Marine Drugs
·
2020
·Vol. 18
·期 10
·492
·
IF 4.073
Jiawen Zhao,Kening Jiang,Yixuan Chen,Juan Chen,Yangfan Zheng,Huilin Yu,Jiajin Zhu
Antarctic krill oil is high in nutritional value and has biological functions like anti-inflammation and hypolipidemic effects. But it has and unpleasant smell, and unsaturated fatty acids are prone to oxidative deterioration. Its high viscosity and low solubility in water make it difficult for processing. Microemulsion can be a new promising route for development of krill oil product. We determined a formula of krill oil-in-water microemulsion with krill oil: isopropyl myristate = 1:3 as oil phase, Tween 80:Span 80 = 8:2 as surfactant, ethanol as co-surfactant and the mass ratio of surfactant to co-surfactant of 3:1. After screening the formula, we researched several characteristics of the prepared oil-in-water microemulsion, including electrical conductivity, microstructure by transmission electron microscope and cryogenic transmission electron microscope, droplet size analysis, rheological properties, thermal behavior by differential scanning calorimeter and stability against pH, salinity, and storage time.Keywords:microemulsion;Antarctic krill oil;formula selection;characterization
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
Marine Drugs
·
2023
·Vol. 21
·期 1
·47
·
IF 5.4
Xin-Nan Teng,Shu-Chang Wang,Liaqat Zeb,Yue-Sheng Dong,Zhi-Long Xiu
Antarctic krill is a crucial marine resource containing plenty of high-valued nutrients. However, krill oil as a single product has been developed by the current solvent extraction with high cost. From the perspective of comprehensive utilization of Antarctic krill, this study proposed a novel two-step enzymolysis-assisted extraction in attempt to produce value-added oil and enzymolysate simultaneously. After two-step chitinase/protease hydrolysis, the lipid yield increased from 2.09% to 4.18%, reaching 112% of Soxhlet extraction. The method greatly improved the yields of main components while reducing the impurity content without further refining. After optimization, the oil contained 246.05 mg/g of phospholipid, 80.96 mg/g of free eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and 0.82 mg/g of astaxanthin. The by-product enzymolysate was abundant in water-soluble proteins (34.35 mg/g), oligopeptides (13.92 mg/g), amino acids (34.24 mg/g), and carbohydrates (5.79 mg/g), which was a good source of functional nutrients. In addition, both oil and enzymolysate showed high antioxidant capacity. This novel method could simultaneously provide oil and enzymolysate amounting for 58.61% of dried krill.Keywords:Antarctic krill oil;enzymolysis;protease;chitinase;extraction
研究领域:
海洋生物学
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食品科学
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生物技术
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xinmiao Wang,Dayong Zhou,Fujun Liu,Qian Wang,Chuan Li,Xu Guo,Peiyong Tong,Fawen Yin,Xiaoyang Liu,Jun Cao
Due to the fact that association colloids were formed in krill oil, the oxidation mechanism of krill oil was more complicated. In this study, water-soluble ferrous sulfate (Fe 2 (SO 4 ) 3 ), oil-soluble ferrous fumarate (C 54 H 99 FeO 6 ) and insoluble ferric oxide (Fe 3 O 4 ) were added to krill oil and stored at 60 °C for accelerated oxidation. Peroxide value, thiobarbituric acid reactive substances and aldehyde content showed that Fe 2 (SO 4 ) 3 had a stronger pro-oxidative effect. This was caused by the fact that water-soluble Fe 3+ was mainly accumulated in extremely high content at oil-water interface of association colloids. In contrast, oil-soluble C 54 H 99 FeO 6 was mainly distributed in the oil phase. Lipidomic analysis revealed that, phospholipids were rapidly catalytically decomposed by water-soluble Fe 3+ at the oil-water interface and produced lipid hydroperoxides and free radicals. Subsequently, the produced free radicals could enter the oil phase and set off a chain reaction of free radical formation, and then promote the oxidation of glycerides.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 5
