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Methods of extraction, refining and concentration of fish oil as a source of omega-3 fatty acid

Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3

dc.creatorBonilla, Jeimmy Rocío
dc.creatorHoyos Concha, José Luis
dc.date2018-08-22
dc.date.accessioned2020-08-04T20:36:39Z
dc.date.available2020-08-04T20:36:39Z
dc.identifierhttp://revista.corpoica.org.co/index.php/revista/article/view/684
dc.identifier10.21930/rcta.vol19_num2_art:684
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/4656
dc.descriptionEl aceite de pescado es un producto industrial de alto valor nutricional por su contenido de ácidos grasos poliinsaturados (AGPI) Omega-3, actualmente valorados por su efectos benéficos en la salud. Estudios y avances realizados desde el año 2000 en la extracción de aceite de pescado de diversas especies, su refinación y concentración de AGPI, son revisados en este artículo. Las técnicas de extracción van desde tecnologías convencionales como prensado húmedo y extracción por solventes, hasta tecnologías propuestas más recientemente como fluidos supercríticos y ensilaje de pescado. Así mismo, la refinación es realizada por métodos tradicionales, sin embargo existen nuevas tecnologías con potencial para su aplicación en aceite de pescado. Por otro lado, el interés en la concentración de AGPI Omega-3 ha crecido y varias técnicas han sido propuestas como winterización, métodos enzimáticos, fraccionamiento por fluidos supercríticos, complejación con urea, fraccionamiento por métodos cromatográficos y concentración por membranas. La información recopilada indica una tendencia a combinar diferentes tecnologías convencionales y emergentes a fin de mejorar los rendimientos y pureza del producto obtenido.es-ES
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languagespa
dc.languageeng
dc.publisherCorporación Colombiana de Investigación Agropecuaria (Agrosavia)es-ES
dc.relationhttp://revista.corpoica.org.co/index.php/revista/article/view/684/528
dc.relationhttp://revista.corpoica.org.co/index.php/revista/article/view/684/557
dc.rightsDerechos de autor 2018 Corpoica Ciencia y Tecnología Agropecuariaes-ES
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/deed.eses-ES
dc.sourceCiencia y Tecnología Agropecuaria; Vol. 19 No. 3 (2018): Vol. 19 Núm. 3 (2018), Septiembre-Diciembre; 621-644en-US
dc.sourceCiencia & Tecnología Agropecuaria; Vol. 19 Núm. 3 (2018): Vol. 19 Núm. 3 (2018), Septiembre-Diciembre; 621-644es-ES
dc.sourcerevista Corpoica Ciência e Tecnologia Agropecuária; v. 19 n. 3 (2018): Vol. 19 Núm. 3 (2018), Septiembre-Diciembre; 621-644pt-BR
dc.source2500-5308
dc.source0122-8706
dc.source10.21930/rcta.vol19-num3
dc.subjectÁcidos grasos poliinsaturadoses-ES
dc.subjectlípidoses-ES
dc.subjectpurificaciónes-ES
dc.subjectfraccionamientoes-ES
dc.subjectácido eicosapentaenóicoes-ES
dc.subjectácido docosahexaenóicoes-ES
dc.titleMethods of extraction, refining and concentration of fish oil as a source of omega-3 fatty aciden-US
dc.titleMétodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3es-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
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