The valorization of sardine (Sardina pilchardus) waste (SW) from a canning facility has been investigated within a biorefining approach. Sequential fractionation of SW into its constituents has been carried out using green solvents such as supercritical carbon dioxide (SCCO₂) and subcritical water (sCW). The lipid fraction has been isolated through supercritical fluid extraction (SFE) with SCCO₂ at 250 bar and 40 °C, yielding 20.3 ± 0.2 g oil/100 g SW with up to 17.2 %wt. omega-3 polyunsaturated fatty acids (PUFAs). Aiming at the protein fraction, sCW extraction/hydrolysis has been carried out at different temperatures (90, 140, 190 and 250 °C), using both SW and defatted sardine waste (DSW) from SFE experiments. Previous defatting increased protein recovery and purity. Bioactive properties of the fish protein hydrolysates (FPHs) obtained were affected by the extraction temperature. The highest antioxidant activity and in vitro antiproliferative effect were found in the extracts obtained at 250 °C.

在生物精炼方法中，已经研究了罐头厂中沙丁鱼（Sardina pilchardus）废物（SW）的增值。使用绿色溶剂（例如超临界二氧化碳（SCCO ₂）和亚临界水（sCW））将SW依次分馏为其成分。通过使用SCCO _2的超临界流体萃取（SFE）分离了脂质部分在250 bar和40°C的条件下，产生20.3±0.2 g油/ 100 g SW，最高可达17.2％wt。ω-3多不饱和脂肪酸（PUFA）。针对蛋白质部分，已使用SFE实验中的SW和脱脂沙丁鱼废物（DSW）在不同温度（90、140、190和250°C）下进行了sCW提取/水解。先前的脱脂提高了蛋白质的回收率和纯度。提取温度会影响所得鱼蛋白水解物（FPH）的生物活性。在250°C下获得的提取物具有最高的抗氧化活性和体外抗增殖作用。