·917
·
IF 4.35
Yunhang Liu,Dongwen Fu,Anqi Bi,Siqi Wang,Xiang Li,Xianbing Xu,Liang Song
Antarctic krill oil (AKO) with 5–30% (w/w) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (w/w) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods.Keywords:high internal phase emulsions;Antarctic krill oil;phospholipids;casein;co-emulsifier
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 11
·2797
·
IF 4.35
Zhenxiao Zheng,Kai Zhu,Zhiyuan Dai
Making Antarctic krill oil into emulsion is a good way to utilize Antarctic krill, but proliferation of microorganisms cannot be ignored. H2O2is widely used in the sterilization of liquid food since its decomposition products are environmentally friendly, although residual H2O2should be removed for food safety. Adding catalase (CAT) is an effective means to do this. However, the enzyme activity center of CAT is the iron porphyrin group, which has the risk of accelerating lipid oxidation in the oil emulsion. Therefore, we hypothesized that CAT might not be suitable for the removal of H2O2in Antarctic krill oil emulsion. In this paper, Antarctic krill oil emulsion was prepared, and then the effect of CAT on the emulsion was studied through visual observation, microscopic morphology observation, turbidity and stability, particle size, and ζ-potential; finally, the mechanism of CAT destroying the emulsion was explored from the perspective of lipid oxidation. The results showed that a stable Antarctic krill emulsion was prepared using Tween-80 as the emulsifier, with the oil concentration of 1% (v/v) and the ratio of surfactant to oil phase of 1:5 (v/v). The emulsion treated with CAT had undergone demulsification, stratification, and coagulation after 2 days of incubation, while the emulsion treated with superoxide dismutase (SOD) and bovine serum albumin (BSA) changed little. In addition, the thiobarbituric acid reactive substances (TBARS) value and the content of hydroxyl radicals in the CAT group increased significantly. The preliminary research results indicated that the effect of CAT on the emulsion related to the lipid oxidation caused by the iron porphyrin group at the center of the enzyme activity. All these results indicated that CAT was not suitable for the removal of residual H2O2in Antarctic krill oil emulsion. Moreover, it is helpful to avoid the contact of Antarctic krill oil emulsion and CAT during the processing of the krill.Keywords:Antarctic krill emulsion;catalase;iron porphyrin;lipid oxidation
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xue-Chen Pei,Fa-Wen Yin,Meng-Ling Jin,Xin-Miao Wang,Hui-Lin Liu,Liang Song,Bei-Wei Zhu,Da-Yong Zhou
Water-soluble copper (CuSO 4 ), oil-soluble copper and different amount of water were added to demetallized and dehydrated Antarctic krill oil (AKO) for accelerated storage. The results showed that water-soluble copper (100 μmol/kg oil) could not significantly promote the oxidation of dehydrated AKO. While water-soluble copper (100 μmol/kg oil) exhibited stronger prooxidative property than oil-soluble copper (100 μmol/kg oil) in AKOs adding water. Meantime, with prolonged storage time of AKO adding water, the size of reverse micelle increased, the electronegativity and surface tension of the oil-water interface decreased, and adding water-soluble copper ions aggravated the above changes. Therefore, it was speculated that Cu 2+ is adsorbed to the oil-water interface by the action of electric charge to promote the oxidation of phospholipids containing unsaturated fatty acids (UFAs) and free UFAs present at the interface by initiating the free radical chain reaction, thereby accelerating the oxidation of AKO.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Gui-Mei Dong,Rui-Ying Wang,Fa-Wen Yin,De-Yang Li,Lei Qin,Da-Yong Zhou
