Preparation of Antarctic Krill Oil Emulsion and Its Stability under Catalase Treatment

Making Antarctic krill oil into emulsion is a good way to utilize Antarctic krill, but proliferation of microorganisms cannot be ignored. H<sub>2</sub>O<sub>2</sub> is widely used in the sterilization of liquid food since its decomposition products are environmentally friendl...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Zhenxiao Zheng, Kai Zhu, Zhiyuan Dai
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Antarctic krill emulsion catalase iron porphyrin lipid oxidation Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/ccced9a5f82143f5b6104a8614d4221d
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:ccced9a5f82143f5b6104a8614d4221d
record_format	dspace
spelling	oai:doaj.org-article:ccced9a5f82143f5b6104a8614d4221d2021-11-25T17:35:44ZPreparation of Antarctic Krill Oil Emulsion and Its Stability under Catalase Treatment10.3390/foods101127972304-8158https://doaj.org/article/ccced9a5f82143f5b6104a8614d4221d2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2797https://doaj.org/toc/2304-8158Making Antarctic krill oil into emulsion is a good way to utilize Antarctic krill, but proliferation of microorganisms cannot be ignored. H<sub>2</sub>O<sub>2</sub> is widely used in the sterilization of liquid food since its decomposition products are environmentally friendly, although residual H<sub>2</sub>O<sub>2</sub> should be removed for food safety. Adding catalase (CAT) is an effective means to do this. However, the enzyme activity center of CAT is the iron porphyrin group, which has the risk of accelerating lipid oxidation in the oil emulsion. Therefore, we hypothesized that CAT might not be suitable for the removal of H<sub>2</sub>O<sub>2</sub> in Antarctic krill oil emulsion. In this paper, Antarctic krill oil emulsion was prepared, and then the effect of CAT on the emulsion was studied through visual observation, microscopic morphology observation, turbidity and stability, particle size, and ζ-potential; finally, the mechanism of CAT destroying the emulsion was explored from the perspective of lipid oxidation. The results showed that a stable Antarctic krill emulsion was prepared using Tween-80 as the emulsifier, with the oil concentration of 1% (<i>v</i>/<i>v</i>) and the ratio of surfactant to oil phase of 1:5 (<i>v/v</i>). The emulsion treated with CAT had undergone demulsification, stratification, and coagulation after 2 days of incubation, while the emulsion treated with superoxide dismutase (SOD) and bovine serum albumin (BSA) changed little. In addition, the thiobarbituric acid reactive substances (TBARS) value and the content of hydroxyl radicals in the CAT group increased significantly. The preliminary research results indicated that the effect of CAT on the emulsion related to the lipid oxidation caused by the iron porphyrin group at the center of the enzyme activity. All these results indicated that CAT was not suitable for the removal of residual H<sub>2</sub>O<sub>2</sub> in Antarctic krill oil emulsion. Moreover, it is helpful to avoid the contact of Antarctic krill oil emulsion and CAT during the processing of the krill.Zhenxiao ZhengKai ZhuZhiyuan DaiMDPI AGarticleAntarctic krill emulsioncatalaseiron porphyrinlipid oxidationChemical technologyTP1-1185ENFoods, Vol 10, Iss 2797, p 2797 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Antarctic krill emulsion catalase iron porphyrin lipid oxidation Chemical technology TP1-1185
spellingShingle	Antarctic krill emulsion catalase iron porphyrin lipid oxidation Chemical technology TP1-1185 Zhenxiao Zheng Kai Zhu Zhiyuan Dai Preparation of Antarctic Krill Oil Emulsion and Its Stability under Catalase Treatment
description	Making Antarctic krill oil into emulsion is a good way to utilize Antarctic krill, but proliferation of microorganisms cannot be ignored. H<sub>2</sub>O<sub>2</sub> is widely used in the sterilization of liquid food since its decomposition products are environmentally friendly, although residual H<sub>2</sub>O<sub>2</sub> should be removed for food safety. Adding catalase (CAT) is an effective means to do this. However, the enzyme activity center of CAT is the iron porphyrin group, which has the risk of accelerating lipid oxidation in the oil emulsion. Therefore, we hypothesized that CAT might not be suitable for the removal of H<sub>2</sub>O<sub>2</sub> in Antarctic krill oil emulsion. In this paper, Antarctic krill oil emulsion was prepared, and then the effect of CAT on the emulsion was studied through visual observation, microscopic morphology observation, turbidity and stability, particle size, and ζ-potential; finally, the mechanism of CAT destroying the emulsion was explored from the perspective of lipid oxidation. The results showed that a stable Antarctic krill emulsion was prepared using Tween-80 as the emulsifier, with the oil concentration of 1% (<i>v</i>/<i>v</i>) and the ratio of surfactant to oil phase of 1:5 (<i>v/v</i>). The emulsion treated with CAT had undergone demulsification, stratification, and coagulation after 2 days of incubation, while the emulsion treated with superoxide dismutase (SOD) and bovine serum albumin (BSA) changed little. In addition, the thiobarbituric acid reactive substances (TBARS) value and the content of hydroxyl radicals in the CAT group increased significantly. The preliminary research results indicated that the effect of CAT on the emulsion related to the lipid oxidation caused by the iron porphyrin group at the center of the enzyme activity. All these results indicated that CAT was not suitable for the removal of residual H<sub>2</sub>O<sub>2</sub> in Antarctic krill oil emulsion. Moreover, it is helpful to avoid the contact of Antarctic krill oil emulsion and CAT during the processing of the krill.
format	article
author	Zhenxiao Zheng Kai Zhu Zhiyuan Dai
author_facet	Zhenxiao Zheng Kai Zhu Zhiyuan Dai
author_sort	Zhenxiao Zheng
title	Preparation of Antarctic Krill Oil Emulsion and Its Stability under Catalase Treatment
title_short	Preparation of Antarctic Krill Oil Emulsion and Its Stability under Catalase Treatment
title_full	Preparation of Antarctic Krill Oil Emulsion and Its Stability under Catalase Treatment
title_fullStr	Preparation of Antarctic Krill Oil Emulsion and Its Stability under Catalase Treatment
title_full_unstemmed	Preparation of Antarctic Krill Oil Emulsion and Its Stability under Catalase Treatment
title_sort	preparation of antarctic krill oil emulsion and its stability under catalase treatment
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/ccced9a5f82143f5b6104a8614d4221d
work_keys_str_mv	AT zhenxiaozheng preparationofantarctickrilloilemulsionanditsstabilityundercatalasetreatment AT kaizhu preparationofantarctickrilloilemulsionanditsstabilityundercatalasetreatment AT zhiyuandai preparationofantarctickrilloilemulsionanditsstabilityundercatalasetreatment
_version_	1718412194430844928

Preparation of Antarctic Krill Oil Emulsion and Its Stability under Catalase Treatment

Ejemplares similares