Quality changes of Antarctic krill powder during long term storage
Krill is a valuable sustainable resource of omega‐3 fatty acids and protein, which may be processed into a krill powder for human consumption. The objective of this study was to investigate the stability of krill powder when stored for up to 12 months at room temperature. In addition, the effect of...
Published in: | European Journal of Lipid Science and Technology |
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crwiley:10.1002/ejlt.201600085 2024-09-15T17:46:25+00:00 Quality changes of Antarctic krill powder during long term storage Nielsen, Nina Skall Lu, Henna Fung Sieng Bruheim, Inge Jacobsen, Charlotte Research Council of Norway 2016 http://dx.doi.org/10.1002/ejlt.201600085 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.201600085 https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600085 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/ejlt.201600085 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor European Journal of Lipid Science and Technology volume 119, issue 3 ISSN 1438-7697 1438-9312 journal-article 2016 crwiley https://doi.org/10.1002/ejlt.201600085 2024-08-13T04:12:40Z Krill is a valuable sustainable resource of omega‐3 fatty acids and protein, which may be processed into a krill powder for human consumption. The objective of this study was to investigate the stability of krill powder when stored for up to 12 months at room temperature. In addition, the effect of packaging in vacuum was observed. The stability was assessed by changes in concentrations of lipid classes, antioxidants, pyrroles and lipid, and Strecker‐derived volatiles. Some degradation occurred during storage at room temperature. Thus, a minor increase in volatiles, an increase in free fatty acids and a concomitant decrease in antioxidants, tocopherol, and astaxanthin was observed. In addition, there was a minor decrease in phospholipids and n‐3 fatty acids; however, storage at vacuum improved the oxidative stability of krill powder. Practical applications: For the use of krill powder in human nutrition, it is important, that the quality and stability is sufficiently high to retain the nutritional value during storage. This study contributes with information about the stability during storage up to 12 months at room temperature and the effect of packaging the powder in vacuum. Antarctic krill ( Euphausia superba ) is a shrimp‐like marine crustacean. It is rich in omega‐3 fatty acids, primarily bound in phospholipids in the sn‐2 position of the molecule, making it highly bioavailable. Krill may be processed into powder also rich in protein and astaxanthin. Stability of krill powder, stored for up to 12 months at room temperature, showed slight lipid oxidation. Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Euphausia superba Wiley Online Library European Journal of Lipid Science and Technology 119 3 1600085 |
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Wiley Online Library |
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English |
description |
Krill is a valuable sustainable resource of omega‐3 fatty acids and protein, which may be processed into a krill powder for human consumption. The objective of this study was to investigate the stability of krill powder when stored for up to 12 months at room temperature. In addition, the effect of packaging in vacuum was observed. The stability was assessed by changes in concentrations of lipid classes, antioxidants, pyrroles and lipid, and Strecker‐derived volatiles. Some degradation occurred during storage at room temperature. Thus, a minor increase in volatiles, an increase in free fatty acids and a concomitant decrease in antioxidants, tocopherol, and astaxanthin was observed. In addition, there was a minor decrease in phospholipids and n‐3 fatty acids; however, storage at vacuum improved the oxidative stability of krill powder. Practical applications: For the use of krill powder in human nutrition, it is important, that the quality and stability is sufficiently high to retain the nutritional value during storage. This study contributes with information about the stability during storage up to 12 months at room temperature and the effect of packaging the powder in vacuum. Antarctic krill ( Euphausia superba ) is a shrimp‐like marine crustacean. It is rich in omega‐3 fatty acids, primarily bound in phospholipids in the sn‐2 position of the molecule, making it highly bioavailable. Krill may be processed into powder also rich in protein and astaxanthin. Stability of krill powder, stored for up to 12 months at room temperature, showed slight lipid oxidation. |
author2 |
Research Council of Norway |
format |
Article in Journal/Newspaper |
author |
Nielsen, Nina Skall Lu, Henna Fung Sieng Bruheim, Inge Jacobsen, Charlotte |
spellingShingle |
Nielsen, Nina Skall Lu, Henna Fung Sieng Bruheim, Inge Jacobsen, Charlotte Quality changes of Antarctic krill powder during long term storage |
author_facet |
Nielsen, Nina Skall Lu, Henna Fung Sieng Bruheim, Inge Jacobsen, Charlotte |
author_sort |
Nielsen, Nina Skall |
title |
Quality changes of Antarctic krill powder during long term storage |
title_short |
Quality changes of Antarctic krill powder during long term storage |
title_full |
Quality changes of Antarctic krill powder during long term storage |
title_fullStr |
Quality changes of Antarctic krill powder during long term storage |
title_full_unstemmed |
Quality changes of Antarctic krill powder during long term storage |
title_sort |
quality changes of antarctic krill powder during long term storage |
publisher |
Wiley |
publishDate |
2016 |
url |
http://dx.doi.org/10.1002/ejlt.201600085 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.201600085 https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600085 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/ejlt.201600085 |
genre |
Antarc* Antarctic Antarctic Krill Euphausia superba |
genre_facet |
Antarc* Antarctic Antarctic Krill Euphausia superba |
op_source |
European Journal of Lipid Science and Technology volume 119, issue 3 ISSN 1438-7697 1438-9312 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/ejlt.201600085 |
container_title |
European Journal of Lipid Science and Technology |
container_volume |
119 |
container_issue |
3 |
container_start_page |
1600085 |
_version_ |
1810494519975608320 |