Antioxidants from Crustaceans: A Panacea for Lipid Oxidation in Marine-Based Foods

ABSTRACT

Lipid oxidation is an important cause of quality deterioration in marine-based foods (MBFs) because of their high contents of poly- and mono- unsaturated fatty acids. Synthetic antioxidants (SAs) have been used for retarding lipid oxidation. However, SAs have been associated with health risks. Therefore, natural antioxidants from animal origin, particularly marine animal processing by-products have become a promising alternative. Crustaceans can serve as an excellent source of valuable bioactive compounds. Information on antioxidants from crustaceans, such as bioactive peptides, chitin derivatives, and carotenoids is revisited. The applications of these antioxidants in impeding lipid oxidation in MBFs are also discussed.

KEYWORDS:

• Lipid oxidation
• bioactive compounds
• seafoods
• antioxidants
• crustaceans

Acknowledgments

This research was supported by the Higher Education Research Promotion and the Thailand’s Education Hub for Southern Region of ASEAN Countries Project Office of the Higher Education Commission and the Graduate School, Prince of Songkla University. Financial support from Prince of Songkla University (Grant No. AGR6302013N) was also acknowledged.

Disclosure statement

The authors hereby declared no conflict of interest.

Additional information

Funding

This work was supported by the Prince of Songkla University (Grant no. AGR6302013N)