Conference Abstract Book

Laboratory of Food Chemistry & Technology School of Chemical Engineering National Technical University of Athens 7 th International Conference on Food Science & Technology: Innovation and Sustainability challenges, 8–9 November, Athens, Greece Fish oil and fish proteins production Rich in: - Monounsaturated Fatty Acids - ω-3 fatty acids (EPA , DHA) ➢ 2% of total lipids and fats consumed worldwide ➢ 48% of the total fish oil production were obtained from by-products Fish oils Fish proteins ⇓ Conventional extraction methods: hydraulic pressing or solvent extraction ⇓ Toxicity of solvents, need for high temperature ⇓ Need for green solvents or use of non-thermal technologies ▪ Promising protein source for human consumption ▪ Represent 8-35% of fish by-products ⇓ ▪ Conventional extraction methods: solvent extraction, heat treatment, enzymatic or acid hydrolysis ⇓ Long extraction times, large volumes of solvents, low extraction yields ⇓ Nonthermal technologies for cell disruption can enhance extractability 4