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Influence of Storage Conditions on the Stability of Phospholipids‐Rich Krill ( Euphausia superba ) Oil
Author(s) -
Yin Fawen,
Zhou Dayong,
Xi Meizhu,
Zhao Qi,
Liu Zhongyuan,
Li Dongmei,
Dong Xiuping,
Zhu Beiwei
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12709
Subject(s) - polyunsaturated fatty acid , chemistry , food science , krill , peroxide value , euphausia , thiobarbituric acid , fish oil , fatty acid , antarctic krill , biochemistry , biology , fishery , fish <actinopterygii> , lipid peroxidation , oxidative stress
The influences of storage temperature (−20C, 4C, room temperature and 40C), light and oxygen on stability of a phospholipids‐rich krill oil (PRKO) with storage time up to 8 weeks were evaluated. The acid value and free fatty acid content were constant when PRKO was stored at −20C, 4C and room temperature. The two values remained stable for 3 weeks, and then increased slowly when PRKO was stored at 40C. The peroxide value of PRKO stored at all conditions was constant during the 8‐week storage. However, the thiobarbituric reactive substance of sample stored at most conditions showed a firstly increased and then decreased pattern. Meanwhile, after 8‐week storage, the fatty acid composition of PRKO changed slightly, with a decrease in polyunsaturated fatty acids and an increase in saturated fatty acids. Furthermore, astaxanthin content of PRKO decreased when the sample was stored at 40C. Practical Applications These years, krill oil (KO) has captured increasing consumer interest and market share as an alternative source of omega‐3 long chain polyunsaturated fatty acids (n‐3 LC‐PUFA). Especially, most of the n‐3 LC‐PUFA in KO is incorporated into phospholipids (PL). Some studies showed that n‐3 LC‐PUFA in PL form had higher bioavailability than those in ethyl esters (EE) form and triglycerides (TG) form, giving a basis for developing a new type of commercial krill product using krill PL. The present study prepared a PL‐rich KO (PRKO) through a supercritical carbon dioxide coupled to ethanol extraction procedure. The influences of storage temperature (−20C, 4C, room temperature and 40C), light and oxygen on stability of the PRKO with storage time up to 8 weeks were evaluated. Results of this research revealed that the PRKO had very good storage stability, which provides information for determining the storage conditions of krill PL.