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Enzymatic Processing of Omega 3 Long Chain Polyunsaturated Fatty Acid Oils

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

Document Type: Research Article

Publication date: August 1, 2015

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  • Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal's aim is to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.
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