Short-Path Distillation of Fish Oil for Omega-3 Fatty Acid Concentration and Cholesterol Reduction

Abstract

Short-path distillation has emerged as an effective separation technique for the purification and concentration of heat-sensitive bioactive compounds from natural oils. This study investigates the application of short-path distillation for the concentration of omega-3 fatty acids and simultaneous reduction of cholesterol content in fish oil under controlled processing conditions. The process was evaluated to determine the influence of operating parameters such as evaporation temperature, vacuum pressure, feed flow rate, and distillation stages on fatty acid enrichment and impurity removal efficiency. Experimental analysis demonstrated that short-path distillation significantly enhances the concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) while effectively reducing cholesterol and other undesirable components present in crude fish oil. The low-pressure operating environment minimized thermal degradation and oxidation of sensitive omega-3 compounds, thereby preserving nutritional quality and product stability. Mass transfer behavior and separation efficiency were analyzed to optimize distillation performance and improve product purity. The results indicated that appropriate control of temperature and residence time plays a crucial role in maximizing omega-3 recovery and minimizing nutrient loss during processing. Comparative evaluation with conventional purification methods revealed that short-path distillation offers superior selectivity, reduced processing time, and improved energy efficiency. The study highlights the potential of short-path distillation as a sustainable and economically viable technology for the production of high-purity omega-3 concentrates suitable for pharmaceutical, nutraceutical, and functional food applications. The findings contribute to the advancement of efficient lipid processing technologies and value-added utilization of marine resources.