Food chemistry
Ultrasonic-vacuum combined effects on Antarctic krill oil oxidation stability: Potential mechanisms of oxygen reduction and influence on reverse micelle.
Xue-Chen Pei, Fa-Wen Yin, Chang-Qiang Leng, Xin-Miao Wang, Qian Wang, Hui-Lin Liu, Bei-Wei Zhu, Da-Yong Zhou
Published: 202510.1016/j.foodchem.2025.147829
Abstract
This study sought to assess the efficacy and mechanism of vacuum, ultrasonic, and combined ultrasonic-vacuum treatments (under N2 protection) on the oxidative stability of Antarctic krill oil (AKO). Accelerated storage trials demonstrated that all th…
Preview only. Read the full abstract at the source