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
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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
FOOD CHEMISTRY
·
2025
·
IF 9.8
Chao Guo,Xiang-Bo Zeng,Bo Peng,Fa-Wen Yin,Hui-Lin Liu,Bei-Wei Zhu,Da-Yong Zhou
Cooked Antarctic krill (AK) was sprayed with antioxidants, followed by hot air drying (HAD) to produce AK meal (AKM). The antioxidants could alleviate color darkening, reduce oxidation of lipids and proteins, among which tea polyphenol palmitate (TPP) + antioxidant of bamboo leaf (AOB) exhibited the best effect on improving overall quality of AKM. The color indicator (L*) was negatively correlated with hydrophilic pyrrole, hydrophobic pyrrole and lipid oxidation indexes, suggesting that Maillard-like reaction and lipid oxidation contributed to the color darkening. Furthermore, AK oil (AKO) extracted from the AKM treated with TPP + AOB showed lower initial oxidation level and better storage stability (peroxide value (POV): from 1.84 to 7.20 mg CHP/g, thiobarbituric acid reactive substances (TBARs): from 0.62 to 0.97 ppm) compared to that from the control AKM (POV: from 2.31 to 7.64 mg CHP/g, TBARs: from 0.68 to 1.04 ppm).
研究领域:
食品科学
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海洋生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jinqiu Liu,Bingxue Jiang,Yaoguang Chang,Yanchao Wang,Changhu Xue
Peptides containing branched-chain amino acids (BCAAs) are recognized for their diverse physiological functions; however, effective methods for their target refinement remain underdeveloped. This study introduced a novel approach utilizing the cavity structure of cyclodextrins, along with specific adsorption (50 % ethanol, 50 °C) and crystallization conditions (75 % ethanol, 4 °C), to selectively isolate BCAA-containing oligopeptides from Antarctic krill. Following refinement, the relative BCAA content was elevated to 1.70-fold compared to the original peptide mixture, with the number and abundance of BCAA-containing peptides reaching 95.00 % and 94.96 %, respectively. Principal component and spectral analysis demonstrated that initial ethanol concentration and cyclodextrin cavity size significantly influenced the peptidome profiles by modulating peptide-cyclodextrin interactions. This study provides a comprehensive exploration of the molecular interactions between peptides and cyclodextrins, highlighting a novel application of cyclodextrins for target peptide isolation and offering deeper insights into the principles governing cyclodextrin inclusion.
研究领域:
生物化学
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食品科学
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分子生物学
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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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PubMed
高影响因子
AQUACULTURE NUTRITION
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2024
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IF 3
Xiaorong Huang,Ru Tan,Zhi Geng,Tao Zhang,Guangpeng Feng,Gang Yang,Feng Zhao,Ping Zhuang
A 60-day feeding trial was conducted to evaluate the impact of dietary Antarctic krill meal on the reproductive performance and embryo quality of the Chinese mitten crab, Eriocheir sinensis. Three diets were formulated, incorporating varying levels of Antarctic krill meal at 0% (Diet K0), 10% (Diet K10), and 20% (Diet K20), with a control group fed razor clam Sinonovacula constricta. Each diet was randomly assigned to three replicate tanks, each stocked with 5 males and 10 females. Male and female weights were 145.38 ± 8.01 and 102.57 ± 9.73 g, respectively. The results revealed no significant differences in weight gain rate, specific growth rate, and survival rate. However, the hepatopancreatic weight and hepatopancreas index of female crabs in each group decreased, while gonadal weight and gonadosomatic index increased significantly after 60 days, with Diet K20 showing the highest values. Egg production and fecundity of female crabs reached their peak in Diet K20, with no significant differences in reproductive indices among all groups. The phospholipid content in Diet K20 was significantly higher than in the other groups (). Cholesterol contents in Diet K0 and the control group were significantly higher than in Diet K10 and K20 (). No significant differences were observed in egg diameter, egg weight, moisture, crude protein, and crude fat between the groups. The content of C20 : 2 and C20 : 4n6 was highest in Diet K0, with a significant difference compared to Diet K10 (). However, no significant differences were found in the total content of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids among all groups. Based on the research findings, it is recommended that the optimal level of Antarctic krill meal in diets is 20%.
