The impact of tea polyphenols on the oxidative stability in Antarctic krill meal during storage: phenomena, substances, and potential mechanism

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-08-22 DOI:10.1016/j.jfoodeng.2025.112781

Liu Yang , Yao Zheng , Quantong Zhang , Shuaishuai Zhang , Quanyou Guo , Xin Wang

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Abstract

Antarctic krill meal is susceptible to color deterioration and lipid oxidation during production and storage, leading to a significant decline in nutritional quality. This study focused on specific lipids in krill meal and demonstrated the protective efficacy of tea polyphenols (TP) on the primary bioactive constituents of Antarctic krill meal during storage. The results demonstrated that TP incorporation via dipping (TP-P) and mincing (TP-M) significantly stabilized redness values of krill meal. Regarding astaxanthin (ASTA) stability, the TP-P and TP-M groups exhibited even greater ASTA retention, with levels 2.02 and 2.34 times higher than those in the control group (CK). Moreover, the TBARS levels in the TP-P and TP-M groups were significantly lower, at 39 % and 34 % of those in the CK group. This reduction is attributed to the ability of TP to suppress increases in C14:0 and C16:0 levels while mitigating the decline in EPA and DHA levels during the storage period. Additionally, molecular docking suggests a potential mechanism by which TP enhances the oxidative stability of krill meal: the stabilization of ligand-receptor complexes, which inhibits the initiation of oxidation.

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茶多酚对南极磷虾粕贮存过程中氧化稳定性的影响：现象、物质及潜在机制

南极磷虾粉在生产和储存过程中容易发生颜色变质和脂质氧化，导致营养品质显著下降。本研究以南极磷虾粕为研究对象，研究了茶多酚（TP）对南极磷虾粕储存过程中主要生物活性成分的保护作用。结果表明，通过浸渍（TP- p）和切碎（TP- m）加入TP能显著稳定磷虾粉的红度值。在虾青素（ASTA）稳定性方面，TP-P和TP-M组的ASTA保留率更高，分别是对照组（CK）的2.02和2.34倍。此外，TP-P和TP-M组的TBARS水平显著低于CK组，分别为CK组的39%和34%。这种减少是由于TP能够抑制C14:0和C16:0水平的增加，同时减轻储存期间EPA和DHA水平的下降。此外，分子对接表明TP增强磷虾粉氧化稳定性的潜在机制：配体-受体复合物的稳定，从而抑制氧化的启动。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.