a Division of Industrial Food Research, Technical University of Denmark , Lyngby , Denmark.
Crit Rev Food Sci Nutr. 2017 Jul 3;57(10):2057-2070. doi: 10.1080/10408398.2014.925422.
There is a growing interest in using marine phospholipids (PL) as ingredient for food fortification due to their numerous health benefits. However, the use of marine PL for food fortification is a challenge due to the complex nature of the degradation products that are formed during the handling and storage of marine PL. For example, nonenzymatic browning reactions may occur between lipid oxidation products and primary amine group from phosphatidylethanolamine or amino acid residues that are present in marine PL. Therefore, marine PL contain products from nonenzymatic browning and lipid oxidation reactions, namely, Strecker aldehydes, pyrroles, oxypolymers, and other impurities that may positively or negatively affect the oxidative stability and quality of marine PL. This review was undertaken to provide the industry and academia with an overview of the current understanding of the quality changes taking place in PL during their production and their storage as well as with regards to their utilization for food fortification.
由于其众多的健康益处，人们对将海洋磷脂 (PL) 用作食品强化剂的兴趣日益浓厚。然而，由于在海洋 PL 的处理和储存过程中形成的降解产物的复杂性，海洋 PL 的使用对食品强化剂而言是一个挑战。例如，非酶褐变反应可能在脂质氧化产物和磷脂酰乙醇胺中的伯胺基团或存在于海洋 PL 中的氨基酸残基之间发生。因此，海洋 PL 含有非酶褐变和脂质氧化反应的产物，即 Strecker 醛、吡咯、氧聚合物和其他杂质，这些杂质可能会对海洋 PL 的氧化稳定性和质量产生积极或消极的影响。进行这项综述的目的是为业界和学术界提供对 PL 在生产和储存过程中质量变化的现有认识的概述，以及对其在食品强化中的利用的概述。
