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Mechanism of color change in Antarctic krill oil during storage.

Authors :
Zeng XB
Yin FW
Zhao GH
Guo C
Li DY
Liu HL
Qin L
Shahidi F
Zhou DY
Source :
Food chemistry [Food Chem] 2024 Jun 30; Vol. 444, pp. 138583. Date of Electronic Publication: 2024 Jan 30.
Publication Year :
2024

Abstract

Antarctic krill oil (AKO) is reddish-orange in color but undergoes changes during storage. To investigate the color deterioration and potential mechanisms involved, the changes in color, endogenous components (astaxanthin, fatty acids, and phospholipids), and reaction products (aldehydes, α-dicarbonyl compounds, and pyrroles) of AKO upon storage were determined. Although the visual color of AKO tended to darken upon storage, the colorimetric analysis and ultraviolet-visible spectrum analysis both indicated a fading in red and yellow due to the oxidative degradation of astaxanthin. During storage of AKO, lipid oxidation led to the formation of carbonyl compounds such as aldehydes and α-dicarbonyls. In addition, phosphatidylethanolamines (PEs) exhibited a faster loss rate than phosphatidylcholines. Moreover, hydrophobic pyrroles, the Maillard-like reaction products associated with primary amine groups in PEs accumulated. Therefore, it is suggested that the Maillard-like reaction between PEs and carbonyl compounds formed by lipid oxidation contributed to color darkening of AKO during storage.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024. Published by Elsevier Ltd.)

Details

Language :
English
ISSN :
1873-7072
Volume :
444
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
38309082
Full Text :
https://doi.org/10.1016/j.foodchem.2024.138583