Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds
- Autores
- Lamas, Daniela Lorena; Massa, Agueda Elena
- Año de publicación
- 2024
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The exploration of fishery wastes for the extraction of value-added biocompounds has become a topic of current interest. The aim of this work was to promote a circular economy model by obtaining oil by enzymatic hydrolysis from Mustelus schmitti livers and incorporating it into bread. The oil extraction reaction was carried out using Alcalase® 2.4 L at pH 8.0, 55 ◦C of temperature for 60 min. Fatty acid analysis showed that the oil was rich in ω-3 long chain fatty acids (LCω3PUFAs), with the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) being the main constituents (13 and 70 % of total PUFAs, respectively). Then, an external gelation method was developed to produce alginate capsulates loaded with the extracted oil. The encapsulation efficiency (EE) was 93.41 %. Finally, capsulated and unencapsulated fish oil were used to develop breads and more than 95 % of EPA and DHA were recovered after baking. Thus, 20 g of baked product can provide about 45 % of the recommended minimum daily intake of EPA plus DHA. The results suggest that it is possible to use the liver from the narrownose smoothhound (Mustelus schmitti) shark fishery to produce value-added products based on a circular economy.
Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina. Instituto Nacional de Investigaciones y Desarrollo Pesquero; Argentina
Fil: Massa, Agueda Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina. Instituto Nacional de Investigaciones y Desarrollo Pesquero; Argentina - Materia
-
SHARK
FISH WASTE
LIVERS
OIL - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/234400
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Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompoundsLamas, Daniela LorenaMassa, Agueda ElenaSHARKFISH WASTELIVERSOILhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The exploration of fishery wastes for the extraction of value-added biocompounds has become a topic of current interest. The aim of this work was to promote a circular economy model by obtaining oil by enzymatic hydrolysis from Mustelus schmitti livers and incorporating it into bread. The oil extraction reaction was carried out using Alcalase® 2.4 L at pH 8.0, 55 ◦C of temperature for 60 min. Fatty acid analysis showed that the oil was rich in ω-3 long chain fatty acids (LCω3PUFAs), with the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) being the main constituents (13 and 70 % of total PUFAs, respectively). Then, an external gelation method was developed to produce alginate capsulates loaded with the extracted oil. The encapsulation efficiency (EE) was 93.41 %. Finally, capsulated and unencapsulated fish oil were used to develop breads and more than 95 % of EPA and DHA were recovered after baking. Thus, 20 g of baked product can provide about 45 % of the recommended minimum daily intake of EPA plus DHA. The results suggest that it is possible to use the liver from the narrownose smoothhound (Mustelus schmitti) shark fishery to produce value-added products based on a circular economy.Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina. Instituto Nacional de Investigaciones y Desarrollo Pesquero; ArgentinaFil: Massa, Agueda Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina. Instituto Nacional de Investigaciones y Desarrollo Pesquero; ArgentinaElsevier2024-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/234400Lamas, Daniela Lorena; Massa, Agueda Elena; Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds; Elsevier; Food Chemistry Advances; 4; 6-2024; 1-72772-753XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2772753X24000194info:eu-repo/semantics/altIdentifier/doi/10.1016/j.focha.2024.100623info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:46:53Zoai:ri.conicet.gov.ar:11336/234400instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:46:53.929CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds |
title |
Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds |
spellingShingle |
Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds Lamas, Daniela Lorena SHARK FISH WASTE LIVERS OIL |
title_short |
Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds |
title_full |
Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds |
title_fullStr |
Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds |
title_full_unstemmed |
Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds |
title_sort |
Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds |
dc.creator.none.fl_str_mv |
Lamas, Daniela Lorena Massa, Agueda Elena |
author |
Lamas, Daniela Lorena |
author_facet |
Lamas, Daniela Lorena Massa, Agueda Elena |
author_role |
author |
author2 |
Massa, Agueda Elena |
author2_role |
author |
dc.subject.none.fl_str_mv |
SHARK FISH WASTE LIVERS OIL |
topic |
SHARK FISH WASTE LIVERS OIL |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.9 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The exploration of fishery wastes for the extraction of value-added biocompounds has become a topic of current interest. The aim of this work was to promote a circular economy model by obtaining oil by enzymatic hydrolysis from Mustelus schmitti livers and incorporating it into bread. The oil extraction reaction was carried out using Alcalase® 2.4 L at pH 8.0, 55 ◦C of temperature for 60 min. Fatty acid analysis showed that the oil was rich in ω-3 long chain fatty acids (LCω3PUFAs), with the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) being the main constituents (13 and 70 % of total PUFAs, respectively). Then, an external gelation method was developed to produce alginate capsulates loaded with the extracted oil. The encapsulation efficiency (EE) was 93.41 %. Finally, capsulated and unencapsulated fish oil were used to develop breads and more than 95 % of EPA and DHA were recovered after baking. Thus, 20 g of baked product can provide about 45 % of the recommended minimum daily intake of EPA plus DHA. The results suggest that it is possible to use the liver from the narrownose smoothhound (Mustelus schmitti) shark fishery to produce value-added products based on a circular economy. Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina. Instituto Nacional de Investigaciones y Desarrollo Pesquero; Argentina Fil: Massa, Agueda Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina. Instituto Nacional de Investigaciones y Desarrollo Pesquero; Argentina |
description |
The exploration of fishery wastes for the extraction of value-added biocompounds has become a topic of current interest. The aim of this work was to promote a circular economy model by obtaining oil by enzymatic hydrolysis from Mustelus schmitti livers and incorporating it into bread. The oil extraction reaction was carried out using Alcalase® 2.4 L at pH 8.0, 55 ◦C of temperature for 60 min. Fatty acid analysis showed that the oil was rich in ω-3 long chain fatty acids (LCω3PUFAs), with the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) being the main constituents (13 and 70 % of total PUFAs, respectively). Then, an external gelation method was developed to produce alginate capsulates loaded with the extracted oil. The encapsulation efficiency (EE) was 93.41 %. Finally, capsulated and unencapsulated fish oil were used to develop breads and more than 95 % of EPA and DHA were recovered after baking. Thus, 20 g of baked product can provide about 45 % of the recommended minimum daily intake of EPA plus DHA. The results suggest that it is possible to use the liver from the narrownose smoothhound (Mustelus schmitti) shark fishery to produce value-added products based on a circular economy. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-06 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/234400 Lamas, Daniela Lorena; Massa, Agueda Elena; Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds; Elsevier; Food Chemistry Advances; 4; 6-2024; 1-7 2772-753X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/234400 |
identifier_str_mv |
Lamas, Daniela Lorena; Massa, Agueda Elena; Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompounds; Elsevier; Food Chemistry Advances; 4; 6-2024; 1-7 2772-753X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2772753X24000194 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.focha.2024.100623 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613462872817664 |
score |
13.070432 |