Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill ( Euphausia superba) meal
Abstract BACKGROUND Antarctic krill is a huge source of biomass and prospective high‐quality lipid source. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), nutritionally important lipid components with poor oxidative stability, were used as markers of oxidation during thermal processing o...
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crwiley:10.1002/jsfa.9064 2024-06-23T07:47:42+00:00 Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill ( Euphausia superba) meal Liu, Yanzi Cong, Peixu Li, Beijia Song, Yu Liu, Yanjun Xu, Jie Xue, Changhu National Natural Science Foundation of China 2018 http://dx.doi.org/10.1002/jsfa.9064 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.9064 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9064 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 98, issue 14, page 5257-5268 ISSN 0022-5142 1097-0010 journal-article 2018 crwiley https://doi.org/10.1002/jsfa.9064 2024-06-04T06:44:02Z Abstract BACKGROUND Antarctic krill is a huge source of biomass and prospective high‐quality lipid source. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), nutritionally important lipid components with poor oxidative stability, were used as markers of oxidation during thermal processing of Antarctic krill ( Euphausia superba ) meal by evaluating the lipolysis, lipid oxidation, and non‐enzymatic browning reactions. RESULT Liquid chromatography–mass spectrometry of the phospholipids and the main oxidation products of free fatty acids and phosphatidylcholine (PC) was effective for evaluating the oxidation of EPA and DHA. During boiling, oxidation of EPA and DHA in the free fatty acid and PC fractions and hydrolysis of the fatty acids at the sn ‐ 2 position of the phospholipids were predominant. The changes in PC during drying were mainly attributed to the oxidation of EPA and DHA. Heat treatment increased the oxidation products and concentration of hydrophobic pyrrole owing to pyrrolization between phosphatidylethanolamine and the lipid oxidation products. CONCLUSION The lipid oxidation level of Antarctic krill increased after drying, owing to prolonged heating under the severe conditions. © 2018 Society of Chemical Industry Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Euphausia superba Wiley Online Library Antarctic Browning ENVELOPE(164.050,164.050,-74.617,-74.617) Journal of the Science of Food and Agriculture 98 14 5257 5268 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
Abstract BACKGROUND Antarctic krill is a huge source of biomass and prospective high‐quality lipid source. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), nutritionally important lipid components with poor oxidative stability, were used as markers of oxidation during thermal processing of Antarctic krill ( Euphausia superba ) meal by evaluating the lipolysis, lipid oxidation, and non‐enzymatic browning reactions. RESULT Liquid chromatography–mass spectrometry of the phospholipids and the main oxidation products of free fatty acids and phosphatidylcholine (PC) was effective for evaluating the oxidation of EPA and DHA. During boiling, oxidation of EPA and DHA in the free fatty acid and PC fractions and hydrolysis of the fatty acids at the sn ‐ 2 position of the phospholipids were predominant. The changes in PC during drying were mainly attributed to the oxidation of EPA and DHA. Heat treatment increased the oxidation products and concentration of hydrophobic pyrrole owing to pyrrolization between phosphatidylethanolamine and the lipid oxidation products. CONCLUSION The lipid oxidation level of Antarctic krill increased after drying, owing to prolonged heating under the severe conditions. © 2018 Society of Chemical Industry |
author2 |
National Natural Science Foundation of China |
format |
Article in Journal/Newspaper |
author |
Liu, Yanzi Cong, Peixu Li, Beijia Song, Yu Liu, Yanjun Xu, Jie Xue, Changhu |
spellingShingle |
Liu, Yanzi Cong, Peixu Li, Beijia Song, Yu Liu, Yanjun Xu, Jie Xue, Changhu Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill ( Euphausia superba) meal |
author_facet |
Liu, Yanzi Cong, Peixu Li, Beijia Song, Yu Liu, Yanjun Xu, Jie Xue, Changhu |
author_sort |
Liu, Yanzi |
title |
Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill ( Euphausia superba) meal |
title_short |
Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill ( Euphausia superba) meal |
title_full |
Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill ( Euphausia superba) meal |
title_fullStr |
Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill ( Euphausia superba) meal |
title_full_unstemmed |
Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill ( Euphausia superba) meal |
title_sort |
effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of antarctic krill ( euphausia superba) meal |
publisher |
Wiley |
publishDate |
2018 |
url |
http://dx.doi.org/10.1002/jsfa.9064 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.9064 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9064 |
long_lat |
ENVELOPE(164.050,164.050,-74.617,-74.617) |
geographic |
Antarctic Browning |
geographic_facet |
Antarctic Browning |
genre |
Antarc* Antarctic Antarctic Krill Euphausia superba |
genre_facet |
Antarc* Antarctic Antarctic Krill Euphausia superba |
op_source |
Journal of the Science of Food and Agriculture volume 98, issue 14, page 5257-5268 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.9064 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
98 |
container_issue |
14 |
container_start_page |
5257 |
op_container_end_page |
5268 |
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1802651854137458688 |