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DOI 10.1016/j.foodchem.2025.145436

Медицинская библиотека · Food chemistry · 2025

Effects of ferrous ions partitioning at the oil-water interface on the oxidative stability of Antarctic krill (Euphausia superba) oil: Reverse micelles alter the physical location of ferrous ions.

Wang Xinmiao, Yin Fawen, Liu Fujun, Wang Qian, Guo Xu, Tong Peiyong, Liu Xiaoyang, Zhu Beiwei, Zhou Dayong

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Аннотация

This study investigates the role of ferrous ion partitioning in promoting lipid oxidation in Antarctic krill oil (AKO) containing reverse micelles. Cryogenic transmission electron microscopy and small-angle X-ray scattering confirmed the presence of reverse micelles in AKO. AKO with ferrous sulfate (FeSO4, water-soluble iron) and ferrous fumarate (C4H2FeO4, oil-soluble iron) were stored at 60 °C. Interestingly, compared with oil-soluble Fe2+, water-soluble Fe2+ significantly enhanced oxidation. Confocal laser scanning microscopy (CLSM) showed that water-soluble Fe2+ and lipid hydroperoxides (LOOHs) concentrated at the oil-water interface of reverse micelles, whereas ferrous fumarate was distributed in the oil phase. Meanwhile, water-soluble Fe2+ significantly promote the oxidation of phospholipids at the oil-water interface, leading to the formation of LOOHs and free radicals that entered the oil phase, triggering glyceride oxidation. Overall, this characterization of the spatial distribution and pro-oxidant effects of metal ions in AKO provides valuable insights into the development of novel antioxidant technologies.

Для цитирования: Wang Xinmiao, Yin Fawen, Liu Fujun, Wang Qian, Guo Xu, Tong Peiyong, Liu Xiaoyang, Zhu Beiwei, Zhou Dayong. Effects of ferrous ions partitioning at the oil-water interface on the oxidative stability of Antarctic krill (Euphausia superba) oil: Reverse micelles alter the physical location of ferrous ions.. Food chemistry. 2025. DOI: 10.1016/j.foodchem.2025.145436.

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