Effects of boiling, centrifuging and drying methods on bioactive compounds in Antarctic krill meal

文献类型： 外文期刊

第一作者： Yang, Liu

作者： Yang, Liu;Zhang, Shuaishuai;Wang, Xin;Yang, Liu;Zheng, Yao;Zhang, Shuaishuai;Guo, Quanyou;Yang, Liu;Zheng, Yao;Zhang, Shuaishuai;Guo, Quanyou

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关键词： Antarctic krill; drying methods; manufacturing process; bioactive compounds

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.6； 五年影响因子：3.1 ）

ISSN： 0950-5423

年卷期： 2024 年 59 卷 9 期

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收录情况： SCI

摘要： Boiling, centrifuging and various drying techniques (vacuum freeze-drying (VFD), vacuum drying (VD), hot-air drying (HAD) and microwave drying (MWD)) were assessed for their impact on bioactive compounds in Antarctic krill meal. A comparison between the raw and boiling groups revealed a significant degradation and isomerisation of astaxanthin, accompanied by a 1.25-fold and 1.32-fold increase in saturated (SFAs) and monounsaturated fatty acids (MUFAs), respectively. Drying was the primary factor responsible for the reduction in phospholipids, alpha-tocopherol and polyunsaturated fatty acid (PUFAs), in combination with the increase in thiobarbituric acid-reactive substances. For different drying methods, it was found that HAD induced severe lipid oxidation. In contrast, the VFD, VD and MWD improved lipid quality, reducing thiobarbituric acid-reactive substances (TBARS) by 13-22% and increasing phospholipids by 1.08-1.11 times compared to HAD. VD preserved higher levels of bioactive compounds. PLS-DA analysis identified 13-cis-astaxanthin, alpha-tocopherol and eleven fatty acids as key indicators for Antarctic krill meal. A land-based simulation of the production of Antarctic krill meal was conducted, with the objective of determining the changes in bioactive compounds that occur during the manufacturing process. The key indicators were identified through the application of multivariate regression analysis. image

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