Quality changes of Antarctic krill powder during long term storage

Nina Skall Nielsen, Henna Fung Sieng Lu, Inge Bruheim, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Krill is a valuable sustainable resource of omega-3 fatty acids and protein, which may be processed into a krill powder for human consumption. The objective of this study was to investigate the stability of krill powder when stored for up to 12 months at room temperature. In addition, the effect of packaging in vacuum was observed. The stability was assessed by changes in concentrations of lipid classes, antioxidants, pyrroles and lipid, and Strecker-derived volatiles. Some degradation occurred during storage at room temperature. Thus, a minor increase in volatiles, an increase in free fatty acids and a concomitant decrease in antioxidants, tocopherol, and astaxanthin was observed. In addition, there was a minor decrease in phospholipids and n-3 fatty acids; however, storage at vacuum improved the oxidative stability of krill powder.

Practical applications: For the use of krill powder in human nutrition, it is important, that the quality and stability is sufficiently high to retain the nutritional value during storage. This study contributes with information about the stability during storage up to 12 months at room temperature and the effect of packaging the powder in vacuum.

Antarctic krill (Euphausia superba) is a shrimp-like marine crustacean. It is rich in omega-3 fatty acids, primarily bound in phospholipids in the sn-2 position of the molecule, making it highly bioavailable. Krill may be processed into powder also rich in protein and astaxanthin. Stability of krill powder, stored for up to 12 months at room temperature, showed slight lipid oxidation.
Original languageEnglish
Article number1600085
JournalEuropean Journal of Lipid Science and Technology
Volume119
Issue number3
ISSN1438-7697
DOIs
Publication statusPublished - 2017

Keywords

  • krill
  • n-3 fatty acids
  • Non-enzymatic browning
  • Lipid oxidation
  • Phospholipids

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