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Thermal stability of astaxanthin in oils for its use in fish food technology
Animal Feed Science and Technology ( IF 3.2 ) Pub Date : 2020-12-01 , DOI: 10.1016/j.anifeedsci.2020.114668
N.S. Calvo , C.M. Reynoso , S. Resnik , E. Cortés-Jacinto , P. Collins

Abstract Astaxanthin is one of the inputs that most influences the final prices of salmonids on the market and is unstable due to its sensitivity to various factors, such as temperature, which cause the loss of its bioactivity during feed processing and storage. Dilocarcinus pagei is a native crab that is commonly found in fish culture ponds and presents an attractive reddish-brown coloration. The objectives of the present study were to evaluate this crab as a natural source of astaxanthin and to assess how the stability of this pigment was affected by different vegetable oils (soy and sunflower) and butylhydroxytoluene (BHT) presence over a range of temperatures used in feed processing technology like extraction, cooking, extrusion and storage. Individuals of D. pagei were collected and homogenized. Carotenes were extracted from different samples using acetone. The extractions were analyzed using High-Performance Liquid Chromatography (HPLC). The percentages of remaining astaxanthin dissolved in soy and sunflower oils with or without BHT (0.1%) were estimated before and after being incubated at 50 °C. Astaxanthin dissolved in both oils with BHT were exposed to different temperatures between 25 °C and 180 °C. Samples were taken at different intervals of time and astaxanthin was measured at λmax490 nm by a spectrophotometer. The degradation rate of astaxanthin at each temperature in both oils was estimated. The results showed that D. pagei would be an alternative as a natural source of astaxanthin since its concentration values (231.5 μg/g dry matter) are similar to those present in other species commercially exploited. The two-ways Analysis of variance (ANOVA) showed that the presence of BHT (P = 0.03) and the oils (P

中文翻译:

虾青素在油中的热稳定性用于鱼类食品技术

摘要 虾青素是对市场鲑鱼最终价格影响最大的投入品之一,由于其对温度等多种因素敏感,在饲料加工和贮藏过程中导致其生物活性丧失,因而不稳定。Dilocarcinus pagei 是一种本地螃蟹,常见于养鱼池中,呈诱人的红棕色。本研究的目的是评估这种螃蟹作为虾青素的天然来源,并评估这种色素的稳定性如何受到不同植物油(大豆和向日葵)和丁基羟基甲苯 (BHT) 在使用的​​温度范围内的影响。饲料加工技术,如提取、蒸煮、挤压和储存。D. pagei 的个体被收集并均质化。使用丙酮从不同样品中提取胡萝卜素。使用高效液相色谱 (HPLC) 分析提取物。在 50°C 孵育之前和之后,估计溶解在含或不含 BHT(0.1%)的大豆和葵花油中的剩余虾青素的百分比。将虾青素溶解在含有 BHT 的两种油中,暴露在 25°C 和 180°C 之间的不同温度下。在不同的时间间隔取样,并通过分光光度计在 λmax490 nm 处测量虾青素。估计了两种油中每个温度下虾青素的降解率。结果表明,D. pagei 将成为虾青素的天然来源的替代品,因为其浓度值(231.5 μg/g 干物质)与其他商业开发物种中存在的浓度值相似。
更新日期:2020-12-01
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