Characterization of lipids and antioxidant capacity of novel nutraceutical egg products developed with omega‐3‐rich oils

Abstract

This study demonstrated an alternative approach to developing novel, nutraceutical egg products. Instead of dietary modification of chicken feed, yolk substitution with ω-3 PUFAs oils resulted in enhancement of ω-3 PUFAs beyond levels possible to achieve by modifying chicken feed.

Comprehensive Study of the Lipid Classes of Krill Oil by Fractionation and Identification of Triacylglycerols, Diacylglycerols, and Phospholipid Molecular Species by Using UPLC/QToF-MS

“…Hence, our results for these variables are consistent with these existing studies. Likewise, the value of 0.14 obtained for the omega-6/omega-3 ratio in this study was in the same range as those reported previously in other studies by Ju et al (2009) and Kassis et al (2012). The same happened for the EPA/DHA ratio of 2.9:1, which was in agreement with the value reported for the KO manufacturer of 2.5:1 and Ju et al (2009) with 2.8:1 and somewhat higher than the value reported by Kolakowska et al (1994) and Araujo et al (2014) of 2:1 in comparable samples.…”

Sensory evaluation and quality indicators of nutritionally-enhanced egg product with ω-3 rich oils

“…TBARS values for fresh, homogenized liquid whole egg and fresh, homogenized liquid egg whites were reported to be 0.594 and 0.791 mg MDA/kg, respectively, and thermal pasteurization increased these values 2e3 fold (deSouza & Fernandez, 2011). For the most part, the TBARS values in this study were consistent with values for cooked egg product (Kassis, Gigliotti, Beamer, Tou, & Jaczynski, 2012;deSouza & Fernandez, 2011); however, it should be noted that these values exceed studies that suggest TBARS values !2.0 mg MDA/kg are the threshold for off-flavor detection in cooked products by inexperienced sensory panelists (Greene & Cumuze, 1982). Unfortunately, there are no reported studies that look directly at the relationship of TBARS values and the flavor of cooked egg or egg products.…”

“…Kassis, Drake et al (2010) reported no differences between whole egg sticks and egg sticks made with experimental oils. They offered that the phospholipid concentrations of the yolk phospholipid and the phospholipids included in the alternative oils help to stabilize the emulsion of the egg sticks (Kassis et al, 2012). It is likely that this would hold true in this current study; however since the egg sticks in this current study were prepared with the intention for use in human sensory evaluation tests, modifications were made to the mixing procedures which may have had an effect on the dispersion of ingredients.…”

Flaxseed—a potential functional food source

“…Flaxseed is also being incorporated in the feed of animals to improve the nutritional quality of the meat and fat obtained from them. Omega-3 enriched eggs, pork products are now-a-days available commercially (Kassis et al 2011). …”