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Vázquez L, Reyero C, Hurtado-Ribeira R, Villanueva-Bermejo D, Belinchón A, Palomar J, Fornari T, Martín D. Assessment of Scalable Fractionation Methodologies to Produce Concentrated Lauric Acid from Black Soldier Fly ( Hermetia illucens) Larvae Fat. INSECTS 2025; 16:171. [PMID: 40003802 PMCID: PMC11857038 DOI: 10.3390/insects16020171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2024] [Revised: 01/30/2025] [Accepted: 02/01/2025] [Indexed: 02/27/2025]
Abstract
In the present study, different methodologies with potential scalability and environmental friendliness, such as winterization, supercritical fluid extraction, and multistage distillation, were evaluated for lauric acid concentration. In all cases, to facilitate fractionation, the transformation of triacylglycerols into free fatty acids or fatty acid ethyl esters was required as a previous step. For the winterization experimental assays, the amount and type of solvent was studied, resulting in a product containing ~65% lauric acid with a recovery of ~81% using a 1:10 oil-to-solvent ratio with hexane. On the other hand, the experimental extraction with supercritical carbon dioxide in a counter current packed column at 55 °C, 115 bar, and 70 g CO2/min, resulted in a product composed of ~80% lauric acid as ethyl ester with a recovery of ~85%. Finally, flash and multistage distillation were analysed using process simulation (Aspen Plus V14), demonstrating that this methodology can achieve 80% recovery with high purity (lauric acid: 96.7%; ethyl laurate: 97.4%), but a high vacuum is required to prevent thermal degradation of the product (lauric acid: 0.2 mbar; ethyl laurate: 1.1 mbar). Overall, the employed methodologies proved highly efficient in concentrating lauric acid, yielding a product of commercial interest and high added value.
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Affiliation(s)
- Luis Vázquez
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (C.R.); (R.H.-R.); (D.V.-B.); (T.F.); (D.M.)
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain
| | - Carlota Reyero
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (C.R.); (R.H.-R.); (D.V.-B.); (T.F.); (D.M.)
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain
| | - Raúl Hurtado-Ribeira
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (C.R.); (R.H.-R.); (D.V.-B.); (T.F.); (D.M.)
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain
| | - David Villanueva-Bermejo
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (C.R.); (R.H.-R.); (D.V.-B.); (T.F.); (D.M.)
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain
| | - Alejandro Belinchón
- Departamento de Ingeniería Química, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (A.B.); (J.P.)
| | - José Palomar
- Departamento de Ingeniería Química, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (A.B.); (J.P.)
| | - Tiziana Fornari
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (C.R.); (R.H.-R.); (D.V.-B.); (T.F.); (D.M.)
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain
| | - Diana Martín
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (C.R.); (R.H.-R.); (D.V.-B.); (T.F.); (D.M.)
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain
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Sun Z, Qian J, Fang Y, Liu M, Li Y, Gong F, Yan G, Song J, Ni H, Yu L. The Enrichment of Docosahexaenoic Acid from Microalgal Oil by Urea Complexation via Rotary-evaporation Crystallization. J Oleo Sci 2024; 73:311-319. [PMID: 38432995 DOI: 10.5650/jos.ess23179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2024] Open
Abstract
Urea complexation is a widely used method for enriching polyunsaturated fatty acids, and cooling is the traditional approach for urea crystallization. This study aimed to investigate the potential of rotary-evaporation under vacuum as an alternative method for urea crystallization in urea complexation to enrich docosahexaenoic acid (DHA). DHA-containing microalgal oil was converted to ethyl esters (EE) as the raw material. In comparison to cooling, rotary-evaporation crystallization, as a post-treatment method for urea complexation, led to higher DHA contents in the non-urea included fractions. The ratios of urea to EE converted from DHA-containing microalgal oil was found to be the primary factors influencing urea complexation when using rotary-evaporation crystallization. Through an orthogonal test, optimal process conditions were determined, including a urea/EE ratio of 2, an ethanol/urea ratio of 7, and a rotary-evaporation temperature of 75℃. Under these conditions, a concentrate containing more than 90% DHA could be obtained.
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Affiliation(s)
- Zhaomin Sun
- College of Marine Biology, Xiamen Ocean Vocational College
- Weihai Key Laboratory of Marine Functional Lipids
| | - Jianhua Qian
- College of Marine Biology, Xiamen Ocean Vocational College
| | - Yuanyuan Fang
- College of Marine Biology, Xiamen Ocean Vocational College
| | - Meng Liu
- College of Marine Biology, Xiamen Ocean Vocational College
| | - Ying Li
- College of Marine Biology, Xiamen Ocean Vocational College
| | - Feifei Gong
- College of Marine Biology, Xiamen Ocean Vocational College
| | - Guangyu Yan
- College of Marine Biology, Xiamen Ocean Vocational College
| | - Jinping Song
- Weihai Key Laboratory of Marine Functional Lipids
- Research and Development Center, Weihai Boow Foods Co., Ltd
| | - Hui Ni
- College of Marine Biology, Xiamen Ocean Vocational College
| | - Lei Yu
- College of Marine Biology, Xiamen Ocean Vocational College
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Yi M, You Y, Zhang Y, Wu G, Karrar E, Zhang L, Zhang H, Jin Q, Wang X. Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020672. [PMID: 36677730 PMCID: PMC9865908 DOI: 10.3390/molecules28020672] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/26/2022] [Accepted: 01/01/2023] [Indexed: 01/11/2023]
Abstract
In recent years, as the demand for precision nutrition is continuously increasing, scientific studies have shown that high-purity eicosapentaenoic acid ethyl ester (EPA-EE) functions more efficiently than mixed omega-3 polyunsaturated fatty acid preparations in diseases such as hyperlipidemia, heart disease, major depression, and heart disease; therefore, the market demand for EPA-EE is growing by the day. In this paper, we attempt to review EPA-EE from a whole-manufacturing-chain perspective. First, the extraction, refining, and ethanolysis processes (fish oil and ethanol undergo transesterification) of EPA-EE are described, emphasizing the potential of green substitute technologies. Then, the method of EPA enrichment is thoroughly detailed, the pros and cons of different methods are compared, and current developments in monomer production techniques are addressed. Finally, a summary of current advanced strategies for dealing with the low oxidative stability and low bioavailability of EPA-EE is presented. In conclusion, understanding the entire production process of EPA-EE will enable us to govern each step from a macro perspective and accomplish the best use of EPA-EE in a more cost-effective and environmentally friendly way.
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Affiliation(s)
- Mengyuan Yi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yue You
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Le Zhang
- Wuxi Children’s Hospital, Children’s Hospital Affiliated to Jiangnan University, Wuxi 214023, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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Maruyama H, Fukuchi K, Seki H. Modeling of separation of fatty acid methyl esters derived from fisheries waste by urea complexation method. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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