Newcastle University researchers have developed a mild enzymatic method to refine algae oil, enhancing its use in nutrition products. The study, published on July 9, 2026, in Engineering, introduces an innovative enzyme system that effectively removes impurities while preserving vital nutrients.
Enzymatic Refining of Arachidonic Acid-Enriched Algae Oil
The refining process is crucial for transforming crude algae oil into a high-quality ingredient suitable for food applications. Arachidonic acid (ARA), an essential polyunsaturated fatty acid found in algae oil, plays a significant role in infant nutrition and functional foods. Conventional refining methods often result in nutrient loss and require extensive resources.
The new study by Zhonghui Liu and colleagues reports an impressive degumming rate of 95.9% with the use of an immobilized phospholipase, designated PLA1@MCM-41-C8. This method not only streamlines the refining process but also retains up to 97.3% of ARA in the oil, significantly enhancing its nutritional profile.
Benefits of the New Refining Method
The enzymatic approach effectively reduces the acidity of the algae oil from 14.5 to 1.1 mg KOH g⁻¹. Additionally, the process yields 29.2% high-value diacylglycerol, which is increasingly sought after in nutrition applications. This development is particularly relevant for manufacturers focusing on cleaner and higher-quality ingredients.
