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. 2025 Jan 15;463(Pt 4):141448. doi: 10.1016/j.foodchem.2024.141448. Epub 2024 Sep 26.
The residual water and amphiphilic compounds such as phospholipids in bulk oil can form reverse micelles, which affect oxidative stability. In this study, the Antarctic krill oil (AKO) samples with different water contents were subjected to accelerated storage. During storage, AKO exhibited oxidative changes, manifested as increased POV, TBARS values, and volatile compound levels but decreased PUFA percentages. Meanwhile, AKO underwent hydrolysis, evidenced by decreased PC, PE, and TG contents but increased FFA contents. Moreover, the degree of lipid oxidation and hydrolysis is dose-dependent with water added. Cryogenic scanning electron microscopy imaging and micelle size distribution measurement proved the presence of reverse micelle, and their size and interfacial area improved with increased water contents. Correlation analysis suggested that lipid oxidation and hydrolysis positively correlated with the size and interfacial area of reverse micelle. Therefore, it is speculated that the oil-water interface may be the site of lipid oxidation and hydrolysis.
大量油中的残余水和两亲化合物（如磷脂）可以形成反胶束，这会影响氧化稳定性。在这项研究中，对含水量不同的南极磷虾油（AKO）样品进行了加速储存。在储存过程中，AKO 发生了氧化变化，表现为 POV、TBARS 值和挥发性化合物水平的增加，但多不饱和脂肪酸（PUFA）百分比的降低。同时，AKO 发生了水解，表现为 PC、PE 和 TG 含量的降低和 FFA 含量的增加。此外，脂质氧化和水解的程度与添加的水量呈剂量依赖性。低温扫描电子显微镜成像和胶束粒径分布测量证明了反胶束的存在，并且随着含水量的增加，其粒径和界面面积增大。相关分析表明，脂质氧化和水解与反胶束的大小和界面面积呈正相关。因此，推测油水界面可能是脂质氧化和水解的部位。
