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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Online Access: | https://orbit.dtu.dk/en/publications/52e0c3bc-ba38-42a4-8ed7-e25e507158ff https://doi.org/10.1002/ejlt.201600085 |
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ftdtupubl:oai:pure.atira.dk:publications/52e0c3bc-ba38-42a4-8ed7-e25e507158ff 2024-04-28T07:58:01+00:00 Quality changes of Antarctic krill powder during long term storage Nielsen, Nina Skall Lu, Henna Fung Sieng Bruheim, Inge Jacobsen, Charlotte 2017 https://orbit.dtu.dk/en/publications/52e0c3bc-ba38-42a4-8ed7-e25e507158ff https://doi.org/10.1002/ejlt.201600085 eng eng https://orbit.dtu.dk/en/publications/52e0c3bc-ba38-42a4-8ed7-e25e507158ff info:eu-repo/semantics/closedAccess Nielsen , N S , Lu , H F S , Bruheim , I & Jacobsen , C 2017 , ' Quality changes of Antarctic krill powder during long term storage ' , European Journal of Lipid Science and Technology , vol. 119 , no. 3 , 1600085 . https://doi.org/10.1002/ejlt.201600085 krill n-3 fatty acids Non-enzymatic browning Lipid oxidation Phospholipids /dk/atira/pure/sustainabledevelopmentgoals/life_below_water name=SDG 14 - Life Below Water article 2017 ftdtupubl https://doi.org/10.1002/ejlt.201600085 2024-04-03T15:23:15Z 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 Technical University of Denmark: DTU Orbit European Journal of Lipid Science and Technology 119 3 1600085 |
institution |
Open Polar |
collection |
Technical University of Denmark: DTU Orbit |
op_collection_id |
ftdtupubl |
language |
English |
topic |
krill n-3 fatty acids Non-enzymatic browning Lipid oxidation Phospholipids /dk/atira/pure/sustainabledevelopmentgoals/life_below_water name=SDG 14 - Life Below Water |
spellingShingle |
krill n-3 fatty acids Non-enzymatic browning Lipid oxidation Phospholipids /dk/atira/pure/sustainabledevelopmentgoals/life_below_water name=SDG 14 - Life Below Water Nielsen, Nina Skall Lu, Henna Fung Sieng Bruheim, Inge Jacobsen, Charlotte Quality changes of Antarctic krill powder during long term storage |
topic_facet |
krill n-3 fatty acids Non-enzymatic browning Lipid oxidation Phospholipids /dk/atira/pure/sustainabledevelopmentgoals/life_below_water name=SDG 14 - Life Below Water |
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. |
format |
Article in Journal/Newspaper |
author |
Nielsen, Nina Skall Lu, Henna Fung Sieng Bruheim, Inge Jacobsen, Charlotte |
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 |
publishDate |
2017 |
url |
https://orbit.dtu.dk/en/publications/52e0c3bc-ba38-42a4-8ed7-e25e507158ff https://doi.org/10.1002/ejlt.201600085 |
genre |
Antarc* Antarctic Antarctic Krill Euphausia superba |
genre_facet |
Antarc* Antarctic Antarctic Krill Euphausia superba |
op_source |
Nielsen , N S , Lu , H F S , Bruheim , I & Jacobsen , C 2017 , ' Quality changes of Antarctic krill powder during long term storage ' , European Journal of Lipid Science and Technology , vol. 119 , no. 3 , 1600085 . https://doi.org/10.1002/ejlt.201600085 |
op_relation |
https://orbit.dtu.dk/en/publications/52e0c3bc-ba38-42a4-8ed7-e25e507158ff |
op_rights |
info:eu-repo/semantics/closedAccess |
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 |
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1797591387845165056 |