New device more effective in extracting omega-3 fatty acids from fish oil


According to a new study published in Science of Food, researchers may have developed a more efficient refining process for fish oil supplements that are high in omega-3 fatty acids.

Fish oil is considered an excellent source of omega-3 polyunsaturated fatty acids (PUFAs). It has been shown to have beneficial effects on heart and eye health, inflammation, and human bone density. However, fish oil supplements often have a fishy taste and smell. Liquid omega-3 oils can also degrade over time when exposed to oxygen, causing them to break down.

Researchers at the University of Cincinnati and Flinders University of Australia developed a refinement process that uses a new tool known as a Vortex Fluidic Device (VFD). The device increases PUFA purity by lowering oxidation and dramatically improving shelf life, according to the study. This is in stark contrast to regular homogenization processing.

The researchers found that fish oil medium can absorb flavonoids and other dietary supplements. The VFD was able to successfully raise the active ingredients of the PUFAs in fish oil. The VFD-mediated encapsulated fish oil was used to fortify the omega-3 fatty acid content of apple juice, according to the study.

“This novel process remarkably enriches the omega-3 fatty acid content of apple juice without changing its taste,” said Dr. Harshita Kumari, Associate Professor of Pharmaceutical Sciences at the University of Cincinnati, in the press release.


Fish oil without the fishy smell or taste [News Release] September 15, 2020. Cincinnati, Ohio. Accessed September 21, 2020.


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