研究领域:
水产养殖学
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动物营养学
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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
SEPARATION SCIENCE AND TECHNOLOGY
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2025
·
IF 2.3
Qi’an Yu,Yan Li,Jinghua Yu,Jing Gao
In this study, astaxanthin was recovered from Antarctic krill waste via thermo-reversible biphasic system composed of phosphonium-based ionic liquids (ILs) and water. The phase behavior and physical properties of the mixtures were investigated. The astaxanthin extraction was compared with organic solvents and pure ILs, and the extraction mechanism was revealed through Quantum chemical computation. Moreover, the stability of the extract was evaluated. The extracted residue was further used as a biosorbent to remove methyl blue and Congo red from waste water. Results showed the [P4444]CF3COO-water system presented lower critical solution temperature (LCST)-type phase behavior, while the [P4448]CF3COO-water system presented an upper critical solution temperature (UCST)-type phase behavior. Astaxanthin has a tendency to migrate to the IL-rich phase due to the hydrogen bond between ILs and astaxanthin. The highest extraction yield of astaxanthin reached 35.78 μg/g by using the [P4444]CF3COO-water system at 308.15 K at a solid–liquid ratio of 1:40 g/mL and an extraction time of 75 min. In addition, the extracted residue with spongy and porous surface showed high removal efiiciency of Congo red (92.6%) and methylene blue (97.31%). The study provides an efficient and environmentally friendly method to selectively extract astaxanthin from natural bioresources.
研究领域:
生物化学
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环境科学
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食品科学
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产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Li Shen,Chen Xiao,Zhou Yongsheng,Pan Mingxuan,Zhou Xinghu,Hu Yadong,Zhao Liyan
Heat treatment is widely applied in food processing, but its significant effects on flavor are often overlooked. This study explored how heat treatment impacts the flavor compounds of Antarctic krill. The volatile substances and flavor profiles of Antarctic krill post steaming or hot air drying were analyzed using headspace solid-phase microextraction, gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic tongue detection techniques. Free amino acids (FAAs) content, the main flavor precursors, were quantified and compared. The results showed that the FAAs content of SK was the lowest at 48.44 ± 2.10 mg/g db, while the FAAs content of HD_105 was the highest at 67.42 ± 1.77 mg/g db. Drying amplified the flavor intensity of umami and bitter amino acids, while steaming significantly increased the content of the sweet amino acid proline ( p < 0.05). The electronic tongue discerned that drying had more pronounced effects than steaming on saltiness, umami, bitterness, and astringency. By combining the volatile organic compounds (VOCs) fingerprints with the results of the GC-MS analysis of five samples, it was observed that the richness in fat and aromatic taste of shrimp powder after hot air drying at 60℃ (HD_60) and 80℃ (HD_80) was enhanced. Krill dried at 105℃ (HD_105) predominantly exhibited a roasted flavor profile, while steamed krill (SK) displayed minimal alterations in volatile flavors. In summary, steaming increased the sweet amino acid content in krill, while drying enhanced krill’s aroma characteristics. This study furnishes valuable insights for the subsequent processing and utilization of Antarctic krill to augment its flavor quality.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2020
·
IF 6.513
Sijie Hu,Jianhai Wu,Beiwei Zhu,Ming Du,Chao Wu,Cuiping Yu,Liang Song,Xianbing Xu
Emulsion gels with low oil contents have been continuously developed in recent decades. In this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil fraction of 0.25) was investigated. Specifically, defatted Antarctic krill protein (dAKP) was used to stabilize the interface of soybean oil and water. Then, the microstructure and the stabilization mechanism of the formed emulsion gel were evaluated by cryo-SEM, CLSM, zeta potential, rheological measurements, and FTIR. Besides, the particle diameter was measured to be around 5 μm. The results of CLSM indicated that the emulsion gel was the oil-in-water type. The emulsion gel exhibited gel-like viscoelastic behavior even at a low concentration of dAKP due to the formation of a rigid particle network while the rheological behavior of the emulsion gel was significantly affected by the concentration of dAKP. The stabilization of the emulsion gel can be maintained by space steric hindrance and hydrophobic interactions between particles in the emulsion gel system.
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
危险品化学品经营许可证（带存储）