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Review

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

1
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, San Cibrao das Viñas, 32900 Ourense, Spain
2
Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
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Complejo Hospitalario Universitario de Ourense, 32005 Ourense, Spain
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Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
*
Authors to whom correspondence should be addressed.
Academic Editor: Bill J. Baker
Mar. Drugs 2021, 19(5), 233; https://doi.org/10.3390/md19050233
Received: 5 March 2021 / Revised: 19 April 2021 / Accepted: 20 April 2021 / Published: 21 April 2021
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. View Full-Text
Keywords: PUFA-rich oils; seafood by-products; green extraction; functional foods; health benefits PUFA-rich oils; seafood by-products; green extraction; functional foods; health benefits
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MDPI and ACS Style

Pateiro, M.; Domínguez, R.; Varzakas, T.; Munekata, P.E.S.; Movilla Fierro, E.; Lorenzo, J.M. Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food. Mar. Drugs 2021, 19, 233. https://doi.org/10.3390/md19050233

AMA Style

Pateiro M, Domínguez R, Varzakas T, Munekata PES, Movilla Fierro E, Lorenzo JM. Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food. Marine Drugs. 2021; 19(5):233. https://doi.org/10.3390/md19050233

Chicago/Turabian Style

Pateiro, Mirian, Rubén Domínguez, Theodoros Varzakas, Paulo E.S. Munekata, Elena Movilla Fierro, and José M. Lorenzo. 2021. "Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food" Marine Drugs 19, no. 5: 233. https://doi.org/10.3390/md19050233

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