Recovery of Functional Ingredients from Antarctic Krill ( Euphausia superba) Using an Improved Aqueous Enzymatic Extraction Method with Soybean Oil as Co‐Solvent

• Published in: European Journal of Lipid Science and Technology
• Main Authors: Wang, Lingzhao, Shen, Yan, Du, Yunjian, Qiu, Chunjiang, Zhang, Junjie, Wang, Shujun
• Other Authors: Huaihai Institute of Technology, Natural Science Research of Jiangsu Higher Education Institutions of China
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2018
• Subjects: Antarctic; Antarc*; Antarctic Krill; Euphausia superba
• Online Access: http://dx.doi.org/10.1002/ejlt.201800144; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.201800144; https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800144; https://onlinelibrary.wiley.com/doi/full-xml/10.1002/ejlt.201800144

Antarctic krill are rich sources of functional ingredients, including astaxanthin, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). In this work, the functional ingredients are extracted by an improved aqueous enzymatic extraction method, where exogenous enzymes are not consumed and soybean oil is chosen as co‐solvent. The optimal conditions for oil recovery are determined to be a water addition of 30%, an initial pH of 7.5, a temperature of 43.2 °C, an autolysis time of 6 h, and a soybean oil addition ratio (g/g) of 3. Meanwhile, the oil recovery rate is 76.7%. The recovered oil contains 44.24 mg kg −1 astaxanthin and its total fatty acids contain 1.1% EPA and 0.6% DHA. The moisture and volatile matter content, acid value, and peroxide value of recovered oil are sufficient to meet the first grade requirements of soybean oil. The oxidative stability of recovered oil is close to that of soybean oil at room temperature. The recovered oil can be taken as a good source of EPA, DHA, and astaxanthin for consideration of use as an edible oil item for human consumption. Practical Applications : Antarctic krill ( Euphasia superba ) are generally known as huge biomass resources, strong endogenous enzymes, and rich sources of functional ingredients including EPA, DHA, and astaxanthin. In this work, the strong endogenous enzymes are employed to extract the functional ingredients from E. superba using soybean oil as co‐solvent. Furthermore, chemical compositions, physicochemical properties, and oxidative stabilities of the recovered oil are investigated. The results are useful for the extensive utilization of E. superba in food industry. The functional ingredients including EPA, DHA, and astaxanthin in krill are extracted by an improved aqueous enzymatic extraction method, where exogenous enzymes are not consumed and soybean oil is chosen as co‐solvent. The recovered oil can be taken as a good source of EPA, DHA, and astaxanthin for consideration of use as an edible oil item for human consumption.