Stability of Cholesterol and Paprika Carotenoids in Egg Powders as Influenced by Dietary and Processing Treatments

Abstract

The effects of dietary α‐tocopherol and/or oleoresin paprika (OP) on cholesterol and carotenoid stability in egg powders during spray drying and subsequent storage were investigated. Cholesterol oxidation and loss of carotenoids in eggs dried with a direct gas‐fired spray dryer were greater (P<0·05) than in eggs dried using an indirect (electric) heating system. Dietary supplementation of α‐tocopherol acetate (200 mg kg−1 feed) significantly increased (P<0·01) the oxidative stability of cholesterol and carotenoids in eggs dried with the direct heating system. Supplementation of OP (7·5 μg g−1 egg lipids) through diet or by direct addition to liquid eggs did not affect the formation of cholesterol oxidation products (COPS) during storage. However, increased concentrations of OP in liquid eggs (15 and 30 μg g−1 lipids) suppressed the formation of COPS during processing and subsequent storage.

Singlet versus Triplet Reactivity in Photodegradation of C40 Carotenoids

“…In relation to food systems, it seems to be important to realize (i) that the scavenging of lipid radicals most effectively results in chain breaking under conditions of low oxygen pressure (Burton and Ingold, 1984;Jørgensen and Skibsted, 1993) and (ii) that oxygenated carotenoids such as astaxanthin and canthaxanthin are more effective free-radical scavengers than -carotene (Terao, 1989;Miki, 1991). In agreement herewith, more recent stability studies of sensitive foods like liquid eggs and salmon fillets seem to confirm that oxygenated carotenoids yield protection against oxidation during processing and especially during subsequent storage where oxygen may be depleted in the product (Lai and Gray, 1995;Clark et al, 1995;Bjerkend and Johnsen, 1995). Future use of carotenoids as additives to animal feed in order to increase the carotenoid level in foods of animal origin or as added antioxidants to processed foods will, however, clearly benefit from a deeper insight into the mechanisms by which carotenoids are interferring with lipid oxidation in foods.…”

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

“…Several industrialized products use egg powder due to ease of handling and transportation, and especially because of the longer shelf life (Abreu et al., ; Bergquist, ; Brinkerhoff et al., ). However, the high temperatures used in the process of powder‐egg production by spray‐dryer accelerate the reactions between the lipids present in surrounding and molecular oxygen, resulting in the loss of nutritional and sensory properties, as well as the formation of cholesterol oxides (Caboni et al., ; Guardiola, Codony, Miskin, Rafecas, & Boatella, ; Lai, Gray, Partridge, & Flegal, ; Meynier et al., ; Morgan & Armstrong, ).…”

“…Lai et al. () reported the effects of dietary α‐tocopherol supplementation on cholesterol and carotenoid stability in dried egg powders during processing and subsequent storage.…”

Degradação do colesterol submetido ao aquecimento na presença de ácidos graxos e antioxidantes

“…The obtaining of dried egg by spray drier provides at least three factors that should be concerning to COP formation: heating air system (direct or indirect heat), inlet and outlet temperatures. When the air is heated indirectly, the formation of COP is lower than when it is directly heated, probably die to the formation of nitrogen oxides which have higher oxidative effect on the product [56,57].…”