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

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.

Automated summary

Lipid oxidation is a significant factor in the deterioration of marine-based foods, and natural antioxidants from crustaceans offer a promising alternative to synthetic antioxidants. Crustaceans provide a valuable source of bioactive compounds, including peptides, chitin derivatives, and carotenoids, which can effectively inhibit lipid oxidation.