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.
引用
收藏
页码：310 / 320
页数：10
相关论文
共 92 条
  • [31] WENG X C, GORDON M H., Antioxidant synergy between phosphatidyl ethanolamine and α-tocopherylquinone, Food Chemistry, 48, 2, pp. 165-168, (1993)
  • [32] XIE Dan, MU Hongyan, TANG Tianpei, Et al., Production of three types of krill oils from krill meal by a three-step solvent extraction procedure, Food Chemistry, 248, pp. 279-286, (2018)
  • [33] MARTINEZ-DELGADO A A, KHANDUAL S, VILLANUEVARODRIGUEZ S J., Chemical stability of astaxanthin integrated into a food matrix: effects of food processing and methods for preservation, Food Chemistry, 225, pp. 23-30, (2017)
  • [34] THOMSEN B R, HAUGSGJERD B O, GRIINARI M, Et al., Investigation of oxidative degradation and non-enzymatic browning reactions in krill and fish oils, European Journal of Lipid Science and Technology, 115, 12, pp. 1357-1366, (2013)
  • [35] LU F S H, BRUHEIM I, HAUGSGJERD B O, Et al., Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage, Food Chemistry, 157, pp. 398-407, (2014)
  • [36] pp. 21-37, (2015)
  • [37] pp. 8-29, (2019)
  • [38] XIE D, JIN J, SUN J, Et al., Comparison of solvents for extraction of krill oil from krill meal: lipid yield, phospholipids content, fatty acids composition and minor components, Food Chemistry, 233, pp. 434-441, (2017)
  • [39] ENGIN K N., Alpha-tocopherol: looking beyond an antioxidant, Molecular Vision, 15, pp. 855-860, (2009)
  • [40] TOU J C, JACZYNSKI J, CHEN Y C., Krill for human consumption: nutritional value and potential health benefits, Nutrition Reviews, 65, 2, pp. 63-77, (2007)
12345678910