Skip to main content

Advertisement

SpringerLink
Log in

Ohmic Heating as a By-Product Valorization Platform to Extract Oil from Carp (Cyprinus carpio) Viscera

  • Research
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

This study proposed a new application for ohmic heating (OH), i.e., extracting oil from carp viscera, a seafood processing by-product. The effects of temperature (75 ℃, 85 ℃, 95 ℃) and electric field strength (EFS) (7, 9, 22 V/cm) on the system performance and the physicochemical characteristics of the extracted oil were studied and compared with conventional heating (CH). Besides, environmental impacts were assessed based on green extraction principles. Results showed that heating rate values were higher for OH than CH (4.5–51.1 ℃/min vs. 1.0 ℃/min). Also, the specific energy consumption (SEC) of OH was lower than that of CH by 94.46%. Furthermore, replacing CH with OH reduced the extraction time from 72 to 30 min. Compared with CH, OH improved the color values and decreased the peroxide, free fatty acids (FFA), and thiobarbituric acid (TBA) values by 13.63%, 44.25%, and 93.15%, respectively. An EFS of 22 V/cm and a temperature of 95 ℃ resulted in the highest system performance (0.97), productivity (1.03 L/h), and oil yield (26.66%). Moreover, increasing temperature and EFS improved productivity. Similarly, temperature and EFS affected the viscosity and density of extracted oils. Gas chromatography–mass spectrometry (GC-MS) identified fourteen major fatty acids in the extracted oil samples. These include dodecanoic acid, n-hexadecanoic acid, and oleic acid. The approach proposed in this study valorized the carp viscera, yielded a value-added product, and improved process greenness by 50.08–69.07%. Such an approach can contribute to achieving sustainable development goals (SDGs), considering reduced energy consumption, enhanced process greenness, and increased resource efficiency through waste valorization. 

Graphical Abstract

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Data Availability

Data will be available upon formal request from the authors.

References

  • Al-Hilphy, A. R. S. (2014). A practical study for new design of essential oils extraction apparatus using ohmic heating. International Journal of Agricultural Science, 4(12), 351–366.

    Google Scholar 

  • Al-Hilphy, A. R., Ali, H. I., Al-IEssa, S. A., Lorenzo, J. M., Barba, F. J., & Gavahian, M. (2021). Refractance window (RW) concentration of milk-Part II: Computer vision approach for optimizing microbial and sensory qualities. Journal of Food Processing and Preservation, 45(9), e15702.

  • Al-Hilphy, A. R., Al-Musafer, A. M., & Gavahian, M. (2020a). Pilot-scale ohmic heating-assisted extraction of wheat bran bioactive compounds: Effects of the extract on corn oil stability. Food Research International, 137, 109649. https://doi.org/10.1016/j.foodres.2020.109649

    Article  CAS  PubMed  Google Scholar 

  • Al-Hilphy, A. R., Al-Shatty, S. M., Al-Mtury, A. A. A., & Gavahian, M. (2020b). Infrared-assisted oil extraction for the valorization of carp viscera: Effects of process parameters, mathematical modeling, and process optimization. LWT, 129, 109541. https://doi.org/10.1016/j.lwt.2020.109541

    Article  CAS  Google Scholar 

  • Alkanan, Z. T., Altemimi, A. B., Al-Hilphy, A. R., Cacciola, F., & Ibrahim, S. A. (2021). Application and effects of ohmic-vacuum combination heating on the quality factors of tomato paste. Foods, 10(12), 2920. https://doi.org/10.3390/foods10122920

  • Almtury, A. A., Al-Shatty, S. M. H., & Al-Hilphy, A. R. S. (2018). The effect of can type on some chemical evidences of carp fish Cyprinus carpio wastes oil extracted by the infrared ray. Journal of Marin Science and Environmental Technologies, 4(2), 1–16.

    Google Scholar 

  • Andreou, V., Kourmbeti, E., Dimopoulos, G., et al. (2022). Optimization of virgin olive oil yield and quality applying nonthermal processing. Food and Bioprocess Technology, 15, 891–903. https://doi.org/10.1007/s11947-022-02788-2

    Article  CAS  Google Scholar 

  • AOAC. (2016). Official methods of analysis. http://www.eoma.aoac.org/methods/info

  • AOCS: American Oil Chemists’ Society. (2017). Official methods of analysis Cd 8b–90. AOCS Publishing.

