Ciriminna, R.; Lino, C.; Pagliaro, M. Omeg@Silica: Entrapment and Stabilization of Sustainably Sourced Fish Oil. ChemistryOpen 2021, 10, 581–586, doi:10.1002/open.202100038.
Ciriminna, R.; Lino, C.; Pagliaro, M. Omeg@Silica: Entrapment and Stabilization of Sustainably Sourced Fish Oil. ChemistryOpen 2021, 10, 581–586, doi:10.1002/open.202100038.
Ciriminna, R.; Lino, C.; Pagliaro, M. Omeg@Silica: Entrapment and Stabilization of Sustainably Sourced Fish Oil. ChemistryOpen 2021, 10, 581–586, doi:10.1002/open.202100038.
Ciriminna, R.; Lino, C.; Pagliaro, M. Omeg@Silica: Entrapment and Stabilization of Sustainably Sourced Fish Oil. ChemistryOpen 2021, 10, 581–586, doi:10.1002/open.202100038.
Abstract
Fish oil rich in docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), vitamin D3 and natural astaxanthin sustainably extracted from anchovy fillet leftovers using biobased limonene only, can be conveniently stabilized by adsorption on periodic mesoporous silicas. The simplicity of the process, the high load of entrapped fish oil, and the biocompatible nature of silica support numerous forthcoming applications of this new class of “Omeg@Silica” materials.
Keywords
Omeg@Silica; periodic mesoporous silica; omega-3; anchovy; fish oil
Subject
Biology and Life Sciences, Biology and Biotechnology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
