Enzymatic Processing of Omega 3 Long Chain Polyunsaturated Fatty Acid Oils

Author(s): Derya Kahveci, Wei Wei, Xuebing Xu

Journal Name: Current Nutrition & Food Science

Volume 11 , Issue 3 , 2015

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Graphical Abstract:


Omega 3 polyunsaturated fatty acids (PUFAs) are essential fatty acids (FAs) with positive effects on treatment and/or prevention of several diseases. Enhancement of omega 3 PUFA content in diet has led to a number of strategies aiming to modify the content of such FAs in fats and oils. Enzymatic processing of omega 3 PUFA oil is preferred over chemical ones, due to the mild reaction conditions used, and more importantly, due to the lipase specificity, since the position as well as content of omega 3 PUFAs in lipid molecules is of importance from the point of bioavailability. In this review, the recent developments in the field of enzymatic modification of oils rich in omega 3 PUFAs have been examined. Several different products, namely structured lipids with a variety of FA compositions, omega 3 PUFA concentrates, phospholipids and phenolic lipids, have been discussed from the point of process technology as well as possible applications.

Keywords: Omega 3 polyunsaturated fatty acids, enzymatic processing, structured lipids, PUFA concentrates, phospholipids, fish oil.

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Article Details

Year: 2015
Page: [167 - 176]
Pages: 10
DOI: 10.2174/1573401311666150603234849
Price: $65

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