    Google Scholar 

  • Araújo, K. L. G. V., Epaminondas, P. S., Silva, M. C. D., de Lima, A. E. A., Rosenhaim, R., Maia, A. S., & Queiroz, N. (2011). Influence of thermal degradation in the physicochemical properties of fish oil. Journal of Thermal Analysis and Calorimetry, 106(2), 557–561.

    Article  Google Scholar 

  • Astráin-Redín, L., Moya, J., Alejandre, M.7, Beitia, E., Raso, J., Calvo, B. & Álvarez, I. (2022). Improving the microbial inactivation uniformity of pulsed electric field ohmic heating treatments of solid products. LWT, 154, 112709. https://doi.org/10.1016/j.lwt.2021.112709

  • Bonilla-Mendez, J. R., & Hoyos-Concha, J. L. (2018). Methods of extraction, refining and concentration of fish oil as a source of omega-3 fatty acids. Corpoica Ciencia Tecnologia Agropecuaria, 19(3), 645–668. https://doi.org/10.21930/rcta.vol19_num2_art:684

  • Cabas, B. M., & Icier, F. (2021). Ohmic heating–assisted extraction of natural color matters from red beetroot. Food and Bioprocess Technology, 14(11), 2062–2077. https://doi.org/10.1007/s11947-021-02698-9

    Article  CAS  Google Scholar 

  • Cevik, M. (2021). Electrical conductivity and performance evaluation of verjuice concentration process using the ohmic heating method. Journal of Food Process Engineering, 44(5), e13672. https://doi.org/10.1111/jfpe.13672

    Article  CAS  Google Scholar 

  • Chemat, F., Abert-Vian, M., Fabiano-Tixier, A. S., Strube, J., Uhlenbrock, L., Gunjevic, V., & Cravotto, G. (2019). Green extraction of natural products. Origins, current status, and future challenges. TrAC Trends in Analytical Chemistry., 118, 248–263. https://doi.org/10.1016/j.trac.2019.05.037

    Article  CAS  Google Scholar 

  • Cho, W., Yoon, J., & Chung, M. (2016). Pasteurization of fermented red pepper paste by ohmic heating. Innov Food Sci and Emerging Technol, 34, 180–186. https://doi.org/10.1016/j.ifset.2016.01.015

    Article  CAS  Google Scholar 

  • Cho, W. I., Kim, E. J., Hwang, H. J., Cha, Y. H., Cheon, H. S., Choi, J. B., & Chung, M. S. (2017). Continuous ohmic heating system for the pasteurization of fermented red pepper paste. Innovative Food Science & Emerging Technologies, 42, 190–196. https://doi.org/10.1016/j.ifset.2017.07.020

    Article  CAS  Google Scholar 

  • Çilingir, S., Goksu, A., & Sabanci, S. (2021). Production of pectin from lemon peel powder using ohmic heating-assisted extraction process. Food and Bioprocess Technology, 14(7), 1349–1360. https://doi.org/10.1007/s11947-021-02636-9

    Article  CAS  Google Scholar 

  • Darvishi, H., Hosainpour, A., Nargesi, F., & Fadavi, A. (2015). Energy and energy analyses of liquid food in an Ohmic heating process: a case study of tomato production. Innovative Food Science & Emerging Technologies, 31, 73–82. https://doi.org/10.1016/j.ifset.2015.06.012

  • Dawodu, M. O., Olutona, G. O., & Obimakinde, S. O. (2015). Effect of temperature on the chemical characteristics of vegetable oils consumed in Ibadan, Nigeria, Pakistan Journal of Nutrition, 14(10), 698–707. https://doi.org/10.3923/pjn.2015.698.707

  • Delgado, C.L., Wada, N., Rosegrant, M. W., Meijer, S., Ahmed, M., (2003). Fish to 2020: supply and demand in changing global markets. WorldFish Center Technical Report. International Food Policy Research Institute, Washington, DC, pp. 62.

  • El-Rahman, A., Mahmoud, N., Badawy, A. E. K., & Younis, S. (2018). Extraction of fish oil from fish viscera. Egyptian Journal of Chemistry, 61(2), 225–235. https://doi.org/10.21608/ejchem.2018.2798.1230

  • Engelmann, J. I., Silva, P. P., Igansi, A. V., Pohndorf, R. S., Cadaval, T. R. S., Jr., Crexi, V. T., & Pinto, L. A. A. (2018). Structured lipids by swine lard interesterification with oil and esters from common carp viscera. Journal of Food Process Engineering, 41(4), 1–9. https://doi.org/10.1111/jfpe.12679

    Article  CAS  Google Scholar 

  • Fadavi, A., Salari, S., Mansouri, A., & Hoseini, S. (2020). Effects of vacuum and juice concentration on electrical conductivity by the ohmic method: A case study of sour cherry. Food and Bioprocess Technology, 13(7), 1146–1153.

