Koomyart Intira, Nagamizu Hironori, Khuwijitjaru Pramote, Kobayashi Takashi, Shiga Hirokazu, Yoshii Hidefumi, Adachi Shuji
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, 73000 Thailand.
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyō-ku, Kyoto 606-8502 Japan.
J Food Sci Technol. 2017 Sep;54(10):3065-3072. doi: 10.1007/s13197-017-2742-1. Epub 2017 Jun 16.
Pacific krill () contains high amounts of astaxanthin, a carotenoid pigment with strong antioxidative activities. In this study, the effects of subcritical water temperatures (100-180 °C) and times (0-10 min) on color changes (*, *, and *) and astaxanthin degradation in Pacific krill were investigated. In addition, an aqueous solution of pure astaxanthin and that of crude astaxanthin from Pacific krill, both at a concentration of 5 mg/L, were subjected to treatment under subcritical water conditions using a flow-type reactor to compare the degradation of free astaxanthin and astaxanthin fatty acid esters. To compare the results of the different treatment conditions on the properties of astaxanthin, the severity factor (log ) was calculated, which ranged from 0.38 to 3.52. The extractability of astaxanthin enhanced when the subcritical water treatment was carried out at log values of 2.00-2.44. In contrast, astaxanthin underwent 50% degradation at log > 2.44. The changes in the * values correlated well with the astaxanthin content in the treated krill, while the * and * values might relate to the browning components forming owing to Maillard reaction. The results show that free astaxanthin was less stable than crude astaxanthin under subcritical water treatment.
太平洋磷虾（）含有大量虾青素，这是一种具有强大抗氧化活性的类胡萝卜素色素。在本研究中，研究了亚临界水温（100 - 180°C）和时间（0 - 10分钟）对太平洋磷虾颜色变化（、和）以及虾青素降解的影响。此外，将浓度均为5 mg/L的纯虾青素水溶液和来自太平洋磷虾的粗虾青素水溶液，在亚临界水条件下使用流动型反应器进行处理，以比较游离虾青素和虾青素脂肪酸酯的降解情况。为了比较不同处理条件对虾青素性质的影响结果，计算了严重性因子（log），其范围为0.38至3.52。当在log值为2.00 - 2.44的条件下进行亚临界水处理时，虾青素的提取率提高。相反，在log > 2.44时，虾青素发生50%的降解。处理后的磷虾中值的变化与虾青素含量密切相关，而和值可能与美拉德反应形成的褐变成分有关。结果表明，在亚临界水处理下，游离虾青素比粗虾青素更不稳定。
