Characterization of lipids and antioxidant capacity of novel nutraceutical egg products developed with omega‐3‐rich oils
作者： Nissan M Kassis , Joseph C Gigliotti , Sarah K Beamer , Janet C Tou , Jacek Jaczynski
DOI: 10.1002/JSFA.4542
关键词: Krill oil 、 Menhaden 、 Fish oil 、 Food science 、 Nutraceutical 、 Biology 、 Peroxide value 、 Yolk 、 Polyunsaturated fatty acid 、 Astaxanthin
摘要: BACKGROUND: Cardiovascular disease has had an unquestioned status of the number one cause death in US since 1921. Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) have cardio-protective benefits. However, egg is typically a poor source ω-3 PUFAs and, general, American diet low these acids. Novel, nutritionally enhanced products were developed by substituting yolk with PUFA-rich flaxseed, menhaden, algae, or krill oil. Experimental matched composition hen (whole egg). The experimental products, mixed whole egg, and liquid product (Egg Beaters™) microwave-cooked compared. RESULTS: Although fat, protein, moisture contents (P > 0.05) more to except for peroxide value showed that all samples minimal oxidation. menhaden flaxseed oil highest < concentration antioxidant, ethyoxquin compared other samples. likely contained natural astaxanthin. CONCLUSION: This study demonstrated alternative approach developing novel, nutraceutical products. Instead dietary modification chicken feed, substitution oils resulted enhancement beyond levels possible achieve modifying feed. Copyright © 2011 Society Chemical Industry
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