Effect of Different Egg Products on Lipid Oxidation of Biscuits

Verardo, Vito; Messia, Maria Cristina; Marconi, Emanuele; Caboni, Maria

doi:10.3390/foods9111714

Cited by 14 publications

(12 citation statements)

References 33 publications

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“…O 2 /kg of fat, that was reported as the highest limit before considering these kinds of products sensorially unacceptable by the consumers. [27] Similar observation was detected by Verardo et al [28] in biscuits, where oxidized fatty acids (OFA) noticed the same trend of PV.…”

Section: Oxidation Of Fatssupporting

confidence: 80%

Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction

Mousa

2021

International Journal of Food Properties

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The current work aimed to study the effect of adding gum Arabic and varying fat (butter) contents on the physicochemical characteristics of gluten-free quinoa cakes and compared it to cakes made from 100% wheat flour and control quinoa flour. Gum Arabic (GA) was supplemented in three levels (0.1, 0.5, and 1%, w/w) while fat was simultaneously reduced at 25, 50, and 75% (w/v) during the preparation of 100% gluten-free quinoa cakes (GFQCs). A coupling effect of 1% GA and 50% lower fat was successfully applied to inhibit AA up to 83%, fat oxidation up to 64%, and browning intensity up to 59.1% without impairing the baking performance. Moreover, supplementation of 1% GA produced softer and lighter QFQCs, which was similar to 100% wheat cakes. The odor intensity detected by electronic nose technique was also lowered in QFQCs. Consequently, the current work serves the worldwide demand for gluten-free bakery products having healthier profile with low fat oxidation and AA formation.

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Section: Oxidation Of Fatssupporting

confidence: 80%

Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction

Mousa

2021

International Journal of Food Properties

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“…Egg and egg products have also been extensively studied and the quantification of oxysterols in these food matrices has been reported in pasteurized and spray dried egg, fresh and dried egg pasta products. Non-enzymatic oxysterols quantified in the above-mentioned products include 7αOHC, 7βOHC, 7KC, α-epoxy, β-epoxy, 25OHC, and triol and have been reported in a broad range of 0–311 μg/g in egg ingredients, and 0.27–9.33 μg/g in composite products, depending on the type and intensity of the process employed [ 112 , 118 , [120] , [121] , [122] , [125] ]. 27OHC, to our knowledge, has not been measured in these products so far ( Table 3 ).…”

Section: Food Industrymentioning

confidence: 99%

Oxysterols: From redox bench to industry

et al. 2022

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More and more attention is nowadays given to the possible translational application of a great number of biochemical and biological findings with the involved molecules. This is also the case of cholesterol oxidation products, redox molecules over the last years deeply investigated for their implication in human pathophysiology. Oxysterols of non-enzymatic origin, the excessive increase of which in biological fluids and tissues is of toxicological relevance for their marked pro-oxidant and pro-inflammatory properties, are increasingly applied in clinical biochemistry as molecular markers in the diagnosis and monitoring of several human and veterinary diseases. Conversely, oxysterols of enzymatic origin, the production of which is commonly under physiological regulation, could be considered and tested as promising pharmaceutical agents because of their antiviral, pro-osteogenic and antiadipogenic properties of some of them. Very recently, the quantification of oxysterols of non-enzymatic origin has been adopted in a systematic way to evaluate, monitor and improve the quality of cholesterol-based food ingredients, that are prone to auto-oxidation, as well as their industrial processing and the packaging and the shelf life of the finished food products. The growing translational value of oxysterols is here reviewed in its present and upcoming applications in various industrial fields.

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“…The most commonly detected oxysterols in foods are 7α-HC, 7β-HC, a product of their dehydrogenation 7-KC and α-CE, β-CE. The most biologically active and cytotoxic COPs include 25-HC, triol, 7α-HC, 7β-HC, 7-KC and epoxide-cholesterol derivatives 5 , 8 . It is known that 7-KC (> 30% of total COPs) is used as an index of cholesterol oxidation.…”

Section: Introductionmentioning

confidence: 99%

Oxysterols in stored powders as potential health hazards

Chudy

Teichert

2021

Sci Rep

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Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a wide range of biological activity, including pro-oxidant, carcinogenic, and cytotoxic properties. The most commonly detected oxysterols in foods are 7α-HC, 7β-HC, a product of their dehydrogenation 7-KC and α-CE, β-CE. The main dietary sources of oxysterols are eggs and egg-derived products, thermally processed milk and milk-based products, fried meat. This study aimed to measure the amount of cholesterol oxidation products in milk powder, egg powder and milk–egg powder during 24 months of storage. The changes in the selected oxysterols (determined by gas chromatography) were recorded. In milk powder, after the production process, the amount of cholesterol was 0.2 g 100 g−1 fat and in egg powder it was 3.4 g 100 g−1. After 6 months of storage, the dominant oxysterol in milk and egg powder was 7α-HC and in milk–egg powder it was 7-KC. After the storage period, oxysterols in powdered milk reached 1.81% of total cholesterol. The most stable cholesterol was in the milk–egg mixture and its oxidation was the slowest. This study showed the presence of COPs in milk powder, egg powder and milk–egg powder and the effect of storage on cholesterol oxidation.

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Effect of Different Egg Products on Lipid Oxidation of Biscuits

Cited by 14 publications

References 33 publications

Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction

Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction

Oxysterols: From redox bench to industry

Oxysterols in stored powders as potential health hazards

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