How is fish oil made
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How Fish Oil is Made: Production Methods and Techniques
Traditional Wet Rendering Method
Cooking and Pressing
The traditional method for producing fish oil is the wet rendering process. This involves cooking the raw fish material, pressing it to separate the oil, and then further processing the oil to remove impurities and unwanted components2. This method is widely used due to its simplicity and effectiveness in extracting oil from fish.
Enzymatic Hydrolysis
An alternative to wet rendering is enzymatic hydrolysis, which uses proteases to break down fish tissue and release the oil. This method can be more efficient and environmentally friendly, as it facilitates the degradation of fish tissue and the liberation of oil without the need for high temperatures2.
Advanced Extraction Techniques
Supercritical Fluid Extraction
Supercritical fluid extraction (SFE) using carbon dioxide is a modern technique that offers several advantages over traditional methods. This process involves using supercritical CO2 to extract fish oil, which helps reduce oxidation and improve the quality of the oil by removing impurities such as arsenic9. SFE is particularly beneficial for extracting omega-3-rich oils from fish by-products, ensuring high purity and stability1 9.
Ultra-High Pressure Pre-Treatment
Another innovative method involves using ultra-high pressure pre-treatment before enzymatic hydrolysis. This technique has been shown to increase oil yield and improve the quality of the extracted oil. For example, applying ultra-high pressure to yellowfin tuna heads before enzymatic hydrolysis significantly enhances oil recovery and maintains a high content of docosahexaenoic acid (DHA)8.
Refinement and Quality Enhancement
Chemical Refining
Fish oil extracted from by-products often undergoes a four-stage chemical refining process, including degumming, neutralization, bleaching, and deodorization. This process improves the quality parameters of the oil, such as free fatty acid content, peroxide value, and oxidative stability, without losing the beneficial polyunsaturated fatty acids (PUFAs)3.
Circular Economy Approach
A sustainable approach to fish oil extraction involves using d-limonene, a green biosolvent derived from waste orange peel, for solid-liquid extraction. This method not only yields high-quality fish oil but also promotes a circular economy by utilizing biowaste5.
Encapsulation for Stability and Usability
Micro- and Nanoencapsulation
Encapsulation techniques are employed to protect fish oil from oxidation and improve its usability in food formulations. Methods such as spray drying, freeze drying, and electrohydrodynamic processes are commonly used to encapsulate fish oil into micro- and nanoparticles. These techniques enhance the oxidative stability and handling of fish oil, making it easier to incorporate into various products1 7 10.
Soybean Protein Particles
Fish oil can also be encapsulated in soybean protein particles through emulsification and spray drying. This method masks the characteristic odor and oily texture of fish oil, making it more suitable for incorporation into healthy food products. The encapsulation process also provides protection against lipid autoxidation10.
Conclusion
Fish oil production has evolved from traditional wet rendering methods to advanced techniques like supercritical fluid extraction and ultra-high pressure pre-treatment. These modern methods not only improve the yield and quality of fish oil but also promote sustainability and environmental benefits. Encapsulation further enhances the stability and usability of fish oil, making it a valuable ingredient in various food and pharmaceutical applications.
Sources and full results
Most relevant research papers on this topic
Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide.
This novel green method effectively encapsulates fish oil in hollow solid lipid micro- and nanoparticles, resulting in easy-to-use, solid fish oil formulations with increased oxidative stability.
Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species
Refining four-stage chemical processes enhances the quality and oxidative stability of omega-3 rich oils produced from processing by-products of farmed fish species, contributing to sustainable and profitable aquaculture production.
Upgrading of maatjes herring byproducts: production of crude fish oil.
Fish oil can be extracted from salted herring byproducts, with good quality and low free fatty acid levels, offering potential for future use in food and pharmaceutical industries.
Highly CitedA Circular Economy Approach to Fish Oil Extraction
High-quality fish oil can be extracted from anchovy filleting waste using d-limonene, a renewable biosolvent, establishing a circular economy process with significant economic, social, and environmental benefits.
Simultaneous production of oil enriched in ω-3 polyunsaturated fatty acids and biodiesel from fish wastes.
The new superacid catalyst (SO42-/SnO2-ZrO2) effectively converts fish waste into oil enriched in -3 polyunsaturated fatty acids and biodiesel, while reducing environmental pollution.
A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers
Electrohydrodynamic processes with polysaccharide-protein based wall materials provide the best encapsulation efficiency for fish oil, improving its oxidative stability and water solubility in food formulations.
Meta-AnalysisExtraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis
Ultra-high pressure pre-treatment of yellowfin tuna heads before enzymatic hydrolysis extraction effectively increases oil yield and recovery, resulting in a high-quality, DHA-based product with high economic value.
Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods
Supercritical fluid extraction with carbon dioxide can reduce oxidation, impurities, and improve fish oil quality compared to conventional extraction methods.
Highly CitedEncapsulation of fish oil in soybean protein particles by emulsification and spray drying
Encapsulation of fish oil in soybean protein particles by emulsification and spray drying can protect it from lipid autoxidation and facilitate its incorporation into healthy food products.
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