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Functional Lipids in Marine Food
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Functional Lipids in Marine Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (30 December 2021) | Viewed by 21823

Special Issue Editors

Prof. Dr. Charlotte Jacobsen

E-Mail Website
Guest Editor
Research Group for Bioactives – Analysis and Analysis, National Food Institute, Technical University of Denmark, Lyngby, Denmark
Interests: extraction; analysis and application of bioactive compounds from marine biomasses, particularly lipids; lipid oxidation and antioxidants; functional foods
Special Issues, Collections and Topics in MDPI journals
Dr. Ann-Dorit Moltke Sørensen

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Co-Guest Editor
Research Group for Bioactives—Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
Interests: antioxidants, bioactive compounds, protein hydrolysis, functional foods, emulsions, marine protein and oil, emulsions, marine biomasses and underutilized marine biomasses, lipid oxidation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Many marine biomasses are rich in lipids, which are not found in land-based plants and animals or are only found in low levels. Examples include the well-known long-chain omega-3 polyunsaturated fatty acids EPA, DPA, and DHA, but there are many other lipid species present in marine organisms. Thus, some marine organisms contain fatty acids of even longer chain lengths than DHA (22:6 n-3) and other organisms contain high levels of phospholipids, sterols, sterol esters, waxes etc. In general, lipids play an important role in an organism’s ability to respond to and cope with environmental changes such as temperature, salinity, pH, and light. Nevertheless, the functions of many lipids in marine organisms is not fully understood.  Likewise, the effects of such lipids in human nutrition are only partly understood. New applications of marine functional lipids as food ingredients, dietary supplements, or in medicine is another important research topic. Some lipids are difficult to extract and cannot be extracted by traditional techniques as those used for the production of fish meal and fish oil. Newer technologies such as supercritical CO2 extraction are increasingly being used. Furthermore, many marine lipids are susceptible to lipid oxidation and other degradation processes. Strategies to protect them are therefore needed. New studies shedding light on the above issues are welcome in this Special Issue on Marine Functional Lipids.    

Prof. Charlotte Jacobsen
Dr. Ann-Dorit Moltke Sørensen
Guest Editor

Manuscript Submission Information

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Keywords

  • Characterization of marine lipids from underutilized species
  • Function of marine lipids in marine organisms
  • Effects of marine lipids in humans
  • Extraction technologies to obtain marine lipids
  • Strategies to protect marine lipids against chemical deterioration

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Published Papers (5 papers)

