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

J Oleo Sci. 2021;70(5):633-635. doi: 10.5650/jos.ess21009.

Abstract

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.

Keywords: Isada krill; kinetic model; krill oil; oxidation.

MeSH terms

  • Animals
  • Desiccation / methods*
  • Docosahexaenoic Acids / analysis
  • Docosahexaenoic Acids / chemistry*
  • Eicosapentaenoic Acid / analysis
  • Eicosapentaenoic Acid / chemistry*
  • Euphausiacea / chemistry*
  • Food Storage / methods
  • Oxidation-Reduction
  • Plant Oils / analysis*
  • Plant Oils / isolation & purification*
  • Polysaccharides / chemistry*
  • Temperature

Substances

  • Plant Oils
  • Polysaccharides
  • Docosahexaenoic Acids
  • maltodextrin
  • Eicosapentaenoic Acid