Progress in enrichment of n-3 polyunsaturated fatty acid: a review

• Published in: Critical reviews in food science and nutrition Vol. 63; no. 32; pp. 11310 - 11326
• Main Authors: Xie, Dan, Chen, Ye, Yu, Junwen, Yang, Zhuangzhuang, Wang, Xiaosan, Wang, Xingguo
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 2023; Taylor & Francis Ltd
• Subjects: Acylglycerols; Alcoholysis; Bioavailability; carboxylic ester hydrolases; Chemical reactions; Enrichment; Esterification; Ethyl esters; Fatty acids; food science; free fatty acids; Hydrolysis; Immobilization; Lipids; markets; n-3 PUFA; nutrition; omega-3 fatty acids; oxidative stability; Polyunsaturated fatty acids; Protein engineering; selective catalysis; structural acylglycerols; Transesterification; enrichment; n-3 PUFA; structural acylglycerols; selective catalysis

n-3 Polyunsaturated fatty acids (n-3 PUFA) has been widely used in foods, and pharmaceutical products due to its beneficial effects. The content of n-3 PUFA in natural oils is usually low, which decreases its added value. Thus, there is an increasing demand on the market for n-3 PUFA concentrates. T...