Extraction of high-quality Antarctic krill (Euphausia Superba) oil using low-temperature continuous phase-transition extraction equipment.

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2024-11-18 DOI:10.1111/1750-3841.17508

Yue Liu, Yinru Li, Wenwei Yu, Yingchuan Ma, Yong Cao, Lichao Zhao

引用次数: 0

Abstract

The aim of this study was to explore a processing method for efficient extraction of high-quality krill oil (KO) using a low-temperature continuous phase-transition extraction equipment (LCPE). The efficiency of lipid extraction and quality of KO and defatted krill meal (DKM) by LCPE were compared with those of supercritical CO₂ and n-hexane extraction. Results showed that compared to other methods, extraction using LCPE had the highest lipid yield (21.72 ± 0.34%), bioactive substances, and dimethyl sulfide (3.12 ± 0.09 mg/kg), the lowest oxidative deterioration. Moreover, compared to other methods, DKM extracted by LCPE had the lowest fat (<2%), the highest protein (>60%), and the best oxidative stability. These benefits would ensure easier transportation and better long-term storage, allowing for its application on distant-ocean fishing vessels. Therefore, LCPE is a method that allows for efficient extraction of high-quality KO.

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使用低温连续相变萃取设备萃取优质南极磷虾（Euphausia Superba）油。

本研究旨在探索一种利用低温连续相变萃取设备（LCPE）高效提取优质磷虾油（KO）的加工方法。比较了低温连续相变萃取设备与超临界二氧化碳萃取和正己烷萃取的脂质提取效率以及磷虾油和脱脂磷虾粉（DKM）的质量。结果表明，与其他方法相比，使用 LCPE 提取的脂质产量（21.72 ± 0.34%）、生物活性物质和二甲基硫醚（3.12 ± 0.09 mg/kg）最高，氧化劣化程度最低。此外，与其他方法相比，用 LCPE 提取的 DKM 脂肪含量最低（60%），氧化稳定性最好。这些优点将确保更方便的运输和更好的长期储存，使其能够应用于远洋渔船。因此，LCPE 是一种可以高效提取优质 KO 的方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.