Kinetics of astaxanthin degradation and color changes of dried shrimp during storage

Niamnuy, Chalida; Devahastin, Sakamon; Soponronnarit, Somchart; Raghavan, G.S.V.

doi:10.1016/j.jfoodeng.2008.01.013

Cited by 153 publications

(119 citation statements)

References 22 publications

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“…Thermal degradation of astaxanthin has been studied in several model systems (Niamnuy et al 2008). Astaxanthin degradation in oil from hepatopancreas of Pacific white shrimp at various temperatures was described as the first order kinetics as evidenced by linearity of plot between ln(C/C 0 ) of astaxanthin and time (h) (Fig.…”

Section: Kinetics Of Astaxanthin Degradationmentioning

confidence: 99%

“…Astaxanthin is sensitive to photodegradation (Niamnuy et al 2008); nevertheless other variables such as temperature and oxygen availability also have the effect on its degradation during storage (Christophersen et al 1991). Astaxanthin contents of shrimp oils stored under different conditions during 40 days of storage are presented in Table 3.…”

Section: Changes In Astaxanthin In Shrimp Oilmentioning

confidence: 99%

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Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

Takeungwongtrakul

Benjakul

2016

Int Aquat Res

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The kinetics of astaxanthin degradation and lipid oxidation in shrimp oil from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by storage temperature were studied. When shrimp oil was incubated at different temperatures (4, 30, 45 and 60°C) for 16 h, the rate constants (k) of astaxanthin degradation and lipid oxidation in shrimp oil increased with increasing temperatures (p \ 0.05). Thus, astaxanthin degradation and lipid oxidation in shrimp oil were augmented at high temperature. When shrimp oils with different storage conditions (illumination, oxygen availability and temperature) were stored for up to 40 days, astaxanthin contents in all samples decreased throughout storage (p \ 0.05). All factors were able to enhance astaxanthin degradation during 40 days of storage. With increasing storage time, the progressive formation of primary and secondary oxidation products were found in all samples as evidenced by the increases in both peroxide values (PV) and thiobarbituric acid reactive substances (TBARS) (p \ 0.05). Light, air and temperatures therefore had the marked effect on astaxanthin degradation and lipid oxidation in shrimp oils during the extended storage.

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Section: Kinetics Of Astaxanthin Degradationmentioning

confidence: 99%

Section: Changes In Astaxanthin In Shrimp Oilmentioning

confidence: 99%

Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

Takeungwongtrakul

Benjakul

2016

Int Aquat Res

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“…Cultured Litopenaeus vannamei shrimp, fed a commercial diet, contained 2.24mg of astaxanthin/100g 33 . Niamnuy et al 34 found 6.16mg of astaxanthin/100g in dried, wild Penaeus indicus (P. indicus) shrimp. Shrimp pigments are mainly located in the cephalothorax, abdominal epidermal layer and abdominal exoskeleton 2 ; thus, most data available on the astaxanthin content of shrimp regard processed wastes.…”

Section: Astaxanthin Sourcesmentioning

confidence: 99%

Astaxanthin: structural and functional aspects

Seabra

Pedrosa

2010

Rev. Nutr.

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1 Article based on L.M.J. SEABRA' s thesis project entitled "Litopenaeus vannamei shrimp: components of nutritional importance in meat and processing waste. A B S T R A C TAstaxanthin, a carotenoid belonging to the xanthophyll class, has stirred great interest due to its antioxidant capacity and its possible role in reducing the risk of some diseases. Astaxanthin occurs naturally in microalgae, such as Haematococcus pluvialis and the yeast Phaffia rhodozyma, and has also been considered to be the major carotenoid in salmon and crustaceans. Shrimp processing waste, which is generally discarded, is also an important source of astaxanthin. The antioxidant activity of astaxanthin has been observed to modulate biological functions related to lipid peroxidation, having beneficial effects on chronic diseases such as cardiovascular disease, macular degeneration and cancer. Researches have shown that both astaxanthin obtained from natural sources and its synthetic counterpart produce satisfactory effects, but studies in humans are limited to natural sources. There is no established nutritional recommendation regarding astaxanthin daily intake but most studies reported beneficial results from a daily intake of 4mg. Thus, this review discusses some aspects of the carotenoid astaxanthin, highlighting its chemical structure and antioxidant activity, and some studies that report its use in humans.Indexing terms: Antioxidants. Astaxanthin. Carotenoids. Chronic diseases. R E S U M O

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“…Based on heating experiments at temperatures ranging from 100℃ to 131.1℃, the study calculated the rate constants for L * , b * , and the activation energy E a in the Arrhenius equation, and showed 70 to 100 kJ/mol of E a . Niamnuy et al (2008) established the relationship between the color loss of boiled energy, which was measured by the radiation sensor (RF30, Captec, Villeneuve d'Ascq, France) at the sample position, was 1.8 × 10 4 W/m 2 when the heater was applied at 100V.…”

Section: Introductionmentioning

confidence: 99%