Research Progress in Oxidation Stability of Antarctic Krill (Euphausia superba) Oil and Review of Methods for Its Control

被引：0
|
作者：
Lin L. [1 ]
Cao Z. [1 ]
Tao N. [1 ,2 ]
Miao J. [1 ]
Wang X. [1 ,2 ]
机构：
[1] College of Food Science and Technology, Shanghai Ocean University, Shanghai
[2] Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 15期
关键词：
Antarctic krill oil; control; influencing factors; oxidative stability;
D O I：
10.7506/spkx1002-6630-20220706-055
中图分类号：
学科分类号：
摘要：
Antarctic krill oil is rich in phospholipid eicosapentaenoic acid and docosahexaenoic acid with high bioavailability. It is a high-quality source of ω-3 fatty acids and is a potential substitute for fish oil. However, it is subject to oxidative deterioration, restricting its deep processing and health benefits. The mechanism of oil oxidation, the endogenous and exogenous factors affecting the oxidative stability of Antarctic krill oil including fatty acid composition, lipid composition, endogenous antioxidants (astaxanthin and tocopherol), temperature, oxygen and light, and the methods to control the oxidative stability of Antarctic krill oil including adding antioxidants and microencapsulation are reviewed in this paper. We anticipate that this review will provide a theoretical reference for in-depth research on the high-value utilization of Antarctic krill oil resources and the control of phospholipid oxidative stability. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：310 / 320
页数：10
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