Interdependent Oxidation of Eicosapentaenoic Acid and Docosahexaenoic Acid in Isada Krill Oil Encapsulated with Maltodextrin by Spray-drying

Interdependent Oxidation of Eicosapentaenoic Acid and Docosahexaenoic Acid in Isada Krill Oil Encapsulated with Maltodextrin by Spray-drying

The major polyunsaturated fatty acids in krill oil extracted from Euphausia pacifica, known as Isada on the Sanriku coast, are eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid. A kinetic model was proposed to explain the relationship between the fractions of unoxidized EPA (Y E) and unoxid...

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Bibliographic Details
Published in:Journal of Oleo Science Vol. 70; no. 5; pp. 633 - 635
Main Authors: Jimenez, Jose Antonio Fermin, Miyagawa, Yayoi, Yoshii, Hidefumi, Adachi, Shuji
Format: Journal Article
Language:English
Published: Tokyo Japan Oil Chemists' Society 01-01-2021
Japan Science and Technology Agency
Subjects:
Docosahexaenoic acid
Drying oils
Eicosapentaenoic acid
Fatty acids
Fish oils
Isada krill
kinetic model
Krill
krill oil
Maltodextrin
Oxidation
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Summary:The major polyunsaturated fatty acids in krill oil extracted from Euphausia pacifica, known as Isada on the Sanriku coast, are eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid. A kinetic model was proposed to explain the relationship between the fractions of unoxidized EPA (Y E) and unoxidized DHA (Y D) in the oil spray-dried with maltodextrin and stored at 25, 50, and 70℃. The relationship between Y E and Y D during storage was independent of the temperature and could be expressed using the proposed model. This indicated that the oxidation of EPA and DHA in krill oil was interdependent.
ISSN:1345-8957
1347-3352
DOI:10.5650/jos.ess21009