Removal of Off‐Flavors From Antarctic Krill Oil by Adsorption and Its Effects on Chemical Properties

ABSTRACT The production of Antarctic krill oil (AKO) lacks conventional refining, resulting in a complex composition that makes it susceptible to oxidation and off‐flavor formation during storage. However, conventional chemical deodorization is unsuitable for AKO. This study aims to establish a deodorization technique for AKO by using adsorbents and investigate the effects of the deodorization process on the chemical composition. Through monitoring E‐nose tests and sensory evaluation, the effects of the single and combinations of eight adsorbents (activated carbon, attapulgite, diatomite, macroporous resin AB‐8, molecular sieve, silica, silica gel, and zeolite) were evaluated. The results showed that the combination of zeolite and silica gel achieved the best removal effect of off‐flavors. After deodorization treatment, the deodorizing oxidized AKO had weaker off‐flavors than the fresh AKO. Compared to the oxidized AKO, the deodorizing oxidized AKO had no significant differences in peroxide value (POV), thiobarbituric acid reactive substances (TBARS), total oxidation (TOTOX) value, astaxanthin (AST) content, polyunsaturated fatty acid (PUFA) contents, and lipid class composition, indicating that the deodorization process would not cause significant lipid oxidation. Practical Applications : To address the flavor deterioration in oxidized AKO, this study established a deodorization technology based on the combined adsorption of zeolite and silica gel. This technology efficiently removed off‐flavors while effectively avoiding the problems of nutrient loss and secondary oxidation commonly associated with the deodorization process. This research provides a physical deodorization technology for oxidized AKO and offers new perspectives and approaches for improving the quality of AKO.