Storage stability of egg sticks fortified with omega‐3 fatty acids

Smith, Elizabeth B.; Beamer, Sarah K.; Matak, Kristen E.; Jaczynski, Jacek

doi:10.1002/jsfa.8858

Cited by 11 publications

(5 citation statements)

References 31 publications

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“…To increase their healthy properties, some foods have been also fortified with ω-3 PUFAs (i.e., egg sticks, hen eggs, dahi, chicken-meat, milk, etc.) [26][27][28][29][30]. Moreover, research has identified also other kinds of vegetable oils that could represent a suitable source of healthy lipids.…”

Section: Dietary Lipids: Fatty Acids In Plant-and Animal-based Food Productsmentioning

confidence: 99%

Nutrigenomics of Dietary Lipids

et al. 2021

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Dietary lipids have a major role in nutrition, not only for their fuel value, but also as essential and bioactive nutrients. This narrative review aims to describe the current evidence on nutrigenomic effects of dietary lipids. Firstly, the different chemical and biological properties of fatty acids contained both in plant- and animal-based food are illustrated. A description of lipid bioavailability, bioaccessibility, and lipotoxicity is provided, together with an overview of the modulatory role of lipids as pro- or anti-inflammatory agents. Current findings concerning the metabolic impact of lipids on gene expression, epigenome, and gut microbiome in animal and human studies are summarized. Finally, the effect of the individual’s genetic make-up on lipid metabolism is described. The main goal is to provide an overview about the interaction between dietary lipids and the genome, by identifying and discussing recent scientific evidence, recognizing strengths and weaknesses, to address future investigations and fill the gaps in the current knowledge on metabolic impact of dietary fats on health.

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Section: Dietary Lipids: Fatty Acids In Plant-and Animal-based Food Productsmentioning

confidence: 99%

Nutrigenomics of Dietary Lipids

et al. 2021

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“…At retail, the storage of eggs may lead to significant losses depending on duration, temperature, humidity, and handling conditions. It was demonstrated that the rate of deterioration of egg quality is predominantly increased with higher storage temperatures and less affected by storage time 7‐9 . The increased pH value observed at higher temperatures affects enzymatic activities and promotes molecular reactions within the egg yolk, 8 leading to some significant changes in the egg composition and alterations in the nutritional and processing values of eggs 4,10 …”

Section: Introductionmentioning

confidence: 99%

“…It was demonstrated that the rate of deterioration of egg quality is predominantly increased with higher storage temperatures and less affected by storage time. [7][8][9] The increased pH value observed at higher temperatures affects enzymatic activities and promotes molecular reactions within the egg yolk, 8 leading to some significant changes in the egg composition and alterations in the nutritional and processing values of eggs. 4,10 Chicken egg are recognized as an excellent nutrient source for humans, partly as a result of the abundance of bioactive lipids, possessing unique functions and almost exclusively found in the egg yolk.…”

Section: Introductionmentioning

confidence: 99%

UHPLC‐Q‐Orbitrap‐based untargeted lipidomics reveals the variation of yolk lipids during egg storage

et al. 2022

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BACKGROUND Egg yolk is recognized for its excellent nutritional benefit and economic value; however, egg is a perishable food, potentially losing quality if not handled properly between the time from farm production to consumption. Knowledge of the changes of yolk lipid composition under an extreme storage condition close to vitelline membrane breaking, which results in an inedible condition for shelf‐eggs, remains incomplete. Considering the complexity of yolk lipids, the architectural features of yolk lipids at high‐temperature storage (30°C for 10 days versus fresh) were classified through lipidomics. RESULTS This strategy yielded 1508 features within the lipid database coupled with 74 significantly different lipids (P < 0.05, fold change > 1.2 or < 0.83), mainly triglycerides, phospholipids, and sphingolipids. Most of them were decreased after storage; for example, triglycerides were assumed to play a role as a ‘buffer’ to maintain the system stability during storage by balancing fatty acid saturation, which strongly reduces the egg edible value for humans. Furthermore, phospholipids, especially the highly unsaturated phosphatidylcholine, decreased significantly and were suggested to be the primary cause for the variation in yolk emulsifying properties and flavor. CONCLUSION Altogether, these results deriving from oxidation and lipolysis reactions enhance our understanding of lipid transformation and the biochemical mechanisms, at the molecular level, of the deteriorative process of the egg yolk. These findings may lay the foundation for identifying processes, including some modifications of the lipid composition of rations fed to laying hens, aiming to improve the long‐term shelf‐stability of shell eggs and egg products. © 2022 Society of Chemical Industry.

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“…La implementación de una receta de ancas de rana con distintas salsas para la satisfacción de los comensales en el restaurante de comida rápida ´´Alas8´´, se puede producir mediante la adecuación de acuíferos en una zona aledaña a la ciudad de Ambato con un productor especializado en la crianza de estos anfibios (Smith et al 2018), (Kassis et al 2012), (Aygun & Sert, 2013), (Kouba, M., & Mourot, J. (2011), (Bourre, 2005), (Aygun, & Sert, 2013).…”

Section: Introductionunclassified

Implementación de platos a base de ancas de rana toro. Caso: Ambato, Ecuador

Lucas-Toalombo

Poveda-Morales

2022

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En la presente investigación se presenta la implementación de un plato exótico en un restaurante de comida rápida de la ciudad de Ambato que implementa las ancas de rana en su menú, dedicado por lo general a la venta de alitas de pollo con distintas salsas, por lo cual se pretende dar un valor agregado par los nuevos comensales con este producto. Se identifica como la principal problemática para este estudio la venta limitada de las ancas de rana en ciudades lejanas a la Provincia de Zamora Chinchipe, lo cual dificulta los procesos para la producción de estos alimentos. Se aplica una cuantitativa, con un diseño no experimental transversal. El plato en general es una buena idea de negocios a partir del estudio realizado y de las encuestas se demuestra que el plato tiene una aceptación favorable por parte del público, y se debería aprovechar esta idea novedosa en su implementación.

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Storage stability of egg sticks fortified with omega‐3 fatty acids

Cited by 11 publications

References 31 publications

Nutrigenomics of Dietary Lipids

Nutrigenomics of Dietary Lipids

UHPLC‐Q‐Orbitrap‐based untargeted lipidomics reveals the variation of yolk lipids during egg storage

Implementación de platos a base de ancas de rana toro. Caso: Ambato, Ecuador

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