FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (13): 33-39.doi: 10.7506/spkx1002-6630-20210622-262

• Food Engineering • Previous Articles    

Effects of Deep Frying and Air Frying on Astaxanthin Content and Antioxidant Activity of Litopenaeus vannamei

JIANG Jiaqi, ZHANG Xufei, JI Hongwu, LIU Shucheng, REN Huifeng, MAO Weijie   

  1. (1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; 3. Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 1088477, Japan)
  • Published:2022-07-27

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Abstract: Objective: To comparatively investigate the effects of deep frying and air frying on the astaxanthin content and antioxidant activity of Litopenaeus vannamei. Methods: Astaxanthin was extracted by organic solvent extraction, and the content of astaxanthin was determined by high performance liquid chromatography (HPLC). The antioxidant activity in vitro was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and hydroxyl radical scavenging assays. Results: The effects of the two heating methods on shrimp were different. The color change of shrimp after heating was highly related to astaxanthin content. During the air frying process, the astaxanthin content increased first and then decreased, while the antioxidant activity gradually increased followed by leveling off. Air frying at 200 ℃ for 240 s resulted in the largest increase in the content of astaxanthin and antioxidant activity, while deep frying caused great losses of astaxanthin content and antioxidant activity, which increased with heating time. Conclusion: Air frying has less effect on astaxanthin content and in vitro antioxidant activity of Litopenaeus vannamei than deep frying.

Key words: Litopenaeus vannamei; deep frying; air frying; astaxanthin; antioxidant activity

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