    Article  CAS  Google Scholar 

  • FAO: Food and Agricultural Organization. (2020). The state of the world fisheries sustainability in action. Food and Agricultural Organization, Rome.

  • Fournier, V., Destaillats, F., Juanéda, P., Dionisi, F., Lambelet, P., Sébédio, J. L., & Berdeaux, O. (2006). Thermal degradation of long-chain polyunsaturated fatty acids during deodorization of fish oil. European Journal of Lipid Science and Technology, 108(1), 33–42.

    Article  CAS  Google Scholar 

  • Gavahian, M., & Chu, R. (2022). Design, development, and performance evaluation of an ohmic extractor to valorize fruit by‐products based on Taguchi method: reduced energy consumption and enhanced total phenolics. Journal of Food Process Engineering, e13825. https://doi.org/10.1111/jfpe.13825

  • Gavahian, M., & Farahnaky, A. (2018). Ohmic-assisted hydrodistillation technology: A review. Trends in Food Science & Technology, 72, 153–161. https://doi.org/10.1016/j.tifs.2017.12.014

  • Gavahian, M., & Sastry, S. K. (2020). Ohmic-assisted peeling of fruits: Understanding the mechanisms involved, effective parameters, and prospective applications in the food industry. Trends in Food Science & Technology, 106, 345–354. https://doi.org/10.1016/j.tifs.2020.10.027

  • Ghaly, A. (2013). Microbial & biochemical technology fish processing wastes as a potential source of proteins, amino acids, and oils: A critical review. Journal of Microbial & Biochemical Technology, 54172(5), 107–129. https://doi.org/10.4172/1948-5948.1000110

    Article  CAS  Google Scholar 

  • Guo, Y., Huang, W. C., Wu, Y., Qi, X., & Mao, X. (2018). Application of a low-voltage direct-current electric field for lipid extraction from squid viscera. Journal of Cleaner Production, 205, 610–618.

  • Halim, N. R. A., Yusof, H. M., & Sarbon, N. M. (2016). Functional and bioactive properties of fish protein hydrolysates and peptides: A comprehensive review. Trends in Food Science & Technology, 51, 24–33. https://doi.org/10.1016/j.tifs.2016.02.007

    Article  CAS  Google Scholar 

  • Harris, G. K., & Marshall, M. R. (2017). Ash Analysis. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. pp.(287–297). https://doi.org/10.1007/978-3-319-45776-5_16

  • Herchi, W., Ben Ammar, K., Bouali, I., Bou Abdallah, I., Guetet, A., & Boukhchina, S. (2015). Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L). Food Science and Technology, 36(1), 97–102. https://doi.org/10.1590/1678-457X.0109

    Article  Google Scholar 

  • Hou, Y., Shu, K., & Zhang, Y. (2022). The role of omega-3 fatty acids in AMD and DED. International Conference on Green Environmental Materials and Food Engineering (GEMFE 2022). Pp, 64–72. https://doi.org/10.25236/gemfe.2022.008

  • Huang, Y., Du, H., Kamal, G. M., et al. (2020). Studies on the binding interactions of grass carp (Ctenopharyngodon idella) myosin with chlorogenic acid and rosmarinic acid. Food and Bioprocess Technology, 13, 1421–1434. https://doi.org/10.1007/s11947-020-02483-0

    Article  CAS  Google Scholar 

  • Icier, F., Yildiz, H., Sabanci, S., Cevik, M., & Cokgezme, O. F. (2017). Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes. Innovative Food Science and Emerging Technologies, 39, 241–246. https://doi.org/10.1016/j.ifset.2016.12.014

    Article  CAS  Google Scholar 

  • Jaiswal, K. K., Dutta, S., Banerjee, I., Mayookha, V. P., & Bhushan, M. (2022). Lipid extraction from fish processing residues for sustainable biofuel production. In: Sustainable Fish Production and Processing. Academic Press. pp: 293–319.

  • Kadem, Z. A., Al‑Hilphy, A. R. Alasadi, M. H., & Gavahian, M. (2022). Combination of ohmic heating and subcritical water to recover amino acids from poultry slaughterhouse waste at a pilot‑scale: new valorization technique. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-022-05556-4

  • Kuvendziev, S., Lisichkov, K., Zekovic, Z., Marinkovski, M., & Musliu, Z. H. (2018). Supercritical fluid extraction of fish oil from common carp (Cyprinus carpio L.) tissues. The Journal of Supercritical Fluids, 13(1), 528–534. https://doi.org/10.1016/j.supflu.2017.11.027

  • Li, F. D., & Zhang, L. (2010). Ohmic heating in food processing. In M. M. Farid (Ed.), Mathematical Modelling of Food Processing (pp. 659–689). CRC Press.

