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 (YE) and unoxidized DHA (YD) in the oil spray-dried with maltodextrin and stored at 25, 50, and 70°C. The relationship between YE and YD 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.