Current research on the processing, safety evaluation and functional properties of aquatic-derived lipids considering the sustainable processing of omega-3 polyunsaturated fatty acids: a critical review.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-11-25 DOI:10.1080/10408398.2025.2592256

Bo Zheng, Hui Wen, Bin Zheng, Shiqi Tang, Weifa Su, Xingwei Xiang

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引用次数: 0

Abstract

Aquatic-derived organisms are one of the major sources of Omega-3 polyunsaturated fatty acids (PUFAs) which are essential for human health, so it is a reasonable strategy to guide the development of aquatic-derived lipids by sustainable processing of Omega-3 PUFAs. However, challenges related to mining of nutritional functions and sustainable processing remain. This review firstly comprehensively explored the sources of aquatic lipids, focusing on the nutritional advantages of Omega-3 PUFAs, and examined how different processing techniques affect lipids quality and structure. Then, it also addressed safety concerns, particularly contamination from heavy metals and persistent organic pollutants. Emerging technologies including algae oil substitution and gene-editing techniques, were highlighted as promising solutions to enhance Omega-3 PUFAs content and improve production sustainability. Interestingly, algal oil was recognized that it could provide a more sustainable alternative to fish-derived oils, while gene-editing technologies offer the potential to boost Omega-3 PUFAs production in aquatic organisms. Besides, this review examined the processing by-products of aquatic lipids, and also explored how the core nutrient Omega-3 PUFAs contributed to heart health, brain function, and metabolic regulation from human effects and animal levels. Above all, this review presented suggested strategies to develop sustainable aquatic-derived lipids for use in functional foods.

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考虑到omega-3多不饱和脂肪酸的可持续加工，目前关于水生源性脂质的加工、安全性评价和功能特性的研究综述。

水生生物是Omega-3多不饱和脂肪酸（PUFAs）的主要来源之一，对人体健康至关重要，因此通过持续加工Omega-3多不饱和脂肪酸来指导水生生物脂质的发展是一种合理的策略。然而，与营养功能的挖掘和可持续加工有关的挑战仍然存在。本文首先全面探讨了水产脂质来源，重点介绍了Omega-3 PUFAs的营养优势，并考察了不同加工工艺对脂质质量和结构的影响。然后，它还解决了安全问题，特别是重金属和持久性有机污染物的污染。包括藻类油替代和基因编辑技术在内的新兴技术被强调为提高Omega-3 PUFAs含量和提高生产可持续性的有希望的解决方案。有趣的是，人们认识到藻油可以提供一种更可持续的鱼源油替代品，而基因编辑技术则有可能促进水生生物中Omega-3 PUFAs的产生。此外，本文综述了水生脂类加工副产物，并从人类和动物水平探讨了核心营养素Omega-3 PUFAs如何促进心脏健康、脑功能和代谢调节。综上所述，本综述提出了开发可持续用于功能性食品的水生源性脂质的建议策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.