1. Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizons
- Author
-
Paolo Masi, Maria Oliviero, Antonio Luca Langellotti, Raffaele Sacchi, Giovanni L. Russo, Russo, Giovanni L., Langellotti, Antonio L., Oliviero, Maria, Sacchi, Raffaele, and Masi, Paolo
- Subjects
0106 biological sciences ,Natural resource economics ,Bioengineering ,Context (language use) ,01 natural sciences ,03 medical and health sciences ,010608 biotechnology ,Fatty Acids, Omega-3 ,Animals ,Production (economics) ,Molecular Biology ,030304 developmental biology ,chemistry.chemical_classification ,0303 health sciences ,Circular economy ,Fishes ,General Medicine ,Biorefinery ,Product (business) ,Food waste ,chemistry ,Fermentation ,Sustainability ,Business ,Biotechnology ,Polyunsaturated fatty acid - Abstract
Biotechnological production of omega-3 polyunsaturated fatty acids (PUFAs) has become a commercial alternative to fish oil in the past twenty years. Compared to PUFA production by fatty fishes, that from microorganisms has increased due to its promising sustainability and high product safety and to increasing awareness in the expanding vegan market. Although autotrophic production by microalgae seems to be more sustainable in the long term, to date most of the microbial production of omega-3 is carried out under heterotrophic conditions using conventional fermentation technologies. The present review critically analyzes the main reasons for this discrepancy and reports on the recent advances and the most promising approaches for its future development in the context of sustainability and circular economy.
- Published
- 2021