Antioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp

Abstract

BACKGROUND Traditional production of dry salted shrimp enhances cholesterol oxidation and astaxanthin degradation in the product. The aim of this study was to evaluate the effect of addition of the antioxidants butylhydroxytoluene (BHT) and tert‐butylhydroquinone (TBHQ) to cooked shrimp on the formation of cholesterol oxidation products (COPs) and astaxanthin degradation during solar drying of shrimp. RESULTS The added antioxidants significantly inhibited COPs formation after the product was boiled in brine. Smaller amounts of COPs were formed in antioxidant‐treated shrimps (~−23%) as compared to untreated samples. The antioxidants continued to significantly inhibit COPs formation (~−39%) during sun drying. Similarly, TBHQ and BHT reduced by 51.3% and 37.2%, respectively, the degradation rate of astaxanthin, favoring a higher retention of this carotenoid in the final product. CONCLUSION The use of the antioxidants BHT and TBHQ in the preparation of dry salted shrimp significantly inhibited the formation of COPs after cooking raw shrimp and during direct solar drying. They also protected astaxanthin contained in the cooked shrimp from photodegradation. These results are technologically relevant because it is possible to prepare a product with a higher content of astaxanthin and lower the presence of hazardous COPs. © 2022 Society of Chemical Industry.

Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane

“…However, the SPL + Chol-stabilized emulsion irradiated with UV differed greatly from the emulsion without UV irradiation. Oxidation of Chol in the SPL + Chol-stabilized emulsion can be initiated by direct exposure to UV light, giving rise to emulsion destabilization. However, the presence of SM could resist UV to protect Chol from rapid oxidation …”