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Research

19 pages, 1919 KiB  
Article
Starfish (Asterias rubens) as a New Source of Marine Lipids: Effect of Season, Size and Oil Extraction Methods
by Ann-Dorit Moltke Sørensen, Adane Tilahun Getachew and Charlotte Jacobsen
Foods 2022, 11(19), 2998; https://doi.org/10.3390/foods11192998 - 27 Sep 2022
Cited by 2 | Viewed by 2588
Abstract
The increasing demand for oils that contain health-beneficial omega-3 fatty acids calls for new resources or better utilization of existing resources, such as side-streams or underutilized resources to maintain a sustainable fishery. Starfish has been, until recently, an unexploited resource with limited utilization. [...] Read more.
The increasing demand for oils that contain health-beneficial omega-3 fatty acids calls for new resources or better utilization of existing resources, such as side-streams or underutilized resources to maintain a sustainable fishery. Starfish has been, until recently, an unexploited resource with limited utilization. Currently, starfish is processed into starfish meal for feed. However, the content of bioactive compounds, such as omega-3 fatty acids and phospholipids, could make it a new source of marine oil containing omega-3 fatty acids for human consumption. The aim of this study was to map the composition of bioactive compounds in starfish and starfish meal at different harvesting times to elucidate the content and variation over seasons. The results showed that starfish is a good source of marine omega-3 fatty acids and rich in phospholipids. Some variation was observed in the composition, especially for EPA bound to phospholipids, which was significantly higher in the spring. Traditional extraction using heat and mechanical separation was not applicable to the starfish, and neither was enzyme-assisted extraction. On the other hand, the supercritical CO2 extraction method using EtOH as a co-solvent seemed to be a promising green technology for extracting not only non-polar lipids, but also polar lipids, such as phospholipids. However, the conditions for extraction need further optimization. Full article
(This article belongs to the Special Issue Functional Lipids in Marine Food)
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19 pages, 2069 KiB  
Article
Fish Liver Discards as a Source of Long-Chain Omega-3 Polyunsaturated Fatty Acids
by Charlotte Jacobsen, Simone Andrea Warncke, Sussie Hjorth Hansen and Ann-Dorit Moltke Sørensen
Foods 2022, 11(7), 905; https://doi.org/10.3390/foods11070905 - 22 Mar 2022
Cited by 10 | Viewed by 6547
Abstract
The intake of omega-3 polyunsaturated fatty acids (PUFA) of the average consumer is generally low, and products such as fish oils high in omega-3 PUFA have become popular dietary supplements. There is a need for more sources of omega-3 PUFA to cover the [...] Read more.
The intake of omega-3 polyunsaturated fatty acids (PUFA) of the average consumer is generally low, and products such as fish oils high in omega-3 PUFA have become popular dietary supplements. There is a need for more sources of omega-3 PUFA to cover the increasing demand. This study investigated whether livers from different lean fish species could be a potential new source of oils rich in omega-3 PUFA. The seasonal variation in lipid content, fatty acid composition, peroxide value and free fatty acid content (FFA) of livers from cod, hake, ling, coalfish and monkfish was determined, and the effect of storage conditions on the fishing vessel (ice vs frozen) was studied. Generally, the lipid content and composition of the livers from the five fish species varied similarly during the two years of the sampling period, with significantly lower values in spring (March, April) and higher values in fall (October, November). Storage conditions were found to have no significant effect on the quality and oil composition. Monkfish livers were less suitable for production of omega-3 oil due to their lower lipid and EPA content as well as higher FFA levels. Coalfish had higher fluctuations in oil composition during the sampling period, which potentially makes a standardised quality difficult to obtain. Cod, hake and ling were the most suitable species for fish liver oil production. Full article
(This article belongs to the Special Issue Functional Lipids in Marine Food)
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17 pages, 1119 KiB  
Article
Comparative Fatty Acid Profiling of Edible Fishes in Kuala Terengganu, Malaysia
by Annabella Tramice, Marco Trifuoggi, Mohammad Fadhli Ahmad, Su Shiung Lam, Carmine Iodice, Gennaro Velotto, Antonella Giarra, Sara Inglese, Adelaide Cupo, Giulia Guerriero and Giuseppina Tommonaro
Foods 2021, 10(10), 2456; https://doi.org/10.3390/foods10102456 - 14 Oct 2021
Cited by 7 | Viewed by 3260
Abstract
The aim of this study was to compare the relative nutritional benefit of edible Malaysian fishes from the coast of Terengganu in Malaysia, as well as to perform a taxonomical characterization and metal assessment. Discrimination between species was carried out by a morphological [...] Read more.
The aim of this study was to compare the relative nutritional benefit of edible Malaysian fishes from the coast of Terengganu in Malaysia, as well as to perform a taxonomical characterization and metal assessment. Discrimination between species was carried out by a morphological and molecular approach by evaluating the total concentrations of metals by ICP-MS analyses and the fatty acids (FA) composition using the GC–MS approach on the fish fillet tissues. The taxonomical studies detected fishes of 11 families and 13 species. The heavy metal assessment showed that all detected elements did not exceed the regulatory limit stated by Malaysian Food Regulations. The proportion of saturated fatty acids (SFA) ranged from 33 to 58.34%, followed by the polyunsaturated fatty acids (PUFA) values from 24 to 51.8%, and the lowest proportion was of monounsaturated fatty acids (MUFA), ranging from 12.7 to 35.9%. The ω-3/ω-6 PUFA and PUFA/SFA ratios were determined in the range 1.1 to 7.4 and 0.35 to 1.6, respectively. The C20:5 ω-3 and C22:6 ω-3 acids were detected at levels comparable to those found in the corresponding species from similar tropical marine ecosystems. The high FA values can be useful biochemical tools for comparing the relative nutritional benefits of these biodiverse and non-toxic edible Malaysian fishes. Full article
(This article belongs to the Special Issue Functional Lipids in Marine Food)
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25 pages, 8566 KiB  
Article
Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)
by Ella Aitta, Alexis Marsol-Vall, Annelie Damerau and Baoru Yang
Foods 2021, 10(8), 1811; https://doi.org/10.3390/foods10081811 - 5 Aug 2021
Cited by 28 | Viewed by 5644
Abstract
Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four [...] Read more.
Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil. Full article
(This article belongs to the Special Issue Functional Lipids in Marine Food)
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13 pages, 312 KiB  
Article
The Effects of the Combination of Buckwheat D-Fagomine and Fish Omega-3 Fatty Acids on Oxidative Stress and Related Risk Factors in Pre-Obese Rats
by Bernat Miralles-Pérez, Maria Rosa Nogués, Vanessa Sánchez-Martos, Núria Taltavull, Lucía Méndez, Isabel Medina, Sara Ramos-Romero, Josep L. Torres and Marta Romeu
Foods 2021, 10(2), 332; https://doi.org/10.3390/foods10020332 - 4 Feb 2021
Cited by 4 | Viewed by 2587
Abstract
The combined supplementation of buckwheat D-fagomine (FG) and fish omega-3 polyunsaturated fatty acids (ω-3 PUFA) attenuates the development of insulin resistance in rats fed a high-fat (HF) diet. This study aimed to examine the effects of combined supplementation with FG and ω-3 PUFA [...] Read more.
The combined supplementation of buckwheat D-fagomine (FG) and fish omega-3 polyunsaturated fatty acids (ω-3 PUFA) attenuates the development of insulin resistance in rats fed a high-fat (HF) diet. This study aimed to examine the effects of combined supplementation with FG and ω-3 PUFA on dyslipidemia, transaminases, interleukin-6, and oxidative stress. Forty-five male Sprague-Dawley rats were fed a standard diet, an HF diet, an HF diet supplemented with FG, an HF diet supplemented with ω-3 PUFA, or an HF diet supplemented with FG and ω-3 PUFA for 21 weeks. Triacylglycerol, cholesterol, aspartate aminotransferase, alanine aminotransferase, and interleukin-6 were measured. The assessment of oxidative stress included plasma antioxidant capacity, antioxidant enzyme activities, glutathione content, lipid peroxidation, and protein carbonylation. The combined supplementation with FG and ω-3 PUFA did not attenuate the slight accumulation of liver cholesterol induced by the HF diet but normalized the plasma alanine aminotransferase activity. Rats fed the HF diet supplemented with the combination showed a lower amount of plasma interleukin-6 than those fed a standard diet. The combination attenuated oxidative damage induced by the HF diet, decreased antioxidant enzyme activities, and enhanced glutathione status. The beneficial effects of the combination of FG and ω-3 PUFA on oxidative stress and related risk factors in pre-obese rats were mainly modulated by ω-3 PUFA. Full article
(This article belongs to the Special Issue Functional Lipids in Marine Food)
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