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Resumen
El aceite de pescado es un producto industrial de alto valor nutricional por su contenido de ácidos grasos poliinsaturados (AGPI) Omega-3, actualmente valorados por su efectos benéficos en la salud. Estudios y avances realizados desde el año 2000 en la extracción de aceite de pescado de diversas especies, su refinación y concentración de AGPI, son revisados en este artículo. Las técnicas de extracción van desde tecnologías convencionales como prensado húmedo y extracción por solventes, hasta tecnologías propuestas más recientemente como fluidos supercríticos y ensilaje de pescado. Así mismo, la refinación es realizada por métodos tradicionales, sin embargo existen nuevas tecnologías con potencial para su aplicación en aceite de pescado. Por otro lado, el interés en la concentración de AGPI Omega-3 ha crecido y varias técnicas han sido propuestas como winterización, métodos enzimáticos, fraccionamiento por fluidos supercríticos, complejación con urea, fraccionamiento por métodos cromatográficos y concentración por membranas. La información recopilada indica una tendencia a combinar diferentes tecnologías convencionales y emergentes a fin de mejorar los rendimientos y pureza del producto obtenido.
Jeimmy Rocío Bonilla, Universidad del Cauca
Ingeniera Agroindustrial, Magister en Diseño y Gestión de Procesos, investigadora en Grupo de investigación ASUBAGROIN de la Facultad de Ciencias Agrarias de la Universidad del Cauca
José Luis Hoyos Concha, Universidad del Cauca
Docente titular en Universidad del Cauca. Magister en Ingeniería de Alimentos, Especialista en Biotecnología. Director del grupo de investigación ASUBAGROINAarthy, M., Saravanan, P., Ayyadurai, N., Gowthaman, M. K., & Kamini, N. R. (2016). A two step process for production of omega 3-polyunsaturated fatty acid concentrates from sardine oil using Cryptococcus sp. MTCC 5455 lipase. Journal of Molecular Catalysis B: Enzymatic, 125, 25-33. https://doi.org/10.1016/j.molcatb.2015.12.013
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