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Astaxanthin stability and color change of krill during subcritical water treatment

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Abstract

Pacific krill (Euphausia pacifica) contains high amounts of astaxanthin, a carotenoid pigment with strong antioxidative activities. In this study, the effects of subcritical water temperatures (100–180 °C) and times (0–10 min) on color changes (L*, a*, and b*) and astaxanthin degradation in Pacific krill were investigated. In addition, an aqueous solution of pure astaxanthin and that of crude astaxanthin from Pacific krill, both at a concentration of 5 mg/L, were subjected to treatment under subcritical water conditions using a flow-type reactor to compare the degradation of free astaxanthin and astaxanthin fatty acid esters. To compare the results of the different treatment conditions on the properties of astaxanthin, the severity factor (log R 0) was calculated, which ranged from 0.38 to 3.52. The extractability of astaxanthin enhanced when the subcritical water treatment was carried out at log R 0 values of 2.00–2.44. In contrast, astaxanthin underwent 50% degradation at log R 0 > 2.44. The changes in the a* values correlated well with the astaxanthin content in the treated krill, while the b* and L* values might relate to the browning components forming owing to Maillard reaction. The results show that free astaxanthin was less stable than crude astaxanthin under subcritical water treatment.

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Acknowledgements

This work was supported by Japan Science and Technology Agency (JST) under the Project “The Creation of Innovative Technology for Marine Products Industry” of the Program for Revitalization Promotion.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, 73000, Thailand

    Intira Koomyart & Pramote Khuwijitjaru

  2. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyō-ku, Kyoto, 606-8502, Japan

    Hironori Nagamizu & Takashi Kobayashi

  3. Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University, 1-1 Nanjo-Otani, Sogabe, Kameoka, Kyoto, 621-8555, Japan

    Hirokazu Shiga & Shuji Adachi

  4. Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kita-gun, Kagawa, 761-0795, Japan

    Hidefumi Yoshii

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  1. Intira Koomyart
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  2. Hironori Nagamizu
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  3. Pramote Khuwijitjaru
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  4. Takashi Kobayashi
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  5. Hirokazu Shiga
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  6. Hidefumi Yoshii
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  7. Shuji Adachi
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Correspondence to Shuji Adachi.

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Koomyart, I., Nagamizu, H., Khuwijitjaru, P. et al. Astaxanthin stability and color change of krill during subcritical water treatment. J Food Sci Technol 54, 3065–3072 (2017). https://doi.org/10.1007/s13197-017-2742-1

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  • DOI: https://doi.org/10.1007/s13197-017-2742-1

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