6533b859fe1ef96bd12b83c5
RESEARCH PRODUCT
Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
Giuseppe AvelloneClaudia LinoAntonino ScurriaAnne-sylvie Fabiano-tixierMario PagliaroFarid ChematRosaria Ciriminnasubject
avantage comparatifqualité techniqueGeneral Chemical Engineering[SDV]Life Sciences [q-bio]Orange (colour)010402 general chemistrynutraceutics01 natural sciencesfish oilArticlechemistry.chemical_compoundAnchovy[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringFillet (mechanics)QD1-999bioeconomyLimoneneaspect économiquebiology010405 organic chemistryChemistrygreen chemistrylimonèneGeneral Chemistryextraction d'huileacide gras oméga 3Fish oilbiology.organism_classificationPulp and paper industry0104 chemical scienceshexaneSolventChemistryTemperature and pressurequalité chimiquelimonenehuile de poissondescription
International audience; We investigate selected chemical, technical, and economic aspects of the production of fish oil rich in polyunsaturated omega-3 fatty acids from anchovy filleting leftovers using d-limonene as the extraction solvent at ambient temperature and pressure. Entirely derived from the orange peel prior to orange squeezing for juice production, the bio-based solvent is easily recovered, affording a circular economy process with significant potential for practical applications.
year | journal | country | edition | language |
---|---|---|---|---|
2019-01-01 |