Schizochytrium sp. oil

Schizochytrium sp. oil is a type of algal oil derived from cultivated microalgae of the genus Schizochytrium, which includes species such as Schizochytrium aggregatum, Aurantiochytrium limacinum, and others. This oil is produced through fermentation and is rich in omega-3 fatty acids, particularly docosahexaenoic acid (DHA) and, in some cases, eicosapentaenoic acid (EPA). The oil is typically winterized and deodorized, and it may contain added antioxidants to enhance stability. It is composed predominantly of triglycerides, with DHA often making up more than 24% of the total fatty acid content, and in some formulations, as high as 55%[1][2][3].

Schizochytrium sp. oil is commonly used as a nutritional ingredient in various food and beverage products to provide a plant-based source of omega-3 fatty acids. It is authorized for use in a range of products, including dairy products, dairy analogues, spreadable fats and dressings, breakfast cereals, bread and other baked goods, manufactured meat products and analogues, and infant food and infant formula. Additionally, it can be used in fruit and vegetable purees and other food categories where omega-3 enrichment is desired. The oil can be incorporated into these products either in its liquid form or encapsulated into a powdered form to protect it from auto-oxidation, depending on the manufacturing process[4][3][5].

The production of oil from Schizochytrium sp. involves several meticulous steps. First, the microalgae are cultivated in controlled environments, typically in fermenters, where they are provided with specific nutrients such as glucose or other carbon sources. This cultivation process is optimized to enhance the production of omega-3 fatty acids, particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), for which Schizochytrium sp. is renowned[1][2].

Once the microalgae have accumulated the desired lipid content, the oil is extracted using various methods. One effective method is aqueous enzymatic extraction (AEE), where enzymes, such as proteases, are used to disrupt the cell walls and release the intracellular oil. This method is optimized through techniques like response surface methodology to achieve high oil recovery rates. Alternatively, other extraction methods like pressurized liquid extraction (PLE) can also be employed. After extraction, the oil undergoes refining processes including degumming, decolorization, and deodorization. Finally, the refined oil can be further processed into various forms, such as liquid oil or powder, with the addition of stabilizers like vitamin E to enhance its shelf life[3][4][5].

The safety profile for human consumption of Schizochytrium sp. oil, particularly the variant rich in docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), is generally considered favorable. Regulatory assessments by agencies such as the Food Standards Agency (FSA) and the European Food Safety Authority (EFSA) have concluded that this oil meets the criteria for acceptance as a novel food. The oil has been found to be safe under various conditions of use, including its incorporation into infant and follow-on formulae, as well as its use in food supplements, meat analogues, and fish analogues. The safety is supported by extensive analysis showing that the components of the oil are inherently safe, present in significant degrees in the human food chain, and backed by published safety studies and historical safe use of similar fish oils[1][2][3].

Regarding potential contamination risks, Schizochytrium sp. oil has been subject to rigorous testing to ensure it meets stringent safety standards. The oil is produced through a controlled fermentation process, which minimizes the risk of microbial contamination. Results from batch analyses have shown satisfactory levels for potential microbiological contaminants such as yeast, mould, coliforms, E. coli, Staphylococci, and Salmonella. Heavy metal contaminants like arsenic, cadmium, copper, iron, lead, and mercury have been found to be within regulatory limits. Additional checks for environmental contaminants, including aflatoxins, pesticides, polycyclic aromatic hydrocarbons (PAH), dioxins, and polychlorinated biphenyls (PCB), have not identified any concerns. The high temperatures used in bleaching and deodorisation during the refinement stages also act as an antimicrobial barrier, further reducing the risk of contamination[1][4][3].