Preparation and characterization of folate-enriched eggs and egg yolk powders
In this study, a dose-response relationship between egg folate content and dietary folic acid content was observed. Folic acid supplementation did not affect egg quality or the performance of laying hens besides feed intake and feed/egg ratio. Vitamin C supplementation (150 mg/kg) promoted folate en...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154322000424 |
| _version_ | 1811231650682503168 |
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| author | Luping Gu Yan Yang David Julian McClements Shijian Dong Yufang Liu Junhua Li Cuihua Chang Yanjun Yang Yujie Su |
| author_facet | Luping Gu Yan Yang David Julian McClements Shijian Dong Yufang Liu Junhua Li Cuihua Chang Yanjun Yang Yujie Su |
| author_sort | Luping Gu |
| collection | DOAJ |
| description | In this study, a dose-response relationship between egg folate content and dietary folic acid content was observed. Folic acid supplementation did not affect egg quality or the performance of laying hens besides feed intake and feed/egg ratio. Vitamin C supplementation (150 mg/kg) promoted folate enrichment in the eggs, with a maximum value of 78 μg/egg being achieved. Moreover, there was no obvious effect on egg quality and an improvement in laying performance. Vitamin B12 supplementation did not affect egg folate content, suggesting there was already enough present in the original diet. The folate in eggs was relatively stable to degradation during storage, which was attributed to the protection provided by egg whites and eggshells. A folate-enriched egg yolk powder (803 μg/100 g) was prepared through spray drying in a nitrogen atmosphere. This powder was yellower, redder, and darker than one produced by spray drying in air and exhibited better storage stability. However, both powders exhibited similar water solubility and emulsifying properties. These results suggest that folate-enriched eggs and egg yolk powder could be used as functional foods for folate supplementation. |
| first_indexed | 2024-04-12T10:48:37Z |
| format | Article |
| id | doaj.art-0b35dfc6228f4e50b2e6426deb751367 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-04-12T10:48:37Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-0b35dfc6228f4e50b2e6426deb7513672022-12-22T03:36:19ZengElsevierJournal of Agriculture and Food Research2666-15432022-06-018100309Preparation and characterization of folate-enriched eggs and egg yolk powdersLuping Gu0Yan Yang1David Julian McClements2Shijian Dong3Yufang Liu4Junhua Li5Cuihua Chang6Yanjun Yang7Yujie Su8State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, ChinaDepartment of Food Science, University of Massachusetts, Amherst, MA, 01003, United StatesAnhui Rongda Egg Liquid Co., Ltd., Xuancheng, Anhui, 242000, ChinaCollege of Food Engineering and Nutritional Science, Shanxi Normal University, Xi'an, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, China; Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan, 415400, China; Corresponding author. State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, China.;State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, China; Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan, 415400, China; Corresponding author. State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, China.In this study, a dose-response relationship between egg folate content and dietary folic acid content was observed. Folic acid supplementation did not affect egg quality or the performance of laying hens besides feed intake and feed/egg ratio. Vitamin C supplementation (150 mg/kg) promoted folate enrichment in the eggs, with a maximum value of 78 μg/egg being achieved. Moreover, there was no obvious effect on egg quality and an improvement in laying performance. Vitamin B12 supplementation did not affect egg folate content, suggesting there was already enough present in the original diet. The folate in eggs was relatively stable to degradation during storage, which was attributed to the protection provided by egg whites and eggshells. A folate-enriched egg yolk powder (803 μg/100 g) was prepared through spray drying in a nitrogen atmosphere. This powder was yellower, redder, and darker than one produced by spray drying in air and exhibited better storage stability. However, both powders exhibited similar water solubility and emulsifying properties. These results suggest that folate-enriched eggs and egg yolk powder could be used as functional foods for folate supplementation.http://www.sciencedirect.com/science/article/pii/S2666154322000424FolateVitamin CEggsEgg yolk powderStorage stability |
| spellingShingle | Luping Gu Yan Yang David Julian McClements Shijian Dong Yufang Liu Junhua Li Cuihua Chang Yanjun Yang Yujie Su Preparation and characterization of folate-enriched eggs and egg yolk powders Journal of Agriculture and Food Research Folate Vitamin C Eggs Egg yolk powder Storage stability |
| title | Preparation and characterization of folate-enriched eggs and egg yolk powders |
| title_full | Preparation and characterization of folate-enriched eggs and egg yolk powders |
| title_fullStr | Preparation and characterization of folate-enriched eggs and egg yolk powders |
| title_full_unstemmed | Preparation and characterization of folate-enriched eggs and egg yolk powders |
| title_short | Preparation and characterization of folate-enriched eggs and egg yolk powders |
| title_sort | preparation and characterization of folate enriched eggs and egg yolk powders |
| topic | Folate Vitamin C Eggs Egg yolk powder Storage stability |
| url | http://www.sciencedirect.com/science/article/pii/S2666154322000424 |
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