Oxidized Antarctic krill oil (AKO) has unique sensory characteristics that have not been fully elucidated. This study was aimed to explore the sensory characteristics and key odor-active compounds of oxidized AKO by comparing with oxidized fish oil (FO) through accelerating storage experiments. The sensory evaluation results exhibited that oxidized AKO had a distinct ammonia odor and oxidized FO had an obvious fishy odor. GC–MS and GC-O analysis identified 21 and 28 odor-active compounds in AKO and FO samples, respectively, and the correlation analysis showed a good correlation between sensory attributes and odor-active compounds. Trimethylamine (27.73 mg/kg) was the key odor-active compound with an ammonia odor in AKO, and not found in FO. Although AKO samples also contains odor-active compounds such as 1-penten-3-ol (4.93 mg/kg) and 1-penten-3-one (1.12 mg/kg) contributing to fishy odor in FO samples, the masking effect between the odor compounds prevented obvious fishy odor from being sensed.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xinmiao Wang,Fawen Yin,Fujun Liu,Qian Wang,Xu Guo,Peiyong Tong,Xiaoyang Liu,Beiwei Zhu,Dayong Zhou
This study investigates the role of ferrous ion partitioning in promoting lipid oxidation in Antarctic krill oil (AKO) containing reverse micelles. Cryogenic transmission electron microscopy and small-angle X-ray scattering confirmed the presence of reverse micelles in AKO. AKO with ferrous sulfate (FeSO 4 , water-soluble iron) and ferrous fumarate (C 4 H 2 FeO 4 , oil-soluble iron) were stored at 60 °C. Interestingly, compared with oil-soluble Fe 2+ , water-soluble Fe 2+ significantly enhanced oxidation. Confocal laser scanning microscopy (CLSM) showed that water-soluble Fe 2+ and lipid hydroperoxides (LOOHs) concentrated at the oil-water interface of reverse micelles, whereas ferrous fumarate was distributed in the oil phase. Meanwhile, water-soluble Fe 2+ significantly promote the oxidation of phospholipids at the oil-water interface, leading to the formation of LOOHs and free radicals that entered the oil phase, triggering glyceride oxidation. Overall, this characterization of the spatial distribution and pro-oxidant effects of metal ions in AKO provides valuable insights into the development of novel antioxidant technologies.
研究领域:
食品科学
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生物化学
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材料科学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 17
·2736
·
IF 4.7
Shibing Zhang,Yiran Wang,Chunyu Yang,Xi Wang,Siyi Wang,Jiping Yin,Yinan Du,Di Wu,Jiangning Hu,Qi Zhao
In this study, amino-modified micro-mesoporous silica (NH 2 -MMS) with hierarchical pores was prepared by modifying micro-mesoporous silica ZSM-5 with 3-aminopropyltriethoxysilane and used as an adsorbent in solid-phase extraction to analyze free fatty acids (FFAs) in krill oil during storage for an initial time. The Brunner Emmet Teller adsorption experiment and Fourier transform infrared spectroscopy demonstrate that NH 2 -MMS, with a hierarchical pore structure, was successfully synthesized. The adsorption experiments, especially static adsorption, indicate that the absorption ability of the prepared NH 2 -MMS, with a hierarchical pore structure, toward FFAs was better than that of traditional amino-modified mesoporous silica (SBA-15) with a mesoporous structure at all temperature and concentrations. Fairly low limits of detection (0.06–0.15 μg g −1 ), acceptable recoveries (85.16–94.31%), and precision (0.08–5.26%) were attained under ideal circumstances. Moreover, NH 2 -MMS has the advantages of easy preparation and being environmentally friendly. As a result, this method offers an alternative to the current method for determining FFAs in different kinds of oil specimens.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2025
·
IF 3.2
Xie Dan,Wang Taiwei,Yang Yunyun,Luo Jingru,Zheng Liyou,Zhang Yu,Ke Jiawei,Xie Liangliang,Jin Jun
