Zeng Xiang-Bo, Yin Fa-Wen, Zhao Guan-Hua, Guo Chao, Li De-Yang, Liu Hui-Lin, Qin Lei, Shahidi Fereidoon, Zhou Da-Yong
State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada.
Food Chem. 2024 Jun 30;444:138583. doi: 10.1016/j.foodchem.2024.138583. Epub 2024 Jan 30.
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.
南极磷虾油（AKO）呈红橙色，但在储存过程中会发生变化。为了研究其颜色劣化及潜在机制，测定了AKO储存时颜色、内源性成分（虾青素、脂肪酸和磷脂）以及反应产物（醛类、α - 二羰基化合物和吡咯）的变化。尽管AKO的视觉颜色在储存时趋于变深，但比色分析和紫外可见光谱分析均表明，由于虾青素的氧化降解，红色和黄色褪去。在AKO储存期间，脂质氧化导致醛类和α - 二羰基等羰基化合物的形成。此外，磷脂酰乙醇胺（PEs）的损失速率比磷脂酰胆碱更快。而且，与PEs中伯胺基团相关的类美拉德反应产物——疏水性吡咯积累。因此，有人提出PEs与脂质氧化形成的羰基化合物之间的类美拉德反应导致了AKO在储存期间颜色变深。
