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Gao Y, Ding Z, Liu Y, Xu YJ. Advances in encapsulation systems of Antarctic krill oil: From extraction to encapsulation, and future direction. Compr Rev Food Sci Food Saf 2024; 23:e13332. [PMID: 38578167 DOI: 10.1111/1541-4337.13332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 03/05/2024] [Accepted: 03/10/2024] [Indexed: 04/06/2024]
Abstract
Antarctic krill oil (AKO) is highly sought after by consumers and the food industry due to its richness in a variety of nutrients and physiological activities. However, current extraction methods are not sufficient to better extract AKO and its nutrients, and AKO is susceptible to lipid oxidation during processing and storage, leading to nutrient loss and the formation of off-flavors and toxic compounds. The development of various extraction methods and encapsulation systems for AKO to improve oil yield, nutritional value, antioxidant capacity, and bioavailability has become a research hotspot. This review summarizes the research progress of AKO from extraction to encapsulation system construction. The AKO extraction mechanism, technical parameters, oil yield and composition of solvent extraction, aqueous enzymatic extraction, supercritical/subcritical extraction, and three-liquid-phase salting-out extraction system are described in detail. The principles, choice of emulsifier/wall materials, preparation methods, advantages and disadvantages of four common encapsulation systems for AKO, namely micro/nanoemulsions, microcapsules, liposomes and nanostructured lipid carriers, are summarized. These four encapsulation systems are characterized by high encapsulation efficiency, low production cost, high bioavailability and high antioxidant capacity. Depending on the unique advantages and conditions of different encapsulation methods, as well as consumer demand for health and nutrition, different products can be developed. However, existing AKO encapsulation systems lack relevant studies on digestive absorption and targeted release, and the single product category of commercially available products limits consumer choice. In conjunction with clinical studies of AKO encapsulation systems, the development of encapsulation systems for special populations should be a future research direction.
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Affiliation(s)
- Yuhang Gao
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zhansheng Ding
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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Shi J, Wang Y, Liu Y, Xu Y. Analysis of Phospholipids in Digestion Using Hybrid IDA and SWATH Acquisition: An Example for Krill Oil. Foods 2023; 12:foods12102020. [PMID: 37238838 DOI: 10.3390/foods12102020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/01/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
The composition and digestion of phospholipid-rich foods have important effects on the health of the body. Herein, a model-assisted liquid chromatography coupling mass spectrometry (LC-MS) method was established to analyze the phosphatidylcholine (PC) and lyso-phosphatidylcholine (LPC) species in krill oil before and after digestion. According to the confirmed PC and LPC species in the IDA (information dependent acquisition) results, three categories of mathematical models were set up, involving the retention time (RT), carbon number and unsaturation degree of the fatty acyl chain. All of the regression coefficient values (R2) were greater than 0.90, showing satisfactory fitting results. On this basis, using the computationally created precursor ion mass of PC and LPC species, 12 extra PC species and 4 LPC species were found in the SWATH (sequential windowed acquisition of all theoretical fragment ions) results. The PC and LPC compositions in the final digestive products had obvious differences among the different krill oils with different phospholipid content. Furthermore, more than half of the LPC species in the final digestive products were newly generated, indicating that LPC was one of basic constituents in the digestive products of krill oil. In conclusion, model-assisted hybrid IDA and SWATH acquisition has excellent detection performance, contributing to deep studies of the formations and functions of phospholipids.
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Affiliation(s)
- Jiachen Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yanan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yongjiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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Shi J, Sun X, Wang Y, Yin S, Liu Y, Xu YJ. Foodomics reveals altered lipid and protein profiles of Antarctic krill (Euphausia superba) under different processing. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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Starfish (Asterias rubens) as a New Source of Marine Lipids: Effect of Season, Size and Oil Extraction Methods. Foods 2022; 11:foods11192998. [PMID: 36230074 PMCID: PMC9563752 DOI: 10.3390/foods11192998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/16/2022] [Accepted: 09/19/2022] [Indexed: 11/17/2022] Open
Abstract
The increasing demand for oils that contain health-beneficial omega-3 fatty acids calls for new resources or better utilization of existing resources, such as side-streams or underutilized resources to maintain a sustainable fishery. Starfish has been, until recently, an unexploited resource with limited utilization. Currently, starfish is processed into starfish meal for feed. However, the content of bioactive compounds, such as omega-3 fatty acids and phospholipids, could make it a new source of marine oil containing omega-3 fatty acids for human consumption. The aim of this study was to map the composition of bioactive compounds in starfish and starfish meal at different harvesting times to elucidate the content and variation over seasons. The results showed that starfish is a good source of marine omega-3 fatty acids and rich in phospholipids. Some variation was observed in the composition, especially for EPA bound to phospholipids, which was significantly higher in the spring. Traditional extraction using heat and mechanical separation was not applicable to the starfish, and neither was enzyme-assisted extraction. On the other hand, the supercritical CO2 extraction method using EtOH as a co-solvent seemed to be a promising green technology for extracting not only non-polar lipids, but also polar lipids, such as phospholipids. However, the conditions for extraction need further optimization.