    Chapter  Google Scholar 

  • Magara, G., Prearo, M., Vercelli, C., Barbero, R., Micera, M., Botto, A., & Pastorino, P. (2022). Modulation of antioxidant defense in farmed rainbow trout (Oncorhynchus mykiss) fed with a diet supplemented by the waste derived from the supercritical fluid extraction of Basil (Ocimum basilicum). Antioxidants, 11(2), 415. https://doi.org/10.3390/antiox11020415

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Magerramov, M. A. (2007). Heat capacity of natural fruit juices and their concentrates at temperatures from 10 to 120 °C. Journal of Engineering Physics and Thermophysics, 80(5), 1055–1063. https://doi.org/10.1007/s10891-007-0138-1

    Article  Google Scholar 

  • Mauer, L. J., & Bradley, R. L. (2017). Moisture and total solids analysis. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. Pp.(257–286). https://doi.org/10.1007/978-3-319-45776-5_15

  • Mis Solval, K., Chouljenko, A., Theegala, C., & Sathivel, S. (2021). Physicochemical properties of purified biodiesel based on oil recovered from catfish (Ictalurus punctatus) viscera. Journal of the American Oil Chemists’ Society, 98(5), 581–591. https://doi.org/10.1002/aocs.12467

    Article  CAS  Google Scholar 

  • Moongngarm, A., Sriharboot, N., Loypimai, P., & Moontree, T. (2022). Ohmic heating-assisted water extraction of steviol glycosides and phytochemicals from Stevia rebaudiana leaves. LWT, 154, 112798. https://doi.org/10.1016/j.lwt.2021.112798

  • Mota, F. A., Costa Filho, J. T., & Barreto, G. A. (2019). The Nile tilapia viscera oil extraction for biodiesel production in Brazil: An economic analysis. Renewable and Sustainable Energy Reviews, 108, 1–10.

  • Pike, O. A., & O’Keefe, S. (2017). Fat Characterization. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham.PP. (407–429). https://doi.org/10.1007/978-3-319-45776-5_23

  • Pradeepkiran, J. A. (2019). Aquaculture role in global food security with nutritional value: A review. Translational Animal Science, 3(2), 903–910. https://doi.org/10.1093/tas/txz012

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Purnamayati, L., & Kurniasih, R. A. (2020, July). Thermal degradation kinetic study of Pangasius fish oil. In IOP Conference Series: Earth and Environmental Science (Vol. 530, No. 1, p. 012012). IOP Publishing.

  • Rodríguez-González, I., Díaz-Reinoso, B., & Domínguez, H. (2022). Intensification strategies for the extraction of polyunsaturated fatty acids and other lipophilic fractions from seaweeds. Food and Bioprocess Technology, 15, 978–997. https://doi.org/10.1007/s11947-021-02757-1

    Article  CAS  Google Scholar 

  • Sabanci, S., & Icier, F. (2017). Applicability of ohmic heating assisted vacuum evaporation for the concentration of sour cherry juice. Journal of Food Engineering, 212, 262–270. https://doi.org/10.1016/j.jfoodeng.2017.06.004

    Article  CAS  Google Scholar 

  • Saberian, H., Hamidi-Esfahani, Z., Gavlighi, H. A., & Barzegar, M. (2017). Optimization of pectin extraction from orange juice waste assisted by ohmic heating. Chemical Engineering and Processing: Process Intensification, 117, 154–161. https://doi.org/10.1016/j.cep.2017.03.025

    Article  CAS  Google Scholar 

  • Saleh, N. E., Wassef, E. A., & Abdel-Mohsen, H. H. (2022). Sustainable fish and seafood production and processing. Sustainable Fish Production and Processing (pp. 259–291). Academic Press. In: C. M. Galanakis. https://doi.org/10.1016/B978-0-12-824296-4.00002-5

  • Sangpradab, J., Kamonpatana, P., Suwannaporn, P., & Huang, T. C. (2021). Ohmic heating-aided mechanical extraction of gamma-oryzanol and phytosterols in rice bran oil. Food and Bioprocess Technology, 14(8), 1542–1554. https://doi.org/10.1007/s11947-021-02655-6

    Article  CAS  Google Scholar 

  • Sathivel, S., Prinyawiwatkul, W., Negulescu, I. I., King, J. M., & Basnayake, B. F. A. (2003). Thermal degradation of FA and catfish and menhaden oils at different refining steps. Journal of the American Oil Chemists’ Society, 80(11), 1131–1134.

