Marine lipids: A review of sources, extraction methods, characterization, and food applications

This comprehensive review examines sources, extraction methods, biochemical characterization, and biotechnological
applications of marine lipids, with particular emphasis on omega-3 polyunsaturated fatty acids (PUFAs)
including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study presents the diverse lipid
compositions across marine organisms, from simple fatty acids to complex phospholipids, glycolipids, and sterols,
according to the LIPID MAPS classification. Advanced extraction and analytical techniques including supercritical
fluid extraction, gas chromatography-mass spectrometry (GC-MS), and liquid chromatographyelectrospray
ionization tandem mass spectrometry (LC-ESI-MS/MS) are critically evaluated for their efficiency
in marine lipid isolation and characterization. The health benefits of marine lipids are extensively documented,
demonstrating significant anti-inflammatory, cardiovascular protective, hepatoprotective, and neuroprotective
properties through various molecular mechanisms. Biotechnological applications span across nutraceuticals,
pharmaceuticals, cosmetics, and sustainable industrial processes, with marine lipids showing particular promise
in the development of functional foods. Current challenges including sustainability concerns, climate change
impacts on marine ecosystems, and scalability of production are addressed alongside future perspectives for
technological innovations in extraction methods, encapsulation technologies, and food integration strategies.
This review underscores the critical importance of marine lipids as sustainable alternatives to conventional
sources while highlighting their potential to address global nutritional challenges and support the development
of next-generation health-promoting products.