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.
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.
Food Chem. 2024 Nov 30;459:140376. doi: 10.1016/j.foodchem.2024.140376. Epub 2024 Jul 6.
The reddish-orange color of Antarctic krill oil fades during storage, and the mechanism remains unclear. Model systems containing different combinations of astaxanthin (ASTA), phosphatidylethanolamine (PE), and tocopherol were subjected to accelerated storage. Among all groups containing ASTA, only the ones with added PE showed significant fading. Meanwhile, the specific UV-visible absorption (A and A) showed a similar trend. Peroxide value and thiobarbituric acid reactive substances increased during storage, while ASTA and PE contents decreased. Correlation analysis suggested that oxidized PE promoted fading by accelerating the transformation of ASTA. PE content exceeded the critical micelle concentration (1μg/g) indicating the formation of reverse micelles. Molecular docking analysis indicated that PE also interacted with ASTA in an anchor-like manner. Therefore, it is speculated that amphiphilic ASTA is more readily distributed at the oil-water interface of reverse micelles and captured by oxidized PE, which facilitates oxidation transfer, leading to ASTA oxidation and color fading.
南极磷虾油在储存过程中会褪色，其机制尚不清楚。本研究构建了含有不同组合虾青素（ASTA）、磷脂酰乙醇胺（PE）和生育酚的模型体系，并进行加速储存。所有含有 ASTA 的组中，只有添加了 PE 的组显示出明显的褪色。同时，特定的紫外-可见吸收（A 和 A）也显示出相似的趋势。储存过程中过氧化值和硫代巴比妥酸反应物质增加，而 ASTA 和 PE 含量下降。相关分析表明，氧化的 PE 通过加速 ASTA 的转化来促进褪色。PE 含量超过临界胶束浓度（1μg/g）表明形成了反胶束。分子对接分析表明，PE 也以类似锚定的方式与 ASTA 相互作用。因此，推测具有两亲性的 ASTA 更容易分布在反胶束的油水界面上，并被氧化的 PE 捕获，这有利于氧化转移，导致 ASTA 氧化和颜色褪色。
