Biocatalytic transesterification of salmon oil in ionic liquid media to obtain concentrates of omega-3 polyunsaturated fatty acids

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-03-25 DOI:10.1007/s00217-024-04484-1

Marta G. Fuster, Imane Moulefera, Mercedes G. Montalbán, Gloria Víllora

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Abstract

In this study, a biphasic system combining oil and ionic liquid was utilized for lipase-catalyzed transesterification of salmon oil and alcohol to concentrate n-3 PUFAs, notably EPA and DHA. Various process variables, such as enzyme type, quantity, alcohol chain length, temperature, reactant proportions, and ionic liquid selection, were systematically assessed to optimize the process and enhance the yield of these valuable fatty acids. It was found that the Novozym 435 and Lipolase 100L Type EX emerged as the most effective enzymes. The impact of varying alcohol chain lengths (C1–C8) was examined, revealing that the Novozym 435 enzyme displayed its peak synthetic activity with 2-propanol. The results revealed a substantial increase in the overall activity during the transesterification reaction when employing ILs featuring hydrophobic cations and anions with low nucleophilicity. Specifically, the [omim⁺][NTf₂⁻] ionic liquid exhibited the highest level of activity. This research holds promise for more efficiently and sustainably obtaining concentrated n-3 PUFAs from fish oil while reducing environmental impact relative to other existing concentration processes.

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在离子液体介质中对鲑鱼油进行生物催化酯交换反应，以获得欧米加-3 多不饱和脂肪酸浓缩物

本研究利用油和离子液体相结合的双相体系，在脂肪酶催化下对鲑鱼油和酒精进行酯交换反应，以浓缩 n-3 PUFA，特别是 EPA 和 DHA。系统地评估了各种工艺变量，如酶的类型、数量、醇链长度、温度、反应物比例和离子液体的选择，以优化工艺并提高这些宝贵脂肪酸的产量。结果发现，Novozym 435 和 Lipolase 100L Type EX 是最有效的酶。对不同醇链长度（C1-C8）的影响进行了研究，发现 Novozym 435 酶对 2-丙醇的合成活性达到了顶峰。研究结果表明，当使用具有疏水性阳离子和低亲核性阴离子的 IL 时，酯交换反应过程中的整体活性大幅提高。具体来说，[omim+][NTf2-] 离子液体的活性最高。与其他现有浓缩工艺相比，这项研究有望更高效、更可持续地从鱼油中获得浓缩的 n-3 PUFA，同时减少对环境的影响。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.