Factors Influencing the Oxidative Stability of Antarctic Krill Oil and Improvement Measures: a Review with Current Knowledge

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-11-13 DOI:10.1007/s11947-024-03658-9

Jingru Luo, Yunyun Yang, Taiwei Wang, Zhaoxian Huang, Xiping Zhu, Liangliang Xie, Yufeng Li, Jiawei Ke, Xiaosan Wang, Jun Jin, Yubao Guo, Dan Xie

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引用次数: 0

Abstract

Antarctic krill oil (AKO) has been considered as an alternative to marine fish oil due to its high level of n-3 polyunsaturated fatty acids (PUFAs). Also, it has the potential risk of oxidation. However, AKO shows a much more diverse lipid profile compared to traditional edible oil and is characterized of high contents of phospholipids associated with n-3 PUFA. This indicates the conventional free radical chain reaction cannot comprehensively explain the oxidation mechanisms of AKO because various side reactions may occur due to its complex composition and special n-3 PUFA form. However, current studies on AKO have been mostly focused on extraction techniques and physiological activities, but systematic studies on its oxidation are still lacking. This review firstly describes the roles of different lipid components on the oxidative stability of AKO and their possible mechanisms. Then, the main reaction pathways involved in the oxidation of AKO are summarized with the attempt to elucidate the oxidation mechanism in AKO. On this basis, some possible measures to reduce lipid oxidation of AKO are proposed from multiple perspectives. Also, some of the challenges in assessing the level of AKO oxidation and current measures are summarized. The discussion of this review can provide theoretical references for further study on the storage stability of AKO, which is in turn to improve the quality and healthy utilization of AKO.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.