Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill (<i>Euphausia superba</i>) meal

Cong, Peixu; Li, Beijia; Song, Yu; Liu, Yanzi; Xu, Jie; Xue, Changhu

doi:10.1002/jsfa.9064

Cited by 31 publications

(13 citation statements)

References 36 publications

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“…18 Liu et al studied the lipid oxidation of krill powder during thermal processing using lipidomics. 19 In the past decade, ambient ionization MS had been an increasingly attractive field for food researchers to achieve the benefits of traditional MS with high-throughput, real-time, and in situ analysis, which is driven by the ability to conduct the analysis of a sample under normal atmospheric conditions without a preparative step, chromatographic separation, and limited dead volume of MS inlet. 20 Rapid evaporative ionization MS (REIMS) is a state-of-the-art ambient ionization MS technique, which yields highly specific lipid phenotypes of various biological tissue types and develops a samplepreparation-free, real-time, and lipidomics-based microbial identification system.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Many research studies have demonstrated that the mass spectrometry (MS)-based lipidomics method has been successfully used to evaluate food raw materials, optimize food processing methods, detect food adulteration, and so forth. , Zhang et al analyzed the difference in lipid species and nutritional values between freshwater and marine fish species based on specific lipidomic phenotypes . Liu et al studied the lipid oxidation of krill powder during thermal processing using lipidomics . In the past decade, ambient ionization MS had been an increasingly attractive field for food researchers to achieve the benefits of traditional MS with high-throughput, real-time, and in situ analysis, which is driven by the ability to conduct the analysis of a sample under normal atmospheric conditions without a preparative step, chromatographic separation, and limited dead volume of MS inlet .…”

Section: Introductionmentioning

confidence: 99%

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In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry

Song

Zhao

Dai

et al. 2021

J. Agric. Food Chem.

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Sea cucumber (Stichopus japonicus) is one of the most luxurious and nutritious seafoods in Asia. It is always processed into dried products to prevent autolysis, but its quality is easily destructed during storage. Herein, an extremely simplified workflow was established for real-time and in situ quality assessment of dried sea cucumbers (DSCs) during storage based on the lipid oxidation characteristics using an intelligent surgical knife (iKnife) coupled with rapid evaporative ionization mass spectrometry (REIMS). The lipidomic phenotypes of DSCs at different storage times were acquired successfully, which were then processed by multivariate statistical analysis. The results showed that the discrepancy in the characteristic ions in different DSCs was significant (p < 0.05) with high R 2(Y) and Q 2 values (0.975 and 0.986, respectively). The receiver operating characteristic curve revealed that the ions of m/z 739.5, m/z 831.5, m/z 847.6, and m/z 859.6 were the most specific and characteristic candidate biomarkers for quality assessment of DSCs during accelerated storage. Finally, this method was validated to be qualified in precision (RSDintraday ≤ 9.65% and RSDinterday ≤ 9.36%). In conclusion, the results showed that the well-established iKnife–REIMS method was high-throughput, rapid, and reliable in the real-time quality assessment of DSCs.

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Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry

Song

Zhao

Dai

et al. 2021

J. Agric. Food Chem.

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“…The POV was determined using a method adapted from Liu et al . (2018) with a few modifications. Briefly, the sample containing 20 mg krill oil was dissolved in chloroform/methanol (7:3, v/v), followed by the addition of 50 µL of 20 mmol/L ferrous chloride solution in 0.2 mol/L HCl.…”

Section: Methodsmentioning

confidence: 99%

Development and characterisation of a novel krill oil nanostructured lipid carrier based on 1,3‐glycerol distearate

Lin

Yin²,

Liu

2020

Int J of Food Sci Tech

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A novel nanostructured lipid carrier (NLC) loaded with Antarctic krill oil while using 1,3-glycerol distearate (GDS) as the solid lipid was prepared through ultrasonication. The NLCs were optimised for ingredient formulation by single-factor experiment on the basis of their effects on the particle size and polydispersity index (PDI) of the NLCs. 2% (w/w) lecithin and 10% lipid phase of which krill oil accounted for 50% (w/w) were applied to develop the optimised NLC dispersion. The particle size, PDI and zeta potential of this NLC were 112 nm, 0.270 and −30.8 mV, respectively, indicating good dispersion uniformity and stability. Transmission electron microscopy (TEM) revealed that the optimised NLC particles were spherical and uniformly dispersed without apparent aggregation. Differential calorimetry scanning (DSC) and X-ray diffraction (XRD) showed that the optimised NLC had less-ordered crystalline structure contributing to the high entrapment efficiency (> 99%) of EPA and DHA.

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“…This suggests that steaming or boiling process improves the nutritive values of tilapia by increasing the content of eicosapentaenoic acid (EPA) and DHA, two officially recommended fatty acids. To better explain the decrease in nutritional value caused by lipid oxidation in the processing of aquatic products, chemical reactions and oxidation of lipids (especially EPA and DHA) during thermal processing of krill powder were studied at the molecular level using lipidomics (Liu et al., 2018). These studies will help the food industry to produce high‐quality products, ensure food quality and safety, and improve consumer acceptance.…”

Section: Application Of Ms‐based Lipidomics In Food Sciencementioning

confidence: 99%

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Sun

Wang

Cong

et al. 2020

Comp Rev Food Sci Food Safe

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With the advance in science and technology as well as the improvement of living standards, the function of food is no longer just to meet the needs of survival. Food science and its associated nutritional health issues have been increasingly debated. Lipids, as complex metabolites, play a key role both in food and human health. Taking advantages of mass spectrometry (MS) by combining its high sensitivity and accuracy with extensive selective determination of all lipid classes, MS‐based lipidomics has been employed to resolve the conundrum of addressing both qualitative and quantitative aspects of high‐abundance and low‐abundance lipids in complex food matrices. In this review, we systematically summarize current applications of MS‐based lipidomics in food field. First, common MS‐based lipidomics procedures are described. Second, the applications of MS‐based lipidomics in food science, including lipid composition characterization, adulteration, traceability, and other issues, are discussed. Third, the application of MS‐based lipidomics for nutritional health covering the influence of food on health and disease is introduced. Finally, future research trends and challenges are proposed. MS‐based lipidomics plays an important role in the field of food science, promoting continuous development of food science and integration of food knowledge with other disciplines. New methods of MS‐based lipidomics have been developed to improve accuracy and sensitivity of lipid analysis in food samples. These developments offer the possibility to fully characterize lipids in food samples, identify novel functional lipids, and better understand the role of food in promoting healt.

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Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill (Euphausia superba) meal

Abstract: The lipid oxidation level of Antarctic krill increased after drying, owing to prolonged heating under the severe conditions. © 2018 Society of Chemical Industry.

Cited by 31 publications

References 36 publications

In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry

In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry

Development and characterisation of a novel krill oil nanostructured lipid carrier based on 1,3‐glycerol distearate

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

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