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Zeb L, Teng X, Shafiq M, Wang S, Xiu Z, Su Z. Three-liquid-phase salting-out extraction of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)-rich oils from Euphausia superba. Eng Life Sci 2021; 21:666-682. [PMID: 34690637 PMCID: PMC8518559 DOI: 10.1002/elsc.202000098] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/20/2021] [Accepted: 07/14/2021] [Indexed: 11/06/2022] Open
Abstract
The TLPSOES parameters were optimized by response surface methodology using Box-Behnken design, which were 16.5% w/w of ammonium citrate, 17.5% w/w of ethanol, and 46% w/w of n-hexane at 70 min of stirring time. Under optimized conditions the extraction efficiency attained was 90.91 ± 0.97% of EPA, 90.02 ± 1.04% of DHA, and 91.85 ± 1.11% of KO in the top n-hexane phase. The highest extraction efficiency of proteins and flavonoids, i.e. 88.34 ± 1.35% and 79.67 ± 1.13%, was recorded in the solid interface and ethanol phase, respectively. The KO extracted by TLPSOES system consisted of lowest fluoride level compared to the conventional method and whole wet krill biomass. The TLPSOES is a potential candidate for nutraceutical industry of KO extraction from wet krill biomass.
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Affiliation(s)
- Liaqat Zeb
- School of BioengineeringDalian University of TechnologyDalianP. R. China
| | - Xin‐Nan Teng
- School of BioengineeringDalian University of TechnologyDalianP. R. China
| | - Muhammad Shafiq
- School of BioengineeringDalian University of TechnologyDalianP. R. China
| | - Shu‐Chang Wang
- School of BioengineeringDalian University of TechnologyDalianP. R. China
| | - Zhi‐Long Xiu
- School of BioengineeringDalian University of TechnologyDalianP. R. China
| | - Zhi‐Guo Su
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of SciencesBeijingP. R. China
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Wang J, Yu Z, Yin F, Li D, Liu H, Song L, Zhou D. Comparison of different solvents for extraction of oils from by‐products of shrimps
Penaeus vannamei
and
Procambarus clarkia. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15754] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jia‐Liang Wang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
| | - Zhuo‐Liang Yu
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
| | - Fa‐Wen Yin
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian PR China
| | - De‐Yang Li
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian PR China
| | - Hui‐Lin Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian PR China
| | - Liang Song
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian PR China
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian PR China
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Lu T, Shen Y, Cui GX, Yin FW, Yu ZL, Zhou DY. Detailed Analysis of Lipids in Edible Viscera and Muscles of Cooked Crabs Portunus trituberculatus and Portunus pelagicus. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1741753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ting Lu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Yan Shen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Guo-Xin Cui
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Fa-Wen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian, PR China
| | - Zhuo-Liang Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian, PR China
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Liu S, Hu W, Fang Y, Cai Y, Zhang J, Liu J, Ding Y. Extraction of oil from wet Antarctic krill (Euphausia superba) using a subcritical dimethyl ether method. RSC Adv 2019; 9:34274-34282. [PMID: 35529959 PMCID: PMC9073929 DOI: 10.1039/c9ra06238f] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2019] [Accepted: 09/29/2019] [Indexed: 11/21/2022] Open
Abstract
In this study, a novel method for obtaining high-quality krill oil from wet Antarctic krill by using subcritical dimethyl ether (SDE) was proposed. A response surface design was used to obtain the best SDE extraction parameters. The optimum extraction efficiency of 93.77 ± 0.92% was obtained at a stirring speed of 1030 rpm, temperature of 47 °C and dynamic extraction time of 90 min. Compared with n-hexane, ethanol, supercritical CO2 and subcritical n-butane extraction, the krill oil extracted by SDE exhibited low peroxide values (1.46 ± 0.26 mmol kg−1), high astaxanthin (218.06 ± 4.74 mg kg−1), phosphatidylcholine (PC) (33.95 ± 0.65%), and phosphatidylethanolamine (PE) (11.67 ± 0.23%) content. Moreover, krill oil extracted by SDE has high levels of EPA (16.38 ± 0.05%) and DHA (7.91 ± 0.07%). SDE extraction proved to be an efficient and safe method for extraction of quality krill oil from wet Antarctic krill, and it could be a promising method for oil extraction in wet food in future. In this study, a novel method for obtaining high-quality krill oil from wet Antarctic krill by using subcritical dimethyl ether (SDE) was proposed.![]()
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Affiliation(s)
- Shulai Liu
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Wei Hu
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Yizhou Fang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province
- College of Life Sciences
- China Jiliang University
- Hangzhou
- P. R. China
| | - Yanping Cai
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Jianyou Zhang
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Jianhua Liu
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Yuting Ding
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
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