Results 121 to 130 of about 743 (148)
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Food Chemistry, 2021
Antarctic krill oil (KO) was encapsulated into yeast cells (YCs), and the physicochemical, morphological, and conformational characterizations of KO-loaded YCs (KYCs) were investigated. Moreover, the oxidation stability and in vitro release behavior of KYCs were evaluated.
Da-Yong Zhou, Liang Song, Beiwei Zhu
exaly +3 more sources
Antarctic krill oil (KO) was encapsulated into yeast cells (YCs), and the physicochemical, morphological, and conformational characterizations of KO-loaded YCs (KYCs) were investigated. Moreover, the oxidation stability and in vitro release behavior of KYCs were evaluated.
Da-Yong Zhou, Liang Song, Beiwei Zhu
exaly +3 more sources
Mechanism of color change in Antarctic krill oil during storage
Food ChemistryAntarctic krill oil (AKO) is reddish-orange in color but undergoes changes during storage. To investigate the color deterioration and potential mechanisms involved, the changes in color, endogenous components (astaxanthin, fatty acids, and phospholipids), and reaction products (aldehydes, α-dicarbonyl compounds, and pyrroles) of AKO upon storage were ...
Da-Yong Zhou, De Yang Li, Lei Qin
exaly +3 more sources
Journal of Food Science, 2020
Abstract Antarctic krill oil (AKO) is usually encapsulated by the protein materials, enhancing its oxidative stability. Proteins exhibit immense effect on lipid oxidation and induce protein–lipid co‐oxidation. This study aimed at elucidating the co‐oxidation mechanism of AKO and whey protein (WP) or myofibrillar
Yan-Zi Liu, Changhu Xue, Lu Yang
exaly +3 more sources
Abstract Antarctic krill oil (AKO) is usually encapsulated by the protein materials, enhancing its oxidative stability. Proteins exhibit immense effect on lipid oxidation and induce protein–lipid co‐oxidation. This study aimed at elucidating the co‐oxidation mechanism of AKO and whey protein (WP) or myofibrillar
Yan-Zi Liu, Changhu Xue, Lu Yang
exaly +3 more sources
LWT - Food Science and TechnologyCarbohydrate Polymers
Antarctic krill oil (AKO) possesses potent bioactivities but has limited applications in the food industry due to its poor stability, strong off-flavor, and low bioavailability of contained astaxanthin. In this study, Antarctic krill protein isolate (AKPI) was separated from processing by-product of krill and utilized as a novel wall material via ...
Yiwei Cui
exaly +3 more sources
Antarctic krill oil (AKO) possesses potent bioactivities but has limited applications in the food industry due to its poor stability, strong off-flavor, and low bioavailability of contained astaxanthin. In this study, Antarctic krill protein isolate (AKPI) was separated from processing by-product of krill and utilized as a novel wall material via ...
Yiwei Cui
exaly +3 more sources
Effective Antarctic krill oil extraction using switchable hydrophilicity solvents
Marine Life Science & Technology, 2020Antarctic krill has been widely studied because of its abundant biomass, rich nutritional value, and great production potential. Notably, krill oil (KO) is rich in phospholipids (PLs), polyunsaturated fatty acids (PUFAs), and astaxanthin. A method based on a green switchable hydrophilicity solvent N,N-dimethylcyclohexylamine (DMCHA), which can ...
Weiwei Sun +4 more
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Supercritical carbon dioxide extraction of oils from Antarctic krill
Journal of Agricultural and Food Chemistry, 1986Description d'une technique d'extraction d'une huile composee de lipides non polaires et sans phospholipides, a partir d'Euphausia ...
Katsumi Yamaguchi +7 more
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European Journal of Nutrition, 2022
Antarctic krill oil (KO) is a natural source of n-3 polyunsaturated fatty acids (n-3 PUFAs), and is rich in phospholipids, Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA), astaxanthin, flavonoids, vitamins, trace elements, and other bioactive substances. KO has been confirmed to have anti-inflammatory and immunomodulatory effects.
Simeng, Yang +3 more
openaire +2 more sources
Antarctic krill oil (KO) is a natural source of n-3 polyunsaturated fatty acids (n-3 PUFAs), and is rich in phospholipids, Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA), astaxanthin, flavonoids, vitamins, trace elements, and other bioactive substances. KO has been confirmed to have anti-inflammatory and immunomodulatory effects.
Simeng, Yang +3 more
openaire +2 more sources
Food & Function, 2020
The opposite effects and mechanism of AKO and AAO in the regulation of bone resorption in postmenopausal osteoporosis were systematically investigated to support the recommendations on fatty acid types in dietary oils for people with osteoporosis.
Qiping Zhan +5 more
openaire +2 more sources
The opposite effects and mechanism of AKO and AAO in the regulation of bone resorption in postmenopausal osteoporosis were systematically investigated to support the recommendations on fatty acid types in dietary oils for people with osteoporosis.
Qiping Zhan +5 more
openaire +2 more sources
Pigmentation of juvenile coho salmon with carotenoid oil extracted from Antarctic krill
Aquaculture, 1987Abstract Pigmentation of the flesh of juvenile coho salmon ( Oncorhynchus kisutch ) in fresh water was investigated by feeding diets supplemented with an oil extracted from Antarctic krill ( Euphausia superba ). The oil contained ( 3R,3′R )-astaxanthin diester as a main carotenoid.
Shigeru Arai +6 more
openaire +1 more source