Interdependent Oxidation of Eicosapentaenoic Acid and Docosahexaenoic Acid in Isada Krill Oil Encapsulated with Maltodextrin by Spray-drying.

Abstract

The major polyunsaturated fatty acids in krill oil extracted from Euphausia pacifica, known as Isada on the Sanriku coast, are eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid. A kinetic model was proposed to explain the relationship between the fractions of unoxidized epa (Y (E)) and unoxidized DHA (Y (D)) in the oil spray-dried with maltodextrin and stored at 25, 50, and 70℃. The relationship between Y (E) and Y (D) during storage was independent of the temperature and could be expressed using the proposed model. This indicated that the oxidation of epa and DHA in krill oil was interdependent.