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34. Effects of metal ion removal from Antarctic krill oil on its qualities and stabilities of colour and oxidation.

Author

Zhang, Hua‐Wen, Zeng, Xiang‐Bo, Xu, Shi‐Jing, Yin, Fa‐Wen, Liu, Hui‐Lin, Qin, Lei, and Zhou, Da‐Yong

Subjects
KRILL oil, MAGNESIUM ions, IRON ions, DIATOMACEOUS earth, UNSATURATED fatty acids
Abstract

Summary: In order to better preserve phospholipids (PLs)‐type polyunsaturated fatty acids (PUFAs) and astaxanthin (ASTA), Antarctic krill oil (AKO) undergoes only limited refining steps, which results in the presence of metal ions. This study aims to establish a metal ion removal method for AKO by using adsorbents and investigate the effects of the metal ion removal process on nutritional composition, oxidation state and colour of AKO, as well as the effects of metal oil removal of AKO on its nutrition composition, oxidation stability and colour stability upon accelerated storage. Among the three types of adsorbents including silica gel, diatomaceous earth, and attapulgite soil, the last one showed the best comprehensive removal effects. After optimising the removal conditions, attapulgite soil achieved the removal rates of 92.5%, 90.0%, and 86.4%, respectively, for iron ions, magnesium ions and calcium ions. Compared to the fresh AKO, the processed AKO had no significant differences in peroxide value (POV), thiobarbituric acid reactive substances (TBARS), and total oxidation value (TOTOX), as well as PUFA content and lipid class composition, indicating that the metal ion removal process would not cause significant lipid oxidation. Moreover, the processed AKO looks brighter and more transparent, and had higher detection values in L*, a*, and b* but lower UV‐vis absorption at 295 nm (A295) and 420 nm (A420). This indicated that the metal ion removal process improved the colour quality. After accelerated storage at 60 °C for 8 days, the processed AKO sample had significantly lower values in POV, TBARS, and TOTOX, but significant higher PUFA content than the fresh AKO group. Moreover, the processed AKO sample had the higher values of L*, a*, and b*, as well as A470 and A495, but the lower values of A295 and A420. The above results indicate that the removal of metal ions significantly improved the stabilities of oxidation and colour of AKO. [ABSTRACT FROM AUTHOR]

Published
2024
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45. Microfluidized hemp protein isolate: an effective stabilizer for high‐internal‐phase emulsions with improved oxidative stability.

Author

Zhang, Zhi‐hui, Zhang, Guang‐yao, Huang, Jia‐rong, Ge, Ai‐yuan, Zhou, Da‐yong, Tang, Yue, Xu, Xian‐bing, and Song, Liang

Subjects
EMULSIONS, ESSENTIAL amino acids, OIL-water interfaces, HEMP, STABILIZING agents
Abstract

BACKGROUND: Hemp protein isolates (HPIs), which provide a well‐balanced profile of essential amino acids comparable to other high‐quality proteins, have recently garnered significant attention. However, the underutilized functional attributes of HPIs have constrained their potential commercial applications within the food and agriculture field. This study advocates the utilization of dynamic‐high‐pressure‐microfluidization (DHPM) for the production of stable high‐internal‐phase emulsions (HIPEs), offering an efficient approach to fully exploit the potential of HPI resources. RESULTS: The findings underscore the effectiveness of DHPM in producing HPI as a stabilizing agent for HIPEs with augmented antioxidant activity. Microfluidized HPI exhibited consistent adsorption and anchoring at the oil–water interface, resulting in the formation of a dense and compact layer. Concurrently, the compression of droplets within HIPEs gave rise to a polyhedral framework, conferring viscoelastic properties and a quasi‐solid behavior to the emulsion. Remarkably, HIPEs stabilized by microfluidized HPI demonstrated superior oxidative and storage stability, attributable to the establishment of an antioxidative barrier by microfluidized HPI particles. CONCLUSION: This study presents an appealing approach for transforming liquid oils into solid‐like fats using HPI particles, all without the need for surfactants. HIPEs stabilized by microfluidized HPI particles hold promise as emerging food ingredients for the development of emulsion‐based formulations with enhanced oxidative stability, thereby finding application in the food and agricultural industries. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Published
2024
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