibited the highest level of activity. This research holds promise for more efciently and sustainably obtaining concentrated n-3 PUFAs from fsh oil while reducing environmental impact relative to other existing concentration processes. |
Autor/es principal/es: | Fuster, M.G. Moulefera, I. García Montalbán, Mercedes Víllora, Gloria |
Versión del editor: | https://link.springer.com/article/10.1007/s00217-024-04484-1 |
URI: | http://hdl.handle.net/10201/148469 |
DOI: | https://doi.org/10.1007/s00217-024-04484-1 |
Tipo de documento: | info:eu-repo/semantics/article |
Derechos: | info:eu-repo/semantics/openAccess Atribución 4.0 Internacional |
Descripción: | © The Author(s) 2024. This manuscript version is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by/4.0/ This document is the Published Manuscript version of a Published Work that appeared in final form in European Food Research and Technology. To access the final edited and published work see https://doi.org/10.1007/s00217-024-04484-1 |
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