In this study, Schaal oven test and OXITEST were used to analyze and compare the oxidation behavior of three lipid fractions with different compositions from Antarctic krill: LF-1, LF-2 and LF-3, which have decreasing astaxanthin and tocopherols levels but increasing phospholipids (PLs), eicosapentaenoic acid and docosahexaenoic acid contents. Thereby, the effect of lipid composition of Antarctic krill on (AKO) its oxidative behavior was investigated. The results showed that the conventional oxidation indexes, especially peroxide value and thiobarbituric acid-reactive substances, were not accurate to evaluate the oxidation degree of lipid components, and the changes of astaxanthin and tocopherols content also confirmed this conclusion. The changes in the contents of PLs, amino acids and pyrrole indicated that non-enzymatic browning was involved in the oxidation process of AKO. LF-3 showed the highest degree of non-enzymatic browning and the highest final pyrrole yield of 1.607 mmol/g. The results of OXITEST showed that LF-2 showed the strongest oxidative stability with an induction time of 7.77 h, which was related to the protective effect of astaxanthin and tocopherols, the moderate degree of non-enzymatic browning and the possible synergistic antioxidant effect between tocopherols and PLs. This study has guiding significance for us to think about what kind of lipid composition can show strong oxidative stability, and has a positive impact on the development of AKO products with good storage stability. Graphical abstract
研究领域:
食品科学
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海洋生物学
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DOI
高影响因子
Journal of Aquatic Food Product Technology
·
2018
·
IF 0.682
Fa-Wen Yin,Da-Yong Zhou,Yan-Fei Liu,Qi Zhao,Zhong-Yuan Liu,Liang Song,Xin Zhou,Jian-Run Zhang,Bei-Wei Zhu
Krill oils (KOs) were extracted from Antarctic krill using ethanol, hexane, or their mixture (1:2, v/v) with yields of 21.32%, 8.50%, and 18.75%, respectively. The total nitrogen content of the aforementioned oils was 2.76%, 1.06%, and 1.87%, respectively, indicating the presence of lipoprotein. All KOs contained a high proportion of phospholipid (PL) (30.20–64.82% of total lipids) and polyunsaturated fatty acids (PUFA) (30.00–34.94% of total FAs). Among PL, phosphatidylcholine was dominant (89.81–90.60 mol %). In contrast, KO extracted with the mixed solvent had the highest amount of glycerophosphocholine species containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
研究领域:
生物化学
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海洋生物学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 5
·2886-2895
·
IF 3.612
Yunwei Lin,Wenting Yin,Yujie Li,Guoqin Liu
Summary This study aimed to investigate the effect of solid lipids (lauric acid (LAU), myristic acid (MYR), stearic acid (STE), glycerol monostearate (GMS), glycerol 1,3-distearate (GDS), glycerol tristearate (GTS), glycerol trimyristate (GTM) and glycerol trilaurate (GTL)) on the characteristics of novel nanostructured lipid carrier (NLC) containing Antarctic krill oil through ultrasound. The fatty acids (LAU, MYR, STE and GMS) were unsuitable solid lipid materials, as apparent stratification was quickly observed during the NLC preparation. NLCs were successfully prepared using GTS, GTM, GTL and GDS. The zeta potential of all NLCs exceeded −30 mV indicating good uniformity and stability. These NLCs appeared spherical or oval. Differential calorimetry and X-ray diffraction analysis revealed these NLCs formed imperfect crystals. As the carbon chain length of triglycerides increased from C 12 to C 18 , the particle size of NLCs increased from 235.8 ± 2.3 nm to 340.5 ± 2.2 nm, the degree of recrystallisation increased from 39.06% to 49.99%, while the EPA encapsulation efficiency decreased from 88.72 ± 0.47% to 72.86 ± 1.06%. NLC prepared with GDS had the smallest particle size (112.4 ± 0.4 nm), the lowest recrystallisation and the highest EPA encapsulation efficiency (>99%). GDS was the most suitable to prepare high encapsulate efficiency krill oil-loaded NLC.
研究领域:
食品科学
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药剂学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）