    Article  CAS  Google Scholar 

  • Sellami, M., Ben Rebah, F., Gargouri, Y. & Miled, N. (2018). Lipid composition and antioxidant activity of liver oils from ray species living on Tunisian coasts. Arabian Journal of Chemistry, 226(2):1–13. https://doi.org/10.1016/j.arabjc.2014.07.010

  • Torkian Boldaji, M., Borghei, A. M., Beheshti, B., & Hosseini, S. E. (2015). The process of producing tomato paste by the ohmic heating method. Journal of Food Science and Technology, 52(6), 3598–3606. https://doi.org/10.1007/s13197-014-1424-5

    Article  CAS  PubMed  Google Scholar 

  • Tunç, M. T., & Odabaş, H. İ. (2021). Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study. Innovative Food Science & Emerging Technologies, 74, 102850. https://doi.org/10.1016/j.ifset.2021.102850

    Article  CAS  Google Scholar 

  • Turgut, S. S., Karacabey, E., & Küçüköner, E. (2022). A novel system—the simultaneous use of ohmic heating with convective drying: sensitivity analysis of product quality against process variables. Food and Bioprocess Technology, 1-19. https://doi.org/10.1007/s11947-022-02765-9

  • Venugopalan, V. K., Gopakumar, L. R., Kumaran, A. K., Chatterjee, N. S., Soman, V., Peeralil, S., & Nagarajarao, R. C. (2021). Encapsulation and protection of omega-3-rich fish oils using food-grade delivery systems. Foods, 10(7), 1566.

    Article  CAS  Google Scholar 

  • Zhang, C., Zhang, J., Fan, W., Huang, M., & Liu, M. (2019). Effects of dietary Lactobacillus delbrueckii on growth performance, body composition, digestive and absorptive capacity, and gene expression of common carp (Cyprinus carpio Huanghe var). Aquaculture Nutrition, 25(1), 166–175. https://doi.org/10.1111/anu.12840

    Article  CAS  Google Scholar 

  • Zhang, Y., Sun, Q., Liu, S., Wei, S., Xia, Q., Ji, H., & Hao, J. (2021). Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis. Innovative Food Science & Emerging Technologies, 70, 102670. https://doi.org/10.1016/j.ifset.2021.102670

    Article  CAS  Google Scholar 

  • Zheng, P., Hao, G., Weng, W., et al. (2019). Antioxidant activities of hydrolysates from abalone viscera using subcritical water-assisted enzymatic hydrolysis. Food and Bioprocess Technology, 12, 910–918. https://doi.org/10.1007/s11947-019-02270-6

    Article  CAS  Google Scholar 

Download references

Funding

No funding resources were reported for this research.

Author information

Authors and Affiliations

  1. Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq

    Asaad R. Al-Hilphy, Sabah Malik Al-Shatty & Qasim Nasser Hussain

  2. Basrah Agriculture Directorate, Basrah, Iraq

    Atheer Abdul Amir Al-Mtury

  3. Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Taiwan, Republic of China

    Mohsen Gavahian

Authors
  1. Asaad R. Al-Hilphy
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Atheer Abdul Amir Al-Mtury
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sabah Malik Al-Shatty
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Qasim Nasser Hussain
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Mohsen Gavahian
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

ARA: supervision, software, conceptualization, and writing—original draft. AAAA: formal analysis and methodology. SMA: data curations and investigation. QNH: formal analysis and resources. MG: writing—review and editing—and methodology, conceptualization, and visualization. The authors read and approved the final manuscript.

Corresponding author

Correspondence to Mohsen Gavahian.

Ethics declarations

Ethics Approval

Not applicable

Consent of Participate

Not applicable

Conflict of Interest

The authors declare no competing interests.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file1 (DOCX 52 KB)

Rights and permissions

Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Al-Hilphy, A.R., Al-Mtury, A.A.A., Al-Shatty, S.M. et al. Ohmic Heating as a By-Product Valorization Platform to Extract Oil from Carp (Cyprinus carpio) Viscera. Food Bioprocess Technol 15, 2515–2530 (2022). https://doi.org/10.1007/s11947-022-02897-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-022-02897-y

Keywords

Search

Navigation